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Roasted Italian Tomato Soup | Can't Stay Out of the Kitchen | this amazing #soup has spectacular flavor from lots of fresh herbs. Amazing comfort food. Great #lowcalorie meal for after the #holidays. #tomatoes #glutenfree #vegan

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 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 223 kcal

Equipment

  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables and mince herbs
  • measuring cups
  • measuring spoons
  • 1 18x26" cookie sheet pan
  • parchment paper
  • 1 large stock pot with lid or Dutch oven
  • 1 immersion blender preferred (or a regular blender)
  • 1 soup ladle

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, washed thoroughly and diced
  • 1 tbsp. Italian seasoning
  • 1 tbsp. granulated sugar
  • 1-1 1/2 tsp. pink Himalayan sea salt
  • 1/2-1 tsp. ground black pepper
  • 3 tbsp. fresh oregano minced
  • 3 tbsp. fresh thyme minced
  • 3 tbsp. fresh rosemary minced
  • 3 tbsp. fresh, snipped chives
  • 16 oz. carton 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 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: 223kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 378mgPotassium: 722mgFiber: 8gSugar: 10gVitamin A: 2594IUVitamin C: 44mgCalcium: 203mgIron: 5mg
Keyword gluten free, main dish, soup, tomatoes
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