Easy Roasted Tomato Soup

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Use the freshest, ripest, juiciest red tomatoes you can find for this super-easy recipe, as there’s fewer other added flavors. If you find that you need a bit more spice, add a spoonful of nutritional yeast, a dash of cayenne pepper, or an extra shake of salt and pepper.

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour 20 minutes

Serves: 4

Ingredients

  • 6 large tomatoes
  • 1 small onion
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1¼ cups soy milk
  • 2 Tbsp. chopped fresh basil
  • 1½ tsp. balsamic vinegar
  • ¾ tsp. salt
  • ¼ tsp. black pepper

Directions

  • Preheat oven to 425°F.
  • Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion, and garlic on baking sheet and drizzle with olive oil. Roast in the oven for 1 hour.
  • Carefully transfer tomatoes, onion, and garlic to a blender, including any juices on the baking sheet. Add remaining ingredients and purée until almost smooth.

Recipe Information

Serves: 4

Ingredients

  • 6 large tomatoes
  • 1 small onion
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1¼ cups soy milk
  • 2 Tbsp. chopped fresh basil
  • 1½ tsp. balsamic vinegar
  • ¾ tsp. salt
  • ¼ tsp. black pepper

Directions

  • Preheat oven to 425°F.
  • Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion, and garlic on baking sheet and drizzle with olive oil. Roast in the oven for 1 hour.
  • Carefully transfer tomatoes, onion, and garlic to a blender, including any juices on the baking sheet. Add remaining ingredients and purée until almost smooth.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium470mg
Total Carbohydrate11g
Dietary Fiber3g
Sugars6g
Protein4g