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Roasted Tomato Soup Recipe

This is the BEST tomato soup I’ve ever had! Taste every ingredient in each spoonful. Perfect for gouda grilled cheese dipping.
Course Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 5 vine ripened tomatoes or 8 roma tomatoes
  • 8 oz cherry tomatoes
  • 1 bulb garlic
  • 1/2 sweet onion
  • 2 TBS extra virgin olive oil
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 4 fresh basil leaves
  • 2 tsp granulated sugar
  • 1 roasted red bell pepper
  • 2 cup chicken stock
  • 1 TBS unsalted butter
  • Heavy cream to taste

Instructions

  1. Preheat oven to 400°F
  2. Slice the tomatoes in half and place them cut side up into a casserole dish (leave cherry tomatoes whole)
  3. Slice the tops of the garlic and add the bulb in whole
  4. Add in the sliced onions and drizzle the olive oil over everything.
  5. Sprinkle the salt, black pepper, red pepper flakes, oregano, onion powder, and granulated sugar in.
  6. Roast in the oven for 40-45 minutes
  7. Carefully transfer the contents of the casserole dish into a stockpot.
  8. Add in the roasted red bell pepper, basil leaves, and chicken stock.
  9. Blend until smooth using and immersion blender do NOT over blend.
  10. Simmer on low for 10 mins.
  11. Taste and adjust seasoning.
  12. Serve with heavy cream if desired.