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Roasted Tomato Soup
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Roasted Tomato SoupMy husband wanted an easy dinner so I thought how about soup and BLT’s… When I was at the grocery store roma tomatoes were on sale and it came to me.. Roasted Tomato Soup for dinner! I already had onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy…


  • 3 pounds ripe plum tomatoes, quartered
  • 3 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 yellow onion, halved and quartered
  • 1/2 red bell peppers, cut up
  • 3 garlic cloves, peeled and cut in half
  • 5 cups low sodium chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
Roasted Tomato Soup
roasting the tomatoes


  1. Preheat the oven to 400° F.
  2. Cover a large baking sheet with foil (for easy clean up). In a single layer tomatoes, onion and red bell pepper, Drizzle with olive oil and season with salt/pepper. Roast for 45 minutes. After 30 minutes add in cloves of garlic.
  3. In a large stockpot on simmer add in chicken broth, basil and parsley.
  4. When tomatoes are done carefully in 2 batches blend until pureed. If you need more liquid add some of the warm chicken broth. Add to the stockpot and mix well while bringing to a high simmer (about 5 minutes).
  5. Taste for any additional seasonings; serve and enjoy

Note: I prepared this soup for a dinner party and topped with Crème fraîche and diced avocado.  All I could say was “amazing”!!

Cindy Barbieri
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One comment

  1. Having been at the dinner party Cindy mentions – I can vouch for the fact that this soup was AMAZING. Really flavorful. Loved the additions of creme fraiche and avocado!

    Comment by Evelyn on January 2, 2014 at 3:52 pm

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