This roasted tomato soup is all that you need for a light, healthy, low carb lunch/dinner. If you are someone who likes the bold flavors of fresh basil, then you will fall in love with this one!
This is my all time favorite soup whenever we order at Italian places. And ever since we have been lunching @East Side Mario’s in Canada, I always order this one. If you know me, you know I love love love tomatoes, garlic and Italian flavors. This recipe has it all. So you know how much I would love this one 😄
I was able to use most of my garden harvest from last week in this recipe – fresh homegrown cherry tomatoes, thyme, basil, oregano and garlic. Oregano/thyme are only optional, you do not actually need them in this recipe. Just a few ingredients and your lunch/dinner is served. You can pair this up with grilled cheese like I did. It’s a complete nutritious meal!
Now for this recipe, I always use my oven to roast the vegetables. But don’t worry if you don’t have one, you can also roast them in a pan on a stove top and it tastes equally good. You can use any tomatoes of your choice for this recipe, but cherry tomatoes or roma tomatoes are preferable.
I prefer to cook this up alongwith grilled cheese sandwiches for quick but healthy dinners. I use multigrain bread and so this complete meal is under 30grams carb which is very good for PCOS/PCOD dinners.
Also, don’t forget to check my other soup recipes that are nutritious, low calorie and very delicious 🙂
Best homemade roasted tomato soup recipe
Course: SoupsDifficulty: Easy2
servings30
minutes10
minutes40
minutesFull of flavor and with just a handful ingredients, this is such a delicious recipe that has to be on your menu!
Ingredients
Tomatoes – 2 cups, halved or chopped
garlic – 6 cloves, crushed and peeled
fresh basil leaves – 1/2 cup
onion – 1/2 cup, chopped
Fresh thyme, oregano – few leaves, optional
Vegetable stock or water – 2 cups
Olive oil – 1 tbsp
Salt and pepper – as needed
fresh basil leaves – to garnish
Directions
- Pre-heat oven to 425F or 220C. Take a baking sheet and cover with aluminum foil. Oil the surface and keep aside
- In a bowl, mix together tomatoes and garlic. Add enough salt, pepper and 1 tbsp olive oil
- Transfer it onto the baking sheet. Bake in the pre-heated oven for 25-30 minutes till they are roasted. Alternatively, you can pan roast the veggies on stove.
- Once roasted, remove from oven and transfer to a blender. Let cool
- In a pan, fry the onions till they turn translucent. Add them to the blender.
- Into the blender, add the fresh basil, thyme, oregano, stock and enough salt/pepper. Blend to a smooth consistency
- Strain the blended contents to get a smooth gravy.
- Heat a pan and add the strained smooth mixture. Simmer for 5 minutes and serve hot!
Notes
- Grilled cheese would be perfect with this recipe
- Thyme and oregano are optional
- Instead of oven, you can pan roast the vegetables
- Cherry and roma tomatoes work well
- Vegetable stock in this recipe was homemade using – beetroots, carrots, cabbage, bay leaves, peppercorns and onions
