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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.