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Nutrition Facts
Serving Size 1 (166g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar 2 sprigs oregano fat-free vegetable broth
Calories 53
Calories from Fat 23		(43%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 383mg		10%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 2.0g	7%
	Sugars 4.2g
Protein 1.6g		3%
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Roasted Tomato Soup

Recipe #131639 | 50 min | 10 min prep | add private note

⁽⁷⁹⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 1, 2005

Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes — they have a sweetness that pairs beautifully with the vinegar — use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1/4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3-4 basil leaves
salt
pepper
2 cups fat-free vegetable broth or fat-free chicken broth or water
1/4 cup parmesan cheese, shaved or grated (optional)

Directions

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.
5
Season with salt and pepper.
6
Bake for 45 minutes.
7
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.
8
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9
Serve garnished with cheese if desired.

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Featured Reviews for This Recipe

From: 2 boys mom

On Oct 24, 2009

I'm trying to figure out how to hide this so I don't have to share... LOL. Have just had 2 bowls. This recipe is wonderful. I used all fresh ingredients although I may used canned tomatoes next time since the ones in the stores right now don't have much flavor. This is tasty and healthy, unless you add a little cream. I tried it both ways & it's great either way. Plan to make a double batch to throw into freezer for chilly fall days to come.

0 people found this review helpful

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From: Palime

On Oct 14, 2009

Great hearty soup. I used roma tomatoes and dried oregano and basil and turned out very nicely.

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From: startnover

On Apr 15, 2007

I didn't have enough fresh tomatoes so I did this my way. I used 3 15 oz cans of diced tomatoes. I spread those undrained with the fresh basil on a large cookie sheet underneath a 9 by 13 that had the garlic onion ,vinegar, oil, and oregano on it. I roasted these till the onions started getting toasted on the tips. I then scooped a little of the tomatoes over them so it wouldn't burn. I put all of this into the blender and wsrmed the broth in a sauce pan and added it after blending everything up. This was so good! All the kids were fighting for more. I will definatly have to double it next time as there are 6 of us and we could have easily eaten to batches!

12 people found this review helpful

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From: Buckeye Karen

On Sep 30, 2006

Absolutely delicious! I was skeptical at the cooking method (roast and then blend? Huh!) but it worked perfectly. I would recommend peeling the tomatoes before pureeing. I had lots of flecks of peel in the soup, and would have preferred it to be smooth. Thanks for a great recipe.

12 people found this review helpful

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