Roasted Tomato Soup
This roasted tomato soup, is so good and fast to put together, that I honestly will never, wait never say never, TRY to never buy canned soup again. Healthy, gluten free, and can be vegan!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 people
- 1 (28 oz) can whole peeled tomatoes drained, but save the juice!
- 1 yellow onion sliced
- 4-6 cloves garlic peeled, but kept whole
- 1/4 cup olive oil
- 1/2 teaspoon 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 stock chicken or vegetable
- heavy cream optional for topping
- Sour cream optional for topping
Preheat oven to 375 degrees F.
Drain the tomatoes, reserving the juices, and cut them in half.
Slice the onion and peel the cloves of garlic.
Toss the tomatoes, onion, and garlic in olive oil, salt, and brown sugar.
Roast on an unlined baking pan for 30 mins, stirring half way through.
Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and chicken stock 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 until smooth.
Serve with optional ad-ins and a grilled cheese sandwich!
If you want to make this vegetarian, just use vegetable stock! 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: 254kcal | Carbohydrates: 15g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 465mg | Potassium: 533mg | Fiber: 3g | Sugar: 8g | Vitamin A: 407IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 3mg