{No cream added} Roasted Tomato Soup.



I’m on a mission to continue to eat much cleaner and that was revamping my roasted tomato soup (which normally has some cream in it).  This is perfect!  It was thick and creamy sans the extra fat.  I love making this soup in the summer when fresh tomatoes are plentiful but honestly, you can get the worst tomatoes in the winter, like I did, and roast them and you will never know how mealy they were when they started out in your dinner prep.

This recipe has a lot of flexibility so use what you have on hand or what you love!


3-4 lbs of tomatoes (beefsteak etc.), quartered
2 red bell peppers (whatever color works), sliced into large pieces
1 medium sized onion, sliced into quarters and then peeled apart
10 cloves of garlic, peeled and smashed
Olive oil
1 small 6 ounce can of tomato paste
4 cups  of vegetable or chicken broth
Fresh basil for topping (optional)


Preheat your oven to 275 degrees.  Spray a large broiler pan (something with sides) with olive oil.  Then toss all of your tomatoes, peppers, onions and garlic into the pan.  Sprinkle generously with salt and pepper.  Drizzle olive oil and give it a good toss.  Place in the oven for at least 3 hours.  Then remove.

On the stove top over medium heat, place your Dutch oven.  Drizzle some olive oil in the pan and add the tomato paste.  Mix it over the heat until it melts nicely.  Then add the vegetables and stock.  Bring to a boil and then simmer for 30 minutes.  Using a blender or a hand immersion blender, blend until the soup is completely pureed.  Top with fresh basil leaves.  Enjoy!

— Knead to Cook

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