Roasted Tomato Soup
Soup season is starting and this roasted tomato soup with mozzarella toast dippers and hearty salad is the perfect way to welcome it!
Yield: 4 servings
  • 2 lb ripe tomatoes
  • 1 small yellow onion
  • 1 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 3 cloves garlic
  • 1½ cups vegetable broth
  • 2 tbsp tomato paste
  • ½ cup heavy cream
  • 4 slices thick, crusty bread
  • 4 slices mozzarella
  • oregano or basil, to garnish
  1. Heat oven to 350F.
  2. Cut the tomatoes and onions into wedges. Scoop out some of the big pockets of tomato seeds and pulp. Spread tomatoes and onions on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Tuck the garlic cloves into the nook of a tomato. Roast until tomatoes have started to break down and have reduced in size, about 30-40 minutes. Remove from the oven.
  3. In a blender, combine the roasted tomatoes, onions, and garlic with the vegetable broth, tomato paste, and heavy cream. Puree for five minutes on high or until hot.
  4. Meanwhile, preheat the broiler on high. Top each bread slice with mozzarella and broil for 5 minutes, or until cheese is melted and starting to brown. Garnish with the herbs and serve warm.
Barely adapted from The Sprouted Kitchen
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at