roasted tomato soup

Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table. Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!

Instant Pot Tomato Soup

Roma Tomatoes, sliced lengthwise

olive oil, divided

tsp kosher salt

tsp black pepper

yellow onion, diced

garlic,

tomatoes

oregano

basil

parsley

thyme

chicken stock

heavy cream

Croutons (optional),

Shredded Parmesan Cheese (optional),

Chives onion

Heat the oven to 400 degrees Fahrenheit. Place...

Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.

Roast tomatoes in the oven for 45-60 minutes,...

Roast tomatoes in the oven for 45-60 minutes, set aside.

Set your Instant Pot to sauté and cook...

Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.

Add the garlic and cook an additional minute.

Add the crushed tomatoes, oregano, basil, parsley, and...

Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.

Add the chicken stock and roasted tomato halves.

Lock the lid in place and move the...

Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.

Release the remaining pressure and open the lid....

Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.

Stir in the heavy cream.

Serve with croutons and a little sprinkle of...

Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!

Smoky roasted tomato soup is made with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

Smoky Roasted Tomato Soup

(9-10) Roma tomatoes, washed and sliced in half lengthwise

onions,

carrots,

garlic, peeled

olive oil

salt

black pepper

(14.5 oz.) whole tomatoes, undrained

broth

smoked paprika

red pepper flakes ((about 1/4 teaspoon, more to taste))

Suggested garnishes: shredded cheese, croutons, fresh chopped parsley

heavy cream, optional ((see note))

Roast

Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes, onions, and carrots with olive oil, salt and pepper. Arrange tomatoes cut side up. Use small square of foil to make a small packet for your garlic. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.

Add Remaining Ingredients

Add the roasted vegetables, canned tomatoes (crush them against the side of the pan with spoon), broth, oregano, smoked paprika, and red pepper flakes to a large stockpot. Remove garlic cloves from foil packet and add to soup.

Cook

Cook over medium low heat until everything is heated and the carrots are tender (if they weren&#39;t from the roasting), about 20 minutes.

Puree

Using an immersion blender, purée the soup until it is smooth. You can use a blender or a food processor too, just be careful and do it in small batches.

Season and Serve

Taste and season with salt and pepper if needed. Serve with desired garnishes.

https://embed.mediavine.com/videos/zz1d3tzvhxk0pvfxto7q

You'll never again be satisfied with canned soup after trying this smoky roasted tomato soup, with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

The best homemade tomato soup recipe – this roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy &amp; bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. Follow our step-by-step instructions &amp; watch the video to learn how to make tomato soup from scratch!

Best Homemade Tomato Soup Recipe

lbs tomatoes, (fresh,

onion (diced (1 cup))

garlic (peeled and chopped)

½ tsp fine sea salt

¼ black pepper

TBS salted butter

TBS all-purpose flour

TBS sugar

vegetable broth

heavy cream.

Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.

Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed.

Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.

Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.

Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blender.

Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).

In a large pot, melt butter over medium-high heat.

Add flour to melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).

Add broth and sugar and whisk to combine.

Add blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.

Serve warm with croutons, chopped fresh basil, etc.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605652542/n1lxti1chod9wjrmpkoi.mp4

The best homemade tomato soup recipe – this roasted tomato basil soup is easy to make with fresh tomatoes, irresistibly creamy & bursting with flavor. It’s a healthy and cozy way to warm up on cold winter days. Follow our step-by-step instructions & watch the video to learn how to make tomato soup from scratch!

This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!

Homemade Roasted Tomato Soup with Fresh Tomatoes

onion

salt (plus additional to taste)

sugar

garlic

bread

thyme (or 1 teaspoon dried thyme)

Heat the oven to 425 (212 C) degrees. Put the tomatoes in a large baking dish or a pan that will hold the tomatoes snugly.

Add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes.

Toss everything together until evenly coated with oil. Top with the thyme sprigs, or sprinkle the dried thyme over the tomatoes, if you&#39;re using it instead.

Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.

