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Roasted Tomato Soup
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5 from 12 votes

Roasted Tomato Soup Recipe

This Roasted Tomato Soup is bursting with deep flavor, due to roasting the tomatoes, onion, and garlic. This soup makes the perfect gluten free, dairy free, vegetarian lunch or dinner.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Soup, starter
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 4 servings
Calories: 165kcal

Equipment

  • Sheet Pan
  • large soup pot

Ingredients

  • 3 pounds Tomatoes with stems removed, halved or quartered or 48-ounces canned unsalted whole tomatoes
  • 1 large yellow onion, peeled, cut into thick slices
  • 2 cloves garlic, UNPEELED
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 3 Tablespoons olive oil
  • 2 cups vegetable broth
  • 1 teaspoon Italian herbs, dried or 1 Tablespoon fresh herbs
  • ½ cup Coconut cream Optional garnish, (or half & half)
  • 1 cup croutons, tortilla strips, or toasted garbanzo beans Optional garnish

Instructions

  • Heat oven broiler on low.
  • On a large rimmed baking sheet add the tomatoes, onions, and unpeeled garlic cloves.
    *See NOTE below if using canned whole tomatoes.
    Drizzle with olive oil and sprinkle with the salt and pepper. Gently mix to coat.
  • Broil on low for 15-20 minutes, on the second-highest rack of the oven, until the tomatoes start to have a slight char and are becoming soft. Remove softened garlic and peel it.
  • In a large stockpot add the vegetable broth and Italian herbs. Bring to a simmer.
    Add tomato mixture, including garlic, scraping the baking sheet to include seasonings and olive oil.
  • Bring the pot to a medium boil and continue to gently simmer for 20 minutes, until tomatoes start to foam and break apart.
  • Remove from heat.
  • Using an immersion blender begin blending on low and continue until smooth.
    Alternately, if you do not have an immersion blender, ladle soup into a blender, in small batches, and blend until smooth.
    Use caution and do not fill the blender past the halfway point as hot liquid will rise up and expand when blended.
  • Swirl in coconut cream (or half & half), if desired, for garnish.
  • Serve and garnish with tortilla strips, croutons, garlic bread, or toasted garbanzo beans
  • For extra smooth soup strain the soup before serving.

Notes

Try our Roasted garbanzo beans or easy Pesto Sauce as a topping. 
*NOTE: If using canned whole tomatoes, drain well and add to roasting pan of garlic and onions for just the last 5- minutes of roasting. 
Leftovers and Storage:
  • REFRIGERATE: Cool the soup and store in an airtight container for up to 5 days. Gently reheat
  • FREEZER: Cool to room temperature and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and gently reheat. We suggest freezing in individual serving sizes.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1061mg | Potassium: 438mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1552IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg