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–+ servings

Roasted Italian Tomato Soup

Teresa Ambra
This lovely soup roasts tomatoes with onions, garlic and leeks in an Italian seasoning-glazed olive oil sauce. Fresh herbs like oregano, thyme, rosemary and chives give it spectacular flavor. Healthy, gluten free, vegan, low calorie and clean eating.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 192 kcal

Ingredients
  

  • 25 roma tomatoes sliced in half lengthwise
  • 1/2 cup olive oil
  • 6 cloves garlic minced
  • 1 large sweet onion or Vidalia onions, diced
  • 1 leek green top removed, diced
  • 1 tbsp. Italian seasoning
  • 1 tbsp. sugar
  • 1-1 1/2 tsp. pink Himalayan sea salt
  • 1/2-1 tsp. pepper
  • springs of fresh oregano, thyme, rosemary and chives minced (I used a two to three tablespoons of each, minced)
  • 16 oz. carton 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 cut-side-up on top of parchment paper-lined cookie sheet.
  • Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
  • Remove oregano leaves, thyme leaves and rosemary from stems and mince.
  • Sprinkle over top of tomatoes.
  • Snip chives and add as desired.
  • Bake at 300° for about 1 hour.
  • Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.
  • 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.
  • With an immersion blender, puree tomato mixture until smooth.
  • Ladle soup into individual bowls.
  • Garnish with fresh rosemary, thyme, oregano and chives, as desired.

Notes

NOTE: While I used 16-oz. vegetable broth, if you prefer a slightly thicker soup you can decrease the broth to 8-oz. This is a personal preference issue, depending on how thick you like your soups.
NOTE: Salt and pepper according to your taste. I found the larger amounts better, but you may prefer this with less.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 192kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 792mgPotassium: 526mgFiber: 3gSugar: 10gVitamin A: 650IUVitamin C: 36.3mgCalcium: 130mgIron: 2.9mg
Keyword gluten free, main dish, soup, tomatoes
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