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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Tomato Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Roasted Tomato Soup

 

Roasting tomatoes brings out their natural sweetness. A little onion, garlic and broth is all you need to complete this soup. Build from here, adding your favorite herbs, spices or even beans or pasta.

Ingredients

  • 2 lbs tomato, chopped
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 cups broth, vegetable or chicken
  • ½ teaspoon salt, to taste
  • 1 teaspoon honey, optional
  • 2 tablespoons fresh herbs, minced for garnish

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Spread the chopped tomatoes, onions and minced garlic in a roasting pan. Drizzle on the olive oil and salt.

Roast for 25-35 minutes until the tomatoes are soft and lightly caramelized.

Scrape the tomatoes and onions into a blender. If you like it semi-chunky, reserve a third of the tomatoes. Add half of the broth. Blend until smooth. Add more broth until it is your preferred consistency.

For the chunkiest soup:
Add the reserved tomatoes.

For a silky, smooth soup:
Blend longer than it seems necessary, about 2-3 minutes. Next, pour through a wire mesh strainer. This should pick up any residual seeds and chunks.