Roasted Tomato Soup

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. 


  • 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


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.