Make this Roasted Tomato Soup recipe using fresh or canned tomatoes. I've got tricks on how to freeze your tomatoes fresh from the garden too! You'll love the texture and taste of this soup, and may never eat canned soup again!
Prep Time20 minutesmins
Cook Time1 hourhr45 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: how to freeze tomatoes, roasted tomatoes, tomato soup
Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.
Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.
Add oregano and heat over low heat, covered. Simmer for about one hour, stirring occasionally. When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese, fresh basil, and croutons! ENJOY!
Notes
How to Peel Tomatoes
Run the frozen tomato under cold water for about 15 seconds.
Slide your nail under the peel, while in cold water, and the peel just FALLS OFF