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Roasted Tomato Soup
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Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that’s so easy to make in only 29 minutes!
Course
Appetizer, Soup
Cuisine
American
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
10
cups soup
Calories
78
Author
Whitney Bond
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
Calories:
78
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
5
g
|
Sodium:
479
mg
|
Potassium:
226
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
560
mg
|
Vitamin C:
21.9
mg
|
Calcium:
17
mg
|
Iron:
0.8
mg