Roasted Tomato Soup Recipe

Roasted tomato soup is a favorite around Rosevine Cottage that comes out whenever fall comes knocking at our door. It’s a delicious blend of savory flavor and creamy texture! And the best part? It’s super easy to make!

Roasted Tomato Soup Recipe

Supplies:

Soup pan

Knife

Food Processor

Hand blender

Cast iron pan or Roaster Pan

Spoon

Measuring spoons

Cutting Board

Ingredients:

3 Large tomatoes

4-5 cloves of fresh garlic

1/2 an onion chopped

Avocado oil

Pinch of paprika

Pinch of turmeric

1/2 teaspoon nutritional yeast

Salt to taste

Directions:

Preheat oven to 350F. Wash, core tomatoes, and quarter tomatoes. Place them in a cast iron pan or roaster pan and drizzle with oil and salt. Place the pan in the oven and cook until the skins of tomatoes crack and come off easily (about 10-15 minutes). 

Peel the onion and cut in half, place it in the food processor and blend until chopped in small pieces. Add the onions to the pan and saute’ until almost done. Add your garlic, and season, cook until done.

When the tomatoes are finished, peel the skins off and discard them. Add the tomatoes to the pot of onions and garlic. Using the hand blender, blend until the soup is smooth and creamy. Taste for salt and pepper. Add more if needed. Serves 2-3

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Roasted Tomato Soup Recipe

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Ingredients

• 3 Large tomatoes
• 4-5 cloves of fresh garlic
• 1/2 an onion chopped
• Avocado oil
• Pinch of paprika
• Pinch of turmeric
• 1/2 teaspoon nutritional yeast
• Salt to taste
• pepper

Instructions

1. Preheat oven to 350F. 
2. 
   Wash, core tomatoes and quarter tomatoes.
3. 
   Place them in cast iron pan or roaster pan and drizzle with oil and salt. Place the pan in the oven and cook until the skins of the tomatoes crack and come off easily (about 10-15 minutes).
   
4. 
   Peel the onion and cut in half, place it in the food processor and blend until chopped in small pieces.
5. 
   Saute' the onions until almost done. Add the garlic, and season, cook until done.
   
6. When the tomatoes are finished, peel the skins off and discard.
   
7. Add the tomatoes to the pot of onions and garlic.
8. Using the Immersion blender, or cool the soup and use your regular blender and blend until soup is smooth and creamy.
9. 
   Taste for salt, and add more if needed and fresh pepper.
10. If needed reheat. Serves 2-3
    

 Before you go, check these out!

• Bison Chili Recipe
• Cream Of Mushroom Soup
• Chicken Noodle Soup
• Loaded Baked Potato Soup Recipe
• Chicken and Rice Soup
• Tortilla Soup
• Vegetable Pasta Sauce Dish