Roasted Tomato Soup Recipe
This homemade Roasted Tomato Soup recipe starts with fresh tomatoes that develop a deep caramelized exterior as they roast in the oven. Serve with a swirl of basil pesto for a that fresh from the garden flavor!
Servings: 6
Calories: 166kcal
Ingredients
- 3 lbs roma tomatoes* tops removed and cut in half
- 1 medium sweet or yellow onion peel removed and cut into very large chunks
- 3 tablespoon garlic, minced
- 3 large carrots peeled and cut in half, or 5 oz baby carrots
- ¼ cup olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper, ground
- 4 cups chicken broth may substitute vegetable broth
- 2 tablespoon balsamic vinegar
- ½ teaspoon red pepper flakes
- basil pesto for topping, optional
Instructions
- Preheat oven to 425°. Place tomatoes, onion, carrots, and garlic on an unlined baking sheet (I leave the garlic in a small pile). It will fit pretty snuggly. Drizzle everything with olive oil, salt, and pepper.3 lbs roma tomatoes*, 1 medium sweet or yellow onion, 3 tablespoon garlic, minced, 3 large carrots, ¼ cup olive oil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper, ground
- Roast the vegetables for 30 minutes. Remove from oven and flip the veggies over. Roast for another 25-30 minutes.
- Meanwhile, gently warm the broth in a pot on the stove. Once the vegetables are finished, remove from the oven and add to the pot. If there are caramelized bits on the sheet pan, add a splash or two of chicken broth and scrap to remove them. Use an immersion blender to blend everything until completely smooth. If you don't have an immersion blender you can do it in batches in a regular blender.4 cups chicken broth
- Stir in the balsamic vinegar and pepper flakes. Add additional salt and pepper to taste. Serve with basil pesto.2 tablespoon balsamic vinegar, ½ teaspoon red pepper flakes, basil pesto
Notes
Tips & Tricks
- Roast the veggies and fresh tomatoes until they have some dark color. This is what gives it all the flavor!
- Take a splash or two of the stock and add it to the sheet pan once the roasted veggies are removed. Use a spatula to scrape all the brown bits off the sheet pan. Then pour all that goodness into the pot before blending.
- Clean the pan while it is still warm - it will be much easier to clean!
Nutrition
Calories: 166kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 909mg | Potassium: 850mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7953IU | Vitamin C: 47mg | Calcium: 55mg | Iron: 1mg
