Roasted Tomato Soup Recipe (2024)

Cut tomatoes in half and slow roasted (rather than broiling) 225 degrees for 4 hours. Used sliced carrots instead of bread and a rich vegetable broth rather than water. Result was excellent.

A simple way with the first step would be to roast the tomatoes, they simply look after themselves!

You don’t need to remove skins- just core and chop. The skins add flavor- just strain before serving to get them out then. Big time saver and added flavor from the roasted skins

I always understood that you should never use aluminum with tomatoes... I’m thinking parchment paper would be best?

I made this last night (exactly as written) with some very sad winter tomatoes. It was really good, came out with a perfect texture and was appreciated by all.

I used Mountain Rouge's (heirloom hybrid) and skipped out on the straining process. So a really lovely, slightly-chunky soup with the skins on emerged: sour dough ends for the "country bread" adding a couple of parmesan rinds, fresh oregano and a few dashes of red chilli flakes to this simple and delicious recipe. Perfect for 4 people, so double up if you want leftovers or if you're being attacked by an army of perfectly ripe and ready to roll beauties!

I made this as written. It wasn’t hard to slip the skins off after roasting. Sometimes I wonder if basil makes tomato soup taste a little soapy. I used foil but parchment would be fine with the tomato liquid. Really really good and will freeze well.

I roasted the tomatoes with red pepper, I did not peel them.I added sugar to the onions along with a couple of grated carrots.One cup of white wine, and a little half n half.Topped with sour dough croutons.

added one smoked eggplant, burnt skin removedoven roasted tomatoes at 425 for 30", removed skin before adding to onionsas tomatoes released so much moisture, I cut down on water by 1/2 Cupturned out really well, as per my family's comments

I always understood that you should never use aluminum with tomatoes... I’m thinking parchment paper would be best?

You don’t need to remove skins- just core and chop. The skins add flavor- just strain before serving to get them out then. Big time saver and added flavor from the roasted skins

I put the sugar in with onions and caramelized them, I also used a can of San Marzano tomatoes with some fresh basil from the garden that had been preserved. Also threw in a small rind of parmesan. Delicious!

Added parmesan rinds when reheating.

Cut tomatoes in half and slow roasted (rather than broiling) 225 degrees for 4 hours. Used sliced carrots instead of bread and a rich vegetable broth rather than water. Result was excellent.

This smells and tastes so heavenly. I followed this recipe along with another one from Cook’s Illustrated for a cream less creamy tomato soup (they suggest adding 1” slices of bread, crusts removed. Also added a bay leaf (discarded before blending). So amazing.

Would stick with bigger tomatoes to avoid skinning hassle. Sent through sieve for consistency.

I grilled my homegrown tomatoes & half a red onion. Added half of a white onion to the saute and used a piece of toasted sourdough bread. I didn't skin the tomatoes, just pureed with my immersion blender and did not strain. ( why lose the fiber??) Used 1 cup chicken stock to 1 cup water.Next time, I'll add some grilled sweet peppers.

If you have a traeger or other smoker, it’s a great way to roast tomatoes. They can be frozen too for use in other recipes. I often throw a few in a bolognese sauce for some extra flavor depth.

I used grape tomatoes since I had them, so rather than peel them after roasting/broiling, I ran the soup (after using the immersion blender) through a food mill to remove the skins and smooth out the soup. But however you go about making this, the end result is quite nice, and I'll make it again.

I made this last night (exactly as written) with some very sad winter tomatoes. It was really good, came out with a perfect texture and was appreciated by all.