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Roasted Tomato Soup


Tomato soup is a classic, but it's difficult to get good tomatoes in the winter to make this soup homemade. We are going to roast our tomatoes first to bring out all of their natural sweetness and make them more flavorful, which will give us that luxurious, "right off the vine" tomato taste in soup. We put it in a pot and add chicken broth to it and season and then you puree it with the immersion blender.

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  • 2 1/2 pounds ripe tomatoes, cut in half, seeded, and cored
  • 1 medium onion, peeled and cut into eight equal slices
  • 2 garlic cloves
  • 5 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream (optional)


Servings 4
Adapted from


Step 1

I used to always buy canned tomato soup, figuring that making homemade took too much time and effort. Then, my mom passed on this recipe to me. Not only is making homemade tomato soup easy, but it tastes worlds better than its processed counterpart. Roasting the tomatoes makes them even sweeter. If you like your tomato soup creamy, add the heavy cream, or if you are a purist just leave it out.

Preheat oven to 300 degrees F.

Place the tomatoes, onion, garlic, and thyme on a parchment or foil-lined baking sheet. Drizzle with olive oil and toss to coat. Roast in oven for two hours.

Let tomatoes cool to touch. Remove peels, tear into bite-size pieces, and transfer to a stockpot with roasted onion, garlic, and thyme. Add chicken broth and bay leaves. Bring to a boil and then reduce heat to a simmer and cook uncovered for 40 minutes. Remove thyme sprigs and bay leaves and season with salt and pepper. Use an immersion blender or transfer to a blender and blend until smooth and creamy. Return the soup to the pot and stir in heavy cream. Simmer for 10 more minutes and serve.


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