Roasted Tomato Soup
Roasted Tomato Soup is the ultimate comfort food, especially on cold days. Made with simple ingredients and perfect alongside a grilled cheese, it's a cozy classic the whole family loves.
Servings: 4
Calories: 75kcal
Ingredients
- 28 ounce can whole tomatoes
- 1/2 onion, cut into quarters
- 1 garlic clove, peeled
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat oven to 400°F.
- Remove the tomatoes from the can, reserving the tomato juice.
- Place the tomatoes, onion, garlic and thyme on a sheet tray and toss with the olive oil. Season with salt and pepper.
- Roast for 30 minutes or until onions start to caramelize.
- Add roasted veggies to a blender with the reserved tomato juice and vegetable broth. Puree until smooth.
Notes
- Blend carefully: If using a blender, vent the lid so steam can escape. Hot soup builds pressure quickly! An immersion blender works great right in the pot, too.
- Double up: This soup tastes even better the next day and freezes beautifully, so don't hesitate to make a double batch. To freeze, let the soup come to room temperature, put it in an airtight container or freezer bag and freeze for up to 4 months!
- Adjust the thickness: Add more broth to thin the soup, or let it simmer a bit longer to thicken.
- Swap the 28-ounce can for 2 pounds fresh tomatoes if you prefer.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1682mg | Potassium: 399mg | Fiber: 2g | Sugar: 6g | Vitamin A: 381IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 2mg