This roasted tomato soup is heavenly delicious. It is the best of all worlds – simple to make, and incorporates fresh seasonal vegetables and nourishing bone broth.
The roasted tomato soup recipe is extremely straight-forward using a baking dish and a blender. I am also a big fan of added fennel in tomato soups. If you are too, you will also love this Sausage & Mussels in Tomato Broth recipe. Watch the video below for how easy it is to make the roasted tomato soup.
Roasted Tomato Soup Ingredients
For roasting:
- Fennel Bulb: I use half of a small fennel bulb. Fennel adds amazing aroma to the tomato soup, but I only use a small amount in order to not dilute the colour of the soup.
- Yellow Onion: I use half of a medium onion. Same reason as above.
- Tomato: You can use any kind of tomatoes, including heirloom and cherry tomatoes too. I like to choose the ripest red tomato during its peak season, to give the soup the most vibrant red colour.
- Garlic
- Thyme
- Unsalted Butter
For blender:
- Bone Broth: You can use either chicken bone broth or beef bone broth.
- Salt
- Ground Black Pepper
- Lemon Zest
- Fresh Parsley
- Fresh Basil
Why Roasted Tomato Soup?
I don’t know why I have been making tomato soup on the stove and in my Instant Pot for so long. Once I discovered the roasting method, there is no going back. Roasted tomato soup takes less efforts and fewer steps to make, and is even more delicious! Simply arrange all the ingredients for roasting in a baking dish and roast in the oven until they are fully cooked and starting to brown. It’s that easy.
Incorporating Bone Broth
Once the vegetables are roasted, we will need a liquid base to blend with the vegetables. This is the perfect recipe to incorporate some collagen-rich bone broth into your diet. You can use either chicken bone broth or beef bone broth in this recipe. Incorporating bone broth in soups provides additional benefits to support our immune system, nourish our gut lining, and improve the health of our joints, hair, nail and skin. For anyone who doesn’t like drinking bone broth on its own, blending it into this delicious roasted tomato soup makes it easy to consume the nourishing bone broth.
When I run out of supply of homemade bone broth, I use a chicken bone broth powder. I also supplement my diet with collagen from time to time. My discount code “YANG10” gives my readers 10% off entire purchase (stackable with other discounts on the site for up to 40% off) from my favourite brand Perfect Supplements.
Using a Blender
- Having a stand blender makes the job so easy to produce a smooth soup. But if you don’t have a stand blender, an immersion blender can work too, if you mix the roasted vegetables, and rest of the ingredients for the blender in a bowl or pot and then hand blend the contents together.
- If I use pre-made bone broth from the fridge, I use the “hot soup” function on my blendtec to keep the soup hot. If you don’t have the “hot soup” function on your blender, you can pre-heat your bone broth or warm up the soup after blending.
Storage
You can store any leftover soup in a glass jar in the fridge for up to 5 days. For longer term storage, transfer the soup into a BPA-free, airtight plastic tub, and store in the freezer for up to 3 months.
Related: More Nourishing Soups You Will Love
- Butternut Squash Soup with Apple and Bone Broth
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
- Cozy Winter Meatball Soup (Gluten-Free, Paleo, Whole 30)
- Loaded Vegan Curry Lentil Soup /w Winter Vegetables
- Gluten-Free Ribs and Kimchi Noodle Soup
- Japanese Clam Miso Soup
- Medicinal Mushroom Soup with Chicken Broth
- Immune-Boosting Chicken Broth Seaweed Egg Drop Soup
- Herbal Goat Soup /w Angelica and Goji Berries
- Chinese Herbal Healing Oxtail Soup
- Adrenal Support Chinese Herbs And Pig Stomach Soup (四神汤)
- Natural PMS Remedy: PMS Relief Herbal Chicken Soup (四物汤)
- Ginseng Chicken Soup: The Ultimate Nourishing Soup for Energy, Brain Function and Immune Support
Let’s connect on social media! Find me on Facebook, Instagram, YouTube and TikTok. Subscribe to my newsletter for free nourishing recipes and blog updates delivered to your inbox.
Roasted Tomato Soup
Equipment
Ingredients
For roasting
- 1/2 small fennel bulb
- 1/2 medium yellow onion
- 6 cloves garlic
- 2 pounds ripe tomatoes
- 1/4 teaspoon dried thyme
- 2 tablespoons unsalted butter
For blender
- 1 cup chicken bone broth or beef bone broth
- 1/2 teaspoon salt or to taste
- zest of 1 lemon
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- ground black pepper to taste
Instructions
- Preheat the oven to 450℉.
- Remove the fennel stalks and core, then roughly chop the fennel bulb. Roughly chop the onion.
- If using regular tomatoes, halve the tomatoes and remove the cores. Skip this step if using cherry tomatoes.
- In a large baking dish, spread the fennel, onion, garlic evenly in a single layer. Spread tomatoes on top, cut side up.
- Sprinkle thyme over the vegetables, and dot with unsalted butter.
- Place the baking dish on the centre rack of the oven, and roast the vegetables for 30 minutes.
- Transfer the roasted vegetables into the blender, add bone broth, salt, lemon zest, parsley, basil, and black pepper, then blend until smooth. If I use pre-made bone broth from the fridge, I use the "hot soup" function on my blendtec to keep the soup hot. If you don't have the "hot soup" function, you can pre-heat your bone broth or warm up the soup after blending. Serve immediately.
Video
Nutrition
Leave a Reply