Roasted Tomato Soup

Ingredients

  • 3 Pounds ripe plum tomatoes, quartered
  • 3 Tablespoons olive oil
  • 1 Tablespoon sea salt
  • 1 1/2 Teaspoon freshly ground black pepper
  • 1 yellow onion, halved and quartered
  • 1/2 red bell pepper, cut up
  • 3 cloves garlic, peeled and cut in half
  • 5 Cups low-sodium chicken broth
  • 2 Teaspoons dried basil
  • 1 Teaspoon dried parsley

Directions

Preheat the oven to 400 degrees.

Cover a large baking sheet with foil. In a single layer, add the tomatoes, onion, and red bell pepper to the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes. After 30 minutes add in cloves of garlic.

In a large stockpot on simmer, add in the chicken broth, basil, and parsley.

When the tomatoes are done, carefully blend until puréed. If you need more liquid, add some of the warm chicken broth. Add to the stockpot and mix well while bringing to a high simmer (about 5 minutes).

Taste for any additional seasonings and serve.

Nutritional Facts

Servings6

Calories Per Serving148

Folate equivalent (total)44µg11%


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 medium carrot, chopped
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 3 (14.5 ounce) cans reduced-sodium chicken broth
  • 2 cups cubed peeled butternut squash
  • 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14-1/2-ounce can diced tomatoes, undrained
  • 1 15- to 19-ounce can white kidney beans (cannellini beans), rinsed and drained
  • 1 small zucchini, halved lengthwise and sliced
  • 1 cup small broccoli and/or cauliflower florets
  • 1 tablespoon snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch Freshly shredded Parmesan cheese

In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic cook for 5 minutes.

Stir in broth, squash, and undrained tomatoes. Bring to boiling reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

Variation: Slow Cooker Version: Omit olive oil. In a 3-1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.


How To Make Roasted Tomato Soup Low Carb & Keto

My love for roasted tomato basil soup goes back almost a decade. It all started at this cute little local Italian restaurant we have in the Twin Cities. My husband and I have been getting roasted tomato soup there for years, since we first started dating.

The soup is rich and incredibly thick. Although I have no idea exactly what they put into their roasted tomato soup recipe, I’m certain from the flavor that it definitely involves roasted tomatoes.

My roasted low carb tomato soup version is almost like that – warming, a little creamy, and bursting with the flavors of roasted tomatoes and fresh basil.

There’s just one problem: most of the super thick tomato soup recipes are relatively high in carbs. That might seem surprising, but the natural sugar in tomatoes can add up if they are concentrated.

And, some roasted tomato soup recipes even use flour as a thickener. No, thanks!

So, how to make roasted tomato soup low carb? It’s actually pretty simple. You thin it out with something delicious, like a good broth or some cream – or in the case of this keto tomato soup recipe, use both!

My first attempt at this recipe, published in 2016, was actually much thicker. It looked like this:

Unfortunately, I had to make the serving size very small to make the carb count reasonable for low carb and keto lifestyles. So, the roasted tomato soup recipe was updated in 2018 to increase the broth and make a reasonable serving size.

If carbs are not a factor, you can definitely increase the amount of tomatoes and decrease the broth, which will make a much thicker soup. Otherwise, check my tips in my low carb butternut squash soup recipe for ideas on how to thicken a soup without adding carbs.


HOW TO MAKE ROASTED TOMATO SOUP

You know what’s best about this roasted tomato soup? How easy it is to put together. You can probably make it in your sleep.

  • We start with arranging our tomatoes on a baking sheet together with garlic and onions, and roast that for about 25 minutes.
  • Once they are roasted, transfer to a soup pot and stir in fresh basil leaves and low sodium vegetable broth. Using an immersion blender, blend soup until completely smooth. OR blend in small batches in a Blender. Taste for seasonings and adjust accordingly.
  • Pour into soup bowls garnish with parmesan cheese and sliced basil, then serve.

And that’s it! SO easy, right?!

CAN I USE DIFFERENT TOMATOES?

Yes, Roma tomatoes would be perfect. I suggest to cut them in quarters before roasting.

SHOULD I PEEL THE TOMATOES?

I never do. I roast and blend the tomatoes with their peel on and it has never been a problem.

WHAT TO SERVE WITH TOMATO SOUP

Grilled Cheese Sandwiches are the best when served with a hot bowl of Tomato Soup! I also like to serve it with Baked Mozzarella Sticks and a Grilled Shrimp Caesar Salad.

HOW TO STORE LEFTOVER TOMATO SOUP

HOW TO FREEZE TOMATO SOUP

If making this soup with the intention to freeze, do not add in the heavy cream. The problem with heavy cream in soups is that it curdles when you try to reheat it. You can wait to stir in the heavy cream when ready to serve.


Roasted Tomato Soup

Turn your surplus of tomatoes into a rich, creamy soup! If your garden tomatoes are producing like gangbusters, you’ll likely need to find ways to preserve them. Don’t let fresh tomatoes go to waste. Roast them and create a delicious soup.

Roasted Tomato Soup can be made ahead of time and then frozen for up to three months. You’ll be able to enjoy your summer tomatoes well into fall. And what’s better than a hot bowl of tomato soup on a cold autumn afternoon?

Roasting the tomatoes first provides a richness of flavor that is unmatched by canned soups. Garnish with fresh basil before serving and you’re in for a real treat!

Unlike some tomato soups that are thin and runny, this one is thick and creamy. The secret? A Russet potato! Yes, that’s a right — a potato is blended right into this soup to give it a velvety smooth texture.


