Go Back
–+ servings
A bowl of tomato basil soup topped with orzo, parmesan cheese, and basil
Print Recipe
5 from 5 votes

Roasted Tomato Soup

This Roasted Tomato Soup is about as easy as it gets. The secret is roasting the vegetables first. It seals in flavor and makes the soup even better.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: roasted tomato soup, tomato soup
Servings: 4
Calories: 227kcal
Author: Kelsey Crist

Ingredients

  • 3 tablespoons olive oil
  • 1 pound heirloom cherry tomatoes
  • 1 yellow onion sectioned in large pieces
  • 1 head of garlic peeled
  • 1 bunch thyme
  • ½ cup heavy cream
  • ½ cup vegetable broth
  • 1 teaspoon balsamic vinegar
  • salt and pepper

Instructions

  • Preheat oven to 480 degrees. Place tomatoes, onion, garlic, and thyme in a glass baking dish. Drizzle with olive oil.
    Heirloom cherry tomatoes, onion, garlic, and thyme in a glass baking dish
  • Bake for 35 minutes. Cool for 5 minutes.
    Cooked Heirloom cherry tomatoes, onion, garlic, and thyme in a glass baking dish
  • Remove the thyme sprigs and discard. Place everything else in a blender. Remove the plug from the lid of the blender and cover the hole with a kitchen towel. Blend until smooth.
    Heirloom cherry tomatoes, onion, garlic, and thyme in a blender
  • Pour the vegetable mixture into a pot. Add heavy cream, broth, and vinegar and stir to combine. Heat over medium-high heat until heated through. Taste and add salt and pepper accordingly.
    Roasted tomato soup in a pot
  • Serve with a grilled cheese sandwich for a classic meal!
    Roasted Tomato Soup in a bowl topped with cream and a basil leaf

Video

Nutrition

Calories: 227kcal | Carbohydrates: 8g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 548IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 1mg