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A pot of tomato soup with basil leaves on top.
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Roasted Heirloom Tomato Soup

This tomato soup is a budget-friendly family favorite that can use up homegrown veggies. This soup can be made vegetarian and vegan friendly. It is a lovely fall soup that can easily be frozen for later meals.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: heirloom tomato, soup, tomato
Servings: 8 people
Calories: 117cal
Author: Amy Desrosiers
Cost: $10

Equipment

  • Large Baking Sheet *to bake the vegetbles
  • parchment paper
  • cutting board & knife
  • Measuring Cups & spoons
  • immersion blender
  • 6-quart dutch oven or pot *to cook the soup
  • ladel
  • stirring spoon

Ingredients

  • 5 pounds yellow and red heirloom tomatoes *cut into chunks, remove stems.
  • 1 pint cherry tomatoes *can be omitted but we had them available. Remove stems
  • 1 large sweet onion *quarted to roast
  • 6 cloves garlic *remove peels, keep whole
  • 2 long sweet peppers *seeded, sliced in halves
  • 2 tablespoons avocado oil *can also use olive oil
  • 1 teaspoon Italian seasoning
  • 2 sprigs fresh thyme
  • 4 sprigs fresh basil
  • salt & pepper *to taste
  • 4 cups organic chicken broth * can also use vegetable broth

Instructions

  • Preheat oven to 400°F (200°C).
  • Cut tomatoes in half and remove the cores. Place them on a baking sheet, cut side down.
  • Drizzle the tomatoes, onion, garlic, and bell pepper with avocado oil. Season with oregano, thyme, salt, and pepper. Toss to coat. Roast for 30-45 minutes, or until the tomatoes are softened and slightly charred.
  • In a large pot, combine the roasted tomatoes, onion, garlic, bell pepper, and chicken broth. Bring to a simmer and cook for 10-15 minutes, or until the flavors have blended.
  • Using an immersion blender or a regular blender, puree the soup until smooth.
  • Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream or a sprinkle of fresh herbs.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 117cal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 845mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3717IU | Vitamin C: 95mg | Calcium: 55mg | Iron: 1mg