Roasted Tomato Soup

During the colder winter months I find myself gravitating toward soup. Roasted Tomato Soup is colorful, smooth, and rich without a trace of cream.

Let’s get started!

Roasted Tomato Soup is the kind of meal that will warm your belly and your heart.


01 Fresh Tomatoes

02 Onion

03 Garlic

04 Can Diced Tomatoes

05 Vegetable Broth

06 Fresh Basil


Toss the fresh tomatoes and onion in olive oil. Spread onto a baking sheet and season with salt & pepper. Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.


Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil.


Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.


Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).


Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.

Bread bun

Other Recipes

Broccoli and Cheese Soup

Classic Minestrone Soup