Roasted Tomato Soup

Roasted Tomato Soup

Made  times
Cindy Anschutz Barbieri 7

"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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1 h servings 140 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. 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.
  3. Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  4. Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  5. 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.


  1. 40 Ratings

Most helpful positive review

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 v...

Most helpful critical review

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 fla...

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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 v...

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 th...

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 cub...

Great recipe!

I've made this twice now. Excellent. The only change I made was to add a pinch of cayenne.

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 t...

This was the BEST!! I did not have a blender so I just crushed tomatoes with my scoop. It was still a little chunky, but still good!

This was delicious! I was short a bit on tomato weight, so I upped the red bell pepper. Also, DBF is vegetarian, so I used veggie broth. All else was kept the same. Also, using a food mill d...

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