My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

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  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.

  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.

  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.

  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts

140 calories; protein 5.4g 11% DV; carbohydrates 14.7g 5% DV; fat 7.6g 12% DV; cholesterol 3.4mg 1% DV; sodium 988.3mg 40% DV. Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2014
Hand down the BEST tomato soup recipe there is! I lost count of how many times I've made this since I discovered this recipe a few months ago. I love how simple it is and it is made from fresh vegetables! I used chicken broth the first couple of times then switched to vegetable broth just as a personal preference. Thanks for sharing a great recipe! Read More
(39)

Most helpful critical review

Rating: 3 stars
01/28/2016
The mixture from the blender was good but it tastes too chicken broth-y and I only used 4 cups instead of five. Read More
(3)
186 Ratings
  • 5 star values: 141
  • 4 star values: 31
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/14/2014
Hand down the BEST tomato soup recipe there is! I lost count of how many times I've made this since I discovered this recipe a few months ago. I love how simple it is and it is made from fresh vegetables! I used chicken broth the first couple of times then switched to vegetable broth just as a personal preference. Thanks for sharing a great recipe! Read More
(39)
Rating: 5 stars
12/07/2014
I made a couple changes to the recipe I'd like to share (I was on a budget). I nixed the red bell. I nixed the salt. I nixed the aluminum foil. Instead of salt and chicken broth I used 3 cubes of Consomate Tomato and Chicken Bullion (Mexican Section) and 6 cups water. It'll save you a little, adds good flavor, and gives it more of a red appearance like Campbell's. Oh, and I used an immersion blender. All in all my Favorite Tomato Soup! Read More
(18)
Rating: 5 stars
01/26/2015
So simple and delicious! Didn't expect so few ingredients to make such a flavorful soup! I used fresh basil and parsley instead of dried and cut back to 4 cups chicken broth to keep it on the thicker side. Will definitely make this one again... Read More
(13)
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Rating: 5 stars
08/11/2017
omg! I made another tomato soup on AR that I've made for the last couple years that isn't roasted. I wanted to try something different and this soup is wonderful. im not exactly how many pounds of tomatoes I had. A friend gave me a whole bunch of them so I just stuck them all in the oven. I did roast the onion too and I just added the chicken broth slowly until I got the consistency I wanted. I added cheddar cheese on top in my bowl. the best soup ever! I love it! thank you for this recipe. Read More
(9)
Rating: 5 stars
02/11/2014
Easy and delicious.. I used less olive oil and my oil was basil flavored. Will make again Read More
(7)
Rating: 5 stars
10/10/2016
Very yummy. Few tips - don't use low salt chicken broth like I did. I had to add salt. Next time I'll likely add another roasted pepper and garlic. We ate it with some shaved Parmesan. I'm on my third mug!! Read More
(6)
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Rating: 5 stars
06/28/2015
I've made this twice now. Excellent. The only change I made was to add a pinch of cayenne. Read More
(6)
Rating: 5 stars
12/19/2014
Great recipe! Read More
(4)
Rating: 5 stars
02/02/2018
Had to go with a 5 star on this one. I just love the whole concept of roasting veggies and out pops a soup! The had beefsteak tomatoes on the clearance shelf so I grabbed a bag, almost a perfect 3 lbs. This is the second time I've made it and very pleased both times. My tweaks included chopping up half a jalapeno with the tomatoes, sticking a few mushrooms in with double the garlic when I added them to the pan. Used veggie broth (Better than Boullion) and put a few dashes of Worcestershire in the stock. Even after sitting for an hour I could notice the flavours deepening. Will be awesome tomorrow! Great recipe. Thank you Read More
(4)
Rating: 3 stars
01/28/2016
The mixture from the blender was good but it tastes too chicken broth-y and I only used 4 cups instead of five. Read More
(3)