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oven roasted tomato soup in a bowl with cheese and basil garnish, square image
Sarah Mock

The Best Oven Roasted Tomato Soup

4.97 from 29 votes
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 434
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 2½ Pounds fresh tomatoes
  • 6 cloves Garlic peeled
  • 2 small yellow onions sliced
  • ½ Cup Olive Oil
  • Salt and pepper
  • 1 quart chicken stock
  • 2 Bay Leaves
  • 4 Tablespoon Butter
  • ½ Cup chopped fresh basil leaves optional
  • ¾ Cup Heavy Cream optional

Equipment

Method
 

  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.

Nutrition

Serving: 1Calories: 434kcalCarbohydrates: 17gProtein: 7gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 22gTrans Fat: 1gCholesterol: 59mgSodium: 358mgFiber: 3gSugar: 9g

Nutrition Discolure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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
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