Roasted tomato soup


by: Aimee Plesa

When creating this recipe, I wanted the soup to have a slightly creamy texture, but nothing too heavy since it is summer and the fresh tomato HAD to shine through.


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serves: 6-8

6 tomatoes, tops removed, cut into thirds

4 cloves garlic

drizzle olive oil

dash salt and pepper

1 medium size white or yellow onion, diced

drizzle olive oil

3 1/2 cups vegetable broth

2 tomatoes, roughly chopped

1 cup heavy cream

1/2 teaspoon paprika

2 tablespoons brown sugar

Nutrition Facts
Roasted tomato soup

Servings Per Recipe: 6

Amount per Serving

Calories: 171

  • Total Fat: 10.9 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 27.4 mg
  • Sodium: 569.7 mg
  • Total Carbs: 18 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 12.4 g
  • Protein: 2.7 g

how is this calculated?

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roasted-tomato-soup-4155.jpg 1.  Preheat oven to 350 degrees F.

2.  Place the sliced tomatoes and garlic on a baking sheet and drizzle with olive oil then salt and pepper. Roast in the preheated oven for 20-25 minutes.

3.  While tomatoes are roasting, drizzle the remaining olive oil in a stock pot and cook onion until it is tender.

4.  Add vegetable broth and simmer over low heat.

5.  When the tomatoes are roasted, add them to the pot and continue to simmer until all of the vegetables are soft.

6.  When the veggies are soft, add the chopped tomatoes, cream, paprika and brown sugar.

7.  Using a blender, emulsion blender or food processor, blend the ingredients until smooth and creamy (some small tomato bits are ok and add to the appeal of this soup).

8.  If desired, garnish with shredded gouda and croutons-served immediately.

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Kathy M


this soup came out to be delicious