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Soups & stews

Roasted Tomato Soup
Commercially produced tomato soups often rely on added sugar and salt for flavor. This recipe uses roasting to concentrate the sugars naturally present in the vegetables and a lovely blend of fresh herbs for a more nutritious take that's absolutely delicious. Great with a chunk of warm crusty bread.
2 lbs. Roma tomatoes, halved
6 cloves garlic, peeled
1/4 red onion, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 sprigs fresh oregano, leaves only
3-4 fresh basil leaves
1/2 tsp. pepper, or to taste
2 cups low-sodium vegetable broth
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Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup
Three Stars Guiding Stars
  • Servings:8 (183 g)
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. Preheat oven to 375 degrees F.
2. Place tomatoes cut-side down in a shallow baking dish. Add garlic, onion, oregano, and basil. Drizzle with olive oil and balsamic vinegar. Season with pepper.
3. Bake until all vegetables are tender (40-45 minutes).
4. Place roasted vegetables in food processor bowl or blender and puree. Slowly add broth until soup has desired consistency. Continue blending until smooth.
5. Reheat to serve warm.