Next time you pick up a can of tomato soup, I want you to read the ingredient list. Look at all the crap in it. Try to pronounce some of those ingredients at the end. Then put the can down and come back to this recipe. It’s fairly easy to make, makes just a little bit of a mess, and contains wholesome ingredients. And the taste? Delicious. Not to toot my own horn or anything, but this soup is far better than your average can of sodium-laden tomato soup and will make your kitchen smell incredible.
Roasted Tomato Rosemary Soup
- 4 large tomatoes
- 1/2 medium yellow onion, sliced
- 4 garlic cloves
- 1 tbsp. olive oil
- 1 tsp. salt
- fresh ground pepper
- 1 (14.5 oz) can low sodium vegetable broth
- 1/4 cup fat free Greek yogurt
- 2 sprigs fresh rosemary
- Toss tomatoes, onion, and garlic with olive oil and salt & pepper. In an oven preheated to 375*, roast for 30-40 minutes. Let cool.
- Add half of the vegetables to your food processor along with vegetable broth and Greek yogurt. Puree until smooth. Add remaining vegetables and pulse until you reach desired consistency. Leave it a little chunky for a better texture.
- Pour mixture into a large saucepan and add rosemary sprigs. Simmer on medium-low for 20 minutes. Remove rosemary and serve immediately. Serves 4.
I’m off to buy some more tomatoes. See ya!
Favorite thing to eat with tomato soup? Grilled cheese? Crackers? Cheese on top?