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–+ servings

Creamy Roasted Tomato Soup

Karen Tedesco
This 30 minute roasted tomato soup is dairy-free and makes a thick, creamy tomato soup with only roasted fresh tomatoes, onion, fresh crusty bread and herbs. Serve with garlic bread or grilled cheese for dunking!
5 from 6 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup and Stew
Cuisine American
Servings 4 servings
Calories 240 kcal

Equipment

Ingredients
 

  • 3 tablespoons (45 ml) olive oil
  • ½ large onion sliced
  • 2 pounds (1 kg) small vine-ripened tomatoes sliced in half
  • 1 teaspoon salt plus additional to taste
  • ½ teaspoon sugar
  • 1 tablespoon grated fresh garlic
  • ½ teaspoon Freshly ground black pepper
  • 2 slices country-style bread crust removed and the bread torn into small pieces
  • ½-1 cup (250-500 ml) low sodium vegetable broth or water
  • 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
US Customary - Metric

Instructions
 

  • Heat the oven to 425 (212 C) degrees. Put the tomatoes in a large baking dish or a pan that will hold the tomatoes snugly.
  • Add the olive oil, onion, garlic, salt, sugar and black pepper to the tomatoes.
  • Toss everything together until evenly coated with oil. Top with the thyme sprigs, or sprinkle the dried thyme over the tomatoes, if you're using it instead.
  • Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.
  • Transfer the tomatoes and all their liquid to a blender or food processor. Add the torn bread. Pour in just enough broth or water to barely cover the tomatoes and bread – the amount will depend on how juicy the tomatoes are after roasting.
  • Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.
  • Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.

Video

Notes

  • The soup keeps refrigerated up to 3 days or frozen up to 1 month. Stir in a bit more water or broth when reheating if it has thickened too much.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 876mgPotassium: 619mgFiber: 4gSugar: 8gVitamin A: 1991IUVitamin C: 34mgCalcium: 49mgIron: 2mg