Broiled Tomato Soup

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“At the end of the summer when the hint of fall is in the air you are bound to have more tomatoes on the vine than you can handle! This is a way to make some great soup and use up some of those great tomatoes”

Ingredients Nutrition


  1. Keep tomatoes at room temperature until fully ripe (never refrigerate tomatoes or they won't ripen fully); core and cut in halves.
  2. Preheat broiler. On a shallow pan, arrange tomato and onion halves cut side down.
  3. Place garlic cloves around the vegetables.
  4. In a cup mix oil, vinegar, honey, salt and pepper.
  5. Brush over vegetables, coating completely.
  6. Broil 3 to 4 inches from heat source until lightly charred, 10 to 15 minutes, removing garlic cloves as they brown and soften, and turning pan for even cooking.
  7. Turn vegetables over and broil until lightly charred and tender, about 10 minutes longer.
  8. Remove pan from broiler and cool; peel skins from tomatoes.
  9. In a food processor or blender, puree tomatoes, onions and garlic with the pan juices until fairly smooth.
  10. Pour into a medium saucepan; stir in chicken broth.
  11. Bring to a boil; reduce heat to medium-low; cover and simmer to blend flavors, about 10 minutes.
  12. Remove from heat and keep warm.
  13. TO MAKE BREAD BOWLS: Preheat oven to 400 degrees.
  14. Using a sharp knife, cut off the top of each roll.
  15. Pull out soft centers, leaving 1/2-inch thick shells; discard soft bread.
  16. Reserve tops.
  17. Place"bowls" and tops on a baking sheet.
  18. Bake until crisp, about 5 to 8 minutes, turning once.
  19. To serve, place rolls in soup plates.
  20. Ladle hot soup into and around"bowls.
  21. "Top with cheese cubes.
  22. Garnish with basil or parsley, if desired.
  23. Serve immediately.
  24. To freeze: Pour into a rigid container, cover, label and freeze or bag.
  25. To reheat: Let thaw in the refrigerator. Place in saucepan and reheat gently on top of the stove, stirring occasionally.
  26. To serve: Top with cheese cubes and garnish.

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