This soup is really thick and creamy.

If your soup is too thick for your preference after blending, add in up to 1 cup of additional broth.

Low sodium broth is important in this recipe.

Look for that notation on the box/can of broth.

Can I use a glass pan?

A metal pan is important for browning and developing flavor during roasting. A glass pan will work, but you’ll lose the depth of the flavor that roasting gives the veggies.

Be sure to use a HIGH SIDED metal pan.

Do not use a sheet pan for roasting the veggies. Your pan needs to have high sides on it in order to contain the broth. u003cbr/u003e

How big should I chop the carrots?

Be sure to chop the carrots into 1” or smaller pieces. Otherwise they won’t cook completely with the other veggies and your soup won’t be smooth.u003cbr/u003e

What goes well with Roasted Tomato Soup?

Enjoy with your favorite grilled cheese sandwiches, and lots of Parmesan cheese.

Roasted Tomato Soups is Creamy, Comfort Food

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 roma tomatoes (or 4 large tomatoes), chopped; 1 cup sweet onion, chopped; 4 cloves garlic, peeled; 3 large carrots, peeled and chopped into 1” pieces; 1 tsp pepper; 2 tsp salt; 1 ½ Tbsp dried basil; 1 Tbsp dried oregano; 2 Tbsp balsamic vinegar; ½ cup extra virgin olive oil; 2 cups low sodium chicken or veggie broth

Roasted Tomato Soup

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But thanks to lot of oven time, this Roasted Tomato Soup is full of big flavor and comes together easily.

Author: Katy McAvoy
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4-6 servings 1x
Category: soup
Method: roasting
Cuisine: American

Ingredients

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8 roma tomatoes (or 4 large tomatoes), chopped
1 cup sweet onion, chopped
4 cloves garlic, peeled
3 large carrots, peeled and chopped into 1” pieces
1 tsp pepper
2 tsp salt
1 1/2 Tbsp dried basil
1 Tbsp dried oregano
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
2 cups low sodium chicken or veggie broth

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Instructions

Heat oven to 400 degrees.

Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan.

Sprinkle veggies with pepper, salt, basil and oregano.

Pour balsamic vinegar and olive oil over the vegetables.

Toss well to coat every vegetable piece with oil and spices.

Put in the oven and roast for 30 minutes.

Remove veggies from the oven.

Toss the vegetables in the pan before adding chicken broth.

Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork.

Remove from the oven and allow the veggies to cool for 10-15 minutes.

Carefully pour the contents of the pan into a blender.

Puree the mixture until smooth.

NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you're ready to eat it. Then remove it from the fridge and follow the directions below.

Pour the soup into a large pot and warm on the stove to desired temperature before serving.

Find it online: https://mittengirl.com/roasted-tomato-soup/