Creamy Roasted Tomato Soup Recipe

Name: Creamy Roasted Tomato Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 16 roma tomatoes, (halved and seeds scooped out*); 2 sweet onions, (quartered); 2 large, whole carrots, (peeled); 4 whole garlic cloves, (peeled); 3 tbsp olive oil; 1 tbsp brown sugar; 1 tsp kosher salt; 1/4 tsp ground pepper; 1/4 cup fresh basil leaves; 2 cups water; 1 cup half and half

2 steps

Prep:15minCook:50min

This easy, homemade Cream of Tomato Soup recipe requires only two steps! Roasted tomatoes and basil blends together to make a creamy, classic, comfort food.

Updated at: Wed, 19 Jun 2024 04:47:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories214.7 kcal (11%)

Total Fat14.3 g (20%)

Carbs19.4 g (7%)

Sugars12.2 g (14%)

Protein3.5 g (7%)

Sodium429.4 mg (21%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

16roma tomatoes

halved and seeds scooped out

3 Tbspolive oil

1 Tbspbrown sugar

1 tspkosher salt

¼ tspground pepper

¼ cupfresh basil leaves

2 cupswater

1 cuphalf and half

Instructions

Step 1

Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven. Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.

Step 2

Scrape all the veggies and pan drippings into a sauce pan. Add basil, water, and half and half. Use an immersion blender to puree everything in the pot and heat gently over low heat. If you don't have an immersion blender, transfer ingredients to a blender.

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