Yield: 6 servings
Easy Roasted Tomato Soup
A rich, bold pot of Roasted Tomato Soup can be on your dinner table in 30 minutes. This recipe relies on canned tomatoes to keep it easy and smoked paprika and cayenne pepper to kick the classic tomato soup up a notch.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion (I use frozen)
- 2 teaspoons minced garlic
- 1/2 cup chopped or sliced carrots (1 whole carrot or about 6 baby carrots)
- 2 (14.5 ounce) cans of fire-roasted diced tomatoes with juices
- 1 (28 ounce) can regular diced tomatoes with juices
- 1 cup vegetable broth
- 1/4 cup whipping cream (I prefer just a little cream, you can add more or even leave it out)
- 1 bay leaf
- 1½ teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
Instructions
- In a large pot or dutch oven, heat olive oil over medium-high heat. Add the onion and carrots and sauté about 5 minutes until tender. Reduce heat to medium and stir in garlic. Add remaining ingredients, stir and let simmer over low heat for 15 minutes.
- Remove the bay leaf and use an immersion blender* to blend the soup to your desired consistency.
- Ladle warm soup into bowls and enjoy.
Notes
If you don't have an immersion blender, let soup cool to room temperature, then carefully transfer to a blender and blend. Return to pot and heat until warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 604mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.