Jeanette’s Roasted Tomato Soup

by Rachael Ray Show Staff 3:04 PM, October 20, 2016

Rachael Ray Show

Aired October 20, 2016

Serves 4-6

“My biggest tip when making this soup is making sure everything is coarsely chopped the same size so that it all roasts at the same time on a single sheet tray. Less dishes = happy cook.”

Scroll down below to see how this was made on Facebook Live!


4 pounds tomatoes of varied shapes and sizes, coarsely chopped
1 large yellow onion, quartered
1 red pepper, seeded and coarsely chopped
2 cups carrots, peeled and coarsely chopped
1 cup celery, coarsely chopped
6 cloves garlic, peeled
3 tablespoons extra-virgin olive oil
3 tablespoons thyme, picked (or whole if stems are tender)
1 teaspoon red chili flakes
Salt and pepper
1 quart vegetable stock or low-sodium chicken stock
1 bay leaf
10 to 12 basil leaves, finely chopped
Balsamic drizzle, for garnish


Preheat oven to 450°F.

Place tomatoes, onion, pepper, carrots, celery and garlic on a baking sheet. Drizzle olive oil over the top and season with thyme, chili flakes, salt and pepper. Using your hands or a kitchen spoon, toss veggies to coat them all evenly with the olive oil and seasonings. Roast in the oven until tomatoes are soft and veggies are caramelized and brown, about 15-20 minutes.

Add roasted veggies to a high-powered blender or food processor in batches, adding a few splashes of stock to get things moving, and blend/process until very smooth. Add purée to a large pot over medium-high heat and add the remaining stock and bay leaf. Bring to a bubble and reduce to a simmer to thicken a bit, about 20-30 minutes. Serve in bowls and garnish with basil and a balsamic drizzle.

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