Save on Pinterest

Contest-Winning Roasted Tomato Soup

Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 40 min.
  • Makes
    6 servings

Ingredients

  • 15 large tomatoes (5 pounds), seeded and quartered
  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 8 garlic cloves, minced
  • 1 large onion, chopped
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup heavy whipping cream
  • Fresh basil leaves, optional

Directions

  • Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
  • Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
  • In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts
1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.

Recommended Video