A homemade tomato soup recipe that is better than anything you can find in a can! This Roasted Tomato Soup is low carb, sugar-free and full of flavour thanks to home roasted tomatoes!
Roasted Tomato Soup Recipe
Soup is a weekly staple in our house. I try to make a fresh soup or curry at least once a week, as it’s a great way to increase our veggie intake and it also increases your daily fluid intake.
My favourite thing about veggie soups is that they don’t feel like you’re eating vegetables. For this roasted tomato soup recipe, each serving contains about 4 tomatoes! That’s 3-4 servings of veggies in one bowl of soup!
Plus, since it doesn’t feel like you’re eating veggies, it doesn’t feel like overkill to pair this soup with even more veggies. The last time I served this soup, I paired it with a Caesar salad and half a grilled cheese and my daughter was in heaven. She had 6 servings of veggies in one meal without any bribing, cajoling, or trickery on my part.
There are a few important things to note when making homemade soup.
- Pay attention to your broth. While you can use broth or water, broth will add flavour to the final soup. I use my homemade broth, which I leave unsalted, but if you use store-bought, opt for low sodium or sodium-free.
- Taste, taste, taste. Tomatoes can be quite watery in flavour, so taste this soup throughout the different steps and adjust the seasoning to ensure you end up with amazing flavour.
- If you don’t have time to roast tomatoes, you can buy fire-roasted tomatoes.
This roasted tomato soup recipe is super simple to make and you can easily switch things up by adding different spices each time. My daughter loves sumac, cumin, or Italian seasonings in her tomato soup.
You can also double or triple this tomato soup to stretch it out for a couple of meals.
You can also freeze or can this recipe, if desired. Follow Kitchn’s best practices for canning, or if freezing, just pour into gallon-sized ziplock bags and freeze lying down. Use within 3 months.
Roasted Tomato Soup Ingredients
- 3 lbs plum tomatoes, approximately 12 tomatoes
- 1 head garlic
- 2 Tablespoons olive oil
- 2 onions, chopped
- 2 Tablespoons tomato paste
- 1 teaspoon paprika
- 2 sprigs fresh oregano
- Salt and pepper, to taste
- 4-5 cups vegetable broth (can use water)
Tip: basil is more classic for tomatoes, but I wanted something different. You can substitute the oregano with a small handful of fresh basil.
Kitchen Tools You May Find Helpful
- High-powered blender
- Measuring cups and spoons
- Cookie sheet
- Sharp knife
- Soup pot
How to Make Roasted Tomato Soup
Preheat oven to 425F
Grease or line a large baking sheet with parchment paper and set aside.
Clean your tomatoes and cut each in quarters. Place cut side up on your baking sheet.
Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
Roast the tomatoes for 25 minutes until skins are browned or blackened.
You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set tomatoes aside and discard skins.
Remove the skin from the garlic head and discard the skin, keeping the garlic.
Place the olive oil in a large soup pot and heat over medium heat.
Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic, spices and tomato paste.
Heat until fragrant, then add the tomatoes and broth.
Increase heat to high until boiling, then reduce to a simmer.
Continue simmering for 20 minutes.
In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
Return the pureed soup to the pan and taste. Adjust the spices and cook another 2 minutes to rewarm.
What to Pair with Tomato Soup:
- Rainbow Grilled Cheese sandwich
- Ham & Cheese Sandwich Casserole
- Whole Wheat Dinner Rolls (from my friend, Kylee)
- Cucumber Avocado Salad
- Creamy Potato Pea Salad
- Avocado Crab Salad BLT (from my friend, Stacey)
Grab your free printable for our roasted tomato soup recipe:
Serving Size: 1
Amount Per Serving:Calories: 295 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 3450mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 10g Sugar: 28g Sugar Alcohols: 0g Protein: 10g
This roasted tomato soup recipe is flavorful and veggie packed! It’s a great way to enjoy your “5 a day” and get the kids to eat their veggies without complaint.