Roasted Italian Tomato Soup is another delicious soup recipe, but with a twist! This one does NOT include basil! It seems like every tomatosouprecipe these days has basil in the ingredients. Since I already have about 7 or 8 tomato soup recipes with basil I wanted to make one with a totally different taste, yet keep the Italian flair.
This soup roasts Roma tomatoes with onions, garlic, leeks and several seasonings including Italian seasoning and fresh herbs like oregano, thyme, rosemary, parsley and chives. It’s succulent and amazing.
When I made up a batch of Roasted Italian Tomatoes back in October, I wondered how the recipe would turn out if I made it into a soup. Well, it was heavenly. I added vegetable broth to get the consistency of soup but really didn’t change the recipe a whole lot.
While you can garnish this soup with Homemade Gluten Free Croutons, it’s also good served with your favorite bread or homemade rolls. Roasted Italian Tomato Soup is gluten free, vegan, healthy, low calorie and clean eating. And, did I say it tastes great? 🙂
After serving a batch of Roasted Italian Tomatoes to a friend for lunch one day, I asked her what she thought of trying the recipe out in soup form. She thought it was a great idea, so I made a batch of it for both of us and took it to lunch the next time we met.
Yes, this soup is a winner and a welcome addition now that cool weather has finally hit Texas. If you’re looking for an excellent low-calorie meal after all the holiday feasting, then give Roasted Italian Tomato Soup a try. You won’t be disappointed. You may even find yourself going back for seconds.
Roasted Italian Tomato Soup is awesome. It has delightful flavor.
If you prefer, you can garnish Roasted Italian Tomato Soup with freshly minced rosemary, oregano, thyme or chives or all of the above!
Here’s what I did.
I used these ingredients.
Slice tomatoes in half. Place in a very large mixing bowl. Add diced onions, leeks, garlic, salt, pepper, Italian seasoning, sugar and olive oil.
Stir ingredients to combine. (I actually had to use two bowls).
Place tomatoes cut-side-up on top of a very large cookie sheet that’s been spread with parchment paper. Top tomatoes with onions and leeks, spreading as evenly on each tomato as possible. Scrape any remaining onions and olive oil mixture from mixing bowl and drizzle over top of the tomatoes.
Finely mince rosemary, oregano, thyme and chives. Sprinkle each herb over top of each tomato. (I used about two to three tablespoons fresh herbs of each kind).
Bake tomatoes at 300 for about 60 minutes. Increase temperature to 375 and roast another 30 minutes until tomatoes char slightly.
Place tomatoes into a large Dutch oven or stockpot being sure to scrape all the juice and oil from the cookie sheet into the pot. Add vegetable broth and heat through.
With an immersion blender, puree soup until smooth.
Garnish soup with fresh rosemary, thyme, oregano or chives if desired.
This well seasoned soup is heavenly.
Tomato Soup has always been one of my favorite soups. This recipe is a winner! If you’re looking for a low-calorie entree after indulging for the holidays, this is a great option.
This lovely soup roasts tomatoes with onions, garlic and leeks in an Italian seasoning-glazed olive oil sauce. Fresh herbs like oregano, thyme, rosemary and chives give it spectacular flavor. Healthy, gluten free, vegan, low calorie and clean eating.
Prep Time 20 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 1 hourhr50 minutesmins
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 223kcal
1 large mixing bowl
1 wooden spoon
1 sharp knife to cut vegetables and mince herbs
measuring cups
measuring spoons
1 18×26″ cookie sheet pan
parchment paper
1 large stock pot with lid or Dutch oven
1 immersion blender preferred (or a regular blender)
1 soup ladle
25roma tomatoessliced in half lengthwise
1/2cupolive oil
6clovesgarlicminced
1largesweet onionor Vidalia onions, diced
1leekgreen top removed, washed thoroughly and diced
1tbsp.Italian seasoning
1tbsp.granulated sugar
1-1 1/2tsp.pink Himalayan sea salt
1/2-1tsp.ground black pepper
3tbsp.fresh oreganominced
3tbsp.fresh thymeminced
3tbsp.fresh rosemaryminced
3tbsp.fresh, snipped chives
16oz. cartonvegetable broth
Line a large cookie sheet with parchment paper.
Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, granulated sugar, salt and pepper in a large mixing bowl.
Stir well to combine ingredients.
Place tomatoes cut-side-up on top of parchment paper-lined cookie sheet.
Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
Remove oregano leaves, thyme leaves and rosemary from stems and mince.
Sprinkle over top of tomatoes.
Snip chives and add as desired.
Bake at 300° for about 1 hour.
Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.
Remove from oven and place tomatoes and veggies in a large stock pot or Dutch oven, and heat to medium.
Add vegetable broth and heat to boiling.
Turn off heat.
Check seasonings.
Add more, if desired.
With an immersion blender, puree tomato mixture until smooth.
Ladle soup into individual bowls.
Garnish with fresh rosemary, thyme, oregano and chives, as desired.
NOTE: While I used 16-oz. vegetable broth, if you prefer a slightly thicker soup you can decrease the broth to 8-oz. This is a personal preference issue, depending on how thick you like your soups.
NOTE: Salt and pepper according to your taste. I found the larger amounts better, but you may prefer this with less.
This lovely soup roasts tomatoes with onions, garlic and leeks in an Italian seasoning-glazed olive oil sauce. Fresh herbs like oregano, thyme, rosemary and chives give it spectacular flavor. Healthy, gluten free, vegan, low calorie and clean eating.
Prep Time 20 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 1 hourhr50 minutesmins
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 223kcal
1 large mixing bowl
1 wooden spoon
1 sharp knife to cut vegetables and mince herbs
measuring cups
measuring spoons
1 18×26″ cookie sheet pan
parchment paper
1 large stock pot with lid or Dutch oven
1 immersion blender preferred (or a regular blender)
1 soup ladle
25roma tomatoessliced in half lengthwise
1/2cupolive oil
6clovesgarlicminced
1largesweet onionor Vidalia onions, diced
1leekgreen top removed, washed thoroughly and diced
1tbsp.Italian seasoning
1tbsp.granulated sugar
1-1 1/2tsp.pink Himalayan sea salt
1/2-1tsp.ground black pepper
3tbsp.fresh oreganominced
3tbsp.fresh thymeminced
3tbsp.fresh rosemaryminced
3tbsp.fresh, snipped chives
16oz. cartonvegetable broth
Line a large cookie sheet with parchment paper.
Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, granulated sugar, salt and pepper in a large mixing bowl.
Stir well to combine ingredients.
Place tomatoes cut-side-up on top of parchment paper-lined cookie sheet.
Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
Remove oregano leaves, thyme leaves and rosemary from stems and mince.
Sprinkle over top of tomatoes.
Snip chives and add as desired.
Bake at 300° for about 1 hour.
Increase heat to 375° and roast for about 30 more minutes until tomatoes char or brown slightly.
Remove from oven and place tomatoes and veggies in a large stock pot or Dutch oven, and heat to medium.
Add vegetable broth and heat to boiling.
Turn off heat.
Check seasonings.
Add more, if desired.
With an immersion blender, puree tomato mixture until smooth.
Ladle soup into individual bowls.
Garnish with fresh rosemary, thyme, oregano and chives, as desired.
NOTE: While I used 16-oz. vegetable broth, if you prefer a slightly thicker soup you can decrease the broth to 8-oz. This is a personal preference issue, depending on how thick you like your soups.
NOTE: Salt and pepper according to your taste. I found the larger amounts better, but you may prefer this with less.
Teresa Ambra
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