Roasted Tomato Soup
Prep time
Cook time
Total time
You are only 5 ingredients away from the easiest, creamiest, most delicious homemade tomato soup you’ve ever had! Seriously, only FIVE simple ingredients and minimal prep time. This recipe is SO simple to make. Store-bought or canned soup doesn’t even begin to compare. As a bonus, I’ve tried freezing this soup before too to have on hand for later!
Author: Audra's Appetite
Recipe type: Lunch, Dinner
Cuisine: American, Classic
Serves: 4-6 servings
Ingredients
- 3 lb. cherry or grape tomatoes*
- 2 onions, sliced
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 1-2 cup vegetable broth/stock**
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Place tomatoes, onions, and garlic on large nonstick baking pan. Drizzle olive oil over vegetables. Roast until tomatoes are burst and onions/garlic are fragrant, about 30-40 minutes depending on your oven. Remove from oven and let cool.
- In a food processor or blender (I used my Vitamix), blend roasted vegetables until smooth.
- Add in 1-2 cups vegetable broth (or milk) and process until smooth.
- Makes about 6 heaping cups soup, 4-6 servings.
Notes
*This is about 5-6 cups, or approximately 3 pints of cherry tomatoes for reference if buying at the grocery store.
**Can also substitute milk for an even creamier soup, although this wouldn't freeze as well
**Can also substitute milk for an even creamier soup, although this wouldn't freeze as well
Recipe by Audra's Appetite at https://audrasappetite.com/roasted-tomato-soup/