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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Roasted Tomato and Garlic Soup

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tomato soup 2

Tomatoes are coming in season! I absolutely adore summer tomatoes. They are juicy, ripe, plump and there are so many varieties that are available: heirloom (my fav), roma, beefsteak, plum, cherry, grape – I could go on and on.

One of our guilty pleasures is freshly made creamy tomato soup with grilled cheese. I like to healthify it by making my grilled cheese on sprouted wheat bread, using olive oil spray instead of butter, and using a secret ingredient instead of cream for the tomato soup.

My lighter tomato soup was inspired by a recipe from CookingLight. I roast the tomatoes and add in garlic to bring out a deep, savory flavor, combine it with some cooked brown rice (my secret ingredient instead of cream!) to make it creamy, and I use an immersion blender to blend the soup right there in the pot.

The result was the perfect creamy tomato soup: even better than the kind you’d get at your favorite diner with a grilled cheese sandwich. I topped it with a dollop of Greek yogurt (instead of creme fraiche) and some chives for a bit of bright color.

The husband loved it!

The Ingredients

Adapted from CookingLight

  • 10oz carton of cherry or grape tomatoes (or 10oz of any tomato you like!)
  • 8 garlic cloves
  • Cooking spray
  • 1 tsp extra virgin olive oil
  • 3/4 cup cooked long-grain brown rice
  • 2 cups low sodium vegetable stock
  • 1 15oz can unsalted fire-roasted diced tomatoes, undrained
  • 3/8 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tbsp minced fresh chives (optional)

The Directions

Step 1: Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet: coat with cooking spray, sprinkle with salt & pepper to taste. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.

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Step 2: Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.

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Step 3: Using an immersion blender, blend the soup in the pot. Divide into 4 bowls, top with chives if desired.

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This was the absolute perfect light spring dinner. And it’s super kid friendly too! I served it up with grilled cheese sandwiches (pepperjack cheese slices on sprouted wheat bread) and a spinach salad on the side. It was delish 🙂

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Roasted Tomato and Garlic Soup

I roast the tomatoes and add in garlic to bring out a deep, savory flavor, combine it with some cooked brown rice (my secret ingredient instead of cream!) to make it creamy, and I use an immersion blender to blend the soup right there in the pot.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 96kcal

Ingredients

  • 10 oz carton of cherry or grape tomatoes or 10oz of any tomato you like!
  • 8 garlic cloves
  • olive oil cooking spray
  • 1 tsp extra virgin olive oil
  • 3/4 cup cooked long-grain brown rice
  • 2 cups low sodium vegetable stock
  • 15 oz unsalted fire-roasted diced tomatoes undrained (1 can)
  • 3/8 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 2 tbsp minced fresh chives optional

Instructions

  • Preheat oven to 400 degrees. Cut your tomatoes in half and arrange on a baking sheet: coat with cooking spray, sprinkle with salt & pepper to taste. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
  • Heat olive oil in a large pot over medium heat. Add roasted tomatoes, garlic, rice, vegetable stock, fire roasted diced tomatoes, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  • Using an immersion blender, blend the soup in the pot. Divide into 4 bowls, top with chives if desired.

Notes

Adapted from CookingLight

Nutrition

Serving: 1.25cups | Calories: 96kcal | Carbohydrates: 17.4g | Protein: 1.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 438.4mg | Fiber: 1.7g | Sugar: 5.5g

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

16 responses to “Roasted Tomato and Garlic Soup”

    • Hi Megha! If you have a toaster oven you can use that too! You’ll need an oven or toaster oven to roast the tomatoes – there’s no other way around that. But if you don’t have an oven or a toaster oven, then you can replace the fresh roasted tomatoes with canned fire roasted tomatoes in the recipe. Hope that helps, let me know if you have any other questions!

  1. Thanks for sharing your culinary creations. This seems to me a wonderful recipe to share with my family, i hope to continue to try more recipes, all looks very delicious. Thanks.

  2. I love soup and this recipe looks healthy and simple! I will try this recipe. Thanks for this healthy soup!

  3. Can I use olive oil instead of the cooking spray? Or what kind of oils do you recommend for this recipe? I’m actually trying to find alternatives to cooking spray and the vegetable stock, they’re not recommended for my diet,

    • Yes absolutely – you can use olive oil instead of the cooking spray. Even better, you can make olive oil into a “mist” by combining 1 part olive oil with 3-5 parts boiled distilled/filtered water in a misting spray bottle – that’s what I’d do for this particular recipe. Hope that helps!

  4. Thanks for sharing your culinary creations. My grandma always made a wonderful tomato soup that was hearty but unfortunately SO fatty with lots of cream and butter! I am definitely going to try your healthy version of this comfort food.

    • Thanks Rica!! And yes – I agree – the traditional version of tomato soup can be really high in fat and calories – I hope this modified version hits the spot for you!

  5. I love soup and also a fitness conservative. I find those canned soup’s preservatives really unhealthy.

    Thanks for this healthy recipe Anjali.

    Cheers,
    Marvin

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