Gallery

  • 3 pounds plum tomatoes, halved (about 14 or 15 medium tomatoes)
  • 1 medium-size yellow onion, quartered
  • 6 large garlic cloves, smashed
  • 10 thyme sprigs
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper, plus more for serving
  • 1 tablespoon kosher salt, divided
  • 3 cups lower-sodium chicken broth
  • 1 1/2 tablespoons balsamic vinegar
  • 6 ounces sharp Cheddar cheese, shredded (about 1 1⁄2 cups), plus more for serving
  • Chopped fresh chives

Preheat oven to 425°F. Toss together tomatoes, onion, garlic, thyme, oil, pepper, and 1⁄2 Tbsp. of the salt on a large rimmed baking sheet. Arrange tomatoes evenly, cut side down, on baking sheet. Bake in preheated oven until tomato skins begin to blister, 25 to 30 minutes.

Peel and discard skins from cooked tomatoes discard thyme from baking sheet. Transfer peeled tomatoes, onion, garlic, and any accumulated juices from baking sheet to a Dutch oven. Add broth, vinegar, and remaining 1⁄2 Tbsp. salt. Process mixture with an immersion blender until smooth, about 2 minutes. Bring to a simmer over medium simmer 10 minutes.

Remove from heat stir in cheese until melted and smooth. (If soup is not completely smooth, process once more with immersion blender.) Spoon soup evenly into 6 bowls sprinkle with additional cheese, pepper, and chives.


How To Make Roasted Tomato Soup

I was in the mood to shake up my routine, so rather than sticking with my tried and true method, I made roasted tomato soup in the oven.

In a square baking pan, I arranged canned whole tomatoes, onion wedges and crushed garlic cloves.

I poured in a few glugs of olive oil and sprinkled on oregano, thyme, red pepper flakes, salt and pepper.

The tomatoes and onions are in the oven for 35 minutes or so to give them time to develop a complex, concentrated flavor.

I finished the soup by pureeing everything in the blender along with the reserved tomato juice from the can and some water.

This roasted tomato soup eats like a thinner version of tomato sauce, and that’s what I love about it. A comforting bowl!

For garnish, I streak pesto across the top and throw on grated Parmesan.

It’s even better to eat roasted tomato soup with the obvious sandwich: grilled cheese.

The tomatoes and onions are in the oven for 35 minutes or so to give them time to develop a complex, concentrated flavor.

I finished the soup by pureeing everything in the blender along with the reserved tomato juice from the can and some water.

This roasted tomato soup eats like a thinner version of tomato sauce, but I kind of love that. A comforting bowl!

For garnish, I streaked pesto across the top and threw on grated Parmesan.


Recipe Summary

  • 3 (10-ounce) beefsteak tomatoes, halved
  • 8 garlic cloves
  • Cooking spray
  • 1 ½ teaspoons butter
  • ¼ cup uncooked long-grain brown rice
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes, undrained
  • .38 teaspoon kosher salt
  • 2 tablespoons half-and-half
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives (optional)

Working with 1 beefsteak tomato at a time, squeeze halves into a bowl reserve seeds and juice. Arrange garlic and tomatoes, cut sides down, in a single layer on a foil-lined jelly-roll pan coat with cooking spray. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.

Melt butter in a large Dutch oven over medium-high heat. Add rice sauté 1 minute or until toasted. Add reserved tomato juices, tomato mixture, stock, canned tomatoes, and salt to pan. Bring to a boil. Reduce heat, and simmer 40 minutes.

Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain through a fine sieve over a bowl discard solids. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half and pepper. Sprinkle with chives, if desired.


Tomato Basil Soup

This is a 5 star rated recipe with over 400+ comments. It’s the best tomato basil soup recipe in my opinion. I first stumbled on Ina Garten’s fresh tomato basil soup recipe years ago. Ever since, it’s become our go to recipe.

It relies on seasonal ingredients such as plum tomatoes, fresh basil, and thyme. It’s thick and rich with amazing depth of flavor. The recipe is truly perfection and I only made few slightest changes to the original.


Bonus recipe

Cheese toasties! Okay, you don&rsquot have to make these, but you really should make these. When I was younger and my sister would babysit me, she would always make something like this. She&rsquod take a piece of bread and spread some butter on it, sprinkle it with garlic salt and then a mountain of cheese, and then she&rsquod broil it. And it&hellip was&hellip glorious! This is my version of those Cheese Toasties. They&rsquore totally a great companion for the recipe, the perfect vehicle for delivering this soup to your tummy. They&rsquore quick and easy, which we can all appreciate, and I know you&rsquore gonna love&rsquom.

There&rsquos about three steps to these, and one of them is to eat&rsquom up&hellip so that&rsquos good, right? You&rsquore gonna grab a baguette and slice it into thin slices, spray the tops with a little olive oil or avocado oil cooking spray, sprinkle a little garlic salt on&rsquom, then top with the amount you choose of your cheese of choice. (I mixed together reduced fat sharp cheddar with some Mozzarella.) I pile about one tablespoon of the cheese mixture onto each little slice of baguette.

Broil&rsquom for about 5-6 minutes. Just keep an eye on them, okay? Because if you forget, it doesn&rsquot take long at all for them to get a little too dark!

And there ya have it! A dreamy little bowl of perfectly flavored tomato soup, and we&rsquove even got some crunchy cheese toasties on top.

ahhh, just the best.

My friends, you may never grab a can of that stuff on the shelf again.

Are you thinking what I&rsquom thinking? That this would make a great Halloween dinner!


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