Roasted Tomato Soup

Roasted Tomato Soup

  • Prep Time:
    15 minutes
  • Cook Time:
    50 minutes
  • Serves:
    4 to 6

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
  • 1/4 to 1/2 tsp. dried red pepper flakes, to taste
  • 2 large cloves garlic, chopped
  • 12 ripe plum tomatoes, halved and cored
  • 2 medium carrots, cut into 1-inch pieces
  • 4 shallots, quartered
  • 1 carton (32oz.) Kitchen Basics® Organic Vegetable Stock, divided
  • 1 to 2 tsp. fresh lemon juice
  • Optional Garnishes: Chopped parsley, olive oil drizzle, cracked black pepper

  • Prep Time:
    15 minutes

  • Cook Time:
    50 minutes

  • Serves:
    4 to 6
Print Recipe

To prepare this deeply flavored twist to comforting tomato soup, the tomatoes are first roasted with sweet carrots and shallots before blending with vegetable stock.  Simple and tasty garnish ideas include an olive oil drizzle, cracked black pepper, parsley and even a toasted slice of artisan bread. 

Prep & Cook Instructions

  1. Preheat oven to 425°F. Stir together oil, seasonings and garlic on a parchment paper-lined large, rimmed baking sheet. Add tomatoes, carrots and shallots; toss until coated. Arrange in a single layer, tomatoes cut-side-up, and roast 20 minutes. Stir; roast 20 to 25 minutes until vegetables are browned in some areas.
  2. Transfer vegetables and any juices to a glass blender pitcher. Add 1 to 1 1/2 cups stock and blend until smooth, scraping down with a spatula as needed.
  3. Pour into a medium saucepan; add remaining stock and 1 tsp. lemon juice. Simmer over medium-low 5 to 10 minutes until heated through. Season to taste with salt and additional lemon juice. Serve garnished with parsley, pepper and a drizzle of olive oil, as desired.

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