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Roasted Tomato Soup
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Author:
Catherine McCord
Prep Time
1
minute
minute
Cook Time
30
minutes
minutes
Total Time
35
minutes
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:
500
kcal
|
Carbohydrates:
113
g
|
Protein:
16
g
|
Fat:
7
g
|
Sodium:
4050
mg
|
Fiber:
18
g
|
Sugar:
64
g
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