recipe: roasted tomato soup - Zupas

Author: Caroline Drake

Posted by | September 10, 2009 | Caroline, Recipes, Seasonal | No Comments

You might be thinking I’m crazy for posting a soup recipe when the temperatures are still nice and toasty.  But, for those of you who have a garden brimming with tomatoes right now, you may be thanking me.

My garden is exploding with tomatoes, so in attempt to use them all up, I made this amazing roasted tomato soup.  It’s fairly easy to make since you just throw the tomatoes in the oven to cook.

Pair it with a nice grilled cheese, and there you have it.  Even on a nice hot day it’s amazing!

{Roasted Tomato Soup with Basil}

adapted from this recipe


  • 4 lb tomatoes, halved lengthwise
  • 6-8 garlic cloves, left unpeeled
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
  • 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock or low-sodium broth
  • 3/4 cup heavy cream
Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls.




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