Roasted Tomato Soup

This homemade roasted tomato soup is the perfect recipe for cold days.  The amazing flavor from fresh tomatoes, onions, garlic and basil makes it difficult to ever go back to the canned tomato soup I grew up on! This soup can be made simply or with added pasta like orzo or tortellini for a heartier dish. Either way, it is delicious and can be accompanied by your favorite grilled cheese for a nostalgic, cozy meal.

The Roasted Tomato Soup Ingredients

From the produce section, collect 12-13 Roma tomatoes (about 2 1/2 lbs), a yellow onion, garlic, and basil.  You will also need olive oil, red pepper flakes, salt, pepper, dried oregano, and chicken or vegetable broth.  Optional ingredients would be fresh spinach and orzo or tortellini.  For garnish, you can use parmesan cheese and fresh basil slivers.

The Process

Roasting the Veggies

First chop the Roma tomatoes, onions (about 1 cup) and garlic (6 cloves). Then toss them with 1/3 cup olive oil on abaking sheet or dish. Season with dried oregano, salt, pepper, and red pepper flakes to your preference. Roast at 450 for 15-20 minutes, or until tender.  Toss them about halfway through cooking.

Making the Soup

First, begin to warm the broth over medium low in a large stock pot.  There are two ways to finish the veggie prep.  The easiest is to add the roasted tomatoes, onion, and garlic after slightly cooled, to a stock pot as the broth is heating to a boil. Simmer the veggies in the broth for 5 minutes.  Then, use a handheld blender to purée the soup in the pot.  If you do not have a hand held blender, you can purée the veggies in a Cuisinart or other food processor and then add them to the warming broth, and then bring to a boil and then simmer for 5 minutes.

If using pasta, cook it according to package directions in a separate pot while soup simmers.

At this point, if using optional ingredients, you can add fresh spinach and the pasta to the simmering soup.  The soup is ready when the spinach has wilted and the soup is thoroughly heated through.

Finally, ladle into bowls, and garnish with parmesan cheese and fresh basil.

Notes and Serving Suggestions

• Make a simple grilled cheese sandwich to serve with this soup, just like the old days.  Or try it with this Brie and Ham Melt for something new.
• Adding the pasta and spinach turns this soup into a main dish, no accompaniment necessary.Print
  

  Roasted Tomato Soup

  ---

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  • Author: Gnarly Roots
  • Total Time: 55 minutes
  • Yield: 10-12 1x

  Print Recipe

  Pin Recipe

  Ingredients

  Scale 1x2x3x

  • 12–13 Roma tomatoes (about 2 1/2 lbs),
  • 1 cup chopped yellow onion
  • 6 cloves chopped garlic
  • 1–2 tsp dried oregano
  • salt and pepper to taste
  • red pepper flakes to taste (1/4 tsp)
  • 3–4 cups vegetable or chicken broth
  • Fresh basil juilienned for garnish
  • Shredded parmesan for garnish
  • Optional:  fresh spinach (5 oz)
  • Optional: 9 oz tortellini or 1 1/2 cup orzo (cooked according to package directions).

  Cook Mode Prevent your screen from going dark

  ---

  Instructions

  Roasting the Veggies

  1. Preheat oven to 450.
  2. Chop the Roma tomatoes, onions, and garlic.
  3. Toss them with 1/3 cup olive oil on a baking sheet or dish. Season with dried oregano, salt, pepper, and red pepper flakes to your preference.
  4. Roast at 450 for 15-20 minutes, or until tender.  Toss them about halfway through cooking.

  Making the Soup

  1. Begin to warm the broth over medium low in a large stock pot.
  2. There are two ways to finish the veggie prep.  The easiest is to add the roasted tomatoes, onion, and garlic after slightly cooled, to a stock pot as the broth is heating to a boil. Simmer the veggies in the broth for 5 minutes.  Then, use a handheld blender to purée the soup in the pot.
  3. If you do not have a hand held blender, you can purée the veggies in a Cuisinart or other food processor and then add them to the warming broth, and then bring to a boil and then simmer for 5 minutes.
  4. If using pasta, cook it according to package directions in a separate pot while soup simmers.
  5. If using optional ingredients, you can add fresh spinach and the pasta to the simmering soup.  The soup is ready when the spinach has wilted and the soup is thoroughly heated through.
  6. Finally, ladle into bowls, and garnish with parmesan cheese and fresh basil.

  Notes

  • Make a simple grilled cheese sandwich to serve with this soup, just like the old days.
  • Adding the pasta and spinach turns this soup into a main dish, no accompaniment necessary.

  • Prep Time: 10 minutes
  • Cook Time: 45 min