Roasted Tomato Soup with Lemon and Thyme

Serves: 6 Save

Ingredients (11)

  • 3 pounds ripe tomatoes, quartered
  • 4 sprigs fresh thyme or 2 teaspoons dried
  • 4 whole garlic cloves, skins removed
  • 4 strips lemon zest, each 1/4-inch wide and 2 inches long
  • 4 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 (28-ounce) can whole tomatoes with juice
  • 4 cups low sodium chicken stock or vegetable stock, see our easy chicken stock recipe
  • 1/4 cup half and half or non-dairy milk such as almond and coconut
  • Salt and fresh ground pepper
  • 1/4 cup feta or blue cheese crumbles for serving, optional

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Learn how to make this recipe at Inspired Taste