Roasted Tomato Soup

A bowl of carrot soup with croutons and sour cream.

5 from 1 vote

Roasted tomato soup, with its richly concentrated and slightly smoky tomato flavor, provides a comforting and aromatic experience, ideal for cozy meals.

Prep Time5

Cook Time25

Additional Time5

Total Time5

Course: soups

Cuisine: American

Keyword: appetizer, roasted vegetables, side dish, soup, summer soup, tomatoes

Servings:

Calories: 149kcal

Author: Courtney O'Dell

Equipment

HexClad Hybrid Nonstick Dutch Oven, 5-Quart, Stainless Steel Lid, Dishwasher and Oven Safe, Induction Ready, Compatible with All Cooktops
All-Clad Electrics Stainless Steel Immersion Blender 2 Piece Turbo Function 600 Watts Detachable, Variable Speed Control, Hand Blander, 9-1/4-inch
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1

Ingredients

4 Roma tomatoes
2 white onions
2 red bell peppers
2 bulbs of garlic
1 cup of carrots
Olive oil
2 tbsp dried oregano
2 cups chicken broth
1 tsp salt
1 tsp pepper
1 tbsp onion powder
1 tbsp garlic powder
½ cup heavy cream

Instructions

Preheat oven to 450°F.
Wash and cut vegetables (cut in half for smaller apricot-sized tomatoes, cut larger tomatoes into quarters or eighths).
Place tomatoes, garlic, onions, carrots, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
Roast 25 minutes, flipping after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Top with parmesan cheese, croutons or a drizzle of heavy cream. Enjoy!

Nutrition