Roasted Tomato Soup

Prep Time
Cook Time
Ready In

"Best with fresh tomatoes (when in season) but 2 (14 1/2 oz) cans of canned tomatoes can be substituted. Recipe source: Better Homes and Gardens: Cook Healthy (2015)"

Original recipe yields 6 servings


  • Serving Size: 1 (270.1 g)
  • Calories 136.8
  • Total Fat - 9.1 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 6.9 mg
  • Sodium - 169.5 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 3 g
  • Sugars - 10 g
  • Protein - 2.1 g
  • Calcium - 26.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 85 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees F. Line two large baking sheet (with rims) with foil. Arrange tomato halves, cut side down on one of the pans. Arrange the pepper halves and onion slices, cut side down on the second baking sheet. Drizzle vegetables with the oil.

Step 2

Roast the peppers and onions for 20 minutes or until charred, turning the onions once. Bring foil up around peppers and onions and fold edges together to enclose. Let stand for 15 - 20 minutes or until cool enough to handle and then pull off and discard the pepper skins.

Step 3

Preheat broiler. Broil tomatoes 4 inches from heat for 3-5 minutes or until skins are charred.

Step 4

In a blender or food processor combine half of the peppers, onions, tomatoes and basil and half of the broth; cover and blend until smooth. Transfer to large saucepan. Repeat with remaining vegetables, basil and broth. Cook over medium heat for 5-10 minutes or until heated through; stir in whipped cream and honey. If desired drizzle with additional olive oil and/or garnish with basil.

Tips & Variations

No special items needed.