Go Back
+ servings
Print Recipe
5 from 19 votes

Roasted Tomato Soup

A creamy homemade tomato soup chock-ful of fresh tomatoes, onions, garlic, carrots, red pepper, and spices. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 6
Author: Star @ the skinny-ish dish

Ingredients

  • 2.5 lbs fresh roma tomatoes sliced in half, seeds and core scooped out
  • 5 cloves fresh garlic peeled
  • 2 large carrots chopped into large chunks
  • 1 large red bell pepper deseeded and cut in half
  • 2 medium onions (red or yellow) cut in half
  • 1 tbsp olive oil
  • 6 cups vegetable or chicken broth extra if you want a thinner tomato soup
  • 1 tbsp dried basil
  • 1 tbsp Worsteschire sauce
  • 1 bay leaf
  • 1/2 cup half and half
  • sea salt & pepper
  • olive oil or avocado oil cooking spray

Instructions

  • Preheat oven to 450 degrees.
  • On a large baking sheet lightly sprayed with cooking spray. Spread tomatoes, onions, carrots, garlic cloves, and the red pepper onto the pan. Drizzle with olive oil and sprinkle with salt & pepper. Toss together to coat everything. Place into oven and roast for 35-40 minutes or until everything is lightly caramelized. 
  • Remove from oven and toss everything into a large stock pot or dutch oven. Add 2 cups of broth, bay leaf, basil, and worsteshire sauce. Bring to a boil. Reduce and simmer 15-20 minutes. 
  • Remove from heat and remove bay leaf. Use an immersion blender to puree the soup until smooth. 
  • Return pureed soup to stove over low heat. Stir in half and and half and the remaining broth.
    Add extra broth if you like your tomato soup a little thinner. I personally enjoy it a bit thicker. Better for dipping cheese toasties or sandwiches!
  • Serve and Enjoy!

Notes

Serving Size: 1-1/2 cups.

WW Green Plan: 2 Points | WW Blue Plan: 2 Points | WW Purple Plan: 2 Points 

Calories: 135. Total Fat: 4.5g, Saturated Fat: 1.5g, Carbohydrates: 14g, Fiber: 4g, Sugars: 5g, Protein: 5.5g

 

*You do not have to scoop the seeds and core out of the tomato, but I personally prefer it that way. If you decide not to scoop the seeds and core you will have a little extra soup!