Need an easy soup for entertaining? Try this Roasted Tomato Soup Recipe. Slightly charred Roma tomatoes, garlic, onions and carrots are pureed into a thick tomato soup. Serve this soup as an appetizer or for a luncheon bowl. Cute shot glasses or mini bowls make a great presentation for this delicious timeless soup. Mini toasted cheese sandwiches make a great compliment with this autumn soup.
Roasted Tomato Soup Shooters
How to Make this Soup
You will love this soup recipe. Super simple to make, lets go through the easy steps.
First line a roasting pan with foil, lightly spray with cooking spray. Preheat oven 450 degrees. Set aside while you prepare the ingredients.
I used Roma tomatoes in this recipe due to the robust flavor and meatiness of the tomato. They roast beautifully and make perfect sauces and soups. Cut tomatoes in half place in a large mixing bowl or large zip lock baggie. Next, cut the peeled Vidalia sweet onions or yellow onions in half, add to the bowl of tomatoes. last, add whole garlic heads to bowl. No need to peel the garlic, just cut off the top 1/4 ” of the head. The garlic after it is baked will be pressed out into the soup. Peel and slice carrots, place them in the mixing bowl.
Toss the vegetables together to blend, drizzle with olive oil, toss again to coat each piece. Pour mixture into foil lined roasting pan. Sprinkle with salt and pepper then bake for one hour. At the 30 minute mark, turn over vegetables and return to oven to bake an additional 30 minutes. When done, remove from oven and allow to cool 10 minutes.
Time to Make the Soup
Squeeze garlic heads to release baked garlic. Discard peel. Place baked vegetables in a large stock pot. Using an immersion blender blend vegetables to puree or until very smooth and thick. Combine with puree, broth, lemon juice, Worcestershire sauce, more salt and pepper if needed. Add red pepper if desired. Whisk until smooth. Bring to a simmer over medium heat. Cook 10 minutes. Serve in shot glasses or small glass bowls, garnish with celery sticks and Mini Grilled Cheese Sandwich triangles or as desired.
To make grilled cheese sandwiches. Use your favorite sandwich bread, butter one side of two slices, sandwich cheddar or your favorite cheese between the two bread slices. Grill until crisp and toasty. Slice sandwiches in two creating halves. You don’t have to have a special grill but this one is fun and easy to use. A good ole cast iron skillet makes great sandwiches. For the mini sandwich use smaller loaf of bread or make your own bread, bake in mini loaf pan. I made my own buttermilk bread using mini loaf pans like these.
Enjoy this Recipe!
PrintRoasted Tomato Soup Recipe
Serve this hearty soup in shot glasses and mini grilled cheese sandwiches cut into triangles or serve in large soup bowls.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 3 quarts 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Ingredients
5 pounds Roma tomatoes, halved
1 large yellow onion, peeled and sliced thin
3 large carrots, peeled, sliced 1/2” thick
2 garlic heads, peeled cut in half
1/4 cup olive oil
2 teaspoons salt
2 teaspoons black pepper, ground
2– 32 oz. chicken broth
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper, optional
Garnish: Flat leaf parsley or celery sticks.
Instructions
1. Preheat oven to 450 degrees. Line a roasting pan with Aluminum foil. Coat with cooking spray.
2. In large bowl, combine tomatoes, onion, carrots, garlic, olive oil, salt and pepper.
3. Pour vegetables into prepared pan and bake for one hour. At 30 minutes turn over tomatoes and continue to bake another 30 minutes. Remove from oven and cool 10 minutes.
4. Squeeze garlic heads to release baked garlic. Discard peel. Place baked vegetables with juices in a large stock pot. Using a blender or immersion blender, blend vegetables to puree or very smooth.
5. Add chicken broth, lemon juice, Worcestershire sauce, more salt and pepper if needed. Add red pepper or cayenne if desired. Whisk until smooth.
6. Bring to a simmer over medium heat. Cook 10 minutes.
7. Serve in small bowls, soup bowls, ramekins or shot glasses. Garnish with sour cream, dill or basil leaves.
Notes
Garnishes can be bacon bits, fresh celery sprigs, chopped chives, dill, basil, parmesan cheese, sour cream or Greek Yogurt.
Create a pretty table centerpiece with fresh tomatoes in a large basket line with kale or collard leaves, then add fresh tomatoes, fresh dill and basil.
