Roasted Tomato Soup

Roasted Tomato Soup Recipe

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  • 10
    tomatoes, cored, seeded and halved
  • 1.5 tsp
    olive oil
  • 2
    red onions, chopped
  • 1
    garlic clove, minced
  • 3 c
    vegetable stock
  • 3 Tbsp
    basil, fresh chopped
  • pinch
  • pinch

How to Make Roasted Tomato Soup


  1. Preheat broiler and spray a baking sheet with nonstick cooking spray.
  2. Place tomatoes on the baking sheet, cutside down; broil until skins are blistered, about 10 minutes.
  3. Set aside to cool; slip off skins and chop coarsely.
  4. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat; add onions and saute for 5 minutes.
  5. Add garlic and saute until the onions are very soft, about 5 minutes longer.
  6. Stir in tomatoes and cook, stirring, for 1 minute; transfer the mixture to a food processor or blender and process until smooth, then return to the saucepan.
  7. Stir in stock and bring to a boil; reduce heat to low and simmer for 5 minutes.
  8. Remove from heat and stir in basil; season with salt and pepper.
  9. Cover and refrigerate until chilled, at least one hour - The soup can be stored, covered, in the refrigerator, for up to 2 days.

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About Roasted Tomato Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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