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–+ servings
Roasted Tomato Soup - fresh, smooth and full of incredibly concentrated flavor from sheet-pan roasting the tomatoes, vegetables and garlic. This recipe is great for using up your garden tomatoes and veggies, and can be made ahead too!

Roasted Tomato Soup

115kcal
5 from 1 vote
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Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Soup that is fresh, smooth and full of incredibly concentrated flavor from roasting the tomatoes, vegetables and garlic in the oven!
Servings 8
Course Dinner, Lunch, Soup
Cuisine American

Ingredients

  • 4 pounds tomatoes stemmed and sliced in half
  • 6 cloves garlic peeled
  • 1 medium yellow onion peeled and sliced
  • 1 medium potato peeled and cut 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

Equipment

Instructions

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. In the pot, blend the soup with an immersion blender until smooth.

Nutrition

Serving1cupCalories115kcalCarbohydrates17.79gProtein3.44gFat4.09gSaturated Fat0.57gSodium605.8mgPotassium773.22mgFiber4.23gSugar8.93gVitamin A2775.85IUVitamin C56.41mgCalcium42.72mgIron1.83mg

Notes

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

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