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Roasted Tomato Soup

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Author: Catherine McCord
Prep Time 1 minute
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 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

Instructions 

  • Preheat oven to 400 degrees.
  • Remove the tomatoes from the can, reserving the tomato juice.
  • Spray a sheet pan with spray or grease with olive oil.
  • Toss the tomatoes, onion, garlic and thyme with the olive oil. Season with salt and pepper and place on the sheet tray.
  • Roast for 30 minutes or until onions start to caramelize.
  • Place in a blender with reserved tomato juice and vegetable broth.
  • Puree until smooth. 

Nutrition

Calories: 500kcal | Carbohydrates: 113g | Protein: 16g | Fat: 7g | Sodium: 4050mg | Fiber: 18g | Sugar: 64g
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