Soups & Stewschewoutloud5.0
Roasted Tomato Soup
This Roasted Tomato Soup is chock full of nutrients and big, bold flavors. It's both skinny yet rich at the same time. Perfect with crusty bread.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- pot
- baking sheet
- blender
📝 Preparation Steps
1
Preheat and Roast
2
Preheat oven to 400F with rack on middle position. In a large rimmed sheet pan, combine the tomatoes, 2 TB olive oil, salt, and pepper. Roast in an even layer for ⏱️ 45-60 min or until edges are nicely roasted.
3
Cook
4
While tomatoes are roasting: In a heavy large pot, add 2 TB olive oil and heat over medium until hot. Add onions and sauté ⏱️ 1 min. Add garlic and sauté another minute.
medium onions (chopped)2garlic (chopped)10 cloves
5
Add the fire-roasted tomatoes with juices, stirring to combine. Stir in fresh basil, oregano, and chicken or vegetable stock.
dried oregano2 teaspoons
6
Add your oven roasted tomatoes (and any liquid that may be on baking sheet) Bring to a low boil. Low boil for ⏱️ 30 minutes uncovered.
7
Use an immersion hand blender to puree soup until it's the texture you desire. Add 1-2 tsp sugar to taste, if needed. Add additional kosher salt and/or black pepper as needed.
kosher salt (plus more to taste)1 tablespoon
8
Serve
9
Serving ideas: freshly shaved parmesan cheese, additional leaves of basil, and crusty bread.
Nutrition Facts
calories
199 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
3 g
sugar Content
11 g
sodium Content
1298 mg
protein Content
7 g
cholesterol Content
5 mg
carbohydrate Content
22 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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