Roasted Tomato Soup

2 Reviews
From: EatingWell Magazine Summer 2004

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
  • 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
  • 3 large cloves garlic, unpeeled
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/4 cup tomato juice
  • 1 teaspoon tomato paste
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon fresh basil, chopped
  • 2 cups reduced-sodium chicken broth, or vegetable broth, divided
  • Brown sugar, to taste (optional)
  • 1/2 cup corn kernels, (fresh, from 1 ear, see Tip) or frozen, thawed

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat a baking sheet with cooking spray.
  2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
  3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
  4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
  • Tip: Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
  • Homemade tomato soup is easy to make, a good source of lycopene and so much lower in sodium than any canned tomato soup.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 88 calories; 4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 3 g protein; 36 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1052 IU vitamin A; 28 mg vitamin C; 28 mg calcium; 1 mg iron; 295 mg sodium; 472 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 fat

Reviews 2

September 21, 2015
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By: MaxBew
Disappointingly Bland! This was SO disappointing! Did not taste of tomatoes! Probably should only use 1/2 an onion and also I think instead of tasteless Beefsteak tomatoes I would use Roma tomatoes. I would also peel the tomatoes in hot water remove skins and de-seed before roasting - trying to de-seed roasted, mushy tomatoes was nothing short of a fiddley, silly and time consuming task. After all the prep the soup ended up bland, tasteless and uninspiring. Pros: - Cons: Did not taste of tomatoes!
September 22, 2010
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By: EatingWell User
This soup is fantastic. It is much better the second day. I added more salt and basil to the finished product. Also, it does not freeze well.