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5
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Roasted Tomato Soup Recipe
Our roasted tomato soup recipe is easy to make, full of flavor, and sure to satisfy your craving no matter the occasion.
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
4
cups
Calories:
124
kcal
Author:
Joss Dyckson
Ingredients
2
pounds
Roma tomatoes
cut in half
2
garlic cloves
chopped
1
tablespoon
olive oil
1
teaspoon
thyme
chopped
1
teaspoon
paprika
¾
cup
vegetable broth
1 to 2
teaspoons
agave nectar
optional
salt and pepper
to taste
To Serve:
fresh thyme
2
rye bread slices
toasted
US Customary
-
Metric
Instructions
Preheat oven to 170ºF.
Prepare a baking sheet by covering it with foil. Place the tomatoes and garlic on the foil and sprinkle with olive oil, salt, pepper and thyme. Bake for about 1 hour, or until browned.
2 pounds Roma tomatoes,
2 garlic cloves,
1 tablespoon olive oil,
1 teaspoon thyme
Let them cool and remove the skin (this will allow the soup to be smoother).
Place tomatoes and garlic in a pot. Add paprika and vegetable broth and heat until boiling.
1 teaspoon paprika,
¾ cup vegetable broth
Remove from heat, let it cool, and process in a blender until soft. Season again with salt and pepper to taste, as well as the agave nectar if using.
1 to 2 teaspoons agave nectar
Serve with toasted bread and fresh thyme.
Notes
This is a small batch of roasted tomato soup. You can easily higher the serving size in the recipe card for larger batches.
Your homemade roasted tomato soup can be stored in the refrigerator for up to 3 to 4 days. Be sure to use an airtight container.
You can also freeze the soup for up to 6 months (3 months for best quality).
Nutrition
Calories:
124
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
285
mg
|
Potassium:
592
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
2649
IU
|
Vitamin C:
34
mg
|
Calcium:
45
mg
|
Iron:
2
mg