Easy Oven Roasted Tomato Soup Recipe
This sheet pan roasted tomato soup uses fresh tomatoes, onion, garlic, and basil. Oven roasting the veggies brings out their natural sweetness and builds flavor for a simple, delicious soup.
Servings: 4 servings
Calories: 191kcal
Ingredients
- 3 lbs. Roma tomatoes halved
- 1 yellow onion peeled and quartered
- 4 garlic cloves peeled
- 3 tablespoon olive oil
- sea salt to taste
- fresh ground black pepper to taste
- 1 cup chicken stock or vegetable stock, plus more to thin
- fresh basil leaves
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes, onions, and garlic on a rimmed baking sheet. Drizzle olive oil over the vegetables. Generously season with salt and pepper, then toss until well coated.
- Bake for 40 minutes. Remove it from the oven and let cool slightly.
- Carefully transfer the vegetables and juices from the baking sheet to a blender and add stock. (Do not overfill the blender, work in batches if necessary.) Blend until smooth, adding additional stock to thin, if desired. Taste and add more salt and pepper if needed.
- Serve garnished with fresh chopped basil.
Notes
Use vegetable stock for vegan or vegetarian.
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 922mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2836IU | Vitamin C: 50mg | Calcium: 48mg | Iron: 1mg
