Roasted Tomato Soup with Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Next time, I'm doubling this recipe. This is a great recipe with outstanding flavor!
  • 1 (28 oz) can whole peeled tomatoes
  • 2 Tbsp olive oil, divided
  • 1 tsp brown sugar
  • ¼ tsp salt and pepper
  • 1 head garlic
  • 1 Tbsp unsalted butter
  • 1 small onion, chopped
  • 1 carrot, peeled and chopped
  • 2 cups low-sodium vegetable broth
  • ¼ cup loosely packed fresh basil, chopped
  • 4 oz soft goat cheese
  1. Preheat oven to 375 F.
  2. Drain the tomatoes, reserving the liquid. Cut the tomatoes in half lengthwise and place in a roasting pan. Drizzle with 1½ tablespoons olive oil; sprinkle with brown sugar, salt, and pepper.
  3. Slice the top off the head of garlic and arrange on top of a sheet of foil. Drizzle with remaining ½ tablespoon olive oil and loosely close the foil around the head of garlic; place on the roasting pan with the tomatoes. Roast for 45 minutes.
  4. When tomatoes are nearly through roasting, melt the butter in a large pot over medium heat. Once hot, add the onion and carrot; cook until soft – about 10 minutes.
  5. Add the tomatoes and 4-5 garlic cloves (or more or less to preference). Stir in the broth, basil, and reserved tomato juice; bring to a simmer and simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender. Stir in goat cheese and allow to melt completely. Serve hot.
Nutrition Information
Serving size: ¼ recipe (about 1⅓ cups) Calories: 230 Fat: 15.5 Carbohydrates: 14.8 Sugar: 7.8 Sodium: 595 Fiber: 4.3 Protein: 7.3 Cholesterol: 23
Recipe by Prevention RD at