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Roasted Tomato Soup

Rich savory tomato soup with complementing flavors of roasted tomatoes and thyme.

Course Appetizer, Main Course
Cuisine American
Keyword Roasted Tomato Soup, Soup, Tomato, Tomato Soup
Servings 4
Author Phyllis

Ingredients

Ingredients for Roasted Tomato Soup

  • 8-10 Tomatoes your choice
  • 4 Garlic Cloves chopped
  • 28 oz Can of Crushed Tomatoes
  • 1 medium Onion Chopped
  • 1/4 cup Butter
  • Salt and Pepper To taste
  • 1 tsp Thyme
  • 1 tsp Dried Basil if you have fresh basil use a hand full
  • 2 cups Chicken or Vegetable broth

Instructions

Roasting Tomatoes

  1. Cut the Tomatoes into quarters

  2. Coat with olive oil and season with salt and pepper

  3. Place in a 400° and roast for approximately 20 minutes

  4. Place tomatoes under the broiler to finish cooking, watch closely

  5. remove from oven and set aside

Tomato Soup

  1. Place chopped onion and butter in a large heavy sauce pan

  2. Saute onions until soft and add chopped garlic

  3. Continue cooking for 3-5 minutes on medium heat

  4. add crushed tomatoes to the pan add Thyme and Basil

  5. Add Chicken or Vegetable broth

  6. Let soup cook for about 30 minutes on medium heat stirring occasionally

Roasted Tomato Soup

  1. Add roasted tomatoes and simmer for 10 minutes

  2. Blend soup with a blender or hand emulsifier

Recipe Notes

Roasted Tomato Soup

This is a quick easy meal, takes 45 minutes from start to finish and it serve 4 with seconds.  I used big boy tomatoes to roast but you can use whichever tomatoes you have or prefer.  When roasting the tomatoes you can leave in oven at 400° until they are done instead of using the broiler.  The boiler speeds up the process as well as it gives the tomatoes a little more charred effect.  Either way works.