Creamy Roasted Tomato Soup

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Creamy Roasted Tomato SoupRecipe

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Roasting the tomatoes adds an intensely deep flavor and buttery texture that defines comfort.

Serves 8 (serving size: about 3/4 cup)


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3 pounds fresh tomatoes, quartered
2 medium shallots, peeled and quartered
3 garlic cloves, peeled and crushed
1 tablespoon chopped fresh oregano
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 leek, thinly sliced into half-moons
2 cups unsalted chicken stock
1 (1-ounce) Parmigiano-Reggiano cheese rind
2 ounces fresh basil, leaves and stems separated


Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 375°.

2. Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

3. Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

Created date

March 2016

Nutritional Information

Calories 91
Fat 4.1 g
Satfat 0.6 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 289 mg
Calcium 50 mg
Sugars 5 g
Est. Added Sugars 0 g