Roasted Tomato Soup
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!
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion, sliced
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 ½ cups vegetable broth
- ½ cup heavy cream or half and half, optional – omit to make the recipe vegan
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 Facts
Calories 79kcal (4%)Carbohydrates 7g (2%)Protein 1g (2%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 4gSodium 479mg (20%)Potassium 235mg (7%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 568mg (11%)Vitamin C 22mg (27%)Calcium 23mg (2%)Iron 1mg (6%)
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