Fresh Tomato Soup with Roasted Tomatoes
Fresh Tomato Soup made from scratch with garden fresh tomatoes. Our roasted tomato soup is comfort in a bowl along with grilled cheese!
- 4 lbs tomatoes roma, or on the vine
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 2 cups vegetable broth
- 6 basil leaves chiffonade
- salt + pepper to taste
Preheat your oven to 425 degrees F.
Cut the tomatoes and onions into uniform wedges so they roast evenly.
Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.
Roast the tomatoes for 40-45 minutes until they're shriveled, slightly charred, not burnt.
Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.
Calories: 69kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2705IU | Vitamin C: 43.6mg | Calcium: 42mg | Iron: 1mg