Roasted Tomato Soup
  • CourseSoups
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
Cook Time
Cook Time
  • 3lbs Tomatoesany variety
  • 5cloves garlicpeeled and smashed
  • 1 red oniondiced
  • 3tbsp olive oil
  • salt and pepperto taste
  • 1 red bell pepperdeseeded and diced
  • 1 russet potatopeeled and diced
  • 3tbsp tomato paste
  • 1tbsp balsamic vinegar
  • 4cups vegetable broth
  • fresh basil for garnish
  1. Preheat oven to 425 degrees. Place tomatoes, red onion, and bell pepper, and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 minutes or until tomatoes are soft and charred on the tops.
  2. While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the diced potato. Cook until the potato begins to crisp, about 8 minutes, stirring occasionally. Stir in the tomato paste. Pour in the vegetable broth. Cover and bring to a boil.
  3. Reduce the heat to low and simmer until the potato is fork-tender, about 15 minutes. Add the roasted tomatoes, red onion, bell pepper, and garlic to the broth. Blend the soup using a blender or immersion blender until smooth.
  4. Garnish with fresh basil and serve warm.