Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds ripe tomatoes, quartered; 1/4 cup balsamic vinegar; 12 large garlic cloves, chopped; 6 tablespoons organic extra virgin olive oil, divided; fine sea salt, to taste; freshly ground pepper, to taste; 2 medium-sized red onions, cut into 1/2 inch dice; 1/4 cup chopped fresh basil; 2 tablespoons finely chopped fresh flat-leaf parsley; 4 1/2 teaspoons finely chopped fresh sage

Servings: persons

4 pounds ripe tomatoes, quartered
1/4 cup balsamic vinegar
12 large garlic cloves, chopped
6 tablespoons organic extra virgin olive oil, divided
fine sea salt, to taste
freshly ground pepper, to taste
2 medium-sized red onions, cut into 1/2 inch dice
1/4 cup chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
4 1/2 teaspoons finely chopped fresh sage

1
Preheat the oven to 500F.
2
In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil and a generous sprinkle of salt and pepper.
3
Transfer the mixture, along with any accumulated juices, to a large, rimmed baking sheet.
4
Arrange the tomatoes in a single layer, skin side down and roast until charred on the edges, about 40 minutes.
5
Set aside to cool slightly, then slip the skins off the tomatoes.
6
In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil.
7
Add the onions and cook, stirring often, until very soft, about 10 minutes.
8
Add basil, parsley and sage and cook, stirring occasionally, for about 1 minute.
9
Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water.
10
Bring to a boil, lower the heat to a simmer and cook gently to allow the flavors to blend, about 8 minutes.
11
Add more salt and pepper to taste.
12
Serve hot.

756

kcal

Calories

Fat

123

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: 4 pounds ripe tomatoes, quartered, 1/4 cup balsamic vinegar, 12 large garlic cloves, chopped, 6 tablespoons organic extra virgin olive oil, divided, 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