Flavorful Roasted Tomato Soup Recipe

The most delicious way to use up spare tomatoes! This Roasted Tomato Soup is bold, flavorful and comforting. You will never want to make another tomato soup again! Great for entertaining or family dinner.

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You had to know those savory Roasted Tomatoes from last week had to go into something delicious. OHMYGOODNESS is this Roasted Tomato Soup delicious. It turned out better than I ever could have dreamed (and trust me, I've been dreaming about food aaaah lot lately). When it comes to tomato soup, I am picky. There is one restaurant here in the Cities that makes tomato soup to my liking and every other version I've tried could use improvement, in my opinion. I took creating a truly delicious tomato soup very seriously. I poured my heart into this recipe. Now I want a steaming bowl of this it sitting in front of me every night of my life.

This soup is hearty, bold, flavorful, comforting and packed with just the perfect amounts of both savory and sweet. I prefer a chunkier version of tomato soup so I don't blend mine, but you can puree half or more of the mixture to create a creamier soup.

There's also this Tomato Basil Soup that's quite yummy. Check it out! For other uses for Roasted Tomatoes, replace the tomatoes in my Chili and Pasta Sauce recipes with them. Enjoy! And THANK YOU for reading!

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Garlic, Roasted tomato, Parmesan cheese
Soup
American
Yield: 4

FLAVORFUL ROASTED TOMATO SOUP

prep time: 30 minscook time: 1 hourtotal time: 1 hours and 30 mins

Roasted tomatoes make this soup super comforting and delicious!

ingredients:

  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 28-oz. can crushed tomatoes
  • 32-oz. container chicken broth
  • 1/2 cup chopped fresh basil leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons sugar
  • 2 white dinner rolls, halved
  • 4 tablespoons butter
  • Shaved Parmesan cheese and extra basil for topping

instructions:

  1. Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
  2. Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
  3. Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately. For a thinner soup, let cool and add half (or more) of soup to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
  4. Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
  5. Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil.
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