Roasted Tomato Soup
Soup that is fresh, smooth and full of incredibly concentrated flavor from sheet-pan roasting the tomatoes, vegetables and garlic.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 4 pounds tomatoes stemmed and sliced in half
- 6 cloves garlic peeled
- 1 medium yellow onion peeled and sliced
- 1 medium potato peeled and but into quarters or eighths, depending on size
- 1 medium red bell pepper seeded and cut into 3 - 4 pieces
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp tomato paste
- 4 cups vegetable broth or chicken broth
- 1/2 cup basil lightly packed, chopped
- 1 tsp parsley dried
- pinch granulated sugar
Preheat the oven to 425°F.
In a large bowl, add the tomatoes, garlic, onion,red pepper and potato. Drizzle with olive oil and sprinkle with salt and pepper. Stir to coat. Transfer the vegetables to a large baking pan with raised edges. Spread into a single layer, tomato cut sides down. Roast on center rack of oven for 25 - 30 minutes, until tomatoes begin to char on top.
Scrape the contents of the baking pan, including juices, into a large pot. Stir in the broth, tomato paste, dried basil (if using instead of fresh basil) and parsley.
Bring the pot to a boil, then reduce heat to simmer for 15 - 20 minutes. The potatoes should be fork tender. Add fresh basil during the last 5 minutes of simmering to soften.
In the pot, blend the soup with an immersion blender until smooth.
I used approximately 2 pounds Beefsteak, 1 pound Roma and 1 pound cherry tomatoes.
If salt sensitive - omit the measured salt and only salt to taste
Serving: 1cup | Calories: 115kcal | Carbohydrates: 17.79g | Protein: 3.44g | Fat: 4.09g | Saturated Fat: 0.57g | Sodium: 605.8mg | Potassium: 773.22mg | Fiber: 4.23g | Sugar: 8.93g | Vitamin A: 2775.85IU | Vitamin C: 56.41mg | Calcium: 42.72mg | Iron: 1.83mg