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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); 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!

Anjali See what I'm eating this week

Roasted Tomato and Garlic Soup

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.

IMG_1180

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

tomato soup 1

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 🙂

Roasted Tomato and Garlic Soup

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Serving Size: 1.25 cups

Calories per serving: 96

Fat per serving: 1.4g

Nutritional Info Per Serving: 96 Calories, 1.4g Fat (0.2g Saturated), 438.4mg Sodium, 17.4g Carbs, 1.7g Fiber, 5.5g Sugar, 1.8g Protein

Ingredients

  • 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)

Instructions

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

Notes

Adapted from CookingLight

https://www.pickyeaterblog.com/roasted-tomato-and-garlic-soup/

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14 responses to “Roasted Tomato and Garlic Soup”

  1. 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

  2. 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!

  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. 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.

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