Oven Roasted Tomato Soup
This is an easy, quick and delicious recipe for tomato soup. The roasted tomatoes, along with the roasted garlic and onions, provide an incredible flavor to the soup.
It freezes well too, and will keep for a week in the fridge.
Serve it with a grilled cheese sandwhich and your set.
- 1 28oz can of whole tomatoes
- 1 Yellow Onion
- 4 cloves of unpeeled garlic
- 1/2 cup of cream, half and half, whole milk, skim milk, or water
- Salt and pepper to taste
- Lemon Juice to taste
- Olive Oil (I prefer Spanish, but any kind will do)
1Preheat oven to 500 degrees
2If you hate messes like me, line a baking sheet with heavy foil. If you don’t mind the mess, don’t line. But in either case, use some olive oil and coat sheet.
3Open the can and fish each tomato out. Reserve the juice in the can.
4Cut each tomato in half. Place cut side down on the greased pan.
5Cut onion into wedges. Add onion and unpeeled garlic to the pan
6Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
7Place pan in oven for 30-40 minutes, until the tomatoes char slightly. Your onion might char first, but that’s okay. Don’t let them burn.
8Take pan out of oven. Place tomatoes and onions in blender (or food processor or food mill). Squeeze the roasted garlic into the blender. Try not to eat it while squeezing it, cos it is delicious.
9Add reserved tomato juice and blen until smooth. Add additional cream/milk/water to reach desired consistency. I like it rather thick.
10Taste and add lemon juice and any more salt.
11This is optional, but recommended: strain the soup through a fine mesh strainer. The canned tomatoes have these little stem things in it. It’s more annoying than anything else. It is still totally edible.
12Serve with grilled cheese and enjoy!
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved