Oven Roasted Tomato Soup

Course: Dinner, Healthy lunch, Soup

Cuisine: European

Prep Time: 20

Cook Time: 40

Servings:

Calories: 345kcal

Author: Edyta

This delicious recipe for homemade roasted tomato soup with sweet onions and garlic comes together quickly and with very little hands-on time—the perfect bowl of comfort on a cold day!

Print Recipe

Equipment

1 Sheet pan
1 Blender whichever you have
1 Soup pot

Ingredients

The Soup

1 lbs Roma Tomatoes About 15 tomatoes, cut in half
1 Onion Sweet, Vidalia, cut in quarters
1 head Garlic Cut in half
1/2 cup Olive Oil Extra Virgin
21/2 cups Chicken Broth or Vegetable Broth
1/4 cup Heavy Cream
Salt and Black Pepper to tast

Croutons

2 slices Sourdough Bread Cut into small cubes
2 tbsp Olive Oil Extra Virgin

Instructions

The Soup

Preheat the oven to 425 F
Wash the tomatoes and cut them in half.
Peel the onion and cut in quarters.
Cut the top of the garlic head.
Place all the vegetables on a baking sheet. Pour over the olive oil. Season with salt and pepper.
Place the sheet in the oven and roast for about 40 minutes until the vegetables are roasted and slightly charred.
Take the baking sheet out of the oven, let it cool off slightly, and then transfer the vegetables to the blender.
Add broth and blend until smooth.
Once it is blended, add everything to the soup pot and bring it to a boil. Lower the heat and cook the soup for about 5 minutes. Add heavy cream; season with salt and pepper to taste. Cook for another 2-3 minutes.

Croutons

Heat up two tablespoons of olive oil in the skillet, add cut-up bread, and cook, mixing often until the bread gets cooked into crispy croutons (about 5 minutes).

Serving

Serve the soup in bowls, with croutons and splash of heavy cream.

Notes

Tips: If you don’t have a big blender that can hold all the veggies and the broth, use whichever blender you have and blend it in batches. You can also place all the veggies and the broth in the pot and use a handheld blender.

Nutrition