The best oven roasted tomato soup recipe

If you ever wanted to learn to make homemade tomato soup you need to make my recipe for homemade oven-roasted tomato soup. This easy tomato soup recipe features garden-fresh tomatoes, onions, garlic, chicken stock and then garnished with fresh basil and a drizzle of heavy cream.

I grow tomatoes just for this soup!  It is tomato season so now is the time to make it, freeze it, and can it.  Not to mention enjoy it!

Oven-roasted tomato soup ingredients:

• tomatoes – any red tomatoes will do but I love roma tomatoes in this recipe
• garlic – peeled and crushed. Another option would to use a few cloves of garlic confit, but don’t add the confit garlic to the sheet pan, it is already roasted, just add it when you add the roasted tomatoes and onions to the pot.
• yellow onions, sliced. They bring a lovely sweetness to the soup when roasted.
• extra-virgin olive oil – used for roasting the tomatoes, garlic and onions.
• Salt and freshly ground black pepper
• chicken stock – I try and use homemade but will use a box of stock in a pinch.
• bay leaves – fresh if you have them, but I usually use dried bay leaves
• butter – unsalted
• fresh basil leaves, optional
• heavy cream, optional

*** I am going to double this recipe so my photos may look different from what you would be making if you are making a single recipe. ***

Can this roasted tomato soup be doubled?

Yes! This easy tomato soup recipe can easily be doubled. When you are doubling, or tripling, this recipe you are able to separate out the individual ingredients, garlic, onions and tomatoes to roast them on their own sheet trays. This is not necessary but an option if you want it. This soup is great for a crowd.

How to roast the tomatoes, garlic and onions for the roasted tomato soup.

1. Wash and core your tomatoes. Cut the tomatoes in half from side to side and remove the seeds.
2. Roughly chop your onions.  Try and keep them about the same size so they all cook at the same speed.
3. Place tomatoes on one half of the sheet pan cut side up.
4. Spread your onions and garlic out in a single layer on your sheet pan/cookie sheet.
5. Drizzle with olive oil.
6. Sprinkle with salt and pepper.
7. Roast in a 450* oven for 40 minutes.

*If you are making a single recipe you are able to put the tomatoes, garlic and onions on the same tray.  But when I do a double recipe I have to use 2 sheet pans.

Pureeing the tomato soup

1. Scrape all the oven roasted tomatoes, onions, garlic and olive oil into the food processor.
2. Puree the mixture until it is of a chunky consistency.
3. If you are making a single batch they all should fit in one food processor.
4. If doing a double batch, puree in batches.

How to water bath can roasted tomato soup.

For using the water bath canning technique for canning this roasted tomato soup, leave out the butter and cream when making this recipe. These two ingredients can be added when you serve the tomato soup.

1. Sterilize the jars and lids in boiling water for at least 5 minutes.
2. Pour the hot tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
3. Remove any air bubbles.
4. Wipe the rims of the jars with a moist paper towel to remove any soup.
5. Place on lids, and screw on rings.
6. Place in a water bath canner and make sure to bring the water level to at least 1 inch above the tops of the jars.
7. Bring the water to a rolling boil and process for 20 to 30 minutes.
8. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
9. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). 
10. Store in a cool, dark place for up to a year.

How do you garnish roasted tomato soup?

This is my favorite tomato soup and I love how all the roasted vegetable flavors come together. Here are some suggestion on what to serve as a garnish to this delicious soup.

• additional basil
• shredded parmesan cheese
• garlic croutons
• goldfish crackers
• grilled cheese bites
• saltine crackers
• roasted corn salsa
• chopped, crisp bacon
• crab meat

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This post originally appeared August 6, 2009. Photos have been updated.