Roasted Tomato Soup

5 from 1 vote

Roasted Tomato Soup is the ultimate comfort food, especially on cold days. Made with simple ingredients and perfect alongside a grilled cheese, it's a cozy classic the whole family loves.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish

Cuisine: American

Servings:

Calories: 75kcal

Author: Catherine McCord

Ingredients

28 ounce can whole tomatoes
1/2 onion, cut into quarters
1 garlic clove, peeled
2 sprigs fresh thyme (or 1/2 teaspoon dried)
1 tablespoon olive oil
salt and pepper to taste
1 cup vegetable broth

Instructions

Preheat oven to 400°F.
Remove the tomatoes from the can, reserving the tomato juice.
Place the tomatoes, onion, garlic and thyme on a sheet tray and toss with the olive oil. Season with salt and pepper.
Roast for 30 minutes or until onions start to caramelize.
Add roasted veggies to a blender with the reserved tomato juice and vegetable broth. Puree until smooth.

Notes

Blend carefully: If using a blender, vent the lid so steam can escape. Hot soup builds pressure quickly! An immersion blender works great right in the pot, too.
Double up: This soup tastes even better the next day and freezes beautifully, so don't hesitate to make a double batch. To freeze, let the soup come to room temperature, put it in an airtight container or freezer bag and freeze for up to 4 months!
Adjust the thickness: Add more broth to thin the soup, or let it simmer a bit longer to thicken.
Swap the 28-ounce can for 2 pounds fresh tomatoes if you prefer.

Nutrition

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