Smoky Roasted Tomato Soup

The soup is so richly flavorful!

"This soup looks incredible! Love the idea of roasting the vegetables first. Roasting lends such great flavor. YUM!"

Phoebe Lapine

• Roma tomatoes • Small onions • Medium carrots • Large cloves garlic • Olive oil • kosher salt • Black pepper • Whole tomatoes • Vegetable or chicken broth • Dried oregano


The soup is so richly flavorful and nutritious, low in calories and sodium.

Why you’ll love it

You’ll never again be satisfied with canned soup after trying this smoky roasted tomato soup, with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes, onions, and carrots with olive oil, salt and pepper.


Add the roasted vegetables, canned tomatoes (crush them against the side of the pan with spoon), broth, oregano, smoked paprika, and red pepper flakes to a large stockpot. 


Cook over medium low heat until everything is heated and the carrots are tender (if they weren't from the roasting), about 20 minutes.


Using an immersion blender, purée the soup until it is smooth. You can use a blender or a food processor too, just be careful and do it in small batches.


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