Roasted tomato soup

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Roasted tomato soup
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Roasted tomato soup

Added by: on Jun 16th, 2013
When creating this recipe, I wanted the soup to have a slightly creamy texture, but nothing too heavy since it is summer and the fresh tomato HAD to shine through.
Prep Time:
15 min
Cook Time:
45 min
Ready In:
60 min



Original Recipe Yield: 6-8 servings


  • 6 tomatoes, tops removed, cut into thirds
  • 4 cloves garlic
  • drizzle olive oil
  • dash salt and pepper
  • 1 medium size white or yellow onion, diced
  • drizzle olive oil
  • 3 1/2 cups vegetable broth
  • 2 tomatoes, roughly chopped
  • 1 cup heavy cream
  • 1/2 teaspoon paprika
  • 2 tablespoons brown sugar
Nutrition Facts
Roasted tomato soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 171

  • Total Fat: 10.9 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 27.4 mg
  • Sodium: 569.7 mg
  • Total Carbs: 18 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 12.4 g
  • Protein: 2.7 g

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Preheat oven to 350 degrees F.


Place the sliced tomatoes and garlic on a baking sheet and drizzle with olive oil then salt and pepper. Roast in the preheated oven for 20-25 minutes.


While tomatoes are roasting, drizzle the remaining olive oil in a stock pot and cook onion until it is tender.


Add vegetable broth and simmer over low heat.


When the tomatoes are roasted, add them to the pot and continue to simmer until all of the vegetables are soft.


When the veggies are soft, add the chopped tomatoes, cream, paprika and brown sugar.


Using a blender, emulsion blender or food processor, blend the ingredients until smooth and creamy (some small tomato bits are ok and add to the appeal of this soup).


If desired, garnish with shredded gouda and croutons-served immediately.


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Ratings & Reviews:

Kathy M

Kathy M

By: Kathy M on Jun 21st, 2013
this soup came out to be delicious

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