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If you're on a mission to find some inexpensive lunches, try the best cabbage soup, white bean soup, and kale, or the amazingly beautiful pale green asparagus cream soup.
No matter the season, this soup comes out perfectly every time, thanks to the sweetness of oven-roasted plum tomatoes. You also don't have to wait until tomato season to do it! Regular tomatoes from the grocery store still give you an amazing tomato soup that you will make over and over again. And again.
This easy tomato soup recipe is a great batch for friends, family, or just a week of healthy lunches. And if you make the soup with vegetable broth or even just water, it is also vegetarian and vegan.
What kind of tomatoes do you need to make tomato soup?
You certainly don't need anything fancy, so leave the relics! Head over to plum tomatoes, those little oblong guys, also known as Romas, that are always in store. They should fit in the palm of your hand.
Plum tomatoes have more meat than other tomatoes, making them perfect for cooking in Italian sauces and soups. However, it does take a few pounds! They will shrink when roasted in the oven.
Also, you need a large can of whole tomatoes in juice. San Marzanos are a popular variety, but any canned whole tomato will do.
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Tomato soup ingredients:
- Fresh and canned tomatoes.
- Garlic. Feel free to add or subtract garlic depending on your passion for it.
- Onion. The yellow onion works well, but any colored onion will do.
- Red pepper flakes.
- Butter. Skip the butter if you're making a vegan version of tomato soup, and use coconut oil instead.
- Fresh basil The secret ingredient in this tomato soup is tons of fresh basil.
- Chicken soup. If you want to make a vegetarian soup, make the soup with vegetable stock or even water. It will still be so delicious.
- Olive oil.
How to make roasted tomato soup:
Are you ready to make the best soup in the world? Ok then, come on! ()
- First, you must roast the tomatoes. Heat the oven to 400 degrees.
- Cut fresh tomatoes in half and add them to a large bowl. Stir them in a little olive oil, salt and pepper, then spread them on a rimmed baking sheet. Roast them for 45 minutes. This step concentrates the flavors in the tomatoes and also makes them sweeter.
- Meanwhile, in a Dutch oven or large saucepan, sauté the chopped onion in butter and olive oil. Add the garlic and pepper flakes.
- Then pour in the chicken stock, thyme, basil, and canned tomatoes. Add the roasted tomatoes as well as any juices from the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer for about 40 minutes.
- To puree the soup, use an immersion blender (bar blender) or run batches through a food processor or blender. Then season to taste with salt and pepper.
- Serve hot or cold. Store the extra soup in the refrigerator, or put it in individual containers and freeze for later enjoyment.
How to make creamy tomato soup:
There are a few things you can do to turn this recipe into a wonderful creamy tomato soup:
- Keto Friendly Tomato Soup: Add an 8 ounce block of cream cheese to the hot soup and stir until melted.
- Pour a cup of whipped cream into the soup, more if necessary.
- Serve hot or cold soup with a tablespoon of Greek yogurt or fresh cream, right on top.
Nutrition for roasted tomato soup:
This soup is naturally low in carbohydrates and low in calories too: approximately 138 calories per cup. The soup is great for weight loss because it fills and hydrates at the same time.
It also does not contain gluten and is high in potassium, antioxidants, vitamins A, C, K, lycopene, and folic acid.
Certain compounds in tomatoes have been found to improve vision, regulate blood sugar, and help prevent cancer. In other words, incorporating more tomatoes into your diet is always a good idea!
Type of American cuisine Preparation time: 10 minutes Cook time: 1 hour 15 minutes Total time: 1 hour 25 minutes Servings: 5 servings (2 cups) Calories: 276 kcal
- 3 pounds plum tomatoes cut in half lengthwise
- 1/4 cup olive oil plus 2 tablespoons
- Salt and freshly ground black pepper to taste
- 2 butter spoons
- 1 large onion, chopped (about 2 cups)
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes or to taste, optional
- 32 ounces chicken stock or water
- 28 ounces canned plum tomatoes with juice (undrained)
- 4 cups packed fresh basil leaves, plus more for garnish (gauze)
- 1 teaspoon fresh thyme leaves
- Preheat oven to 400 degrees.
- In a large bowl, add tomato halves, olive oil, and salt and pepper to taste (I like 1 tablespoon of salt and 1 1/2 teaspoons of pepper). Spread evenly on a rimmed baking sheet and roast for 45 minutes.
- In a large Dutch oven or stock pot (at least 5 1/2 quarts) over medium-high heat, heat remaining 2 tablespoons of olive oil and butter until melted. Add onions and cook until smooth, about 7 minutes. Add garlic and red chili flakes until fragrant, about 30 seconds.
- Add the chicken stock, canned tomatoes, and juice, basil, thyme, and roasted tomatoes with any juice accumulated on the baking sheet. Bring to a boil, reduce heat and simmer uncovered for 40 minutes.
- Working in batches, puree soup in the food processor (or use an immersion blender). Season to taste with salt and pepper and garnish with fresh basil if desired.
Adapted from The Barefoot Contessa Cookbook. This recipe makes 10 cups (2 1/2 quarts):
- 5 starter servings (2 cups each)
- 10 appetizer servings (1 cup each)
Calories :: 276kcal
Roast Recipe Soup Tomato