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+ servings
bowl of roasted tomato soup on plate with grilled cheese held
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5 from 12 votes

Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: creamy, roasted veggies, winter
Servings: 4 people
Calories: 178kcal
Author: Jennifer Debth

Ingredients

  • 1 (28 oz) can whole peeled tomatoes drained - save the juice!
  • 1 yellow onion sliced
  • 4-6 cloves garlic peeled, but kept whole
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons butter omit or sub with vegan butter if vegan
  • 1/2 tablespoon dried basil
  • 1 bay leaf
  • 1 1/2 cup vegetable broth
  • heavy cream optional for topping
  • Sour cream optional for topping

Instructions

  • Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
  • Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
  • Toss together to combine.
  • Bake in the preheated oven for 30 mins, stirring half way through.
  • Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
  • Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
  • Remove bay leaf.
  • Blend in high powered blender until smooth.
  • Serve with optional ad-ins and a grilled cheese sandwich!
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Video

Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.
A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like :)

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg