Roasted Tomato Soup is the ultimate comfort food, especially during the cold months. Paired with a delicious grilled cheese, there’s no better combination!
This time of year, when its cold outside and you want something homey to eat — but also something fast — Roasted Tomato Soup is a total winner. I have the greatest memories of being a little kid eating grilled cheese with tomato soup at my grandmother’s house. This is comfort food at its best and this version is quite healthy.
Ah, soup season. It’s one of the best seasons in my opinion. Sure, there’s fall, winter, spring and summer, but soup season is where it’s really at! We’ve been ushering in this time of year with tons of, you guessed it, soups and there’s no stopping us! Along with this incredibly delicious and classic Roasted Tomato soup we’ve been making Carrot Ginger Soup, Chicken Tortilla Soup, Asian Chicken Soup, Crock Pot Lentil Veggie Stew and so many more.
I love this soup for a couple reasons. First of all, it’s only a few ingredients that you could potentially have on hand in your pantry already – canned whole tomatoes, garlic, vegetable broth and an onion. So when you’re in a pinch and want something filling and delicious on the table, this soup is ready to go!
Another reason I love this Roasted Tomato Soup (and soup in general), is that you can prep it and put it in the freezer for a day when you don’t have time to make dinner. Simply let the soup come to room temperature, put it in an airtight container or freezer bag and keep it in your freezer ready to go for up to six months!
So what are you waiting for? Get this tomato soup and a grilled cheese ready to go and enjoy soup season while it’s here!
Roasted Tomato Soup
- 1 28 ounce can whole tomatoes
- 1/2 onion, cut into quarters
- 1 garlic clove
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 cup vegetable broth
- Preheat oven to 400 degrees.
- Remove the tomatoes from the can, reserving the tomato juice.
- Spray a sheet pan with spray or grease with olive oil.
- Toss the tomatoes, onion, garlic and thyme with the olive oil. Season with salt and pepper and place on the sheet tray.
- Roast for 30 minutes or until onions start to caramelize.
- Place in a blender with reserved tomato juice and vegetable broth.
- Puree until smooth.