Hey there, soup lovers!
Are you ready to warm up with a delicious bowl of comfort? I’ve got a treat for you!
Today, I’m sharing my go-to recipe for tomato soup using frozen tomatoes.
It’s super easy, packed with flavor, and perfect for those chilly days when you just want something cozy.
Plus, it’s a great way to use those frozen tomatoes you’ve been saving!
Grab your spoon—let’s dive in!
Suggestions for Ingredient Substitution
For the Roma tomatoes, canned whole peeled tomatoes can be used as a convenient alternative. Use about 28-32 ounces of canned tomatoes to replace the 12 fresh ones. This substitution maintains the tomato flavor while offering a time-saving option. Heavy cream can be replaced with coconut milk for a dairy-free version. Use the same amount of full-fat coconut milk, which will provide a similar creamy texture and richness. For a lower-fat option, consider using half-and-half or whole milk, though the soup may be slightly less creamy. Parmesan cheese can be substituted with nutritional yeast for a vegan alternative. Use about 1/3 cup of nutritional yeast, which offers a similar umami flavor and cheesy notes. Adjust the amount to taste, as nutritional yeast has a more concentrated flavor than parmesan.
| Preparation Time | 10-15 minutes |
| Cooking Time | 105-120 minutes |
| Total Time | 115-135 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 25-30 g
- Fat: 100-110 g
- Carbohydrates: 40-50 g
Ingredients
- 12 large roma tomatoes, peeled
- 2 tablespoons extra virgin olive oil
- 4 peeled garlic cloves
- 1 bunch of fresh basil
- 1/2 teaspoon dried oregano
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese (for topping)
- 1/4 cup sliced basil (for topping)
- 1 cup croutons (for topping)
Step 1: Prepare and Roast the Tomatoes
Begin by slicing the tomatoes in half.
In a large bowl, mix the halved tomatoes with some olive oil and whole cloves of garlic.
Pour this mixture onto a roasting pan, ensuring the tomatoes and garlic are spread evenly.
Sprinkle with salt and pepper for seasoning.
Roast in a preheated oven at 400°F for about 45 minutes until the tomatoes are soft and slightly caramelized.
Step 2: Blend the Roasted Mixture
Once the tomatoes and garlic are roasted, remove the pan from the oven and transfer the contents into a dutch oven or a large soup pot.
Add fresh basil to the pot.
Use an immersion blender to puree the mixture until smooth.
Alternatively, you can transfer the mixture to a regular blender for pureeing and then pour the smooth mixture back into the soup pot.
Step 3: Season and Simmer the Soup
Add oregano to the pureed tomato mixture in the pot.
Cover and heat over low heat, allowing the soup to simmer for about one hour.
Stir occasionally to prevent the soup from sticking to the pot.
This simmering process will help the flavors meld together beautifully.
Step 4: Serve and Garnish
When you’re ready to serve, ladle the soup into bowls.
Drizzle a little heavy cream over each serving for added richness.
Top with grated Parmesan cheese, fresh basil, and croutons for a delightful finishing touch.
Enjoy your homemade roasted tomato soup!
