Yield: 4 servings
Roasted Tomato Soup
This quick and easy Roasted Tomato Soup is bursting with bright flavors from charred tomatoes, garlic, and onions. It's a perfect dinner option. It's gluten-free and vegan, too!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1 batch roasted tomatoes
- 1 tablespoon tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- Salt and freshly cracked pepper, to taste
Optional Toppings:
- Heavy cream, just a drizzle
- Croutons
- Fresh basil or pesto
- Crushed red pepper flakes
- Parmesan cheese
- Grilled Cheese, perfect for dipping
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Instructions
- In a medium size dutch oven, or stock pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until tender, about 5 minutes.
- Add the roasted tomatoes, tomato paste, and broth. Bring to a simmer and cook for 15 minutes.
- Puree soup using an immersion blender until smooth, or leave a few chunks if you like your tomato soup chunky. (Or you can carefully transfer the soup to a blender to puree until smooth, then return to pot.)
- Add oregano, salt and pepper. Simmer for 10 more minutes.
- Serve as desired, with optional toppings.
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Notes
Storage
- Store this soup in an airtight container in the fridge for up to 7 days.
- Reheat soup in the microwave or on the stovetop on low heat.
- This soup can be frozen for up to 3 months! For best results, thaw frozen soup in the fridge for 24 hours before reheating.
Nutrition
Serving: 1, Calories: 376kcal, Carbohydrates: 16g, Protein: 21g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 14g, Cholesterol: 89mg, Sodium: 650mg, Fiber: 2g, Sugar: 5g