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Italian Roasted Tomato Soup

Teresa Ambra
Italian Roasted Tomato Soup is so delicious. This scrumptious recipe roasts all the tomatoes, veggies and herbs first before adding to the soup. That way the soup has enhanced flavors from pre-roasting, and everything blends together into a savory delight. This comfort food meal is healthy, low calorie, gluten free and vegan. It's perfect for cool, fall nights when you want to be warmed up on the inside. Better make plenty. Everyone's going to want seconds.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 198 kcal

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. 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, 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.
  • 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

NOTE: salt and pepper according to your taste. I found the larger amounts better, but you may prefer this with less.
NOTE: I left the oregano and thyme leaves whole instead of mincing.
NOTE: I recommend cutting the tomatoes in eighths rather than quarters. That way you won’t have to cut the tomatoes when serving to get them into bite-sized pieces.
NOTE: Don’t think of the leeks as optional in this recipe. To get the most flavor for this soup, the leeks need to be included.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 198kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1018mgPotassium: 579mgFiber: 3gSugar: 10gVitamin A: 900IUVitamin C: 39.6mgCalcium: 140mgIron: 3.2mg
Keyword gluten free, leeks, main dish, soup, tomatoes, vegan
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