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Roasted Tomato Soup

Recipe: Roasted Tomato Soup


Serves 6


    1 cup diced onion

    1 bunch of green onions diced (white and light green parts only)

    1 large cucumber peeled and diced

    1 Tbl butter

    1 Tbl olive oil

    2 Tbl flour

    2 Tbl brown sugar

    1 large can (18 oz) Fire Roasted Muir Green diced tomatoes

    1 small can of Muir Green diced tomatoes with garlic and onions

    2 cups chicken broth

    1 tsp marjoram

    1 tsp curry powder

    2 tsp basil

    Salt and pepper to taste

    3/4 cup of half and half

    2 Tbl shaved fresh basil


    Sauté the onions (both kinds) and half of the cucumber in the olive oil and butter until softened. Add the flour and the brown sugar. Stir to mix and let cook on medium 1 minute, constantly stirring. (You are making a roux to thicken the soup.) Add the tomatoes and the chicken broth along with the spices.

    Simmer on medium for 45 minutes. Adjust seasonings to your taste and add the salt and pepper.

    Cool the soup slightly and puree it in your blender or your food processor. Be careful not to burn yourself.

    You can store this mixture in the refrigerator for up to two days ahead of serving.

    When you want to serve, reheat the base mixture and then turn on low. Add the half and half and heat the soup until warm. This can be done while your guests are gathering. Just keep an eye on it and stir periodically so it doesn't stick to the bottom. Don't boil it once you have the half and half in it.

Serving Suggestions:

    Serve with the other cucumber pieces and shaved basil on top as a garnish.


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