Roasted Tomato Soup

Excellent source of antioxidants and fiber, this delicious soup is less sodium than canned and much more flavorful way to increase your vegetable intake.



3 lbs. vine-ripe tomatoes, quartered or whole cocktail tomatoes

1/2 medium onion, sliced thin

1 Tbsp. olive oil

2 Tbsp. balsamic vinegar

1 tsp. sea salt

Fresh ground black pepper

1 qt. low-fat chicken broth

1/2 cup fat-free half and half

1 Tbsp. fresh chopped parsley or basil



  1. Preheat oven to 350 degrees.  Cover baking sheet with foil.  Place rack over baking sheet.  Place tomatoes, onion, olive oil, vinegar, salt and pepper in large bowl and toss to coat with oil.  Spread tomatoes and onions on baking sheet in single layer, (may need 2 baking sheets).
  2. Heat chicken broth in large soup pot, heat to boil.  Scrape tomato mixture into broth and simmer 10 minutes.
  3. Puree soup in blender or food processor in small batches; add back to soup pot.  Add fat-free half and half, adjust seasonings and add chopped parsley or basil.


Serves:  6

Calories per serving:  155

Calorie equivalents:  1 carbohydrate, 1 vegetable, 1/2 fat


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