Roasted Tomato Soup

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This creamy roasted tomato soup, made with caramelized tomatoes, onion, and garlic, has a vibrant, sweet flavor enhanced by balsamic vinegar and balanced with broth, heavy cream, and a sugar substitute. Topped with parmesan or nutritional yeast, it’s the perfect comfort food side dish or vegetarian dinner!

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    What can I expect? 

    Unlike many tomato soup recipes, this version is completely sugar-free and free from starchy carbs. To start, fresh veggies are tossed with salt, pepper, avocado oil, and thyme and roasted until tender and fragrant. This enhances their natural sweetness and creates a vibrant, savory flavor. 

    Then, we add balsamic vinegar, broth, heavy cream, and a sugar substitute, and roast the mixture again to infuse the veggies with rich flavor. Blended until smooth the entire recipe comes together in a single pan in under an hour. Plus, it’s loaded with vitamins, nutrients, and fiber to keep you full. 

    You can easily serve this roasted tomato soup on its own. Or, pair it with low-carb cheesy bread or grilled cheese on low-carb bread for a family-friendly meal. You can even make a big batch to keep on hand for quick meals throughout the week! 

    Is Roasted Tomato Soup Healthy? 

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      Let’s take a look at the main ingredients: 

      Tomatoes, onions, garlic, and broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

      But what about heavy cream? Is dairy healthy?

      Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

      Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

      Sugar is what makes food unhealthy.

      Most roasted tomato soup recipes are made with granulated sugar and are served with bread (refined grains), which digests very similarly to sugar. 

      In a single serving of soup, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

      Omit the sugar and bread. Or, swap them out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

      Enjoy this roasted tomato soup knowing it supports your well-being. Learn more about eating less sugar here.

      Roasted Tomato Soup Tips

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      1. Store leftovers

      Once cool, you can transfer leftover soup to an airtight container. It will stay fresh in the fridge for 4-5 days or in the freezer for up to 2-3 months. Thaw the soup in the fridge overnight, and reheat it in the microwave or a pot over medium heat on the stove when you’re ready to eat. 

      2. Use fresh tomatoes

      This soup will only be as good as your tomatoes. So, make sure to use fresh, ripe varieties! Look for heirloom tomatoes. Vine-ripened tomatoes will give the best flavor in the summer. However, if tomatoes aren’t in season, varieties like grape, cherry, plum, or Roma tomatoes from the grocery store are your next best bet. Avoid large, watery varieties like Hothouse tomatoes, or your soup won’t have much flavor.

      3. Adjust the texture 

      We puree this soup until it’s smooth and creamy. However, feel free to adjust the consistency to suit your preferences, leaving some chunks if that’s what you prefer. 

      4. Add spice 

      Feel free to add a dash of smoked paprika or crushed red pepper flakes if you prefer a spicier taste. 

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        Roasted Tomato Soup

        Print Recipe
        Roasted Tomato Soup
        Prep Time:5 minutes
        Cook Time:45 minutes


        • 5 large tomatoes heirloom or any kind
        • 1 white onion cut in half
        • 1 garlic bulb cut in half
        • Generously salt
        • Generously pepper
        • 2 tablespoon avocado oil
        • 1 tsp thyme
        • 2 tablespoons balsamic vinegar
        • 1/2 cup broth vegetable or chicken
        • ¼ cup heavy cream or non dairy milk
        • 2 tsp Lakanto or Sugar Replacement


        • Preheat oven to 400 F
        • In a large oven safe dish add tomatoes, onion, garlic, salt, pepper, avocado oil, and thyme.
        • Roast for 20-25 minutes
        • Add in balsamic, broth, heavy cream, and sugar substitute
        • Bake an additional 15 minutes
        • If necessary, pour ingredients into soup pot
        • Blend using Immersion Blender or standard blender
        • Optional Serving Suggestions:
        • Sprinkle with parmesan cheese or nutritional yeast (dairy free)
        • Serve with low carb cheesy bread or a grilled cheese on low-carb bread.



        Please let us know how it turned out! Leave a comment and rating below!
        Recipe from Neutral Eating:
        Servings: 4
        Author: Neutral Eating
        Easy Tomato Soup Recipe! Quick One Pot Dinners.

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