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Roasted Tomato Soup

Posted on Mar 7, 2013 by in Gluten Free, Main Dish, Side Dish, Soup, Vegan, Vegetarian | 0 comments

Tomato Soup 1

Any list of childhood favorite foods is going to include Grilled Cheese Sandwiches with Tomato Soup.  Except for me.  Don’t get me wrong, I love a good grilled cheese, but I had issues with tomatoes.  I was never even crazy about pasta with red sauce.  But in my ever-expanding quest to learn to love all foods, I had to tackle them at some point.

Tomato soup seemed like a smart starting point since I love soup and I can tweak the flavors in it really easily to be something I would enjoy.  Not knowing anything about tomato soup, though, I had to improvise.  I suppose I approached this more like a chili than anything else.  In fact, I would imagine that if you throw some meat, extra vegetation, and some beans into this soup it would be pretty amazing.  That’ll be a different post, though.

Roasting vegetables gives them a really rich and satisfying flavor.  Herbs are always a great way to make flavors pop without adding unnecessary fat.  In fact, this has to be one of the lowest fat recipes that we have that’s actually a meal.  Just a spritz of oil and that’s about it.  Of course, we offset that a little bit with grilled cheese sandwiches on the side, but still.  We make those lighter than a lot of people too, so it all works out in the end.

So go indulge in an old comfort food classic.  It is as good as you remember.

Roasted Tomato Soup

Serves 4-6
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Soup


  • 6 medium Roma Tomatoes (halved)
  • 6 medium Globe Tomatoes (halved)
  • 1 medium Onion (quartered)
  • 1 Green Bell Pepper (quartered)
  • 1 Colored Bell Pepper (quartered)
  • 1 Poblano (quartered)
  • 2 stalks Celery (chopped)
  • 4 cloves Garlic (peeled)
  • Olive Oil
  • Salt
  • Pepper
  • 1 teaspoon Cayenne
  • 1 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Oregano
  • 8oz Tomato Sauce
  • Bay Leaf
  • 1 tablespoon Basil


Step 1
Prepare all the vegetables and spread them out between two sheet pans. Spray them down with oil (or toss everything in oil in a ziploc bag beforehand if you don't have an oil sprayer)
Step 2
Mix all the herbs and spices together (except the bay and basil) and sprinkle them evenly over the vegetables
Step 3
Roast at 400 degrees for 30 minutes
Step 4
Put the roasted vegetables and the liquid in the pans into a large pot and add the tomato sauce. Using an immersion blender, process everything until it is totally smooth (if you don't have an immersion blender, a regular blender or food processor will work fine, just make sure you go in batches and don't overfill anything).
Step 5
Add the bay leaf and basil and simmer, covered, for 30 to 60 minutes. Add salt and pepper if needed. Remove the bay leaf and serve hot.

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