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Roasted Tomato Soup

roasted-tomato-soup.jpg

This time of year, when its cold outside and you want something homey to eat -- but also something fast -- tomato soup is a total winner. I have the greatest memories of being a little kid eating grilled cheese with tomato soup at my grandmother’s house.

This is comfort food at its best and this version is quite healthy.

[amd-recipeseo-recipe:454]

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Roasted Tomato Soup (Makes 4 Cups of Soup)

Prep Time: 1 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 28 Oz Can Whole Tomatoes
  • 1/2 Onion, cut into quarters
  • 1 Garlic Clove, whole
  • 2 Sprigs of Thyme or 1/2 Tsp Dried Thyme
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1/2 Cup Vegetable Broth

Preparation

1. Preheat oven to 400 degrees.
2. Remove the tomatoes from the can, reserving the tomato juice.
3. Spray a sheet pan with spray or grease with olive oil.
4. Toss the tomatoes, onion, garlic and thyme with the olive oil. Season with salt and pepper and place on the sheet tray.
5. Roast for 30 minutes or until onions start to caramelize.
6. Place in a blender with reserved tomato juice and vegetable broth.
7. Puree.
8. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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5 comments

  • Brixie

    Oh my! You read my mind!!! My girls and I just had this same thing for lunch at Nordstrom Cafe. I was trying to figure out how to make it myself, so you just saved me a lot of time :-) Thank you!

    leave a comment

  • Joy

    I love this soup! Very similar to Michael Chiarello's version. My very picky 3 yr old lapped it up! My 16 mo. old loved it too, but she was incredibly constipated the following day. It's sad, because she loves tomato soup and tomatoes, for that matter. Is she too young to have tomatoes? Maybe it's too difficult for system to digest?

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  • Rhk

    I added one jar of red roasted peppers (drained) and about 1/4 cup more broth. The added flavor of the pepper was awesome! My only regret is that I didn't make more...make a double batch for sure!

    leave a comment

  • Brooke

    How could this have 500 calories per serving? I must be missing something?

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    • McCord

      It is 500 calories for the entire recipe!

      leave a comment