Recipe by Cindy Anschutz Barbieri
"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."
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roma (plum) tomatoes, quartered
yellow onion, halved and quartered
red bell pepper, chopped
1 1/2 teaspoons
freshly ground black pepper
low-sodium chicken broth
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!
This would be a pretty good recipe if you were going for gluten free and lactose free, but I thought it needed a roux (so I added one). I also kicked it up by adding a half teaspoon of chili flakes with the basil and sprinkled swiss cheese on top. My son thought it was too sweet still, but I like it.
Easy and delicious.. I used less olive oil and my oil was basil flavored. Will make again
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...
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!
AWESOME! I sub out the chicken broth with my own veggie stock. No reason, except I had it and I don't think it made it any different. I so so loved this. I took pics of it at 4 stages, and then I canned the leftovers. So easy, and it was 5 stars, restaurant quality.
I've made this twice now. Excellent. The only change I made was to add a pinch of cayenne.
Wow! Made just as directed with a variety of tomatoes, green pepper, fresh basil and threw in some sweet Italian sausage tortellini while the broth was simmering. Incredible! I will be making this again soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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