Roasted Tomato Soup

It all begins with the abundance of garden fresh tomatoes, onion and a few cloves of garlic. Drizzled with Olive oil and seasoned with salt and freshly ground pepper then roasted to perfection.

What you receive is an oh so good for you bowl of creamy tomato soup.  May you never open a can of Campbell’s Tomato Soup again!
Roasted Tomato Soup
Serves 4-6
Recipe from Tyler Florence

2-1/2 pounds fresh tomatoes (mix of fresh heirlooms cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions (note: I used red onion)
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes in halves.  Spread the tomatoes, garlic cloves and onions onto a baking tray.  Drizzle with 1/2 cup of olive oil and season with salt and pepper.  Roast for 20-30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot.  Add 3/4 of the chicken stock, bay leaves, and butter.  Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot.  Use and immersion blender to puree the soup until smooth.  Return soup to low heat, and add cream and adjust consistency with remaining chicken stock, if necessary.  Season with salt and freshly ground pepper.


50 thoughts on “Roasted Tomato Soup

  1. It looks amazing!! With all those fresh roasted tomatoes in it I have no doubt that its anything but delicious! Roasted tomatoes make me happy. Soup makes me happier. The combination should send me into a week long hangover of happiness 🙂


  2. My husbands grandmother use to say..\” Drink something hot on a hot day and you will feel cooler.\”I was never convinced, but even in these hot days of summer I think I would like to try this recipe. It looks wonderful.Oh that Tyler Florence…


  3. I think I need this is my life. And while we're dealing with the heat wave of this century – the soup beckons because of the use of vine-ripened tomatoes – roasted!


  4. I can not tell you have delicious that bowl of tomato soup looks! It's funny because it's the hottest days of the year here in NJ (and much of the country I guess) and the other day I made a Chickpea soup and my husband thought I was nuts! I say bring on the SOUP!!! 🙂


  5. Campbell's soup? Who's that? I adore soup. Year round. Roasting any kind of veggie takes the flavors to a whole new level. Now, if only my tomatoes would turn red. While you're having a heat wave, we've having daily overcast weather. Brrrrrrrr. It's soup weather, for sure.


  6. Now you have me wishing twice as hard that my tomatoes start to ripen soon. Roasting the tomatoes must have really increased the flavor of the soup.


  7. I am looking forward to making tomato soup this week–plenty of ripe-ripe tomatoes in my garden. this is always a favorite; there should never be another can of Campbell's opened, ever!thank you for visiting my blog–I shall enjoy perusing yours. I love its title.Nancy


  8. Velva! I'm speechless. I just made a batch of this amazing soup with a mix of San Marzanos, Granaderos, and Black Princes! Such a delicious precursor to our shrimp and aubergine dish. Thank you for bringing it into my life, it is absolutely amazing.


  9. Good Information. Thank you for sharing and I want to share information about Madras Bistro which provides our guests with an authentic North and South Indian vegetarian dining experience. We are located in Hackensack, New Jersey and serve a wide selection of dishes representing the tastes of India.


  10. Thank you for sharing and I want to share information about Madras Bistro which offer a wide range of delicious North and South Indian vegetarian dishes. Situated in the heart of Bergen County, Madras Bistro is located in Hackensack, NJ.


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