Souper Bowl: Homemade Roasted Tomato Soup

Souper Bowl:  Homemade Roasted Tomato Soup

News Flash:

The Super Bowl is Sunday.

I know...monumental news.  Like ya didn't know. Like ya hadn't heard.  Here is a great recipe to help you eat light until the 2nd biggest food day of the year after Thanksgiving.

News Flash:

The "latest" scientific study says no soup in a here you go.  Except for the fact that the tomatoes are from a can so I am conflicted. Ignore science, eat real food.

Also in the name of Souper Bowl of Caring...  Think about others when you are feasting and festing on Sunday and check the website for a group who could use your donation.


  • olive oil
  • 1 – 28 oz can whole peeled tomatoes, drained saving the tomato juice
  • 1 medium onion, roughly chopped
  • 1 garlic clove, crushed and roughly chopped
  • pinch crushed red pepper flakes depending on your taste buds
  • 2 cups vegetable broth or chicken if that is what you have
  • Fresh basil or spoonful of basil pesto
  • 2 tbsp unsalted butter
  • Salt and pepper


1. Preheat the oven to 350F. Spoon the tomatoes from the can onto a tin foil covered baking sheet, reserve the juices in the can for later. Drizzle the tomatoes with olive oil, salt and pepper then bake for 25-35 minutes.

2. Once the tomatoes are roasted, heat 2 tbsp of olive oil in a large pot over medium heat. Add the onion and garlic and stir until softened, about 5 minutes.

3. Add the pepper flakes and stir for a minute.

4. Scoop the tomatoes into the pot along with 4 spoonfuls of the remaining tomato juices. Season with a little salt and pepper. Stir in 2 cups of broth and bring the mixture up to a boil. Once boiling, reduce the soup down to a simmer for 25-30 minutes until the flavors are completely happy.

5. When the soup has finished cooking add 5-6 large basil leaves and turn off the heat. In a blender purée the soup in small batches until smooth. A large batch will burn you and make a big mess.  Finally, add the butter and stir over medium heat.

6. Make a grilled cheese. Preferably Swiss...if you are serving it to me.


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