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Roasted Tomato Soup Recipe

Roasted Tomato Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (341)

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Average Rating:

Total Reviews: 341

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  • on May 13, 2013

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    I decided to do a 'show down' with three recipes for Tomato soup. And Tyler's recipe was the winner (Barefoot Contessa's Cream of Fresh Tomato soup took second place, also delicious. I used both Roma and Vine ripe tomatoes. I followed the suggestion of placing the garlic under the tomatoes to prevent them from burning. The soup was excellent before I added the cream, and as well afterwards. So, if you want to eliminate the cream from this recipe, I believe you will still love the soup. Perfect soup on a rainy day.

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  • on March 31, 2013

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    After considering reviewers comments and other Food Network chefs' recipes for tomato soup I did this: I halved and seeded 20 Roma tomatoes, patted them dry, then coated them with a good quality extra virgin olive oil and seasoned them with Kosher salt and pepper. I placed fairly thick sliced onions and garlic cloves on a foil lined baking sheet then topped the onions and garlic with the tomatoes cut side down -- making sure that the onions and especially the garlic was covered by the tomatoes -- like a tent, and this process eliminated other reviewers' comments on burned garlic. To address reviewers' concerns about seeds and skin I removed the seeds before roasting and after roasting I removed the skins. I believe this process may eliminate concerns about the texture of seeds and skins. I added no cream but dressed the soup in an elegant china bowl with a teaspoon of sour cream and a tiny fresh basil leaf. In the soup I did use about half a cup of basil. A delicious soup!

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  • on March 18, 2013

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    Very good and rich! I transferred a soup to a blender instead of using a stick blender and I had no problems with the skins.I also only used half the amount of cream. It still turned out great for using out of season tomatoes!

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  • on March 01, 2013

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    This was soo good! as other reviewers have mentioned you do need to remove the by leaves before you blend! and if you want the soup completely smooth you might want to strain it..but the texture did not bother me at all...it was perfect!

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  • on February 25, 2013

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    Love. Having tried several tomato soup recipes from several different chefs, I've now found my go-to!

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  • on February 25, 2013

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    I have to add to all the 5 star reviews of this recipe. It's the only tomato soup recipe I ever use. It's simple to make and comes out delicious every time. Everyone loves it. I sometimes serve with a scoop of white rice on top or toasted crusty bread on the side.

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  • on February 22, 2013

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    Good flavor. It did not say to remove the seeds and I wish I did.

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  • on February 17, 2013

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    Easy and very tasty..I added fresh parsley and extra basil on top at end...doesn't need cream...also can add some beans for protein...great low cal lunch!
    Note..remove bay leaves before you blend! Not mentioned in recipe. The tomato skins completely blended...no need to remove them.

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  • on January 19, 2013

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    This dish was absolutely delicious!!! Easy to prepare and the roasting made the difference, a definite staple winter and all year 'round!

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  • on January 15, 2013

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    Just made this soup for the first time tonight - turned out wonderful and perfect on a cold winter night! Used heirloom tomatoes from Trader Joes and it was super tasty. I don't own an immersion blender, so I ran it through the food processor with the basil and then returned it to the stove. A little messier, but it turned out just fine. I will definitely be making this soup again!

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