Best 2 Simple Roasted Tomato Soup Recipes

Immerse yourself in culinary bliss with our delectable roasted tomato soup recipes, a comforting symphony of flavors that will warm your soul and tantalize your taste buds. These recipes are crafted with the utmost care and attention to detail, ensuring a perfect balance of tangy tomatoes, aromatic herbs, and creamy textures. Whether you prefer a classic tomato soup, a roasted red pepper variation, or a unique spicy version, we have a recipe that will cater to your every desire. Each recipe is presented with clear instructions, making it easy for home cooks of all skill levels to create this culinary masterpiece. So, gather your ingredients, ignite your culinary passion, and embark on a delightful journey into the realm of homemade tomato soup.

Here are our top 2 tried and tested recipes!

SIMPLE ROASTED TOMATO SOUP

Simple Roasted Tomato Soup image

Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.

Provided by lkb

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds Roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ cup coarsely chopped red bell pepper
3 tablespoons olive oil
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line two 10x15-inch baking pans with parchment paper.
Arrange tomatoes, onion, and bell pepper in a single layer on the prepared baking pans. Drizzle with oil and sprinkle with salt and pepper.
Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
Meanwhile, put 1/2 of the tomato mixture in a blender. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture, then stir into the pot until combined.
Simmer soup to heat through, about 5 minutes. Stir in basil and parsley.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 11.1 g, Cholesterol 2.5 mg, Fat 5.7 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 517.5 mg, Sugar 6.6 g

SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST

Sunny's Simple Roasted Tomato Soup with Broiled Cheese Toast image

Provided by Sunny Anderson

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

Olive oil, for drizzling
10 to 12 sprigs fresh thyme
6 cloves garlic
Kosher salt and freshly ground black pepper
10 Roma tomatoes, halved lengthwise
2 red bell peppers, stemmed, seeded and halved
1 red jalapeno, sliced lengthwise
1 cup frozen pearl onions (do not defrost)
3 to 4 cups vegetable stock
4 slices white bread
4 slices American cheese

Steps:

For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
For the toast: Preheat the broiler on high.
Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.

Tips:

Choose the ripest, best-quality tomatoes you can find. This will ensure the best flavor in your soup.
Roasting the tomatoes intensifies their flavor and sweetness. Be sure to roast them until they are slightly caramelized.
Use a good quality olive oil. This will also help to enhance the flavor of the soup.
Don't be afraid to experiment with different herbs and spices. This is a great way to personalize the soup to your own taste.
If you want a thicker soup, you can puree some of the roasted tomatoes before adding them to the pot. You can also add a can of tomato paste.
Serve the soup with a dollop of sour cream or yogurt, a sprinkle of fresh herbs, and a crusty piece of bread.

Conclusion:

This simple roasted tomato soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover tomatoes. With its fresh, flavorful ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you have a bounty of tomatoes, give this recipe a try. You won't be disappointed!

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