Roasted Tomato Soup

Roasted Tomato Soup

3 Reviews
From: EatingWell Magazine, July/August 1993

Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8-10 ripe tomatoes, (3 pounds), cut in half and seeded
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 red onions, chopped
  • 1 clove garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh basil
  • Salt & freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Preheat broiler. Coat a baking sheet with cooking spray.
  2. Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.
  3. Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.
  4. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Per serving: 75 calories; 2 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 46 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 1960 IU vitamin A; 35 mg vitamin C; 34 mg calcium; 1 mg iron; 339 mg sodium; 699 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable

Reviews 3

July 28, 2013
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By: EatingWell User
Excellent soup and simple to make. I followed the recipe, except added some chopped up red bell peppers. Will make it again.
October 11, 2010
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By: MsScheherazade
My husband and I love this soup. I have made several batches with our garden tomatoes. I am in the middle of cooking my last batch for this year. Living in New England, I have to wait until next year to harvest tomatoes to make this scrumptious soup. We plan on starting earlier to get more soup. Thank God I froze some!
November 20, 2009
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By: EatingWell User
I LOVE THIS SOUP! Until I made it a number of years ago, I'd only had canned soup (embarrassing to admit). It is so good, I like to serve it for Thanksgiving dinner. Everyone asks for seconds. The chopped fresh basil is a must!