Roasted Tomato Soup

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I didn't want the whole apartment smelling like garlic & onions. So I caramelized the onions on the stove top and added chopped garlic right into the soup when boiling. Also added fresh thyme. I think thyme makes everything taste better : thanks Tyler!

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I hate tomatoes, but my girlfriend is crazy for them. She was begging me to make a tomato soup so I tried this recipe and it was fantastic. I added the optional basil and cream, but found I did not require any additional chicken stock. I use homemade chicken stock using Ina Garten's recipe which really brings home this soup. When (not if I make this again I will probably use a little less butter and cream so that the tomato flavor comes through more. I may also add red pepper flakes as others have suggested.

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This is. One of my favorite soups, everyone loved it, it's so tasty, I also added a tbsp of Greek yogurt to the each serving and it tasted even better.

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By far the very best Tomato Soup I have ever eaten and so easy to make. Never add the cream it really doesn't need it. Healthy and so yummy!

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Tasty and quick, followed the recipe but added tomatoe paste to enhance the plum tomatoes that I used. I did NOT remove skin on the tomatoes and the immersion blender took care of it. Our tomatoes weren't even that great since they were not in season so I can't wait until to try it again when they are. Will make again. Another winner from Tyler !

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Second time I make it. Follow the recipe first time and was great. This second time I did everything as the recipe but added carrots and celery, and replace the heavy cream for half and half... great flavors with this alteration and I use can tomatoes instead of fresh, didn't have fresh ones. I forgot, also at the end I put a bit of garlic salt and onion powder.

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This is my first time making tomato soup. I read some of the reviews from other members and decided to peel the tomato's. I didn't want to take a chance with having peels in my soup. I created vegetable stock by adding two vegetable bouillons to a quart of water. I burned some of the onions because I had them laying on top of the tomatoes. Next time I will have them underneath or next to the tomatoes. I was surprised at the amount of liquid that was in the pan when the tomato mixture was done broiling. Which would have prevented my onions and garlic from burning if they were at least laying next to the tomatoes. We are a vegan family. So, I used unsweetened soy creamer. I added half the recommended amount at the end. All the ingredients blended perfectly. That being said. This was the best tomato soup I've every tasted! I don't think I will ever buy tomato soap again! It is perfect in every way.

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This had become my go-to soup and everyone ADORES it. One thing I found is that the quality of the soup is dramatically improved depending upon the immersion blender you use. I used to have a Cuisinart one and that would leave lots of pieces of curled up tomato skin in the soup. Back when I was using the sub-par immersion blender I always told myself that I could strain the bits out and everything would be fine -- but was always too lazy to actually do it. I've upgraded to a 9 speed Kitchenaid and the difference is extraordinary. The soup is velvety and perfect; no bits of skin floating around at all. In fact, the only thing I've noticed are the tomato seeds which don't bother me at all. A quick tip that I love: rather than adding cream at the end, I like to saute a few tablespoons of tomato paste in the butter before slowly adding the chicken stock and roasted veggies. But you really cannot go wrong with this recipe!

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this soup is delicious!!!.....i have made it with and without the basil and bay.......yummy either way......i made this soup with indiana homegrown tomatoes from my garden......sadly, they are all gone now......i will try with tomatoes on the vine from the grocery next time.....the only change i made was to roast the tomatoes, onion and garlic at 400 degrees instead of 450....

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I did not have the same problem with peels that some other reviewers have mentioned. It took about 15 seconds for my immersion blender to beat those peels into submission. I cook for 2, so I froze half before adding the cream at the end. It froze beautifully, and tasted great when reheated on low heat on the stove. It turned out fairly rich (in a good way. I will definitely be making this again.