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Quick Roasted Tomato Soup Recipe

Quick Roasted Tomato Soup

Recipe courtesy Guy Fieri

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on September 20, 2012

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    Tasty? Yes. Quick? Hardly. Honestly, I don't think the terms "quick" and "roasted" really belong in the same title, but this was not a good thing to try on a weeknight. It took an hour to get any char at all on the veggies, and even then, my quartered onions were still firm.

    I didn't see the episode, so I thought maybe I missed something, but a written recipe should be able to stand on its own. Did Guy have a huge pan and spread everything out? Did he add the juice from the canned tomatoes, or not? How large were the veggies cut?

    Anyway, I enjoyed it, but it wasn't worth the time.

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  • on January 16, 2011

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    The flavor was really rich with the roasted vegetables. I love spicy food so even after reading the other reviews I kept the jalapenos in and thought we could all handle the heat. I was wrong. It was amazingly spicy. This soup would be 5 stars if he prepared you for the heat. I always like to make a recipe exactly how it's supposed to be. If I don't I never write a review. I'd be reviewing my recipe and not Guy's.

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  • on January 14, 2011

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    Fantastic recipe!!!! Totally easy. No heavy cream, no butter, no stock...just veggies, aromatics and herbs. This recipe only works if you use a food mill, which is fun and easy to use and worth getting (All-Clad SS version rocks.
    - Roasting took about an hour, (the recipe doesn't really say.
    - Use 1 jalapeño
    - Pluck the plum tomatoes out of the 28 oz. cans and save the juice to add back in after milling the roasted veggies.

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  • on January 12, 2011

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    OMGosh Great Recipe! Something about the roasted vegetables that really make this soup hearty, the jalapenos adds another layer of spice and richness. A definite must try. Thanks-

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  • on September 09, 2010

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    i totally love spicy food but for a tomato soup i dont think it goes that great... first time i made this it was a total waste of tomatoes and time, it got way too spicy so i would recommend to cut down or eliminate the jalapenos. also might be easier to peel garlic before roasting it and add the herbs almost last just so they dont burn.

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  • on August 02, 2010

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    I made my own baby food using a blending and/or sieve and thought I could use the same basic method to circumvent the food mill called for here. I guess I was wrong. Even after blending and then straining I ended up extracting a thyme stem or a bit of garlic skin from my mouth about every 3rd spoonful. Not to mention all the good pulp and bits of herbs that wouldn?t go through the sieve. Total waste!

    The flavors was decent though. I totally omitted the canned tomatoes since I was using a juicier variety than romas. I removed the skins from my onions and wish I?d done the same with my garlic. I also used one Anaheim chili in place of the jalapenos. I might make this again with the garlic cloves removed from the skins and without the thyme just to eliminate the textural issues. As it is written, this recipe isn?t so great if you don?t have a food mill.

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  • on June 26, 2010

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    My husband and I loved this recipe. It was very easy and really tasty. Great job Guy!

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  • on February 27, 2010

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    I recommend cutting out the jalepeno's all together. I like heat but this was not tomato soup with the level of heat involved. We simply added desired heat with hot sauce or a touch of cayenne etc. When skipping the jalepeno it ends up being great.

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  • on February 21, 2010

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    i have made this soup several times and it is always a hit. Great on a wintry night and makes quite a bit so you can freeze some for later. I love this go to recipe.

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  • on November 20, 2009

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    love this soup! my family loves spicy food so this soup was a hit!!

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