Creamy Roasted Tomato Soup

This is a recipe I saw in the Backwoods Home Magazine’s email newsletter. I used most of the ripe tomatoes I harvested this weekend before the first frost to try it out and it turned out great.  My next recipe post will be ways to use all of the green tomatoes!

Creamy Roasted Tomato Soup

3 pounds tomatoes, halved and seeded
1/4 cup olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1-1/2 cups tomato and vegetable juice blend
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup half-and-half cream

Place tomatoes skin side up on a foil lined pan and drizzle with 2 Tablespoons olive oil. Broil 4-6 inches from heat for 15 minutes or until blackened. Cool enough to chop, and course chop half of the tomatoes. Put the rest in a blender and blend until smooth.

In a pot, heat remaining oil and saute onions and garlic. When softened add blended tomatoes, chopped tomatoes, tomato juice, and seasonings. Cook over medium heat until warmed through. Warm half-and-half in a sauce pot and add to soup before serving. Garnish with seasoned croutons.

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One Comment Add yours

  1. Sarah says:

    Ooooh, this speaks to me! lol I MUST try this recipe out, and soon 🙂

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