Roasted Tomato Soup with Canned Tomatoes

5 from 3 votes

Roasted Tomato Soup with Canned Tomatoes

Roasting canned tomatoes, onions and garlic on a sheet pan really brings out the flavors in this easy roasted tomato soup. It's topped with golden toasted croutons and Parmesan.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For soup

3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
28 ounce can whole peeled tomatoes, halved lengthwise, juice reserved
1 onion, cut into 8 wedges
4 garlic cloves
1 cup low-sodium vegetable broth

For croutons

1 1/2 cups torn bread
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For serving

Shaved Parmesan
Basil pesto

Instructions

Preheat the oven to 400 degrees F.
In a small bowl, stir 3 tablespoons olive oil, oregano, thyme, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
On one of the prepared sheet pans, arrange the tomatoes, onions and garlic cloves into a single layer without overlapping. Drizzle with the oil-seasoning mixture.
Roast the tomatoes, onions and garlic for 25-30 minutes, until the tomatoes are slightly wrinkled and the onions are browned at the edges.
On the other sheet pan, toss the bread with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread into a single layer. Toast in the oven until lightly golden, about 10-12 minutes.
To puree the soup, transfer the tomatoes, onions and garlic to a blender and pour in the vegetable broth and the reserved tomato juice from the can. Blend until smooth and pour into a large pot. (You can use an immersion blender by putting all those ingredients into a large pot and pureeing them. The soup will turn out smoother if you puree it in a high-powered blender.)
Warm the soup to your desired temperature over medium heat on the stove.
Divide the soup into bowls. Add a swirl of pesto and top with croutons and Parmesan.

Notes

Let the soup cool to room temperature. Then store it in an airtight container up to 3 days in the fridge. To save it longer, you can freeze it up to 1 month. If you are going to freeze it, divide the soup into smaller portions rather than one big container to make it easier to thaw. Warm it in the microwave or on the stovetop.

Store extra croutons in an airtight container at room temperature.

The soup is vegan other than the parmesan and pesto. Use a plant-based substitute for the cheese and dairy-free pesto.

Nutrition