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A bowl of rehydrated freeze-dried homemade tomato soup

Roasted Tomato Soup Recipe (From Fresh Garden Tomatoes)

This version is our favorite. Roasting brings out a deep, rich flavor and natural sweetness that makes this soup feel extra comforting.
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Course: dinner, lunch
Ingredients Method

Ingredients
  

  • 4-5 lbs Roma tomatoes (halved)
  • 1 medium onion (quartered)
  • 6-8 cloves garlic (peeled)
  • 3 Tbsp olive oil
  • 2 cups chicken or vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • fresh basil I add a handful and measure to taste

Method
 

  1. Preheat oven to 400°F. Place the halved Roma tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and toss to coat.
    Roast for 35–45 minutes until everything is soft and slightly caramelized.
  2. Add the roasted vegetables and all their juices to a large pot.
  3. Pour in the broth and let it simmer for 10–15 minutes to bring everything together.
  4. Use an immersion blender (or standard blender) until the soup is smooth and creamy.
  5. Add salt, and pepper. Stir in fresh basil.
  6. Roasting enhances sweetness, so adjust seasoning to your preference.