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Roasted Tomato Soup

Simple summer soup; 95 calories; 4 g fat; 13 g carbohydrate; 3 g protein


  • 1 ½ lbs large tomatoes, such as beefsteak, cut in half crosswise
  • 1 medium sweet onion, peeled and cut in half crosswise
  • 3 large cloves garlic, unpeeled
  • 1 tbsp plus 1 teaspoon extra-virgin olive oil, divided
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 2 c reduced-sodium chicken broth or vegetable broth divided
  • ¼ c tomato juice
  • 1 tsp tomato paste
  • ¼ tsp Worcestershire sauce
  • 1 tbsp fresh basil, chopped
  • Brown sugar to taste (optional)
  • ½ c corn (frozen, thawed)


  1. Preheat oven to 400 F. Coat a baking sheet with cooking spray.

  2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let Cool.

  3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.

  4. Tansfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.

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