Italian Roasted Tomato Soup
Gluten Free Living – 2021
I love soup. Tomato Soup in particular is one of my favorites and has been since I was a kid. While I enjoy them pureed, this Italian Roasted Tomato Soup is something spectacular. The tomatoes are quartered and roasted with leeks, onions and garlic. The soup also includes fresh chives, basil, oregano, thyme and rosemary sprinkled over top of the tomatoes before roasting. The combination is absolutely heavenly. I mean this is one delicious soup!
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Italian Roasted Tomato Soup is healthy, low calorie, vegan and gluten free. But those kinds of recipes don’t have to be tasteless or mind-numbing. 🙂 And this one sure isn’t. I actually started with a recipe I’ve already made, but instead of pureeing the contents, I left them whole instead. Truthfully, I think I liked this version even better! It was fantastic.
Let me recommend a couple of things when making this soup. First of all, please, please, PLEASE don’t leave out the leeks. They make this soup extra savory and delicious. If you’ve never used leeks before, all you do is cut off the bottom and the green top. Then rinse the area where you cut off the green top really well, because sand gets trapped in between the layers while growing. Then simply slice the leeks down. They add so much flavor to soups, casseroles and side dishes. Don’t be afraid to try them; they taste so wonderful. And they’re made for this soup recipe.
Also, I recommend you cut the tomatoes down into eighths instead of quarters. I wanted quarters for the pictures, but then you’ll need to cut the tomatoes down later with your fork or a knife to eat them. So that’s not very convenient. Eighths are the perfect size tomato for this soup. Don’t cut them any smaller or you’ll lose the texture that this soup needs.
Finally, I was very generous in mincing up the fresh herbs that went on top of the tomatoes before roasting them. In other words, don’t skimp out. You’ll want all that lovely flavor when the soup comes together. I scraped every bit of the oil and herbs off the parchment paper and into the large Dutch oven I was using to cook the soup. Every bit. 🙂
I made this soup along with a delicious Magic Blueberry Cobbler for a friend when we had lunch together in late July. We tossed in some homemade garlic bread and both of us had a couple of bowls of this sumptuous soup. Seriously, every bite was delectable. I know that kind of terminology is not usually used about soups, but there is no other way to describe the awesome flavors in this soup.
Soup season is upon us now. Warm yourself up with a bowl or two of this sensational Italian Roasted Tomato Soup. Add a little bread or rolls, or even a salad and you’ll have a comfort food meal to dream about. 🙂
Italian Roasted Tomato Soup is utterly delightful.
Add French, garlic or gluten free bread.
Every bite is amazing. The leeks and herbs add so much additional flavor.
Here’s what I did.
I used these ingredients.
Cut tomatoes in quarters not fourths like pictured above. Place in a large mixing bowl.
Add minced garlic, salt, pepper, Italian seasoning, diced onions, sliced leeks and olive oil.
Stir to combine.
Line cookie sheets with parchment paper. Spread tomatoes evenly over two large cookie sheets. Try to avoid overcrowding. Spoon ALL of the mixture onto the parchment paper especially the oil.
Sprinkle the tomatoes very generously with fresh oregano, basil, thyme, rosemary and chives.
Bake at 400 degrees about 30 minutes.
Transfer all of the roasted tomato mixture (scraping the oil and herbs from the parchment paper) and place in a large sauce pot or Dutch oven.
Add vegetable broth and heat through.
Serve soup garnished with fresh basil, oregano or thyme, if desired.
Italian Roasted Tomato Soup is marvelous. It’s a really delicious meal for cool, fall or winter nights.
If you enjoy Tomato Soup, you’ll find this version irresistible.
Italian Roasted Tomato Soup is true comfort food.
Here’s the recipe.
ITALIAN ROASTED TOMATO SOUP
(My own concoction)
Italian Roasted Tomato Soup
Equipment
- 1 18x26" cookie sheet pan
- parchment paper
- 1 large Dutch oven with lid
- 1 sharp knife to cut tomatoes and mince herbs
- measuring cups
- measuring spoons
- 1 spatula
- 1 soup ladle
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 6 lbs. roma tomatoes quartered or cut in eighths, (about 27 Roma tomatoes)
- 1/2 cup olive oil
- 6 cloves garlic minced
- 1 large Vidalia or sweet onion diced
- 1 leek green top removed, washed thoroughly and sliced
- 1 tbsp. Italian seasoning
- 1 tbsp. granulated sugar
- 1 to 1 1/2 tsp. pink Himalayan sea salt
- 1/2 to 1 tsp. ground black pepper
- 2 tbsp. fresh oregano leaves
- 2 tbsp. fresh thyme leaves
- 2 tbsp. fresh basil leaves minced
- 2 tbsp. fresh rosemary minced
- 2 tbsp. fresh chives minced
- 24 oz. container vegetable broth
Instructions
- Line a large cookie sheet with parchment paper.
- Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, granulated sugar, salt and pepper in a large mixing bowl.
- Stir well to combine ingredients.
- Place tomatoes in a single layer on top of parchment paper-lined cookie sheets.
- Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
- Remove oregano leaves, thyme leaves, basil leaves and rosemary from stems and mince (you can leave the oregano and thyme leaves whole if desired).
- Sprinkle over top of tomatoes.
- Snip chives and add as desired.
- Bake at 400° for about 30 minutes.
- Remove from oven and place tomatoes and veggies in a large stock pot or Dutch oven, and heat to medium.
- Be sure to scrape the parchment paper of all residue from the oil and spices; you want ALL of it in the Dutch oven and not left on the paper.
- Add vegetable broth and heat to boiling.
- Turn off heat.
- Check seasonings.
- Add more, if desired.
- Ladle soup into individual bowls.
- Garnish with fresh rosemary, thyme, basil, oregano and chives, as desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Italian Roasted Tomato Soup is healthy, low calorie, vegan and gluten free.
This soup will warm you up in a jiffy.
Italian Roasted Tomato Soup is a delectable and savory soup that’s so mouthwatering you’re going to want seconds!
You may also enjoy these delicious recipes!
Vegan Roasted Tomato Basil Vegetable Soup
Italian Roasted Tomato Soup
Equipment
- 1 18×26" cookie sheet pan
- parchment paper
- 1 large Dutch oven with lid
- 1 sharp knife to cut tomatoes and mince herbs
- measuring cups
- measuring spoons
- 1 spatula
- 1 soup ladle
- 1 large mixing bowl
- 1 wooden spoon
Ingredients
- 6 lbs. roma tomatoes quartered or cut in eighths, (about 27 Roma tomatoes)
- 1/2 cup olive oil
- 6 cloves garlic minced
- 1 large Vidalia or sweet onion diced
- 1 leek green top removed, washed thoroughly and sliced
- 1 tbsp. Italian seasoning
- 1 tbsp. granulated sugar
- 1 to 1 1/2 tsp. pink Himalayan sea salt
- 1/2 to 1 tsp. ground black pepper
- 2 tbsp. fresh oregano leaves
- 2 tbsp. fresh thyme leaves
- 2 tbsp. fresh basil leaves minced
- 2 tbsp. fresh rosemary minced
- 2 tbsp. fresh chives minced
- 24 oz. container vegetable broth
Instructions
- Line a large cookie sheet with parchment paper.
- Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, granulated sugar, salt and pepper in a large mixing bowl.
- Stir well to combine ingredients.
- Place tomatoes in a single layer on top of parchment paper-lined cookie sheets.
- Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
- Remove oregano leaves, thyme leaves, basil leaves and rosemary from stems and mince (you can leave the oregano and thyme leaves whole if desired).
- Sprinkle over top of tomatoes.
- Snip chives and add as desired.
- Bake at 400° for about 30 minutes.
- Remove from oven and place tomatoes and veggies in a large stock pot or Dutch oven, and heat to medium.
- Be sure to scrape the parchment paper of all residue from the oil and spices; you want ALL of it in the Dutch oven and not left on the paper.
- Add vegetable broth and heat to boiling.
- Turn off heat.
- Check seasonings.
- Add more, if desired.
- Ladle soup into individual bowls.
- Garnish with fresh rosemary, thyme, basil, oregano and chives, as desired.