Easy Roasted Heirloom Tomato Soup

5 from 3 votes

All you need is 8 ingredients for this simple tomato soup that is bursting with flavor. Once you try this you’ll never eat tomato canned soup again!

Prep Time10

Cook Time35

Total Time45

Course: dinner, Soup

Cuisine: American

Servings: cups (or 2 bowls)

Calories: 96kcal

Equipment

1 blender

Ingredients

2 pounds heirloom (or other variety) tomatoes cored and roughly chopped
1 yellow onion roughly chopped
5 garlic cloves peeled and roughly chopped
high heat oil
1 teaspoon dried oregano
2 cups vegetable broth
8 fresh basil leaves plus more for garnish
salt & pepper to toate

US Customary - Metric

Instructions

Preheat the oven to 425°F . Arrange the diced tomatoes, onion and garlic on a baking sheet then toss (or spray) with high heat oil. Sprinkle with salt and pepper then roast in the oven for 35 minutes. Set aside to cool for at least 5 minutes.
Transfer roasted vegetables into a blender with 1 cup of vegetable broth, oregano and basil leaves. Pulse until a thick and chunky texture is achieved (or smoother, if desired). Pour into a large pot and add more broth as needed. Alternatively, you could use an immersion blender and blend everything in the pot.
Warm the pot over medium heat until the soup is heated through. Add more salt to taste, if desired. Serve warm garnished with chopped basil and a side of grilled cheese, and enjoy!

Notes

Nutrition Facts are for 1 cup of soup (or 1/4th of recipe). They are an estimate and will vary depending on specific brands you choose.

Nutrition