Roasted Tomato Soup Ultimate 7-Ingredient Comfort
This roasted tomato soup is smooth and rich. You make it with oven-roasted tomatoes, garlic, and onion. It is simple to prepare and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
- Roast for 40 minutes until vegetables are soft and slightly charred.
- Transfer roasted vegetables to a blender. Add vegetable broth and basil.
- Blend until smooth. Season with salt and pepper.
- Heat the soup in a pot over medium heat until warm. Serve hot.
Notes
- For a creamier soup, stir in 1/4 cup coconut milk before serving.
- You can use canned tomatoes if fresh are not available. Roast them the same way.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg