Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 15 large tomatoes (5 pounds), seeded and quartered; 1/4 cup plus 2 tablespoons canola oil, divided; 8 garlic cloves, minced; 1 large onion, chopped; 2 cups water; 1 teaspoon salt; 1/2 teaspoon crushed red pepper flakes, optional; 1/2 cup heavy whipping cream; Fresh basil leaves, optional

Total Time Prep: 25 min. Cook: 40 min.

Yield 6 servings

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Test Kitchen Approved

Turn fresh tomatoes, garlic and onion into a roasted tomato soup that explodes with flavor.

Ingredients

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

Directions

Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake until softened, 15-20 minutes, stirring occasionally. Remove and discard skins.
Meanwhile, in a Dutch oven, saute onion in remaining 2 Tbsp. oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts

1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.

Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin

Recipe Creator