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Roasted Tomato Soup


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  • 6 cups cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp unsalted butter
  • 2 garlic gloves, minced
  • 1 cup onion, chopped
  • 1 (28 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1/2 tsp thyme
  • 1 cup whipping cream



Step 1

Heat oven to 400*.

On a baking sheet, combine the cheer tomatoes, 2 tbsp olive oil, salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining tbsp of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add canned tomatoes with their juice, broth, thyme and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, reduce heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree soup until it's smooth. Return to pot and stir in the cream. Without letting soup boil, warm over medium heat, stirring often, until steaming. Add salt and pepper if necessary.

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