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    Home » Soups and Stews

    Roasted Tomato Soup

    Published: Dec 4, 2017 · Modified: May 28, 2020 by Tammy Circeo · This post may contain affiliate links · 4 Comments

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    Bowl of Roasted Tomato Soup

    Tomatoes may be a summer crop, but tomato soup makes for the coziest cold weather fare, don't you think? One day recently, I packed up the ingredients to make Roasted Tomato Soup at my daughter's house. She has gorgeous light in her kitchen!

    Recipe Card for Roasted Tomato Soup

    Roasting fresh tomatoes to mix with aromatics and canned tomatoes is genius. It brings the sweetness out and takes the flavor that much deeper.

    Tomato wedges to roast

    While the tomatoes are roasting, sauté onion, garlic, AND shallots. It might seem overboard to use all three, but I don't recommend skipping any one of them!

    Onions, shallots, garlic ... so much flavor for the soup

    When they are soft, add the canned tomatoes, basil, thyme, and chicken stock.

    When buying canned tomatoes, buy organic. The flavor is better and you save yourself from the ill effects of pesticides. Muir Glen is a good brand canned in California in non-BPA lined cans, but I also love the SMT San Marzano Italian imports I find at my local grocery store.

    Four cups of basil may seem like too much, but you would be making a mistake to skimp on it! Paired with the thyme, you have an amazing combination of flavor.

    Basil and thyme to flavor the soup

    When the tomatoes are roasted, they are added to the crushed tomatoes, aromatics, and herbs and left to simmer into yummy goodness for 40 minutes.

    Roasted tomatoes going into the pot

    You could eat Roasted Tomato Soup chunky if you like, but I always puree it in the blender, reminiscent of canned tomato soup albeit much better in flavor! I've tried using an immersion blender, but it didn't make it as smooth as I like so I go the extra step to use the blender.

    Mmmm ... just perfect for a cold fall or winter day!

    A serving of Roasted Tomato Soup with a basil leaf garnish

    Other soups you might find comforting:

    • Lentil Sausage Soup
    • Smoke Salmon Chowder
    • Roasted Butternut Squash Soup

    Recipe

    Bowl of Roasted Tomato Soup

    Roasted Tomato Soup

    Tammy Circeo
    This soup has all the flavor of fresh and roasted tomatoes ... and there's no cream! It's just purely tomato and herbs.
    5 from 1 vote
    Print Recipe Pin Recipe
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Soup
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 8 plum tomatoes quartered 
    • Olive oil – for coating the tomatoes before roasting and sautéing the aromatics.
    • 1 tablespoon sea salt
    • Fresh ground pepper to taste
    • ½ large yellow onion chopped
    • 3 shallots chopped
    • 6 cloves of garlic minced
    • 2 Tablespoons butter
    • Generous dash of red pepper flakes 
    • 1 28-ounce can crushed tomatoes
    • 4 cups fresh basil leaves chopped 
    • 2 teaspoons fresh thyme pulled from stems 
    • 4 cups chicken stock

    Instructions
     

    • Preheat the oven to 400°F. Toss the tomato wedges, ¼ cup of the oil, salt, and pepper together. Spread the tomatoes on a baking sheet and roast for 45 minutes.
    • Meanwhile, in a Dutch oven (at least 6 quarts), sauté the onion, shallots, and garlic in 2 Tablespoons of olive oil, the butter, and red pepper flakes for about 10 minutes, until the onions become translucent.
    • Add the canned tomatoes, basil, thyme, and chicken stock. Add the roasted tomatoes when they are done, including any juice released in the roasting.
    • Bring to a boil and simmer, uncovered, for 45 minutes. Use a blender to purée the soup to the consistency you like.
    • Reheat to serving temperature.
    • Bon Appétit!
    Keyword roasted tomatoes, soup, tomato
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

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    Comments

    1. Shari Ryburn

      December 06, 2017 at 12:19 am

      I'm making this right now for dinner to serve with grilled ham and cheese sandwiches. Sounds simple? Yes. But I think a homemade soup and some really good bread, ham and creamy cheeses can make it 'gourmet'. 🙂 I'll let you know how it turns out. BTW - I am roasting a head of garlic too so will probably use that instead of raw.

      Reply
      • Shari Ryburn

        December 06, 2017 at 6:09 pm

        It was yummy!

        Reply
        • [email protected]

          December 11, 2017 at 8:29 pm

          I'm so glad you like it!

          Reply
      • [email protected]

        December 11, 2017 at 8:28 pm

        Roasted garlic would be really good, too, Shari! I like to make it with grilled ham and cheese as well, and a friend of mine made it with shrimp cakes. That sounded really good!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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