This Easy Roasted Tomato Soup is MUCH better than the can and couldn't be simpler -- perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options. | soup recipe | healthy recipe | dinner | easy recipe
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Easy Roasted Tomato Soup

This Easy Roasted Tomato Soup is MUCH better than the can and couldn't be simpler -- perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 servings
Calories 322kcal
Author Ashley Fehr

Ingredients

  • 3 lb Roma tomatoes (about 9 large)
  • 1/2 small onion (or less, if you prefer, sliced)
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 370ml can can evaporated milk, or cream, optional 1 2/3 cup
  • 1/2 cup freshly grated Parmesan cheese optional (not really)
  • 3 tablespoons fresh basil
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
  • Roast for 40-50 minutes, just until starting to brown.
  • Place in the blender and puree until smooth (you'll want to leave the lid cracked slightly so the steam can escape).
  • Add milk, cheese, basil, tomato paste, and sugar and puree until smooth. Taste and adjust seasoning to your preference.
  • Serve immediately with grilled cheese for dunking (obviously!).

Video

Notes

Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
This recipe also has 58% of your Vitamin A, 110% of your Vitamin C, and 35% of your Calcium needs.

Nutrition

Calories: 322kcal | Carbohydrates: 24g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 677mg | Fiber: 3g | Sugar: 20g