The Best Roasted Tomato Soup

The best homemade roasted 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!

Roasted tomato soup ingredients:

• fresh tomatoes – any red tomatoes will do but I love roma tomatoes in this recipe
• garlic cloves – 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. Vegetable broth can easily be substituted.
• 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. ***

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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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Printable Oven Roasted Soup Recipe:

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Yield: 6 servings

The Best Oven Roasted Tomato Soup

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If you ever wanted to learn to make homemade tomato soup you need to make my recipe for homemade oven roasted tomato soup. This has been called the best 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.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2½ pounds fresh tomatoes
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• ½ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• ½ cup chopped fresh basil leaves, optional
• ¾ cup heavy cream, optional

Instructions

1. Wash and core the 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.

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.
5. Put your tomato/onion pure in a largish stock pot and add your bay leaves, butter and stock.
6. Bring to a boil and reduce by 25%. The soup will get thicker and more concentrated in flavor. If you would like it thicker just reduce it more.
7. Remove the bay leaves.
8. For a smoother soup, use an immersion blender to further puree the soup for a silky texture.
9. Lower the heat and stir in your cream and basil. The picture below is without cream and basil. My husband does not appreciate the basil and I can do without the cream. Personally, I LOVE it with both. I hope you enjoy this as much as I do.

Notes

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

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 434Total Fat: 39gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 59mgSodium: 358mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 7g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.