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Roasted Tomato Soup Recipe

Roasted Tomato Soup

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Average Rating:

Total Reviews: 341

Showing 31-40 of 341

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  • on September 05, 2012

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    Very tasty soup. I don't have an immersion blender, so I just used my regular blender and strained the soup. This worked well also!! Great flavor and a wonderful recipe to use up the overabundance of tomatoes at the end of the summer! : Tastes like fall.

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  • on September 04, 2012

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    So, so easy and so good! I tasted it before adding the cream and decided it didn't need it. It was so delicious and creamy already, why add the calories?

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  • on September 03, 2012

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    This soup is so delicious. I've has tomato basil soups at high end restaurants and to be honest, this was way better!! I used a mixture of Roma and heirlooms from my garden and it was amazing. After roasting in the oven, I blended all the roasted ingredients in a Blendtec blender. This cut my cooking time in half.

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  • on August 27, 2012

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    This tomato soup was amazing and incredibly easy to make. I made Ina's recipe, but it turned out too sweet. This one is PERFECT. Even my father, who measures all tomato soup against the "tomato tuscany" soup at Patisserie DuJour in Honesdale, PA, loved this soup. I was shocked. I forgot to add the basil, so I'm looking forward to making another batch, basil included, tonight. I can't wait to taste the difference. If you love tomato soup, this is a MUST MAKE recipe.

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  • on August 20, 2012

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    No one is more shocked than I when something I make actually tastes great and this certainly does! I was overrun with Sweet 100 and plum tomatoes and I've made more sauce for the freezer than I care to think about. I'm a tomato soup lover and thought I'd give this a try so I made a big pot for the freezer. Wonderful flavor and simple to prepare (I use my Ninja for everything in lieu of an immersion blender. Can't wait to add grated asiago and/or mushrooms and croutons to it on cold days this winter for lunch. Tyler never disappoints!

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  • on August 19, 2012

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    This was delicious with my garden tomatoes. I will never go back to canned tomato soup again. I thought it was a great soup even before the cream was added. This would be a wonderful base, before adding the cream for an Italian soup or for goulash. I did simmer mine to reduce it by a third longer than 15-20 minutes. More like 45 minutes.

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  • on August 12, 2012

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    I made this soup using a mix of orange heirloom and red vine tomatoes, basil and cream. The result was a fragrant and delicious soup and I've recommended the recipe to several people. The aroma as the tomatoes, garlic and onions roast is devine! Also, I divided the soup up into multiple small containers for freezing and the soup is just as good when it's reheated.

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  • on July 22, 2012

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    absolutely deliscous! and easy too!

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  • on July 15, 2012

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    This is the best soup ever. I want this for my last dying meal! I never liked tomato soup before I made this. All I had ever tried was soup out of a can(gross.

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  • on July 10, 2012

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    I used half olive oil and butter. Plead and purred just tomatoes first them put sift (my son that took a couple of CORDON BLEU courses in collage always complains about he seeds and then added the onions and garlic to the pot and purred it.
    HE LOVED IT!! even attempted to LEAK THE BOWL. Did not get away with it!
    THANKS!

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