Roasted Tomato Soup
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Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe. It’s incredibly flavorful and so easy to make in only 29 minutes!
Table of contents
I love roasted cherry tomatoes! Like seriously, in love with these flavorful little bursts of sunshine! I love them on steak, in casseroles and on bruschetta!
After making Roasted Sweet Potato Soup earlier this winter, I got the idea to make Roasted Tomato Soup! Genius, right? Flavorful roasted tomatoes pureed into a warm, comforting soup, perfect for dunking your favorite grilled cheese sandwich into, or these amazing Cheesy Pull Apart Rolls!
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion (medium dice)
- 4 cloves garlic
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 2-3 cups vegetable broth
- ½ cup heavy cream or half and half (optional – omit to make recipe vegan & whole 30 compliant)
Instructions
Preheat the oven to 425°F.
Toss the tomatoes, onion and garlic with the olive oil, balsamic vinegar, oregano, basil, parsley salt and pepper.
Spread into an even layer on a baking sheet.
Roast for 20 minutes, or until the tomatoes begin to burst
Remove from the oven and transfer to the a 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!
You can also top the soup with croutons or parmesan crisps, or serve it with a grilled cheese sandwich on the side for dipping.
This simple tomato soup recipe with fresh tomatoes is easy to make in only 29 minutes. Why buy a can of tomato soup when you can make this homemade tomato soup recipe in no time!
More soup recipes
For more easy soup recipes, check out these fan favorites!
Roasted Tomato Soup
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion, medium dice
- 4 cloves garlic
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 ½ cups vegetable broth
- ½ cup heavy cream or half and half, optional – omit to make recipe vegan
Instructions
- Preheat the oven to 425°F.
- Toss the tomatoes, onion and garlic with the olive oil, balsamic vinegar, oregano, basil, parsley salt and pepper.
- Spread into an even layer on a baking sheet.
- Roast for 20 minutes, or until the tomatoes begin to burst
- Remove from the oven and transfer to a 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.
Nutrition Facts
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