Fresh Tomato Soup With Roasted Tomatoes Know Your Produce Preheat oven to 400 degrees f. line a large baking sheet with parchment paper. place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. generously season with salt and pepper. roast in the oven for 40 45 minutes. Simmer the broth for 15 20 minutes, or until infused with flavor. remove the thyme after simmering. add the roasted tomatoes, roasted garlic, and fresh basil to the broth. give everything a good stir. pour in the heavy cream (if using), then puree using an immersion blender, or in batches in a stand blender.
Recipe Roasted Tomato Soup The Georgetowner Heat oven to 450°f. quarter the tomatoes (or halve them, if they are small) and arrange them cut side up on a baking sheet. drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack. Instructions. preheat oven to 450°f. wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths). place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan. roast 25 minutes, stirring after 15 minutes. Make soup. 1 transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or dutch oven. place the pot over medium high heat. 2 stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Instructions. heat the oven to 425 (212 c) degrees. put the tomatoes in a large baking dish or a pan that will hold the tomatoes snugly. add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes. toss everything together until evenly coated with oil.
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