Quick Roasted Tomato Soup Recipe

Name: Quick Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds Roma tomatoes; 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano); Handful basil leaves; 2 jalapenos; 2 red onions quartered, skins on; 1 head garlic, cut in 1/2, skins on; Half bunch parsley; Half bunch thyme; Extra-virgin olive oil; Salt; Pepper; Water, if needed; 1/2 cup milk; 1 loaf crusty wheat-bread; 2 cloves garlic, minced; 1 tablespoon red pepper flakes; Salt and pepper; Olive oil; 1 pint Greek yogurt; 1/2 bunch chives, chopped; Salt and pepper

Servings: persons

5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
1 pint Greek yogurt
1/2 bunch chives, chopped
Salt and pepper

1
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven.
2
Stir occasionally until everything is caramelized and black around the edges.
3
Season with salt and pepper.
4
Run everything through a food mill on a medium dye over a medium pot.
5
If too thick, thin with water.
6
Add milk right before service.
7
Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes.
8
Season with salt and pepper and toss with olive oil.
9
Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
10
Mix 1 pint of Greek yogurt with chopped chives.
11
Season with salt and pepper.
12
Garnish the soup with croutons and yogurt.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 5 pounds Roma tomatoes, 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano), Handful basil leaves, 2 jalapenos, and more.

Yes, Quick Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Roasted Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions