Roasted Tomato Soup

Roasted Tomato Soup

I can’t tell you what a comfort this soup is. When the fog rolls in on a cool August day and the mist is thick enough to look like it’s freshly rained on the patio. This is when I make this soup. It’s a staple beginning soup recipe that even the most basic cook needs in their back pocket for times such as this.

The best part is this is a blank canvas soup so you can add some flare. Top with basil oil, micro greens of your choice, and add a couple homemade croutons and voila, it’s a masterpiece! Pinterest now a days have given us so many great ideas for soup; grilled cheese croutons, fried cheese dippers, I’ve even seen people garnish with fried noodles. All sound amazing but I like to keep simple flavors with maybe a decadent grilled cheese on the side. But we’ll get to that.

Roasted Tomato Soup with Maple Bacon Bourbon Jam Grilled Cheese

Goodness me, I’ve done it now. I made a grilled cheese with my Maple Bacon Bourbon Jam and it was a glorious moment when the two collided. Dip away foodie friends!

Roasted Tomato Soup

This whole recipe maybe took a hour to make and I really love preparing this when I have an overabundance of tomatoes on hand. Lucky for me I had recently gone to our local farmers market and fresh picked tomatoes are in season! I love August!

All of my favorite produce is in season right now. Now I know everyone has their favorite tomato and most soups contain plum, but this soup is a mixed bag of tomatoes. I love picking an array for different textures, sweetness and just for variety. It’s the spice of life. Please use fresh tomatoes too people, canned just won’t do here.

You can always freeze this, can this, or save it for later to reheat. It’s delicious no matter what you do with it.

Roasted Tomato Soup

5 August, 2015
: 6 Servings
: 15 min
: 50 min
: 1 hr 5 min
: Easy

You can find basil oil in specialty grocery stores, use for salad dressing, sauteing or topping your soup. For making your own homemade croutons, cube up any stale bread you have on hand. I made mine out of leftover dinner rolls. Toss in a little olive oil, salt and pepper, lay in an even layer on a sheet pan. Preheat your oven to 400 degree F. Bake for 15 minutes until golden brown.


  • 3 pounds Ripe Tomatoes, medium diced, use a variety
  • 1 whole head Garlic, cloves separated, skin on
  • 1/4 cup Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 large Sweet Onion, medium dice
  • 2 tablespoons Tomato Paste
  • 1/3 cup Dry White Wine
  • 4 cups Vegetable Stock or Chicken Stock
  • 1 bunch Thyme, on the stem
  • 1 bunch Basil, on the stem
  • 1 teaspoon Kosher Salt
  • 1/3 cup Heavy Whipping Cream
  • 1 pinch Cayenne Pepper
  • 1 whole Lemon, juiced
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 Spread the diced tomatoes and garlic cloves evenly on a baking sheet. I had to use two baking sheets. Evenly drizzle with olive oil and season with kosher salt and pepper, toss together with a spatula for even coating. Place in the oven to roast for about 30 minutes. Keep an eye on the garlic cloves, you don’t want them to get too brown. Remove and set aside to cool. Make sure to remove garlic cloves to a cutting board to remove skins once cooled.
  • Step 3 In a large heavy bottomed pot, heat the 2 tablespoons of olive oil over medium heat. Add the onion and stir to cook for about 5 minutes until onion is tender and begins to slightly caramelize. Add the tomato paste to the pan and stir in to combine, cook for about 30 seconds.
  • Step 4 Add the white wine to the pan to deglaze. Stir and reduce wine, about 2 minutes. Add the roasted tomatoes and garlic cloves with juices from pans to the pot. Stir to combine.
  • Step 5 Add stock and bring to a boil. Reduce to a simmer and add the thyme/basil bunches. I like doing this so I can remove them later. I usually tie them together with butchers twine for easy removal.
  • Step 6 Simmer uncovered for 15-20 minutes. Remove thyme/basil bundles and discard.
  • Step 7 Using an immersion blender or blender blend in batches until smooth. Season with kosher salt. Simmer on low for another 5 minutes. Turn heat on low and stir in cream. Add the pinch of cayenne and stir in the lemon juice.
  • Step 8 Top with basil oil, micro greens of your choice, and croutons. Serve and enjoy!

Roasted Tomato Soup

Savor and Enjoy!

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