Roasted Tomato Soup
This Roasted Tomato Soup is healthy, gluten-free, and can easily be made vegan! Packed with tomatoes, onions, and garlic, this soup is so delicious and so easy to make you'll never even think about canned soup again!
Servings: 4 people
- 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
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!
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 :)
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