Hearty Hot or Cold Roasted Tomato Soup

Hearty Hot or Cold Roasted Tomato Soup

73 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Rosa
Recipe by  Rosa

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (73)

Rate This Recipe
MAMEJOHNSTON
66

MAMEJOHNSTON

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
46

Mary Pat

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
43

MYERSS

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!!

More Reviews

Similar Recipes

Roasted Red Pepper and Tomato Soup
(211)

Roasted Red Pepper and Tomato Soup

Cream of Tomato Soup with Pesto
(51)

Cream of Tomato Soup with Pesto

Tomato Basil Soup I
(50)

Tomato Basil Soup I

Cheesiest Tomato Soup
(35)

Cheesiest Tomato Soup

Roasted Garlic and Eggplant Soup
(28)

Roasted Garlic and Eggplant Soup

Zucchini Tomato Soup II
(28)

Zucchini Tomato Soup II

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Red Pepper and Tomato Soup

>

next recipe:

Tomato Basil Soup I