Fall is the perfect time to make roasted tomato soup. It’s easy to make, healthy and tastes nothing like canned tomato soup.
With only a few ingredients in this roasted tomato soup recipe, you can make it quickly and enjoy it or freeze it for later on. Plus this recipe is free of dairy and gluten!
Tomatoes are a great dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer, plus lycopene is good for your eyes.
Check out the many more health benefits of tomatoes:
- a great source of vitamin C, potassium, folate and vitamin K
- high fibre content can help with constipation
- lowers your risk of type 2 diabetes
- can reduce the damage done by smoking
So head out to your local farmers market and pick up some tomatoes, basil, thyme and onions.
I promise that this roasted tomato soup recipe will become one of your favourite fall recipes to make.
- 12 large tomatoes, halved or quartered
- 1 red onion, quartered
- a few sprigs of fresh thyme
- 5- 10 leaves of fresh basil
- 1/4 cup olive oil
- 2 cloves garlic, roasted
- sea salt
- Preheat oven to 375F
- Quarter onion and tomatoes and place on a large baking sheet
- Add thyme, basil and drizzled the top with olive oil
- Place 2 garlic cloves in aluminum foil and add some olive oil and wrap and place on the side of the baking sheet so the garlic roasts while the tomatoes roast.
- Roast vegetables for approximately 20 minutes. It may take longer depending on the size of your tomatoes.
- Remove from oven
- Place tomatoes, onions, basil and thyme into a food processor or Vitamix
- Remove garlic from foil and squish the roasted garlic into the food processor
- Add some salt and cracked pepper and blend until smooth