This Herb Roasted Tomato Soup is made with simple fresh ingredients: tomatoes, olive oil, herbs, garlic, and broth. If you use vegetable broth, the recipe is vegan.
I have been making this soup for years. It’s easy to make, it’s healthy, it pairs wonderfully with a grilled cheese sandwich, and the active preparation time is minimal.
When you think about it – tomato soup is one of the healthiest comfort foods out there – especially when you use this recipe which doesn’t involve any cream. This soup is just pureed herb roasted tomatoes and broth. It is made of pure simple ingredients and is it very easy to prepare.
I love making this herb roasted tomato soup on a cold day, something about it seems to warm you up instantly. And tomatoes roasting in the oven is one of the best cooking scents.
When I make tomato soup, I like to use a mix of grape tomatoes and roma tomatoes. I love the natural sweetness of grape tomatoes, and in contrast, roma tomatoes are meatier. They also have fewer seeds which makes them a good choice for a soup.
To prepare this recipe, first you roast the tomatoes. I loosely chopped roma tomatoes and sliced the grape tomatoes in half. Then I tossed the tomatoes in a mixture of garlic, oregano, salt, pepper, and olive oil. It takes about 25 minutes until the tomatoes are soft.
Once the tomatoes are done roasting, you puree them along with some basil. Then everything goes into a pot and you add some broth to thin the soup.
You can garish this soup with basil, a drizzle of olive oil, or some parmesan. I love to serve it with a grilled cheese. I first discovered the joy of dipping a grilled cheese in tomato soup at summer camp, and it instantly became one of my favorite meals. Is there anything better on a cold or rainy day?
- 4-6 ripe Roma Tomatoes
- 2 cups (1 pint) Grape Tomatoes
- 2 tablespoons Olive Oil
- 2 cloves of Garlic, minced
- 1 teaspoon Oregano (you can use fresh or dried)
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
- 5 large leaves of fresh Basil
- about 1 cup Chicken or Vegetable Broth
Preheat your oven to 400 degrees. Loosely chop the tomatoes.
Spread the tomatoes out on a baking sheet lined with parchment (this helps the tomatoes to roast evenly. If the pan is crowded the tomatoes will take longer to cook. Drizzle the olive oil over, and then add the garlic, oregano, salt, and pepper. Toss around a bit to evenly distribute everything.
Bake for about 15 minutes. Then use a spatula and stir/flip the tomatoes a bit. This helps them to cook evenly. Then let cook for another 10 minutes. You want the tomatoes to have lost most of their moisture, but you don’t want them to brown or burn. The tomatoes should be very soft, if they aren't, let them cook for longer.
Carefully place the tomatoes and basil in a food processor or blender and puree until the tomatoes are completely blended together. You may need to do this in batches. Also add any residual juices in the bottom of the pan.
Pour the pureed tomatoes into a soup pot. Stir in the broth, bring to a simmer. Season with additional salt and pepper to taste. Let simmer for 5 minutes and serve.
You may want to add more broth if you don't want your soup to be too thick.
Amount Per Serving: Calories: 171 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 32mg Sodium: 730mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 10g
If you want to try another tomato soup recipe, try this roasted tomato tortellini soup: