Roasted Tomato Soup Recipe - Allrecipes.com
Roasted Tomato Soup Recipe
  • READY IN 1 hr

Roasted Tomato Soup

Recipe by  

"My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  3. Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  4. Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  5. Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2014

Hand down the BEST tomato soup recipe there is! I lost count of how many times I've made this since I discovered this recipe a few months ago. I love how simple it is and it is made from fresh vegetables! I used chicken broth the first couple of times then switched to vegetable broth just as a personal preference. Thanks for sharing a great recipe!

 
Most Helpful Critical Review
Sep 21, 2014

This would be a pretty good recipe if you were going for gluten free and lactose free, but I thought it needed a roux (so I added one). I also kicked it up by adding a half teaspoon of chili flakes with the basil and sprinkled swiss cheese on top. My son thought it was too sweet still, but I like it.

 
Feb 11, 2014

Easy and delicious.. I used less olive oil and my oil was basil flavored. Will make again

 
Sep 15, 2014

AWESOME! I sub out the chicken broth with my own veggie stock. No reason, except I had it and I don't think it made it any different. I so so loved this. I took pics of it at 4 stages, and then I canned the leftovers. So easy, and it was 5 stars, restaurant quality.

 
Dec 19, 2014

Great recipe!

 
Dec 07, 2014

I made a couple changes to the recipe I'd like to share (I was on a budget). I nixed the red bell. I nixed the salt. I nixed the aluminum foil. Instead of salt and chicken broth I used 3 cubes of Consomate Tomato and Chicken Bullion (Mexican Section) and 6 cups water. It'll save you a little, adds good flavor, and gives it more of a red appearance like Campbell's. Oh, and I used an immersion blender. All in all my Favorite Tomato Soup!

 
Nov 06, 2014

Fantastic flavor. I only had "on the vine" tomatoes so I used half fresh tomatoes and half canned tomatoes that were well drained. I also used 4 cups of homemade chicken broth and finished it with one cup of cream mixed in. That really bumped up the nice tomato flavor. Thanks for sharing a great recipe.

 
Oct 29, 2014

Just marvelous. Served it with dollops of goat cheese.

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 988 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cindy Anschutz Barbieri
5 Followers 1 Saved Recipes
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