Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.8 pounds canned crushed tomatoes; 1/4 cups olive oil; Salt and pepper; 2 celery stalks, chopped; 2 small carrots, chopped; 1 big onion, diced; 2 garlic cloves, thinly sliced; 1 1/2 cups vegetable broth; 2 bay leaves; 2 tablespoons chopped basil

Servings: persons

1.8 pounds canned crushed tomatoes
1/4 cups olive oil
Salt and pepper
2 celery stalks, chopped
2 small carrots, chopped
1 big onion, diced
2 garlic cloves, thinly sliced
1 1/2 cups vegetable broth
2 bay leaves
2 tablespoons chopped basil

1
Preheat oven to 390u00b0F and line a baking sheet with aluminium foil.
2
Take a sieve and position it above a mixing bowl. Pour the crushed tomatoes into the sieve and drain all the liquid into the bowl. Push the tomatoes against the sieve with the back of a spoon to thoroughly remove all of their liquid. Scoop the tomatoes onto the prepared baking sheet. Drizzle the 1/4 cup olive oil over the tomatoes and season with salt and pepper. Roast in the oven for 10 minutes until caramelised. Keep an eye on the tomatoes -- you don't want them to burn. Keep the reserved tomato liquid aside.
3
In a large saucepan over medium-high heat, heat 3 tablespoons olive oil. Add the celery, carrot, onion and garlic and saute for 8 to 10 minutes until soft but not golden. Add the reserved tomato juices, broth, roasted tomatoes and bay leaves and bring the mixture to boil. Reduce heat to low and simmer for 20 minutes until all vegetables are soft.
4
Remove the bay leaves, add basil, and puree with a handheld blender until smooth.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1.8 pounds canned crushed tomatoes, 1/4 cups olive oil, Salt and pepper, 2 celery stalks, chopped, and more.

Yes, 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.

Roasted Tomato Soup

How did you like this recipe?

Frequently Asked Questions