Dave's Recipes

Roasted Tomato Soup (x4 scale)

Recipe by user david

A deeply flavored roasted tomato soup finished with honey, lemon, and basil for a smooth, balanced, slightly smoky bowl.

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This roasted tomato soup gets its standout flavor from high-heat roasting (light browning and a little char) before simmering with V8, vegetable stock, thyme, and bay leaf, then pureeing until ultra-smooth. It’s special for its food-truck roots and its bold, slightly smoky-sweet balance from paprika, sriracha, honey, and fresh lemon juice. Serve it as a comforting lunch or dinner—especially alongside grilled cheese. Tips: roast the vegetables until they start to char for maximum depth, puree in batches and keep blending until completely smooth, and thin with a bit more stock if it’s still textured. Basil is steeped at the end for fresh aroma; store leftovers in the fridge for a few days or freeze for longer storage.

Preheat the oven to 450 F degrees.

Preheat the oven to 450 F degrees.

  • 8 lbs (3.629 kg) heirloom tomatoes or 40 Roma tomatoes
  • 4 fennel
  • 4 head of garlic
  • 4 (576 g) carrots
  • 8 celery
  • 4 large onions
  • 3⁄4 cup olive oil
  • 4 salt
  • 8 lbs (3.629 kg) heirloom tomatoes or 40 Roma tomatoes
  • 4 fennel
  • 4 head of garlic
  • 4 (576 g) carrots
  • 8 celery
  • 4 large onions
  • 3⁄4 cup olive oil
  • 4 salt

Roughly chop up the tomatoes, the fennel, the garlic, the carrot, the celery and onion. Toss in olive and salt and roast for 45-1 hour or until lightly browned and beginning to char.

  • 2 quarts v8
  • 3 quarts vegetable stock
  • 2 cups paprika
  • 1⁄4 cup sriracha
  • 4 bay leaves
  • 4 bunch fresh thyme
  • 1⁄2 cup (162 g) honey
  • 1⁄4 cup (60 g) lemon juice, freshly squeezed
  • 4 twig fresh basil
  • 2 quarts v8
  • 3 quarts vegetable stock
  • 2 cups paprika
  • 1⁄4 cup sriracha
  • 4 bay leaves
  • 4 bunch fresh thyme
  • 1⁄2 cup (162 g) honey
  • 1⁄4 cup (60 g) lemon juice, freshly squeezed
  • 4 twig fresh basil

Get a dutch oven on the stove and then transfer the contents of the sheet tray to the dutch oven. Turn the heat on to medium high and then add the V8 juice, the stock, the paprika, the sriracha and the bay life and thyme. Stir together, bring to a simmer and then simmer on low for about 30 minutes. After 30 minutes, let it cool and then puree until smooth, in batches if needed. You really want to let the soup puree until completely smooth. If its still a little too textured, add a little more stock until it becomes smooth and creamy. Add the honey and the lemon juice and then adjust the seasoning. Then Pour back into the pot, add a bunch of basil and let it steep in the soup. Use immediately or store for later use. Lasts 3-5 days in the fridge, and 4-6 months in the freezer.

Category:

Soups

Nutrition Information

Nutrient Total
Calories 220
Protein 4.9g
Fat 0.8g
Saturated Fat 0.0g
Carbohydrates 52.3g
Fiber 15.5g
Sugar 8.9g
Sodium 367mg
Cholesterol 0mg

Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.

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