Roasted Tomato Soup Recipe
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!
Servings: 6 servings
Ingredients
- 12 large roma tomatoes peeled
- 2 Tablespoons olive oil
- 4 cloves fresh garlic peeled
- 1 handful of fresh basil
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup heavy whipping cream
- ½ cup shredded parmesan cheese for garnish
- ¼ cup shredded basil for garnish
- 1 cup croutons for garnish
Instructions
- 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
- See blog post for tips on how to peel tomatoes.
- Swap out fresh tomatoes for canned, stewed tomatoes if desired. You'll lose some of that roasted flavor, but will still taste delicious.
- Serve warm with croutons or grilled cheese.
- Store leftovers in refrigerator for up to 4 days.
Nutrition
Calories: 263kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 627mg | Fiber: 3g | Sugar: 5g
