Roasted Tomato Soup

Prep Time: 10 minutes
Cook Time: 40–55 minutes
Total Time: 50–65 minutes
Serving Size: 1 cup (Makes about 4 servings)
Calories & Macros per Serving: Varies based on cream and oil used

Ingredients

• 2½–3 lb Roma or vine tomatoes, halved

• 1 large onion, quartered

• 6–8 garlic cloves, peeled

• 2–3 Tbsp olive oil

• 1 tsp salt, to start

• ½ tsp black pepper

• 2 bell peppers, roughly chopped

• Pinch of sugar or 1 tsp honey (optional, to balance acidity)

• ¼–½ cup cream (optional, for serving)

Optional Spices (use what you like)

• ½ tsp smoked paprika

• ½ tsp dried basil

• ½ tsp oregano

• Pinch chili flakes

• Pinch thyme

Instructions

1. Preheat oven to 425°F. High heat is essential for rich, roasted flavor.

2. Arrange tomatoes, onion, bell peppers, and whole garlic cloves on a large sheet pan.

3. Drizzle with olive oil and season with salt, pepper, and any optional spices.

4. Toss to coat evenly, then spread into a single layer.

5. Roast 30–40 minutes, until tomatoes are very soft and edges are lightly charred.

6. Transfer all roasted vegetables to a blender and blend until completely smooth.

7. (Optional) Strain through a fine-mesh sieve into a pot for extra-smooth texture.

8. Bring to a gentle simmer and cook 10–15 minutes to deepen flavor.

9. Adjust to taste with more salt, a touch of sugar or honey if acidic, and cream if desired.

10. Serve warm.

Tips

• Roasting is what creates the deep flavor — don’t skip it.
• If your blender is small, blend in batches.
• Let the soup rest 30 minutes before serving for better flavor.
• If the soup is too thick, add a little water or broth to thin it.
• If it’s too thin, simmer uncovered a few extra minutes.
• Straining makes the soup silky smooth, but it’s optional.
• This soup freezes very well.

Protein Boost Options (Optional):
• Use bone broth instead of water.
• Add cottage cheese to the blender for extra protein and creaminess.