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Roasted tomato soup

This healthy homemade soup is made from scratch by slow roasting tomatoes in the oven. Blended with homemade vegetable broth into a silky smooth soup that even the pickiest eater will devour!
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Soup
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

  • 15 medium size tomatoes (cut in half lengthwise)
  • 4 tsp dried oregano
  • 5 tbsp balsamic vinegar
  • 5 tbsp extra virgin olive oil
  • 1 small red onion (cut into rings)
  • 3 cloves garlic (peeled)
  • sea salt and freshly ground black pepper (to season)
  • 1-1½ liter vegetable broth (I use my homemade vegetable broth**, but you can also use store bought or even water with some extra salt if you don't have any on hand)

Equipment

  • 13'x16' baking tray (or an other large dimension baking tin)
  • Submersion blender
  • Large stock pot

Method
 

  1. Preheat the oven to 320F/160C.
  2. Divide halved tomatoes over a large baking tin (I used a 13"x16" roasting pan), cut side up. Sprinkle with oregano and drizzled with balsamic vinegar and olive oil.
  3. Place your roasting pan in the oven on the middle rack. Roast for 2-2.5 hours.
    20 minute before your tomatoes are ready add the onion and garlic. By now your tomatoes have shrunk considerably so you can move them over a bit to make space for the onions and garlic (and other veggies that you want to add to it (for example bell pepper or carrots).
  4. After 2-2.5 hours take your roasting pan out of the oven. Transfer to a large stock pot and use a submersion blender to blend into a smooth sauce. Or transfer to a blender to blend into a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
  5. Add vegetable broth to the blended tomatoes and stir well. Add salt and pepper to your liking (I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper) and your soup is ready.
  6. Divide over soup bowls. Optionally add pasta to your soup to make it extra satisfying and decorate with some toppings like fresh basil leaves, homemade croutons*, grated cheese or pesto.

Notes

*To make your own croutons simply cut up some (stale) bread into small cubes. In a mixing bowl, toss them with some olive oil, salt, pepper, minced garlic and finely grated parmesan (you can leave out the cheese to keep it vegan or use vegan cheese). Bake them in a preheated oven (350F/175C) on a baking tray for 5-7 minutes. For even browning shake and toss after 3 minutes.
**no waste vegetable broth
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.