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Olivia

Roasted Tomato Soup

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Roasted tomato soup topped with toasted croutons for a warm and nourishing vegetarian meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American, Italian
Calories: 194
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 6 tomatoes halved
  • 1 onion chopped
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup bread cubes
  • 1 tablespoon olive oil for croutons
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$46.99
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Baking Sheet
5 Quart Pot
5 Quart Pot
$39.95 $29.49
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soup pot with lid
Hand Blender
Hand Blender
$49.99 $34.99
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Hand Blender

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place tomatoes, onion, and garlic on a baking sheet.
  3. Drizzle with olive oil and roast for 25 minutes.
  4. Transfer roasted vegetables to a pot and add vegetable broth, salt, and black pepper.
  5. Bring to a simmer for 10 minutes.
  6. Blend soup until smooth.
  7. Toss bread cubes with olive oil and toast in a pan until golden.
  8. Serve soup topped with toasted croutons and parsley.

Nutrition

Calories: 194kcalCarbohydrates: 20gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 2mgSodium: 1105mgPotassium: 536mgFiber: 3gSugar: 9gVitamin A: 2210IUVitamin C: 31mgCalcium: 51mgIron: 1mg

Notes

Roast until tomatoes are soft and slightly caramelized.
Blend carefully while soup is warm.
Serve immediately for best flavor.

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