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[NEW] Roasted Tomato Soup

Commercially produced tomato soups often rely on added sugar and salt for flavor. This recipe uses roasting to concentrate the sugars naturally present in the vegetables and a lovely blend of fresh herbs for a more nutritious take that's absolutely delicious. Great with a chunk of warm crusty bread.
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Prep Time: 15 min.
Cook Time: 1 hour
Total Time: 1 hour 15 mins
8 Servings
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[NEW] Roasted Tomato Soup

Ingredients

  • 2 lbs. Roma tomatoes, halved
  • 6 cloves garlic, peeled ¼ red onion, chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar 2 sprigs fresh oregano, leaves only 3-4 fresh basil leaves ½ tsp. pepper, or to taste
  • 2 cups low-sodium vegetable broth

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Instructions

  1. Preheat oven to 375ºF.
  2. Place tomatoes cut-side down in a shallow baking dish. Add garlic, onion, oregano, and basil. Drizzle with olive oil and balsamic vinegar. Season with pepper.
  3. Bake until all vegetables are tender (40-45 minutes).
  4. Place roasted vegetables in food processor bowl or blender and puree. Slowly add broth until soup has desired consistency. Continue blending until smooth.
  5. Reheat to serve warm.

Nutrition Facts

8 servings per container
Serving size 184 g
Amount per serving
Calories 46
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.3g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 39.3mg 2%
Total Carbohydrate 6.8g 3%
Dietary Fiber 1.86g 7%
Total Sugars 3.7g
Includes 0g Added Sugars 0%
Protein 1.2g
Vitamin D 0mcg 0%
Calcium 26.7mg 2%
Iron 0.5mg 0%
Potassium 290.7mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
Better

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