Roasted Tomato Soup (Makes 4 Cups of Soup)

Prep Time: 1 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free


  • 1 28 ounce can whole tomatoes
  • 1/2 onion, cut into quarters
  • 1 garlic clove
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/2 cup vegetable broth


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 until smooth.