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Hearty Hot or Cold Roasted Tomato Soup

Hearty Hot or Cold Roasted Tomato Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Rosa

Rosa

A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
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Reviews

MAMEJOHNSTON
67

MAMEJOHNSTON

9/2/2003

The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make it smoother.

Mary Pat
47

Mary Pat

8/22/2003

I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chunks in the soup. Yum!

MYERSS
44

MYERSS

12/31/2003

It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been too watery and less tast. I also used about 8 or 9 cloves of garlic. Soooo gooood!!

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