- 5 tomatoes (cored, if necessary and quartered)
- 1 red bell pepper (large, seeded and quartered)
- 3 yellow onions (medium, peeled, quartered)
- extra-virgin olive oil
- 5 garlic (plump cloves of, unpeeled)
- fine grain sea salt
- 3 cups vegetable stock (light, or water)
- 1/4 teaspoon smoked paprika
|Calories130Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
nanc 4 days ago
Followed directions an it turned out good however I added some dry basil an sour cream for extra silky soup.
Liz P. 9 days ago
Amazing!! Had to roast tomatoes a bit longer than 45 min
Tina R. 15 days ago
Tasty and easy. Very fresh.
Janis Cohen 19 Jan
i make roasted tomato soup all the time. easy peasy. you can also add a splash of unsweetened almond milk for a creamier texture. add slivers of fresh basil. top with everything bagel croutons.
Jennika K. 10 Jan
Next time I’m going add a additional red peppers and cut up the onions a bit smaller in cubes I also added extra smoked paprika with salt & pepper. I used five tomatoes.
Sarah S. 3 Jan
This turned out really well, although I did make some changes. I roasted 5 tomatoes and a packet of on the vine cherry tomatoes with one yellow onion, one red pepper, 6 garlic cloves and 3 red chillis (they weren’t very hot). Blended it all together with some tabasco 🔥
McTeer 3 Jan
Really loved it! I would make this again on a cold night! It’s perfect!
Ryan Martin 3 Dec 2018
As others have said, way too many onions and needs to roast much longer. Will try again with the notes above
Katie M. 1 Nov 2018
Amazing fresh and easy to cook!
Dani 25 Aug 2018
I cut the onions and garlic by half and it was still too much
Reid-Sharp 9 May 2018
It was more like onion soup, I would suggest reducing the number of onions to one or two.
Yvonne Orosa 22 Apr 2018
Delicious! My husband says it's better than restaurant soup, and he's a tomato soup lover. I roasted everything an extra 20 minutes, as they didn't seem quite done after 45 minutes. I used the Gut Healing Vegetable Stock found on Yummly in the recipe, so it was 100% from scratch. I doubled the recipe so my large family can all enjoy. It's only 1 Weight Watchers point! A definite redo!
Sydney Lovro 21 Jan 2018
Not very good, too many onions and garlic
Kristy Noffsinger 15 Jan 2018
I added some heavy whipping cream and basil. It's fantastic!
Deanna 13 Jan 2018
Delicious recipe! I used Roma and Hot House Vine tomatoes and doubled the amount because original recipe doesn't make much. Also roasted a fennel bulb with the onions, garlic and pepper which gives the soup a wonderful flavor. I too added fresh basil and because I like a hint of creaminess; I added a bit of heavy cream. The paprika gives it a smokiness I love. Yum!! Will be making this A LOT! Maybe a touch of oregano would be nice as well. Used a Vitamix to get it super smooth and creamy. Ate this with grilled cheese on crusty bread....heaven!
Judy K. 23 Dec 2017
Very good! Roasting took me much longer than the recipe suggests
Tessa R. 16 Nov 2017
Absolutely delicious. Rich and satisfying, and as others have mentioned doesn't create quite as much as you may expect, so I would double the recipe if you're looking to freeze some. I also added basil as garnish and some chili flakes. I think the whole head of garlic is perfect, it sweetens gorgeously when roasted so I didn't find it overwhelming. I'll be roasting up a bulk of this to freeze for later!
George 4 Oct 2017
The onion is a bit overwhelming. I would use half to two thirds of the recommended amount next time.
Chris F. 2 Oct 2017
Yummy! Roasted the veggies longer than 45 min. More like 90 min
Christina M. 15 Sep 2017
Added some pepper flakes and fresh basil. Roasting all the veggies really brings out the flavor. Yummy recipe!
JustDayDream 13 Sep 2017
This is delicious! It got my fussy eater in the house to start eating tomato soup! Highly recommend.
TinyDancer 10 May 2017
This recipe exceeded my expectations. It made the perfect tomato soup to accompany our classic grilled cheese sandwiches. I like to make soup in very large batches, so I was disappointed that my numerous tomatoes didn't make as much soup as I was hoping, but that's not at all the fault of the recipe - in fact, it's because the recipe is so good that it left me wishing I had enough to last me a few days. Will make again. Tip: Don't skimp on the garlic. It may sound like it will be too much, but once roasted, it's just right.
Renee R. 23 Mar 2017
Delicious. Used more tomatoes since I had excess, balanced well. Salted with chipotle salt for some heat.
Luba N. 21 Aug 2016
Very delicious soup with creamy consistency. I love it! I added a few basil to it. Perfect for summertime
Batia S. 8 May 2016
Love it! I used a lot more tomatoes and red capsicum as opposed to green. So delicious. I will definitely make this again.
Anne Y. 9 Apr 2016
Mine didn't come out well. I'll give it another try. I followed the instructions to a T. I'm not sure what went wrong.
Logan F. 4 Apr 2016
Amazing!! It is full of rich flavor while also being light and healthy. I recommend it to everyone I know!
Basti G 5 Nov 2015
Very hearty soup, great for cold autumn days. Super easy to prepare, since you just place everything in the oven. My soup was rather thick at first so I needed to add more stock. Liked it a lot!!