Roasted Tomato Soup

Winnie Abramson, ND

By Winnie Abramson, ND

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When it comes to comfort food, I don’t think much compares to a bowl of tomato soup (especially when it’s paired with a grilled cheese sandwich).

My favorite way to make tomato soup is to use roasted tomatoes. Roasting really intensifies the tomato flavor; if you’ve previously only had tomato soup from a can, you’re going to be blown away when you try this.

I didn’t really follow a recipe when I made this tomato soup recently.

I took a bunch of San Marzano tomatoes from my garden, sliced enough to fill a baking pan, added cherry tomatoes, peeled whole garlic cloves, minced shallots, herbs, and olive oil…

and roasted it all for an hour.

I didn’t remove my tomato skins, but you might want to: it’s pretty easy to lift them off the roasted tomatoes. To finish, I smashed everything up with a little more olive oil, some homemade stock and a bit of raw cream and voilà…I had healthy and delicious tomato soup.

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Add a grilled cheese sandwich (on your favorite all-natural or gluten-free bread) and you’re all set. My favorite way to make grilled cheese is with raw cheddar, avocado, and arugula on sourdough. How about you?

More lovely tomato soups:
Roasted Tomato Soup from 101 Cookbooks
Roasted Tomato Soup from Bunky Cooks
Roasted Tomato and Garlic Soup from Mrs. Wheelbarrow

This post is linked to Slightly Indulgent Tuesday.

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Roasted Tomato Soup

adapted from Cream of Roasted Tomato Soup by Amanda Hesser @food52
Serves 4


  • *sliced fresh tomatoes to fill a baking pan I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes
  • * 6 cloves garlic peeled
  • * 2 shallots peeled and chopped
  • * fresh basil leaves and/or fresh rosemary, thyme, oregano leaves
  • * approximately 1/2 cup extra-virgin olive oil divided
  • *1 cup of vegetable or chicken stock preferably homemade, plus more if needed
  • *heavy cream preferably raw and organic
  • *sea salt and freshly ground black pepper


  • 1. Preheat oven to 400°F.
  • 2. Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.
  • 3. Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.
  • 4. Use a potato masher to crush the tomatoes (or an immersion blender if you'd like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.
  • 5. Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with course salt and freshly ground black pepper before serving.

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