This Tyler Florence roasted tomato soup recipe is a comforting and delicious way to enjoy the summer harvest. This easy-to-make soup is a great way to use up the abundance of tomatoes that are in season. The roasted tomatoes give the soup a rich and smoky flavor, while the addition of cream and herbs makes it a luxurious meal. Whether you're looking for a simple and flavorful weeknight dinner or an impressive dish to serve to guests, this soup is sure to be a hit.
Ingredients
This roasted tomato soup recipe requires a few simple ingredients. You will need:
- 2 pounds of Roma tomatoes, halved and seeded
- 1/4 cup of extra-virgin olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1/4 teaspoon of ground red pepper
- 2 cups of chicken or vegetable broth
- 1/4 cup of heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
To make this roasted tomato soup, preheat your oven to 400°F. Place the halved and seeded tomatoes on a baking sheet and drizzle with the olive oil. Roast in the oven for 25 minutes, until the tomatoes are tender and lightly browned.
While the tomatoes are roasting, heat a large pot over medium heat. Add the onion and garlic and cook for 2 minutes, until the onion is softened and lightly golden. Add the oregano, cumin, and red pepper and cook for another minute, until fragrant.
Add the roasted tomatoes and the broth to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Remove the soup from the heat and let cool slightly. Carefully transfer the soup to a blender or food processor and blend until smooth. Return the soup to the pot and stir in the cream. Heat over medium-low heat until warmed through. Season with salt and pepper, to taste. Serve the soup garnished with chopped parsley. Enjoy!
Frequently Asked Questions
Can I make this roasted tomato soup ahead of time?
Yes, you can make this roasted tomato soup ahead of time. Let the soup cool completely, then transfer it to an airtight container and store in the refrigerator for up to three days. Reheat the soup over low heat before serving.
Can I freeze this roasted tomato soup?
Yes, you can freeze this roasted tomato soup. Let the soup cool completely, then transfer it to an airtight container or freezer-safe bag and store in the freezer for up to three months. Thaw the soup in the refrigerator overnight before reheating over low heat.
Can I make this roasted tomato soup vegan?
Yes, you can make this roasted tomato soup vegan. Simply substitute the chicken broth with vegetable broth and omit the cream. This will give you a delicious vegan roasted tomato soup.
Can I use other types of tomatoes for this roasted tomato soup?
Yes, you can use other types of tomatoes for this roasted tomato soup. Any type of ripe, juicy tomatoes will work well. Cherry or grape tomatoes are also a good option if you don’t have Roma tomatoes on hand.
Can I use canned tomatoes for this roasted tomato soup?
Yes, you can use canned tomatoes for this roasted tomato soup. Simply substitute an equal amount of canned tomatoes for the fresh Roma tomatoes. Be sure to drain the tomatoes before adding them to the pot.
