Roasted Tomato Soup

Roasted Tomato Soup
We are definitely experiencing an unusually warm autumn here in Utah. I’m not complaining! The days are a glorious 75 degrees, and nights are cool and pleasant. Frankly, I’d be happy if it stayed this way for a few more months. However, we all know it won’t last. Sweaters, boots and gloves, rain, snow and bare trees are just around the corner! But that also means the season of cozy, warm soup is almost upon us…

Because tomato plants are still producing, this is an excellent time to make a triple batch of roasted tomato soup and freeze some for those drizzly days that are sure to come. Take advantage of the last of the season’s fresh tomatoes, as well as that enormous basil plant that just keeps growing. Add some fresh garlic, onions and a tad bit of cream, and you’ve got a pot of homey goodness to sip by the fire. The best thing about this recipe is that once you’re back to buying store-bought tomatoes,  depressing as that may be, the rich flavor of home-grown still comes through as the tomatoes are slow-roasted in the oven. You can make roasted tomato soup in the dead of winter and reminisce about these idyllic days of fall!

Roasted Tomato Soup

Roasted Tomato Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 6-8


  • 3 pounds fresh tomatoes, any variety or a mix
  • 6-8 cloves garlic
  • 2 yellow onions
  • 1/4 cup olive oil
  • 4 cups chicken stock
  • 1/2 cup fresh basil
  • 3 Tbsp. fresh parsley
  • 1 tsp. dried thyme
  • Pinch of sugar
  • 1/4 tsp. dried pepper flakes, optional
  • Salt and pepper, to taste
  • 1/2 cup heavy cream or half-and-half


  1. Preheat oven to 400 degrees.
  2. Slice tomatoes in half.
  3. Remove skin from garlic cloves.
  4. Chop onions.
  5. Place tomatoes, garlic and onions on cookie sheet and drizzle with olive oil.
  6. Roast for about 30 minutes, until tomatoes are carmelized.
  7. Add tomatoes, onion and garlic to a stock pot with chicken stock and herbs. add sugar, salt and pepper.
  8. Bring to boil, turn heat down and simmer for 15 minutes.
  9. Puree mixture until smooth.
  10. Add cream or half-and-half and add salt and pepper to taste.


*This recipe doubles or triples well.

*If freezing, add cream after soup is thawed, just before serving.

*Sprinkle a grated hard cheese, like Pecorino or Asiago, or some roasted pepitas or nuts on the top before serving for a little extra flavor.

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  • Reply Karolina October 12, 2015 at 11:23 am

    It’s exceptionally warm here in LA too… This recipe looks really yummy! You take great food photos!

    • Reply Sarah October 12, 2015 at 12:09 pm

      Thanks Karolina! I guess grilled cheese and tomato soup tastes good in the heat too haha. 🙂

  • Reply Christine | Vermilion Roots October 18, 2015 at 11:43 pm

    It’s warm here in the Bay Area too. But our tomato plants have given up. They were really prolific though.

  • Reply Leisel October 19, 2015 at 5:03 am

    Oh wow, this recipe really looks like it adds a whole extra dimension of flavor. Saving this for later!

  • Reply Kallee October 19, 2015 at 12:34 pm

    I am so excited it is soup season.. This soup looks amazing!

    • Reply Sarah October 19, 2015 at 1:17 pm

      Thanks Kallee! There’s nothing better than snuggling up with warm soup once it gets cold right?

  • Reply Valentina | The Baking Fairy November 30, 2015 at 11:03 am

    Oh, yum! This soup looks fantastic. I’ve been on a bit of a soup kick this season but roasted tomato soup is new to me. Pinning for later!

    • Reply Elizabeth November 30, 2015 at 12:12 pm

      Valentina, I am on that same kick…all about the soups! Hope you like this one.

  • Reply Elly Leavitt November 30, 2015 at 11:16 am

    I’m with you on the warm autumn situation.. I’m ready for the cold weather at this point! These pictures are stunning and that soup sounds sooooo yummy. x

    • Reply Elizabeth November 30, 2015 at 12:11 pm

      Soup this time of year is the best! Hope you like this one. (Great thing is…roasting store-bought tomatoes makes them taste home-grown!) Happy cooking!

  • Reply Kari November 30, 2015 at 12:29 pm

    I am so addicted to Panera’s tomato soup! I need to start making some at home. This looks like a good place to start!

  • Reply Emma {Emma's Little Kitchen} February 23, 2016 at 6:48 am

    rClassic recipe, and a fab way to use up a surplus of tomatoes! I have pinned in preparation for tomato season 🙂

    • Reply Elizabeth February 23, 2016 at 9:57 am

      Emma, dreaming of tomato season at this point! Hope you love it:)

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