Homemade roasted tomato soup

Homemade Roasted Tomato Soup

Classic tomato soup recipe that's packed with roasted tomato flavor with no added cream or sugar

Course Soup
Cuisine American, Italian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 101 kcal


  • 2 lbs Ripe tomatoes cut in half
  • 5-6 Garlic cloves
  • 1 Tsp Smoked paprika
  • 3 Shallots (Purple Onions) peeled and cut in half
  • 1/4 Tsp Dried oregano
  • 1 Tbsp Extra virgin olive oil
  • 2 Cups Organic or homemade vegetable broth
  • 1 Tbsp Balsamic Vinegar
  • Sea salt and freshly ground black pepper to taste
  • Sprigs of fresh basil


  1. Preheat the oven to 375F.


  2. Place tomatoes cut-side up in a large roasting tray together with garlic and shallots.

  3. Drizzle with olive oil, sprinkle with oregano, paprika and season generously with sea salt and black pepper. Roast for 40 minutes to 1 hour, or until the tomatoes are soft and sticky.

  4. Once veggies are done roasting, place them into a large pan, and pour in the stock.

  5. Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes

  6. Add in balsamic vinegar, then blend with a hand blender until smooth.

  7. Pour into bowls, drizzle with extra virgin olive oil and garnish with fresh basil. Enjoy!

Nutrition Facts
Homemade Roasted Tomato Soup
Amount Per Serving
Calories 101 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 485mg 20%
Potassium 626mg 18%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 9g
Protein 2g 4%
Vitamin A 47.7%
Vitamin C 40.9%
Calcium 3.6%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.