Sheila'S Roasted Tomato Soup Recipe

Name: Sheila'S Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs Italian Plum Tomatoes (12-14) - any fresh, ripe tomato will work; cut tomatoes in half or lengthwise; 3 red peppers; seeded and cut in chunks; 2 medium onions; cut in chunks; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 3/4 tsp salt; ground pepper; 2 tbsp fresh basil - or - 2 tsp dried basil; 1 tbsp fresh thyme - or - 1 tsp dried thyme; 2 heads garlic (approx 30 cloves); 4 cups vegetable broth or water (or a combo of both); 2 tsp sugar or splenda/sugar substitute

Servings: persons

3 lbs Italian Plum Tomatoes (12-14) - any fresh, ripe tomato will work
cut tomatoes in half or lengthwise
3 red peppers
seeded and cut in chunks
2 medium onions
cut in chunks
2 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp salt
ground pepper
2 tbsp fresh basil - or - 2 tsp dried basil
1 tbsp fresh thyme - or - 1 tsp dried thyme
2 heads garlic (approx 30 cloves)
4 cups vegetable broth or water (or a combo of both)
2 tsp sugar or splenda/sugar substitute

1
1. Line large baking tray (cookie sheet) with parchment paper
2
2. put tomatoes, peppers, onions in a bowl and drizzle with OO and Balsamic
3
3. mix in s/p/t/b
4
4. put vegetables on tray single layer
5
5. slice top of garlic head off and wrap in tin foil (cut off 1/4 inch off of top) and put
6
it on the baking sheet
7
6. roast veggies uncovered 35-45 min on 400 stirring occasionally
8
7. transfer tomatoes, peppers and onions into large pot
9
8. open foil of garlic and squeeze garlic into pot
10
9. add broth and bring to a boil
11
10. let it simmer uncovered for 10 min on low
12
11. stir in sugar and let it cool
13
12. puree soup in pot - use handheld blender
14
Freezes up to 4 months

794

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs Italian Plum Tomatoes (12-14) - any fresh, ripe tomato will work, cut tomatoes in half or lengthwise, 3 red peppers, seeded and cut in chunks, and more.

Yes, Sheila'S Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheila'S Roasted Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions