Roasted Fresh Tomato Soup

Roasted Fresh Tomato Soup

For the best flavor use fresh, ripe tomatoes. Roasting brings out the natural sweetness in the tomato and the onion. Good served hot or cold.

  1. 3 1/2 pounds ripe tomatoes, halved
  2. 1 small onion, peeled and quartered
  3. 2 garlic cloves, halved
  4. 2 tablespoons extra-virgin olive oil
  5. 2 tablespoons fresh thyme
  6. 1 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 15 fresh basil leaves

Preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick cooking spray. Place tomatoes, onion, and garlic on the prepared pan. Drizzle with the olive oil, thyme, 1/2 teaspoon salt, and pepper. Shake the pan back and forth a few times to coat the vegetables with the oil and seasonings. Bake until tender, about 25 minutes. When cool, blend the roasted tomatoes, along with the basil and the remaining 1/2 teaspoon salt, in batches if necessary. Transfer to a saucepan and heat if desired, or refrigerate to chill.

Serves 6


Per 1 cup serving:
  1. Calories: 135
  2. Fat 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 208 mg
  6. Carbohydrate: 12 g
  7. Dietary Fiber: 4 g
  8. Sugars: 7 g
  9. Protein: 3 g