Roasted Tomato Soup
Our roasted tomato soup is a classic soup recipe made from scratch with ripe tomatoes, onions, and garlic, roasted to bring out rich, naturally sweet flavor.
Servings: 6 servings
Calories: 138kcal
Ingredients
- 3-4 pounds tomatoes
- 5 cloves garlic peeled
- 2 small onions quartered
- 1/4 cup olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- salt and pepper to taste
- 2 cups vegetable broth or chicken broth
- fresh basil leaves optional
- fresh thyme
- heavy cream optional
- fresh grated parmesan cheese optional
Instructions
- Preheat the oven to 425°F.
- Wash, core, and quarter the tomatoes. Spread the tomatoes, garlic cloves, and onions onto a baking sheet and toss in 1/4 cup of olive oil along with the seasonings.3-4 pounds tomatoes, 5 cloves garlic, 2 small onions, 1/4 cup olive oil, 1/4 teaspoon smoked paprika, 1/2 teaspoon granulated garlic, salt and pepper
- Roast for 35-40 minutes or until nicely softened and slightly caramelized.
- Transfer the roasted veggies to a dutch oven along with broth and basil leaves.2 cups vegetable broth, fresh basil leaves, fresh thyme
- Simmer the soup for 20 minutes and then remove the basil leaves and thyme.
- Use an immersion blender to blend the soup.
- Add salt and pepper to taste and top as desired.heavy cream
Video
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 326mg | Potassium: 587mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2098IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg