This soup cooks entirely in a 9×13 pan!

You can make this soup in any deep 9 x 13 pan that can work both on the stovetop and in the oven (like the one pictured – don’t use a disposable). If you don’t have one, make it in a regular pot.

4 tbsp olive oil, red onion, garlic and seasoning in a Nonstick Deep Roasting Pan. Vine tomatoes on the side.

Like any regular soup, this cooks on the stovetop…but it also spends some time in the oven to get that deeper, roasted flavor.

Cooked red onion, garlic plus seasoning in a Nonstick Deep Roasting Pan.

Let’s get started with the onion and garlic.

While the onion and garlic are cooking, you’ll want to prep your soup by coring your tomatoes like this.

Vine tomatoes, cut side down, in a Nonstick Deep Roasting Pan with cooked red onion, garlic, seasoning and oil.

Looks like we’re ready… added them to the pan.

Adding red wine vinegar to vine tomatoes sprinkled with sugar in a Nonstick Deep Roasting Pan with cooked red onion, garlic, seasoning and oil.

This soup looks really pretty as it cooks. Into the oven at this point.

Seared and softened vine tomatoes, sprinkled with sugar, drizzled with red wine vinegar, in a Nonstick Deep Roasting Pan with cooked red onion, garlic, seasoning and oil.

Add stock and boil… add cream and you’ve got soup.

Dairy, Creamy Roasted Tomato Soup in a Nonstick Deep Roasting Pan. Bowls, spoons and a ladle nearby.

Note — If you have a pareve immersion blender, cut your onion/garlic with a pareve knife and blend before adding the cream. If you have a dairy blender then it doesn’t matter when you add the cream.

Print Recipe

Roasted Tomato Soup

Ingredients

4 tbsp olive oil
1 red onion, sliced
2 garlic cloves, sliced
1 tsp salt
pinch black pepper
¼ tsp cayenne pepper
6-8 vine tomatoes, halved and cored
1 tsp sugar
1 tsp dried herbs (such as basil and thyme)
1-2 tbsp red wine vinegar
3 cups vegetable stock (or consommé) (about halfway up the tomatoes)
1 1 cup creamer or heavy cream

For garnish:

sun-dried tomatoes
fresh basil

Instructions

Preheat oven to 375°F.
Add olive oil to pan and heat over medium heat. Add onion and garlic and season with salt, pepper, and cayenne pepper. Cook for 5 minutes.
Place tomatoes, cut side down, in the pan. Sprinkle with sugar and herbs and drizzle with red wine vinegar. Sear on the stovetop for 5 minutes.
Place in oven for 20-25 minutes, until tomatoes are soft.
Return pan to stove. Add vegetable stock (it should come about halfway up the sides of the tomatoes). Using a spoon, push the tomatoes to help them break up. Bring to a boil.
Using an immersion blender, blend to desired consistency. We left the soup a little chunky.
Stir in creamer and bring to a simmer. Cook for 3-4 minutes. Taste and adjust seasoning if needed.
Serve topped with sun-dried tomatoes and fresh basil.

Notes

If you have a pareve immersion blender, cut your onion/garlic with a pareve knife and blend before adding the cream. If you have a dairy blender then it doesn’t matter when you add the cream.

Make a Dairy, Creamy Roasted Tomato Soup

This soup cooks entirely in a 9×13 pan!

Roasted Tomato Soup

Ingredients

For garnish:

Instructions

Notes

A lifestyle site for the busy jewish woman

This soup cooks entirely in a 9×13 pan!

Roasted Tomato Soup

Ingredients

For garnish:

Instructions

Notes

Shaindy Menzer

Reader Interactions

Comments

Footer

A lifestyle site for the busy jewish woman