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Cream of Roasted Tomato Soup Recipe


Cream of Roasted Tomato Soup Recipe

Roasted Tomato Soup

Arvind Grover
This cream of roasted tomato soup recipe tastes great with cheese and a fresh baguette. The slightly smokey flavor of the roasted tomatoes can be accentuated to perfection with a petite garnish of creme fraiche and a sprinkle of your favorite chopped, fresh herbs. Serve the roasted tomato soup warm for a soup course or chilled in small cups for a savory appetizer.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 to 6 servings


  • 1 1/2 lbs plum tomatoes
  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup chopped white or yellow onion
  • 1/2 teaspoon each ground black pepper, dried basil, dried oregano, dried parsley
  • 1 1/4 cups chicken broth
  • 1/4 cup dry red wine
  • 1/2 cup creme fraiche
  • 3 tablespoons tomato paste


Preheat the oven to 450F. Toss the tomatoes with the olive oil, chopped onions, garlic, and herbs and spread the mixture in a single layer in a roasting pan. Roast the tomatoes for 20 minutes, until they start to brown around the edges and the tomato skins begin to shrivel up.

Using a food processor or blender, process the tomato mixture until it has a coarse, pureed texture. Stir together the tomato-herb puree, chicken broth, red wine, creme fraiche, and tomato paste and heat it to simmering in a large saucepan set over medium heat. Simmer the soup, uncovered, for 5 minutes. Serve the finished soup with extra creme fraiche and chopped herbs as a garnish.

This cream of roasted tomato soup recipe makes 4 to 6 servings.

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