Roasted Tomato Soup
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
9 mins
-
Cook Time
20 mins
-
Total Time
29 mins
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Servings
10 cups soup
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Calories
79 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Roasted Tomato Soup
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Cherry tomatoes, garlic and onions are roasted and pureed into this delicious homemade Tomato Soup recipe. It's incredibly flavorful and so easy to make with fresh tomatoes in only 29 minutes!
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Ingredients
- 6 cups cherry tomato
- 1 cup onion sliced
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon parsley dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 ½ cups vegetable broth
- ½ cup heavy cream optional - omit to make the recipe vegan, or half and half
Instructions
- Preheat the oven to 425°F.
- Toss the tomatoes, onions and garlic cloves with the olive oil, balsamic vinegar, oregano, basil, parsley, salt and pepper.
- Spread into an even layer on a baking sheet. Place in the oven and roast for 20 minutes, or until the tomatoes begin to burst
- Remove from the oven and transfer to a large blender or food processor. Add the vegetable broth, then add the half and half or heavy cream, if desired. Puree until smooth.
- Ladle into bowls and top with parmesan cheese, if you’d like.
Notes
- The nutritional information provided does not include the optional added heavy cream or half and half.
- To make this recipe dairy-free and vegan, do not add the heavy cream.
- If your blender or food processor isn’t big enough, you might have to puree the tomato soup in two batches. Place half of the roasted vegetables and half of the broth in the blender and puree. Transfer the soup to a large bowl, then puree the remaining roasted tomatoes and broth in the blender. Transfer the remaining soup to the bowl, then mix in the cream or half-and-half, if you’d like.
- Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 6 days. Reheat the soup by placing the leftovers in a pot on the stove, reheating it on medium-low heat, and letting it come to a simmer. The soup can also be placed in a microwave-safe bowl and reheated in the microwave for 2-3 minutes.
- The roasted tomato soup can be frozen in an airtight container for up to 3 months. When ready to eat, let the container thaw overnight. You can also place the container in a warm water bath, and when it has defrosted enough to be removed, it can be added to a pot to be reheated on the stove.
Nutrition Information
Show Details
Calories
79kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
479mg
(20%)
Potassium
235mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
568mg
(11%)
Vitamin C
22mg
(24%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups soup
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 479mg | 20% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 568mg | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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