Roasted Tomato Soup

From EatingWell: July/August 1993, The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"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...

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2 Reviews for Roasted Tomato Soup

10/11/2010

darlenemsw_1

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!

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11/20/2009

Anonymous

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!

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