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Roasted Tomato Soup

Ready In: 1 hour 20 minutes
Serves: 3
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Tomatoes are loaded with Vitamin C and also help reduce the risk of heart disease. This soup is easy to make and is great served hot or cold.

What you'll need

Can opener
Cutting board
Measuring spoons
Sharp knife
Oven mitt
Blender or food processor
Baking sheet
Large pot
Spatula or spoon


Serves 3
28 ounces Whole Peeled Tomatoes
2 Tomatoes
4 cloves Garlic chopped
1 Onion chopped
1 tablespoon Olive Oil
1 teaspoon Salt to taste
Black Pepper to taste
1 tablespoon Dried Basil or 2 tablespoons Fresh Basil


1.Preheat oven to 375. Remove tomatoes from can and place on a baking sheet, reserving remaining tomato sauce in can. Quarter fresh tomatoes and place on baking sheet. Roast for 45 minutes.
2.Heat oil over medium low heat in a large pot and sautee onions until soft, about 8 minutes. Add garlic and cook for one more minute.
3.Place roasted tomatoes and onion mix in food processor or blender and puree until smooth.
4.Return puree to pot, add reserved tomato sauce from can, salt, pepper and basil (optional). Cover and simmer on low heat for 30 minutes.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 3

Amount Per Serving
Calories 137.5
% Daily Value*
Total Fat 5.1 g7%
Saturated Fat <1 g3%
Sodium 1172.5 mg51%
Total Carbohydrate 22.6 g8%
Dietary Fiber 5.2 g19%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: SuperFood Drive
Source: SuperFood Drive
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