Roasted Tomato Rosemary Soup

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Well it finally happened, I acclimated to Arizona’s weather! I should not be sitting here shivering while wearing a sweatshirt, slippers, and wrapped in a winter blanket. Thirty degrees felt so nice, almost tropical when I lived in Iowa, but now it feels downright frigid, LOL. It looks like it is time for velvety, delicious Roasted Tomato Rosemary Soup to come to the rescue…..

I wanted a thick and creamy soup that does not taste like watered down spaghetti sauce. No oregano, no basil, and definitely no cream or Parmesan cheese. This Roasted Tomato Rosemary Soup is exactly what I was looking for, and turned out better than I had even dreamed. I love it when that happens. 🙂

Did I mention that this soup is is also incredibly healthy? Fresh tomatoes contain a significant amount of Vitamins A, C, and K, as well as B6, folate, and thiamine. Tomatoes are also a good source of potassium, manganese, magnesium, phosphorous, and copper, and contain dietary fiber and protein.

Being vegan, paleo, and whole 30 compliant are just the icing on the cake! hehehe

How to make Roasted Tomato Rosemary Soup

Preheat oven to 425 degrees. Place the cut tomatoes, garlic cloves {with skins on}, carrots, and onions on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper…..

Place in the oven and bake for 45 minutes to 1 hour. The skins should be slightly charred on the outside and tender on the inside. Remove from the oven and allow to cool for 5 minutes…..

Place the tomatoes, carrots, and carrots into a blender, including all of the juices in the pan. Add the rosemary and peeled garlic cloves, and puree until smooth…..

Pour the mixture into a large Dutch oven or soup pot and heat over medium heat…..

Add the vegetable stock*, tomato paste, and cayenne, stir to combine…..

Heat the soup until heated through. Add additional salt and pepper if needed, and serve with a sprig of fresh rosemary or shaved Parmesan…..

Umm, umm, good!! I served mine with crustini because I love bread and it is one of the hardest things for me to give up!!

Notes: {contains affiliate links}

• *You can add 3 cups of vegetable stock and cup of CashewMilk {or whole milk if you desire}, or use 4 cups of stock and skip the milk entirely.
• For a richer flavored soup, substitute chicken stock.
• I used 2 Tablespoons of fresh rosemary, but you can substitute 1 Tablespoon of dried if fresh is not available.
• The cayenne powder is added for an additional layer of flavor, not to add heat. Add more if you would like a spicier soup.
• I highly recommend a high-powered blender, like my Ninja for a super smooth soup. If using a regular blender, you may need to add some of the stock to the blender if it gets stuck.
• You can use an Immersion Blender/Stick Blender, but your soup will not be as smooth.

Before anyone freaks out because my Roasted Tomato Rosemary Soup looks thicker than theirs, it is!! I only used 3 cups of stock because I like super thick soups….then I changed my mind and decided to add the CashewMilk after I took the pictures.

Not convinced that tomatoes are the way to go? How about Roasted Cauliflower and Garlic Soup..{paleo/whole30}…..

or Roasted Carrot Soup with the recipe to make crustini if you’re looking for one {paleo/whole30 – the crustini}…..

if you actually want an Italian flavored soup, you must try this Parmesan Gnocchi Soup…..

with more crustini, LOL

Enjoy!!

Roasted Tomato Rosemary Soup

This thick and creamy Roasted Tomato Rosemary Soup is a delicious and healthy meal that is perfect on cold nights, and the whole family will love!

4.67 from 9 votes

Print Rate

Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 2 pounds vine ripened tomatoes, cut in half
• 1 pound Roma tomatoes, cut in half
• 1 medium sweet yellow onion, cut into chunks
• 3 large carrots, cut into quarters or thick slices
• 6 cloves fresh garlic, with skins on
• 4 Tablespoons olive oil
• sea salt and black pepper
• 2 Tablespoons chopped, fresh rosemary
• 4* cups vegetable stock
• 2 Tablespoons double concentrated tomato paste
• pinch cayenne pepper (1/16th of teaspoon)
• fresh rosemary sprigs to garnish, if desired

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Instructions

• Preheat oven to 425 degrees. Place the cut tomatoes, garlic cloves {with skins on}, carrots, and onions on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Place in the oven and bake for 45 minutes to 1 hour. The skins should be slightly charred on the outside and tender on the inside. Remove from the oven and allow to cool for 5 minutes.
• Place the tomatoes, carrots, and carrots into a blender, including all of the juices in the pan. Add the rosemary and peeled garlic cloves, and puree until smooth.
• Pour the mixture into a large Dutch oven or soup pot and heat over medium heat. Add the vegetable broth*, tomato paste, and cayenne, stir to combine.
• Heat the soup until heated through. Add additional salt and pepper if needed, and serve with a sprig of fresh rosemary or shaved Parmesan.

Notes

• *You can add 3 cups of vegetable stock and cup of CashewMilk {or whole milk if you desire}, or use 4 cups of stock and skip the milk entirely.
• For a richer flavored soup, substitute chicken stock.
• I used 2 Tablespoons of fresh rosemary, but you can substitute 1 Tablespoon of dried if fresh is not available.
• The cayenne powder is added for an additional layer of flavor, not to add heat. Add more if you would like a spicier soup.
• I highly recommend a high-powered blender, like my Ninja for a super smooth soup. If using a regular blender, you may need to add some of the stock to the blender if it gets stuck.
• You can use an Immersion Blender/Stick Blender, but your soup will not be as smooth.