Garlic Roasted Tomato Soup Recipe
This Garlic Roasted Tomato Soup is bold, flavorful and comforting with super cozy vibes. It’s also easy to make, uses simple ingredients, and is totally family friendly as a starter or part of a main meal. It’s also great for entertaining or holiday gatherings. You’ll never open a can of soup again.
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Servings: 4
Calories: 372kcal
Ingredients
- 3 tbsp butter
- 1 yellow onion chopped
- Salt and pepper to taste
- 28 oz crushed tomatoes
- 32 oz chicken broth
- 1/2 cup fresh basil leaves chopped
- 1 tsp dried oregano
- 2 tbsp granulated sugar
- 2 white dinner rolls halved
- 4 tbsp butter
- 1/4 cup Shaved Parmesan cheese and extra basil for topping
Instructions
- Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
- Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
- Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately.
- For a thinner soup, let cool and add half (or more) of soup to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
- Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
- Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil.
Notes
- I prefer a chunky version of tomato soup so I don’t typically blend mine, but feel free to puree half or more of the mixture with an immersion blender or food processor to create a creamier texture.
- A poached egg is a delicious source of meatless protein in this soup if you’re up for preparing one!
- Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. (Add after the soup is finished cooking.) This is a great way to enjoy the same recipe two different ways.
- Be sure to make time to roast your tomatoes! Roasting fresh tomatoes helps them caramelize and it sweetens the soup. This can be done in less than 30 minutes.
- Another option is to roast the tomatoes ahead of time so you’re ready to dive into the rest of the recipe.
- Garnish your soup with some roasted cherry tomatoes for a beautiful look!
- You can replace the bread with homemade croutons.
- Replace fresh basil with dry basil if that’s what you have.
- Replace olive oil with butter, if desired.
- Use vegetable broth and a dairy free butter for a vegan version.
- Make a double recipe batch and freeze some for later!
Nutrition
Calories: 372kcal | Carbohydrates: 34g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 1484mg | Potassium: 837mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1255IU | Vitamin C: 37mg | Calcium: 215mg | Iron: 4mg
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