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


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  • 2 lb
    plum tomatoes
  • 6 tsp
    minced garlic
  • 2
    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


  1. Pre-heat oven to 375 degrees.
  2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
  3. Add onion pieces, garlic, oregano and basil to the pan.
  4. Drizzle vegetables with olive oil and balsamic vinegar.
    Season with salt and pepper.
  5. Bake for 45 minutes.
  6. Place 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.).
  7. Add 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

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