Transfer the tomatoes and all their liquid to a blender or food processor. Add the torn bread. Pour in just enough broth or water to barely cover the tomatoes and bread – the amount will depend on how juicy the tomatoes are after roasting.

Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.

Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.

https://content.jwplatform.com/videos/K4bqBh2r.mp4

This 30-minute thick and creamy tomato soup is dairy-free and made simply with roasted fresh tomatoes, onion, torn bread crumbs and herbs.

Roasted Tomato Soup

Cozy up with this classic, made-from-scratch tomato soup. Then pair it with the cheesiest treat, a Savory Roasted Grilled Cheese Sandwich. McCormick&reg; Savory Seasoning dials up the basil and oregano for next-level flavor. Recipe &amp; Photo Credit: Tasty.

Roma tomatoes (about 10) halved lengthwise, seeds removed

savory seasoning

tsps kosher salt

vegetable stock

arborio rice

(28 oz) diced tomatoes

tbsp balsamic vinegar

step 1

Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.

step 2

In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory Seasoning, salt, and pepper. 

step 3

Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer. 

step 4

Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.

step 5

In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.

step 6

Blend the soup with an immersion blender until completely smooth and creamy. 

step 7

step 8

Roasted tomato soup flavored with garlic, fresh basil and chilli flakes is a delicious easy dinner served with grilled cheese croutons.

Roasted tomato soup with grilled cheese croutons

kg (2lbs) tomatoes (roughly chopped)

tbsp Balsamic vinegar

oregano ((or use 2tsp dried))

tsp chilli flakes

tsp sea salt flakes

tsp pepper

butter

onion (finely chopped)

cream

salt and pepper (to taste

cheddar cheese

Preheat the oven to 200°C/390°F.

Place the tomatoes in a large baking dish or baking sheet.

Slice the top off the garlic and add to the tomatoes with the fresh basil, oregano, chilli flakes, salt and pepper.

Drizzle over the olive oil and the Balsamic vinegar. Place the tomatoes in the oven and allow to roast for 30-45 minutes until the tomatoes start to char around the edges.

Remove from the oven. 

In a large pot set over medium-high heat, melt a tablespoon of butter.

Add a finely diced onion and sauté until soft and fragrant.

Squeeze the roasted garlic into the pot then discard the skins.

Transfer the roasted tomatoes to the pot along with any juices. Pour in the broth/stock then bring to a boil and cook for 10 minutes. 

Once the soup has simmered for 10 minutes, transfer the soup to a blender and blend until smooth.

Pour back into the pot then add the cream, taste and adjust seasoning if necessary. Simmer for 5 minutes while you make the grilled cheese sandwiches.

Add grated cheese to sliced bread. Top with another slice of bread and butter generously on the outside.

Cook the grilled cheese in a pan set over medium heat until golden brown on both sides.

Remove the grilled cheese from the heat and allow to cool for a few minutes then slice into cubes with a hot knife. 

Ladle the hot soup into serving bowls then add a swirl of cream (optional).

Add grilled cheese croutons and fresh basil then serve immediately.

It’s almost the start of Fall, which means it’s official soup season in my book! Let’s welcome this special roasted tomato soup with crispy gruyère toasts

Roasted Tomato Soup with Crispy Gruyère Toasts

roma tomatoes (halved)

cherry tomatoes (whole)

garlic (halved, 2 small heads of garlic if you like it more garlicky)

vegetable broth (or chicken broth)

heavy cream (adjust

basil leaves (plus more for serving)

balsamic

salt and pepper

french baguette

olive oil and shredded gruyère (enough to fill the surface of the toasts)

Begin the base of your tomato soup. To make this in the oven: Preheat your oven to 400 degrees F. In an oven safe dish, toss in your tomatoes, onion, garlic, olive oil and salt and pepper. Roast for 30-40 minutes until everything is tender and the tomatoes are beginning to burst and char.

If you want to cook this on the stovetop alternatively as another method (no oven): Place all the same above ingredients with olive oil, salt and pepper in a large pot on medium heat. Let it simmer out, burst and get tender!

Make your toasts. In the meantime, on a baking sheet, thinly slice baguette, drizzle on olive oil and shredded gruyère to cover the surface area of the toasts, season with salt and pepper. Bake until the gruyère is melted, a little crispy and the thing slices of baguette are crispy, about 15 minutes. Set aside until serving.

Blend and serve! Once your mixture is fully roasted, pour your tomato mixture in a high speed blender (alternatively you can use an immersion blender). You will squeeze out the roasted garlic in the blender, and discard the skins. Blend with vegetable broth, or chicken broth and your basil leaves, make sure you include all the liquid, oils and tomato juices from the pan from roasting! Blend until smooth.

Serve! Adjust with salt, pepper and sugar. Finish with heavy cream and balsamic vinegar. Adjust seasoning to your preference. Serve in bowls, top with your toasts, fresh basil and serve!

https://www.youtube.com/watch?v=_1vn4g30fBw

#shorts #tomatosoup
RECIPE: https://lindseyeatsla.com/roasted-tomato-soup-with-crispy-gruyere-toasts/

https://www.instagram.com/lindseyeats

The BEST roasted tomato soup 🍅 with gruyère toasts! #shorts #tomatosoup

Fresh garden tomatoes shine in this Roasted Tomato Soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil. It’s a vegetarian family favorite! 

lb vipe tomatoes (quartered)

garlic (cloves separated, but skin intact)

tsp salt

vegetable broth (homemade

heavy cream (optional)

Heat the oven to 400°F.&nbsp;

Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.&nbsp;

Drizzle the tomatoes and garlic with the olive oil. Using your clean hands, rub the oil into the tomatoes and garlic cloves, leaving them evenly distributed throughout the baking sheet. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and roast for 1 hour, or until the tomatoes are very soft and starting to caramelize around the edges.

When the tomatoes have 30 minutes remaining, start the onions. Heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the onions and sautee until soft, stirring occasionally, 6-7 minutes. Sprinkle the onions with the dried basil and oregano and sautee until fragrant, 1-2 minutes.&nbsp;

Add the balsamic vinegar to deglaze the pot; cook until the vinegar stops bubbling and reduces by half. Add the broth and fresh thyme to the pot, increase the heat to high and bring the liquid to a boil. Reduce the heat to medium low and simmer 10-15 minutes to infuse the broth with flavor. Turn off the burner.

Remove the roasted garlic cloves from the baking sheet - use tongs, it will be hot! Set aside until cool enough to handle, about 5 minutes.

Fish out the thyme bundle, and shake to release any leaves. Add the roasted tomatoes to the broth and onion mixture. Squeeze the roasted garlic from its paper shell and add to the soup mixture.

Add the heavy cream if using and 1/4 cup fresh basil. Using an immersion blender, blend the soup in the pot until smooth. Add additional broth if needed to reach the desired consistency.

Ladle the soup into bowls and garnish with additional fresh basil. Serve immediately. Store leftovers in a tightly sealed container in the fridge for up to 1 week, or in the freezer in an airtight container for up to 3 months.&nbsp;

https://content.jwplatform.com/videos/cr5bGRa1.mp4

Roasted tomato soup from fresh tomatoes is the best way to enjoy this family friendly classic! Vegetarian, with vegan and paleo options.

Creamy Roasted Tomato Soup

A roasted tomato soup recipe that&#39;s creamy, rich, and loaded with fresh tomatoes. Serve alongside buttery, grilled &quot;cheese&quot; for a comforting meal. Vegan, Gluten-Free.

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Top 17 roasted tomato soup recipes from across the web

The most viewed roasted tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Tomato Soup

Smoky Roasted Tomato Soup

Best Homemade Tomato Soup Recipe

Homemade Roasted Tomato Soup with F...

Roasted Tomato Soup

Roasted tomato soup with grilled ch...

Roasted Tomato Soup with Crispy Gru...

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Roasted Tomato Soup

Homemade Roasted Tomato Soup

Roasted Tomato Soup

Creamy Roasted Tomato Soup

Pastina

Roasted Tomato Soup (5 Ingredients!...

Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup

The most viewed roasted tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine