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Roasted Tomato Soup


6-8 servings

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  • 3 lbs beefsteak tomatoes, cored & scored
  • 4 T EVOO, divided
  • 2 1/2 t kosher salt, divided
  • 1 T unsalted butter
  • 1 med yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 c chopped fresh basil
  • 2 T all purpose flour
  • 2 c vegetable broth
  • 1 t smoked paprika
  • 1/2 t ground black pepper
  • Garnish: Olive oil, ground black pepper



Step 1

Preheat oven to 400. Line a lg rimmed baking sheet with foil.

Place tomatoes on prepared pan; drizzle with 2 T oil & sprinkle with 1 t salt.

Bake until slightly charred, about 45 min,

In lg Dutch oven, heat butter & remaining 2 T oil over med high heat. Add onion; cook stirring occasionally until tender, about 5 min. Add garlic; cook until fragrant, about 1 min. Stir in basil & flour, cook for 1 min. Whisk in broth, paprika, pepper & remainingn 1 1/2 t salt until smooth. Add tomatoes & any juices, using the back of a spoon to break up slightly.

Working in batches, transfer mixture to the container of a blender; blend until smooth. Return to Dutch oven; bring to boil over med high heat. Reduce heat to med low; simmer for 20-30 min. stirring occasionally. Garnish with oil & pepper, if desired.

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