Roasted Tomato Soup

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5 from 2 votes

An easy and delicious recipe for flavorful roasted tomato soup.

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings: servings

Calories: 289kcal

Author: Taylor Ellingson

Ingredients

4 lbs tomatoes
2 tablespoon olive oil
3 cloves garlic minced
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
2 tablespoon butter
1 white onion diced
2 cloves minced garlic
28 ounces crushed tomatoes
1 cup fresh basil leaves
2 cups chicken or vegetable broth
¾ cup heavy cream
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Cut the tomatoes into chunks and then toss with the olive oil, garlic, salt, and pepper.
Roast in the oven for 40 minutes.
Once the tomatoes are almost done roasting, melt the butter in a large soup pot. Add the onions and cook until softened and translucent, about 5-7 minutes.
Add the garlic and cook another minute.
Add the roasted tomatoes, crushed tomatoes, basil leaves, and broth, and stir to combine.
Bring to a simmer and cook for 20 minutes.
Using an immersion blender or stand blender, puree the soup.
Stir in the heavy cream. Season with additional salt and pepper, to taste.
Serve and enjoy!

Notes

Freezer Meal Instructions

This soup can easily be made into a freezer meal! Simply prepare the soup adding everything except the heavy cream. Let it cool completely and then freezer in Tupperware containers or Ziplock bags. To reheat, thaw it overnight in the fridge and then either reheat on the stovetop or slow cooker on low for a few hours. Add the heavy cream once it's warmed through and stir to combine.

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