Roasted Garden Tomato Soup Recipe
This roasted garden tomato soup recipe is bursting with the fresh, vibrant flavors of seasonal garden tomatoes. It’s an easy-to-make dish that blends oven-roasted vegetables into a smooth, comforting soup, perfect for any occasion. But don’t let off-season stop you, grab vine-ripened tomatoes during the year for equally delicious results.
Servings 5
Calories 160kcal
Ingredients
- 8-10 medium garden tomatoes 3-3.5 lbs
- 1 red bell pepper medium (optional)
- 1 sweet onion 10-12 oz
- 1 bulb garlic
- 6-8 sprigs fresh thyme
- ¼ cup extra virgin olive oil use high quality oil
- salt and pepper to taste
Instructions
- Preheat oven to 425°F (218°C)
- Remove the stem ends of the tomatoes and cut them into quarters or sixths. Place them in a baking dish. If using the red bell pepper, de-seed, stem, and cut it into pieces before adding to the dish.
- Peel and quarter the onion, cutting off the ends, and add to the baking dish.
- Break the garlic bulb into individual cloves, peel them, and add to the dish.
- Strip the fresh thyme leaves from their stems and sprinkle them over the vegetables.
- Drizzle everything with extra virgin olive oil, tossing to coat evenly. Roast for 45 minutes.
- Transfer the roasted vegetables to a blender (like a Vitamix). Blend on low, gradually increasing to medium for 1-2 minutes, until smooth.
- Serve immediately with your favorite grilled cheese or store in a jar for later use.
- Garnish with a drizzle of cream or a dollop of sour cream, and fresh tarragon or basil leaves. Enjoy!
Notes
Recipe Notes & Options:
- Tomatoes: Feel free to use any size or variety of garden tomatoes you have on hand. Garden-fresh tomatoes bring natural sweetness. If using store-bought, allow them to ripen fully and consider adding a teaspoon of sugar to balance the acidity.
- Onions: Sweet onions are my preference, but two small white onions will work too.
- Garlic: You can either peel the individual garlic cloves or roast the entire bulb with the top cut off. After roasting, squeeze the softened garlic out of the skins.
- Thyme: You can place whole thyme sprigs in the baking dish, then remove the stems before blending. I like to strip the leaves before roasting for convenience.
- Red Bell Pepper (optional): This adds a subtle creaminess and sweetness to the soup, blending in without overpowering the other flavors.
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 604mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2442IU | Vitamin C: 63mg | Calcium: 40mg | Iron: 1mg