Roasted Tomato Soup

Turn your surplus of tomatoes into a rich, creamy soup! Don’t let tomatoes go to waste. Roast them and create a delicious soup.

Roasted Tomato Soup can be made ahead of time and then frozen for up to three months. What’s better than a hot bowl of tomato soup on a afternoon?


– Tomatoes  – Garlic  – Red onion – Olive oil – Salt and pepper – Red bell pepper – Russet potato – Tomato paste

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, 1 tablespoon of balsamic vinegar and season with salt and pepper. Roast for 25 minutes.

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.

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