Roasted Tomato Soup

posted by 6 years ago


1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise

1 medium sweet onion, peeled and cut in half crosswise

3 large cloves garlic, unpeeled

1 Tbs. plus 1 tsp. extra-virgin olive oil, divided

Coarse salt & fresh ground pepper to taste

2 c. IMAGINE Organic Vegetable Broth or Chicken Broth, divided

1/4 c. tomato juice

1 tsp. tomato paste

1 Tbs. fresh basil, chopped

Brown sugar to taste (optional)

1/2 cup corn kernels fresh, from 1 ear, or frozen, thawed


Preheat oven to 400°F. Coat a baking sheet with cooking spray. Toss tomatoes, onion and garlic in a mixing bowl with 1 Tbs. oil. Season with salt & pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 c. broth and the remaining 1 tsp. oil. Pulse to desired thickness and texture. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 c. broth, tomato juice, tomato paste, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.

tags:  hain, imagine, soups, tomato, vegetarian
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