Homemade Roasted Tomato Soup

side shot of red colored roasted tomato soup in a bowl topped with fresh basil

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

Course Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 101kcal

Author Rena

Ingredients

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

Instructions

Preheat the oven to 375F
Place tomatoes cut-side up in a large roasting tray together with garlic and shallots.
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.
Once veggies are done roasting, place them into a large pan, and pour in the stock.
Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes
Add in balsamic vinegar, then blend with a hand blender until smooth.
Pour into bowls, drizzle with extra virgin olive oil and garnish with fresh basil. Enjoy!

Video

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Use avocado oil in place of olive oil
do use fresh tomatoes and not canned tomatoes
for vegan option- use vegetable stock instead of chicken stock

Nutrition