Roasted Tomato Soup
Roasting canned tomatoes, onions and garlic on a sheet pan really brings out the flavors in this easy roasted tomato soup. It's topped with golden toasted croutons and Parmesan.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-28 ounce can whole peeled tomatoes halved lengthwise, juice reserved
- 1 onion cut into 8 wedges
- 4 garlic cloves in their skins
- 1-1/2 cups torn bread
- 1 cup low-sodium vegetable broth
- Shaved Parmesan and chopped parsley for serving
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, stir together the olive oil, oregano, thyme, salt and pepper.
- Spread the tomatoes, onions and garlic cloves across a sheet pan. Toss with 2 tablespoons of the seasoned olive oil. Make sure the tomatoes are cut side up and they are not overlapping the onions or the other tomatoes. Roast for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.
- On another sheet pan, toss the bread with the remaining olive oil. Toast in the oven until lightly golden, about 10-12 minutes.
- Transfer the tomatoes and onions into a large saucepan. Squeeze in the garlic cloves from their skins. Pour in the tomato juice and vegetable broth. Use an immersion blender to puree the soup. (You can also puree the soup in a blender and then pour it into a saucepan).
- Warm the soup to your desired temperature on medium heat on the stove.
- Divide the soup into bowls. Garnish with toasted bread, Parmesan and parsley.
Notes
Store the soup in airtight container in the fridge up to 5 days.
Leftovers can be frozen up to 2 months.
Nutrition
Calories: 391kcal | Carbohydrates: 55g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 1287mg | Potassium: 558mg | Fiber: 7g | Sugar: 11g | Vitamin A: 245IU | Vitamin C: 22mg | Calcium: 192mg | Iron: 6mg