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Roasted Tomato Soup


Preparation time includes roasting tomatoes.

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Rate this recipe 4.4/5 (16 Votes)


  • 1 pound tomatoes
  • 2 tablespoons good olive oil
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • salt and pepper to season
  • 2 cups water
  • salt and pepper
  • 1 tablespoon tomato paste
  • Add ons: cream, basil.


Servings 4
Preparation time 45mins
Cooking time 60mins
Adapted from


Step 1

1. Roast tomatoes for about 45 m at 450°.

2. Cook onion and celery in a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion, celery, and bay leaf; cook for about 5 m. Add the oven roasted tomatoes, tomato paste, and enough liquid to just cover the vegetables. Cook, uncovered, for about 30 m over medium-low heat.

3. Blend using an immersion blender to puree the soup in the stockpot as smooth as you can get it. Season with salt and pepper, to taste, and serve warm.

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