How to make it

  • Place tomatoes in a greased 9x13x1 inch baking pan. Combine 1/4 olive oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400 degrees for 15-20 minutes or until softened, stirring occasionally. Cool slightly.
  • Meanwhile, in a cooking pot, sauté onion in remaining 2 tbsp of olive oil until tender. Add the tomatoes, water, salt, and ground pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
  • In a blender, process soup in batches until smooth. Heat through. Cool; transfer to freezer containers and freeze for up to 3 months.
  • TO USE FROZEN SOUP: Thaw in the refrigerator overnight. Place in a large saucepan, heat through. Garnish with basil, if desired.
  • P.S. Recipe is adapted from Kaitlyn Lerdahl's Roasted Tomato Soup recipe that was published in Taste of Home magazine. Photo was temporarily borrowed from Google Images until I can take a photo of my own.

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    " It was good "
    pointsevenout ate it and said...
    A good soup. A little lighter than a heavy roasted tomato flavor but still good.
    See Soup Again Ii for more detail.
    Was this review helpful? Yes Flag

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