Roasted Tomato Soup

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I have made this twice, the first time was ok - delicious in fact, but this time, with the oven at 450, it was far to hot for the Olive oil. The smoke point - the maximum point at which Olive oil should be heated - is between 365-400 degrees, depending on the Olive oil quality. So 450 is just too hot to preserve any Olive oil quality and not change the flavour of the oil.

In future I'll roast at 350.

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I love tomato soup,so this recipe is right up my alley. I did tweak it a wee bit, instead of heavy cream i added non fat cream cheese, also a couple of advocados

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Yummy! And super easy! I skipped the cream, to keep it healthy.

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I usually tolerate tomato soup but no more. This recipe is so yummy! I made it for a work soup potluck and had so many requests for the recipe. My brother and his one year old daughter helped preview the evening before. She had a complete meltdown when she ran out of soup! This recipe is a definite keeper.

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This is a wonderful soup. I have never liked tomato soup but this one is different. My family prefers it without the cream. I have frozen portions of this as I make a double batch. It is the sauce I use when making meatballs and spaghetti, it is that good. I could also see using it for lasanga or other Italian recipes that require a marinara sauce. I had a sweet potato that needed to be used, cut it up and roasted it with the tomatoes and blended it in, it did not change the flavor but the soup was more silky and the sweet potatoes are good for you. An excellent soup with roasted garlic bread croutons, and a grilled cheese sandwich of your choice.

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I made this recipe just as stated and everyone loved it. We had so many tomatoes that I multiplied the recipe by 6 to use them all. We did add the cream to the soup and it made all the difference. I have a question though. Can this soup be canned? Other reviewers have mentioned freezing the soup without the cream, but no one has mentioned canning it. Any ideas? Again, great recipe!!

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It doesn't get any better or any easier.

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I made this soup all winter last year and can't wait to make it again this year. I cut back the basil and bay leaf by one half. I use a little splash of fat free half and half to give it a that creamy flavor. Also, to dress it up I add a little crab meat to the top. I think I may can some to keep at the ready. Thanks Tyler, if you can't tell I LOVE this recipe...!!!!

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I was afraid that I could not compete with the tomato soup at my favorite deli...making delicious, healthy and rich tomato soup turned out to be easier than I thought! Roasting the tomatoes was an excellent idea. I also added red pepper flakes to the roasting vegetables, which gave it a perfect kick. We will be making this again!

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This soup is amazing!! I can't believe I was spending $10 a jar from a local restaurant. Never again. I've managed to eat an entire pot by myself. Thanks, Tyler for an amazing recipe. Great by itself and even tastier with a little bit of feta sprinkled on top, very pretty presentation too!