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Hearty Hot or Cold Roasted Tomato Soup

Hearty Hot or Cold Roasted Tomato Soup

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Rosa

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

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
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
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
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!!