Roasted Tomato Soup


Skill Level: Beginner 
Serving Size: 10 oz. 
Course Soup
Total Time 1 hour
Servings 6
Calories 130kcal


  • 1 lb Roma tomatoes, halved
  • 4 Tbsp. olive oil, separated
  • 1 medium red onion, diced
  • 8 garlic cloves, chopped
  • 1 tsp dried thyme
  • 2 Tbsp. tomato paste
  • 3 bay leaves
  • 6 cups bone broth, or broth/water of your choosing
  • Sea salt and pepper to taste


  • Preheat oven to 400 degrees. Place tomatoes on parchment paper. Coat tomatoes in 2 tbs olive oil, sea salt, and pepper. Roast for 35 minutes.
  • While the tomatoes are roasting, put a large stock pot over medium heat. Add 2 tablespoons of the oil. Add diced red onion and garlic; cook until onion is translucent (about 2-5 minutes). Add thyme, salt and pepper, stir.
  • Add roasted tomatoes and tomato paste then stir.
  • Using an immersion blender or a tabletop blender, puree the tomato mixture until smooth. (If you use a standard blender, you will have to work in batches.)
  • Add the tomato mixture back into the stock pot. Add stock and bay leaves; bring to a boil. Reduce to medium heat and simmer for 20 minutes.
  • Top with your choice of accents; enjoy as a first course, side, or light meal. 


Nutrition Information: Tomatoes are rich in lycopene, a micronutrient that supports eye health. Gluten-free, dairy free, nut free.
  • Calories: 130
  • Fat: 10 g
  • Protein: 5 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Added Sugar: 0 g
  • Sodium: 590 mg