Hearty Hot or Cold Roasted Tomato Soup Recipe - Allrecipes.com
Hearty Hot or Cold Roasted Tomato Soup Recipe
  • READY IN hrs

Hearty Hot or Cold Roasted Tomato Soup

Recipe by  

"A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2003

The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make it smoother.

Most Helpful Critical Review
Feb 25, 2004

The adjective 'hearty' in the title of this recipe is a little misleading. Try 3x tomatoes or 1/3 broth.

Aug 22, 2003

I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chunks in the soup. Yum!

Dec 31, 2003

It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been too watery and less tast. I also used about 8 or 9 cloves of garlic. Soooo gooood!!

Sep 01, 2008

I love planting, growing, harvesting and cooking tomatoes...I'm not such a big fan of eating them unless they are perfectly ripe or as spaghetti sauce. I made this strictly because I had bowls of tomatoes - mostly cherry and grape - that needed to be used NOW, and they were just beyond the stage that I would eat them raw. So, I roasted about 5 Roma and two medium beefsteak, cut in wedges, and maybe a pint and a half each of cherry and grape, leaving them whole. Doubled the garlic and when it came time to add broth, just used a cup or so of vegetable stock. I could not believe how delicious this soup is! And despite the fact that I added no cream or milk, it actually looked creamy! I didn't mind the skins, as others had mentioned, as the food processor mulched them up pretty good, but it does have lots of seeds that, unless you're in the mood for a real rustic soup, you may want to strain them out before adding the basil. Tough call though, because if you strain the seeds, you're straining the tomato pulp and pieces of garlic, so I just chose to live with it. Delicious and healthy, and now no garden tomatoes will ever go to waste in my house - Thank you!!!

Jul 19, 2008

Excellent recipes. I would recommend adding the broth a bit at time instead of all at once. That way you can control how thick the soup is.

Sep 10, 2007

This recipe is great! I make this all the time now. It is a light soup so it is not a meal in itself but the roasted garlic and tomato and the basil just taste so fresh. Make sure you roast them till they are browning nicely. Yum!

Aug 08, 2006

I'm making my second batch in three days. Last time I used less broth, and was out of basil---but every drop was so delicious! We like it warm. Today I'm doubling the recipe and I plan to keep a batch in the fridge & freezer, because it's not only great as it is but this will make a great base for other soups and for sauces.


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  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 973 mg
  • 39%

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

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