Easy Roasted Tomato Soup

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I stole this recipe for Easy Roasted Tomato Soup from thereciperebel.com. This easy to make soup has easy in the name. Tomatoes are halved and placed on a baking sheet with onion quarters. The vegetables are drizzled with olive oil, garlic, salt and pepper. After roasting, the vegetables are pureed until smooth. Then the mixture is combined with a can of evaporated milk, grated Parmesan cheese, basil, tomato paste and a tiny amount of sugar. This soup pairs great with any bread and especially with grilled cheese.

“Grilled cheese and tomato soup are the ultimate comfort meal.” – Ina Garten (see more quotes in the Quotes tab)

February 4th is National Homemade Soup Day and making Easy Roasted Tomato Soup, Crock Pot Chicken Gnocchi Soup, Italian Wedding Soup or any other soup I’ve made is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

Preheat the oven to 400 F. Halve 3 lbs of roma or plum tomatoes and place cut side up with ½ of a onion (that has been sliced and quartered) on a rimmed baking sheet. Drizzle with ¼ cup olive oil and add 2 tbsp minced garlic, 1 tsp salt and ¼ tsp pepper, stir to coat well.

Then roast for 40 to 50 minutes, just until the vegetables are starting to brown.

Using a blender (or immersion blender) puree until the vegetables are smooth.

Next, add 370 ml can evaporated milk (1 ⅔ cup), ½ cup freshly grated Parmesan cheese, 3 tbsp fresh basil, 2 tbsp tomato paste and 1 tsp sugar.

Then puree again until smooth. Serve immediately or keep warm on the stove top. Grate more Parmesan cheese and crush some croutons for garnish when serving.

Garnish and serve!

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Easy Roasted Tomato Soup

This easy to make soup has easy in the name. Tomatoes are halved and placed on a baking sheet with onion quarters. The vegetables are drizzled with olive oil, garlic, salt and pepper. After roasting, the vegetables are pureed until smooth. Then the mixture is combined with evaporated milk, Parmesan cheese, basil, tomato paste and a tiny amount of sugar.

Course Soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 5 people

Ingredients

  • 3 lb roma tomatoes about 9 large
  • ½ small onion sliced and quartered
  • ¼ cup olive oil
  • 2 tbsp minced garlic
  • 1 tsp salt
  • ¼ tsp pepper
  • 370 ml can evaporated milk 1 ⅔ cup
  • ½ cup freshly grated Parmesan cheese
  • 3 tbsp fresh basil
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • Salt/pepper

Instructions

  1. Preheat oven to 400 F.
  2. Halve tomatoes and place cut side up with onion on rimmed baking sheet. Drizzle with olive oil and add garlic, salt and pepper, stir to coat well.
  3. Roast 40 to 50 minutes, just until starting to brown.
  4. Place in blender and puree until smooth.
  5. Add milk, cheese, basil, tomato paste and sugar. Puree until smooth. Taste and adjust seasoning.
  6. Serve immediately.