I have said it before and saying it again, I just LOVE soup! We eat it all the time, year around. It is nutritious, versatile, my kids love it and it’s great for an easy, uncomplicated family (weekday) meal. This roasted tomato soup is one of our favorite soups. Great for lunch or dinner for that matter. Creamy, silky smooth tomato soup that’s über flavorful and super healthy.

One of my first posts here on the blog and still our family’s most eaten dish is oven roasted tomato sauce on (zucchini) noodles. This family favorite soup is made with the same roasted tomatoes. The taste is just so flavorful! Balsamic vinegar gives it extra depth of flavor and the slow roasting of the tomatoes bring out this delicious sweetness.

How to make oven roasted tomato sauce?

To make this healthy tomato soup you first have to roast tomatoes; cut the tomatoes lengthwise and line a baking tin with them like this:

Sprinkle with oregano and drizzle with balsamic vinegar and olive oil before putting the tin in the oven for a couple of hours. For a detailed explanation on how to do this step by step click here.

Extra veggies, onion and garlic can be added 20 minutes before you take the baking tin with the roasted tomatoes out of the oven. Once the tomatoes have slow roasted in the oven they will look like this:

roasted tomatoes ready to blended into oven roasted tomato sauce

blend the roasted tomatoes

Add the content of the baking tin to a large stock pot and use a submersion blender to puree it into a sauce like this:

roasted tomatoes blended into a healthy tomato sauce

To turn it into soup, add (homemade) vegetable broth to the puree and stir well. Heat it back up, season with salt and pepper and your soup is ready. Optionally you can add some fresh basil leaves (before or after blending the soup).

How to serve this roasted tomato soup?

This healthy tomato soup is great as it is. Serve it as a starter before your main course.

Or serve it with a grilled cheese sandwich for lunch:

homemade oven roasted tomato soup with grilled cheese sandwich

Add pasta to the soup, some cheese, homemade croutons, some basil leaves, zucchini noodles or a dollop of peppermint pesto and this becomes a satisfying, hearty, weekday meal.

WE-LOVE-SOUP here in this household! This roasted tomato soup is one of our favorites. I hope you and your family will equally like it. It is

packed with flavor – made with wholesome ingredients – creamy – silky smooth.. even picky eaters will devour this – incredibly delicious – so easy to make – and super delicious

Other great family meal soups are this tortilla soup, our easy beetroot soup (AKA dragon’s blood soup) and Thai butternut squash soup.

This soup is perfect for meal planning. To read more about my meal plan tips and tricks read this blog post about meal planning or how to get dinner on the table quickly.

Roasted tomato soup

This healthy homemade soup is made from scratch by slow roasting tomatoes in the oven. Blended with homemade vegetable broth into a silky smooth soup that even the pickiest eater will devour!

Print Recipe

Prep Time 10

Cook Time 2

Total Time 2 10

Course Soup

Servings 4 people

Calories 243 kcal

Equipment

13'x16' baking tray (or an other large dimension baking tin)
Submersion blender
Large stock pot

Ingredients

15 medium size tomatoes (cut in half lengthwise)
4 tsp dried oregano
5 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
1 small red onion (cut into rings)
3 cloves garlic (peeled)
sea salt and freshly ground black pepper (to season)
1-1½ liter vegetable broth (I use my homemade vegetable broth**, but you can also use store bought or even water with some extra salt if you don't have any on hand)

Instructions

Preheat the oven to 320F/160C.
Divide halved tomatoes over a large baking tin (I used a 13"x16" roasting pan), cut side up. Sprinkle with oregano and drizzled with balsamic vinegar and olive oil.
Place your roasting pan in the oven on the middle rack. Roast for 2-2.5 hours.
20 minute before your tomatoes are ready add the onion and garlic. By now your tomatoes have shrunk considerably so you can move them over a bit to make space for the onions and garlic (and other veggies that you want to add to it (for example bell pepper or carrots).
After 2-2.5 hours take your roasting pan out of the oven. Transfer to a large stock pot and use a submersion blender to blend into a smooth sauce. Or transfer to a blender to blend into a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
Add vegetable broth to the blended tomatoes and stir well. Add salt and pepper to your liking (I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper) and your soup is ready.
Divide over soup bowls. Optionally add pasta to your soup to make it extra satisfying and decorate with some toppings like fresh basil leaves, homemade croutons*, grated cheese or pesto.

Notes

*To make your own croutons simply cut up some (stale) bread into small cubes. In a mixing bowl, toss them with some olive oil, salt, pepper, minced garlic and finely grated parmesan (you can leave out the cheese to keep it vegan or use vegan cheese). Bake them in a preheated oven (350F/175C) on a baking tray for 5-7 minutes. For even browning shake and toss after 3 minutes.

**no waste vegetable broth

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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