Roasted Tomato Soup - Kraft Recipes Top
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Roasted Tomato Soup

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  • Preheat oven to 350 degrees F. Arrange tomatoes, cut sides up, on a large baking sheet lined with heavy duty aluminum foil. Add unpeeled garlic to tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and salt and pepper to taste. Roast tomatoes for 1 hour, let tomatoes cool for a little while and then peel garlic.
  • Cook onion, oregano, basil and sugar in 1 tablespoon of olive oil and the butter in a very heavy pot over medium heat, until onion is soft, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered, for 20 minutes.
  • Place an immersion blender into the pot and puree the soup. Force pureed soup through a strainer to remove skins and seeds. Pour strained soup into a small clean pot, stir in cream and taste for salt and pepper. Simmer just a couple of minutes to reheat.


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