Roasted Tomato Soup

Carole Davis


Serve this with Ina's Cheesy Does It. I have never liked tomato soup and my son hates tomatoes. He eats 2 to 3 bowls every time I make this

☆☆☆☆☆ 0 votes
6 to 8
10 Min
40 Min
Stove Top


2 lb
plum tomatoes
6 tsp
minced garlic
shallots chopped
1 Tbsp
olive oil, extra virgin
1 Tbsp
balsamic vinegar
2 sprig(s)
oregano, fresh remove the leaves from the stem
3 - 4
basil leaves, chiffanade
1 pinch
1 pinch
pepper(use white if you have it)
2 c
fat free chicken broth
1/2 c
grated parmesan(optional)

How to Make Roasted Tomato Soup


  • 1Pre-heat oven to 375 degrees.
  • 2Wash and cut tomatoes, placing in a shallow baking dish cut side down.
  • 3Add onion pieces, garlic, oregano and basil to the pan.
  • 4Drizzle vegetables with olive oil and balsamic vinegar.
    Season with salt and pepper.
  • 5Bake for 45 minutes.
  • 6Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
    An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
  • 7Add Parmesan cheese and stir in. Serve warm or cold

Printable Recipe Card

About Roasted Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy