{"id":11479,"date":"2026-04-24T16:33:04","date_gmt":"2026-04-24T22:33:04","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=11479"},"modified":"2026-04-26T04:34:05","modified_gmt":"2026-04-26T10:34:05","slug":"roasted-fresh-tomato-soup","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-fresh-tomato-soup.html","title":{"rendered":"Roasted Fresh Tomato Soup"},"content":{"rendered":"<p><em>Roasted Fresh Tomato Soup is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples.\u00a0 Obvioudsly I consider a recipe a suggestion &#8211; see substitutions.\u00a0 However, it was a decent soup, especially when I added a scoop of sour cream.<br \/>\nIf, by not using mid-summer ripe tomatoes, the soup tastes off, try adding a can of tomato paste.<br \/>\n<\/em><br \/>\n<strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 lbs fresh tomatoes &#8211; really ripe, mid-summer ripe (ok, they were February tomatoes)<\/li>\n<li>2 Tab avocado oil (used vegetable oil)<\/li>\n<li>1 Tab unsalted butter (used salted butter)<\/li>\n<li>1 \u00bc c diced sweet onion\u00a0 (I used diced frozen onions)<\/li>\n<li>6 cloves garlic minced (I used the stuff in a ar 1 tsp=1 clove)<\/li>\n<li>2 c vegetable broth (you know I used chicken broth)<\/li>\n<li>\u00bd c chopped fresh basil (It&#8217;s the middle of winter &#8211; use dried)<\/li>\n<li>2 tsp salt (1 tsp because the butter has salt)<\/li>\n<li>1\u00a0tsp\u00a0granulated sugar<\/li>\n<li>\u00bd\u00a0tsp\u00a0black pepper<\/li>\n<li>\u00bd\u00a0tsp\u00a0smoked paprika<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 450\u00b0 .<\/li>\n<li>Line a large sheet pan with parchment paper.<\/li>\n<li>Cut tomatoes in quarters.<\/li>\n<li>Place on the prepared baking sheet in a single layer.<\/li>\n<li>Drizzle with the oil.<\/li>\n<li>Bake in the preheated oven for 30 minutes.\u00a0 Let the tomatoes get slightly blistered and golden around the edges. (You could throw onions and garlic in oven to roast as well. )<\/li>\n<li>Remove from oven.<\/li>\n<li>Set aside to cool slightly.<\/li>\n<li>Add the butter to a medium Dutch oven or soup pot.<\/li>\n<li>Melt over medium heat.<\/li>\n<li>Add the onions and saute for 4-5 minutes, or until translucent and starting to brown.<\/li>\n<li>Add the garlic and saute another minute.<\/li>\n<li>Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot.<\/li>\n<li>Stir to combine.<\/li>\n<li>Bring to a simmer.<\/li>\n<li>Once simmering, cover and cook at a low simmer for 30 minutes.<\/li>\n<li>After 30 minutes, remove from heat.<\/li>\n<li>Let cool for 30 minutes.<\/li>\n<li>Blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. A food processor does not do the job.<\/li>\n<li>Reheat or freeze.<\/li>\n<li>Serve!<\/li>\n<\/ol>\n<p><strong>Servings<\/strong>:\u00a04\u00a0cups<br \/>\n<strong>Soure:<\/strong>\u00a0 Megan Byrd &#8211; theoregondietitian.com<\/p>\n<p><strong>Serving Notes:<br \/>\n<\/strong>Poured over cooked grains. Ladle over a scoop of quinoa, brown rice, or farro for a heartier veggie-packed bowl.<br \/>\nHigher Fiber &amp; Protein\u00a0\u2013 Blend in 1 cup of cooked white beans or red lentils for extra protein and fiber without altering the flavor much.<br \/>\nTop with extras. Swirl in a spoonful of Greek yogurt, coconut cream, or cr\u00e8me fra\u00eeche, and top with fresh basil, cracked black pepper, some crunch croutons, and\/or a drizzle of olive oil.<br \/>\nExtra Creamy\u00a0\u2013 Stir in \u00bd cup of heavy cream, half &amp; half, or canned coconut milk after blending for an extra rich, velvety finish.<br \/>\nStrain through a fine mesh sieve if you prefer ultra-smooth soup.<br \/>\nRoasted Tomato Red Pepper Soup\u00a0\u2013 Add a quartered and seeded red bell pepper to the roasting pan with the tomatoes for subtle sweetness.<\/p>\n<p><strong>Substitutions:<\/strong><br \/>\nFresh Tomatoes \u2013 Canned whole tomatoes can be used, but leave the sauce they\u2019re packed in for the soup base. Rather than quartering them, split them open and lay them flat.<br \/>\nAvocado Oil\u00a0\u2013 Canola oil is a less expensive but still relatively heart-healthy option. You can also use any neutral oil you have on hand.<br \/>\nUnsalted Butter \u2013 Use salted butter.\u00a0 \u00a0Simply reduce the amount of salt.<br \/>\nSweet Onion\u00a0\u2013 Red onions or shallots are pretty close substitutes!<br \/>\nRaw Garlic\u00a0\u2013 feel free to use the minced jarred kind. In a pinch, you can swap in \u00bc teaspoon of garlic powder per clove of fresh.<br \/>\nVegetable Broth\u00a0\u2013 Chicken broth, turkey broth, or beef broth can also be used, but the tomato basil soup won\u2019t be vegetarian if you do.<br \/>\nFresh Basil \u2013 Dried basil can be used if needed. Use a third as much as you would fresh, as the flavor is more concentrated.<br \/>\nGranulated Sugar\u00a0\u2013 Brown sugar works, too!<br \/>\nSmoked Paprika\u00a0\u2013 Ground chipotle powder has the same smoky undertone, but adds a pop of spicy heat.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Fresh Tomato Soup is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples.\u00a0 Obvioudsly I consider a recipe a suggestion &#8211; see substitutions.\u00a0 However, it was a decent soup, especially when I added a scoop of sour cream. If, by not using mid-summer &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-fresh-tomato-soup.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Fresh Tomato Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[100],"tags":[],"class_list":["post-11479","post","type-post","status-publish","format-standard","hentry","category-soups"],"share_on_mastodon":{"url":"https:\/\/mstdn.social\/@three_star_dave\/116462058698347522","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=11479"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11479\/revisions"}],"predecessor-version":[{"id":11615,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/11479\/revisions\/11615"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=11479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=11479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=11479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}