Sep 15

Roasted Tomato Soup

roasted tomato soup

We’re currently in the thick of that transitional period where the mornings are crisp, followed by blazing heat all afternoon, and a cool breeze that moves through late evening. It’s the best of both worlds as far as I’m concerned, and has quickly become something I look forward to each year. In light of the cooler evenings, I’ve been feeling inspired to get back in the kitchen and whip up heartier meals – a departure from the light salads we’ve been eating all summer. I recently mixed and matched two of my favourite roasted tomato soup recipes, and the results were out of this world. Using up the last of the seasonal bounty, and pairing it with fresh-out-of-the-oven cheesy bread, was the icing on the cake, and I look forward to making multiple batches to freeze for the winter months ahead. 

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Roasted Tomato Soup
Serves 6
Sweet and savoury, easy roasted tomato soup
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
542 calories
17 g
210 g
27 g
57 g
12 g
435 g
225 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 542
Calories from Fat 237
% Daily Value *
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 210mg
Sodium 225mg
Total Carbohydrates 17g
Dietary Fiber 3g
Sugars 11g
Protein 57g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lbs Fresh tomatoes (I used a mix of garden & cherry)
  2. 3 cloves garlic, chopped
  3. 2 tbsp. brown sugar
  4. 2 tbsp. good quality balsamic vinegar
  5. A few good glugs of olive oil
  6. One large onion, diced
  7. Two carrots, chopped
  8. 8 cups chicken or veggie stock
  9. 1 cup table cream
  10. A good handful of fresh basil
  11. Salt and pepper, to taste
  1. Preheat your oven to 400ºF. Chop all of your tomatoes into 1" chunks, keeping your cherry tomatoes whole. Place on parchment lined baking sheet, sprinkle with garlic, brown sugar, balsamic vinegar and olive oil. Add salt and pepper. Toss to coat evenly and bake in oven for 20 minutes, or until tomatoes begin to blister.
  2. While your tomatoes are baking, heat a large soup pot on medium low. Add a good glug of olive oil, and cook your onions and carrots until soft and slightly browned.
  3. Once your tomatoes are roasted, transfer them to the soup pot, juices and all. Bring to a low boil and toss in your chicken stock. Bring to a boil, turn to low and let simmer for 10-20 minutes, stirring (or mashing with a potato masher) every so often.
  4. Toss in the table cream, stirring to incorporate. At this point you can either use an immersion blender to turn your soup into a puree, or just keep mashing if you like it chunky.
  5. Toss in the basil, salt and pepper, serve & enjoy!
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