Spicy Roasted Tomato Soup

This soup gets its rich complexity from slow-roasted tomatoes; using raw tomatoes – while still delicious at the peak of summer- just won’t provide the same caramelized, deep flavor that slow-roasting pulls out of the tomatoes. Roasted tomatoes meld with sweet onion, fresh basil and red wine to create a simple, yet satisfying soup, bursting with summer flavor.


 

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Spicy Roasted Tomato Soup


  • Author: Fork Knife Swoon
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 4 lbs campari tomatoes, roasted (see recipe here)
  • 1 medium yellow onion, chopped
  • 1 tbs fresh garlic, minced
  • 1 tbs olive oil
  • 1/3 cup dry red wine
  • 16 oz chicken or vegetable stock
  • 1 tbs balsamic vinegar
  • 6oz can tomato paste
  • 1/2 fresh lemon, juiced
  • 1012 leaves fresh basil, chopped
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. In a medium-sized pot over medium heat, add olive oil, onion, salt and pepper. Cook about 5 minutes until translucent. Add garlic and cook another 2-3 minutes.
  2. Add roasted tomatoes, lemon, and basil. Cook about 5 minutes.
  3. Add tomato paste, red wine and balsamic vinegar. Stir to combine.
  4. Add chicken stock and red pepper flakes. When mixture comes to a boil, turn heat down to low, and let simmer, uncovered, for at least 30 minutes or up to an hour.
  5. For a smoother texture, remove soup from heat and puree with an immersion blender. Or, for a more rustic, chunky soup, simply serve hot, with fresh basil and grated Parmesan cheese to garnish.

Notes

The spice level can be adjusted by adding more or less or the red pepper flakes. This recipe can be made vegetarian by substituting vegetable stock for the chicken stock.

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8 Comments

  1. 8.29.12
    Peggy said:

    Mmmm, I love tomato soup! Throw in a grilled cheese sandwich and I’m a happy camper =)

  2. 8.28.12
    Julia said:

    Looks delicious! Def. going to try this. Thanks!
    Julia
    acedarspoon.com

    • 8.28.12
      Laura said:

      Thank you Julia, I hope you enjoy it!

  3. 8.26.12

    Looks delicious, have pinned, thanks.

  4. 8.25.12
    ally said:

    this looks utterly divine. stunning presentation, too!
    xo
    http://allykayler.blogspot.ca/

    • 8.25.12
      Laura said:

      Thank you Ally! It’s one of my favorite ways to use roasted tomatoes.

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.