Print Recipe
4.89 from 9 votes

Roasted Tomato Soup

Roasted Tomato Soup - roasting tomatoes brings out the sweetness in tomatoes giving your a rich and smooth delicious soup loaded with lots of fresh herbs.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Soup
Cuisine: American
Keyword: basil, roasted tomato
Servings: 4
Calories: 239kcal
Author: Joanna Cismaru

Ingredients

  • 2 lb tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 cups vegetable broth low sodium
  • 2 tbsp olive oil
  • 1 tbsp butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp all-purpose flour
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika

Thyme Toasted Bread

  • 1 loaf long ciabatta bread or French baguette
  • 1/4 cup olive oil
  • 1 tbsp fresh thyme chopped
  • 1/2 tsp sea salt or to taste

Instructions

  • Preheat oven to 400 F degrees.
  • Add the tomatoes to a 9x13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper. Bake for about 30 minutes or until tomatoes start to char slightly.
  • Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth.
  • In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.
  • Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.
  • Add chopped fresh basil and thyme and stir. Sprinkle the flour over the onions and stir. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.
  • Pour the blended tomatoes to the pot and stir.
  • Add brown sugar, smoked paprika and season with salt and pepper if needed.
  • Simmer uncovered for 20 to 30 minutes, stirring occasionally.
  • Serve with grated Parmesan cheese and/or toasted bread.

Thyme toasted bread

  • To make the toasted bread, slice the bread into thin slices. Brush with olive oil then sprinkle with fresh thyme. Season with sea salt.
  • Place the bread on a flat baking sheet, and place under the broiler for 2 minutes. Turn the bread over and broil for another minute or so, making sure not to burn.

Notes

You can use any variety of tomatoes that you have handy, even grape or cherry tomatoes.
 
You can use chicken broth if that's more convenient.
 
If you use dried herbs, cut the amounts needed in half.
 
Nutritional information does not include bread.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 
 Did you make this recipe? Don't forget to give it a star rating below! 

Nutrition

Serving: 432g | Calories: 239kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 775mg | Potassium: 608mg | Fiber: 3g | Sugar: 11g | Vitamin A: 52.7% | Vitamin C: 44.7% | Calcium: 4.3% | Iron: 7.2%