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Roasted Tomato Soup Recipe

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Roasted Tomato Soup Recipe

Prep Time: Cook Time:


  • Tomatoes, red, raw | 1.50 slice, thick/large 1/2" thick
  • Onions raw | 1.00 small
  • Garlic, raw | 3.00 Tbsp
  • Olive oil | 1.00 tablespoon
  • Olive oil | 1.00 tsp
  • Salt | 0.25 tsp
  • Spices, pepper, black | 1.00 dash
  • Chicken broth, soup, fat free | 2.00 serving 1 cup 8 oz
  • canned tomato juice | 0.25 cup
  • Tomato paste, canned without salt | 0.33 tbsp
  • Sauce, worcestershire | 0.25 tsp
  • Fresh basil | 1.00 tbsp, chopped
  • Corn, sweet, yellow, canned, whole kernel, drained solids | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 49.64 mg

Fat per serving: 2.64 g

Saturated fat per serving: 0.34 g

Protein per serving: 1.36 g

Sodium per serving: 479.09 mg

Cholesterol per serving: 0.00 g


  1. Peel the onion and then cut in half crosswise.
  2. Preheat the oven at a temperature of 400°F. Spray the baking sheet with the cooking oil. Take a bowl, mix together the onion, garlic and tomatoes with 1 tbsp of the oil; toss well to combine.
  3. Seasoning, and then put the mixture on a baking sheet and spread over the sheet evenly. Put the baking sheet in an oven and then roast until the vegetables are caramelized, for about 30 minutes. Leave to cool.
  4. Peel the tomatoes and then remove the seeds of the tomatoes; cut the ends off the onion; peel the garlic. Blend them in a blender together with the 1 cup of vegetable soup and the remaining oil, until desired thickness.
  5. Ladle the mixture to a large heavy pot, and then put the remaining of the soup, tomato paste, tomato juice, Worcestershire sauce and basil. Heat, bring to simmer, stirring.
  6. Transfer to the soup bowls. Garnish 'Roasted Tomato Soup' with the corn and serve.

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