Monday, May 02, 2005

Roasted Tomato Soup with Garlic

Roasted Tomato Soup with Garlic (Adapted from Veg Times)

2 tablespoons olive oil
6 garlic cloves, minced
3 15 ounce cans fire roasted diced tomatoes
6 cups vegetable broth
1/4 teaspoon red pepper flakes
6 tablespoons chopped fresh basil

In a large skillet, heat oil over medium. Add garlic and cook until fragrant - about 1 minute.

Add tomatoes, broth and red pepper flakes. Bring to a boil, reduce heat and simmer about 25 minutes. Remove from heat and using an immersion blender, puree soup until the consistency that you like. Stir in basil and season with salt and pepper to taste.

Makes 4-6 servings.

Click here to be taken to the main post


  1. This was amazing! So simple but yet so soothing amid the first snowstorm of the year here in Boston. Had this with grilled cheese, of course but was baked instead of in the pan:

    Basically baked whole-bread croutons with melted cheese in the middle.

  2. Harvey - Thanks for the feedback! I'll be sure to check out that recipe!