Roasted Tomato Soup ~ A Heart Healthy Recipe
GF roasted tomato soup is my new way to use my garden fresh tomatoes. It’s also the first time I have ever made tomato soup because, to be honest, I am not really a big fan of tomato soup. But this is not your ordinary tomato soup.
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The roasting process with the onions, garlic, and basil made all the difference. And since I also have some healthy basil plants growing, that’s even better because I can use those too. I truly enjoy cooking with the produce and spices I have in my garden.
Here are a few other ways to enjoy roasted tomato soup:
- As an appetizer
- For lunch
- A side dish
- The main dish
- Even a healthy snack
To Make Roasted Tomato Soup, You Will Need These Ingredients:
- Fresh tomatoes
- Yellow onions
- Olive oil
- Garlic ~ cloves or minced
- Basil leaves
- Salt
- Pepper
- Broth ~ vegetable or chicken flavor, vegetable for vegan
Before roasting, your tomatoes and onions will look similar to this.
Don’t worry if some of the tomato and onion edges get a little crispy.
All the flavors will blend together nicely, and the colorful specks add something extra visually.
If you like easy pureed vegetable soups, try these healthy savory soups too:
Enjoy!
Roasted Tomato Soup
Ingredients
- 3 1/2 lbs fresh tomatoes ~ preferably a combination of Roma and Cherry, but any type will work.
- 3 Tbsp olive oil
- 2 small yellow onions
- 4 tsp minced garlic or 8 cloves ~ peeled (I used minced garlic)
- 2 cups fresh basil leaves
- salt and pepper ~ to taste
- 4-5 cups chicken or vegetable broth ~ vegetable for vegan
Instructions
- Preheat oven to 425.
- Cut Roma, cherry, or any large tomatoes in halves or fourths and place them on a large baking sheet.
- Slice onions into half-inch thick slices. Place on a baking sheet with tomatoes. If using whole garlic, add garlic to the baking sheet as well.
- Brush onions, tomatoes, and whole garlic with olive oil. If you are using minced garlic, after brushing tomatoes and onions with olive oil, sprinkle minced garlic over an entire pan of cut tomatoes and onions.
- Salt and pepper the entire pan. Roast tomatoes and onions for 35-40 minutes. Well-done edges are fine, but don't let onions burn. If they are getting too done, they may need to remove onions a few minutes early.
- Remove tomato peels if desired; I don't since they are going to be pureed anyway. I prefer to leave the skin on when I use organic fruit and vegetables.
- Place roasted onions, tomatoes, garlic, and basil leaves in a food processor; I use my Vitamix. Puree well.
- Add pureed mixture to broth in a large kettle. Bring mixture to a boil and then simmer for about 20 minutes. Add more or less broth depending on desired consistency. Additional salt and pepper as desired.
- Serve some up and enjoy that hearty flavor. Leftovers can be frozen and come in handy on a busy weeknight.
Nutrition
