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roasted tomato soup

August 13th, 2009 · 33 Comments

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When tomatoes went on sale for $.40 a pound at my local produce market, I went a little crazy. Like, 60 pounds crazy. Let me tell you – I got some strange looks that day as I was checking out! To be fair, 30 pounds of that was for my mom, who was planning on skinning and freezing the whole tomatoes to use later in the year for sauces and soups. The question is, what was I going to do with my 30 pounds of tomatoes?

There are a lot of things you can make with tomatoes, and while tomato soup is not usually my favorite, this recipe looked interesting and I opted to try it. It used lots of tomatoes (definitely a plus given my current situation) and didn’t involve skinning the tomatoes first (a HUGE plus since skinning tomatoes can be  a pain). AND it can be canned, which is great, because it meant that I could quadruple the recipe and have some this winter when the taste of fresh tomatoes is far, far away.

This soup will not disappoint. It is great as is, or you can add a little cream and sugar. Sugar? Yes. It cuts down on the acidity a bit. I added a teaspoon or two of brown sugar to my bowl, along with some salt and cream, and voila! A wonderful soup that I quickly wished I had hidden from my roomie. She scarfed the whole jar *and* ate my garlic bread. Hmph.

roasted tomato soup

  • 2.5 pounds fresh tomatoes
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground pepper
  • 4 cups chicken stock
  • 2 bay leaves
  • 1/2 tsp salt, or to taste
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup brown sugar, or to taste (see note)
  • 3/4 cup heavy cream, optional
  • cooked, sliced bacon to top (optional)

Preheat oven to 450F.

Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions into a baking try. Drizzle with half a cup of olive oil and season with salt and pepper to taste.

Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from oven and transfer to a large stock pot. Add 3 cups of chicken broth and the bay leaves. Bring to a boil and reduce heat. Simmer for 15-20 minutes, or until liquid has reduced by a third. Remove bay leaves.

Add basil leaves to the pot. Using a blender, puree the soup until smooth.

Add cream, if desired, and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and pepper. Add brown sugar to taste. Garnish with a splash of cream and diced cooked bacon, if desired.


Tags: 60 min or less · vegetarian

33 responses so far ↓

  • 1 Shirley Madsen // Aug 16, 2009 at 12:01 pm

    Too late for me to make this soup with my 30 pounds plus of tomatoes. I processed my Romas as I told you I would and they are stacked nice and pretty in my freezer. I have enough ‘fresh’ tomatoes to get me through this winter and several more besides! I wonder if I should even plant tomatoes next year.

  • 2 Bob M // Aug 17, 2009 at 10:13 am


  • 3 Amy // Aug 17, 2009 at 10:52 am

    Can this soup be frozen?

  • 4 paulawong // Aug 17, 2009 at 10:55 am

    absolutely it can be frozen!!!! :)

  • 5 Mary Peyton // Aug 17, 2009 at 11:16 am

    Holy tomato! I actually have all these ingredients in the house. Hello DINNER!

  • 6 Jo // Aug 17, 2009 at 12:02 pm

    Umm, what happened to the billions of tomatoes that you grew?!? This recipe looks great, I’ll definitely try it :) I’ve made a very similar recipe with bell peppers, which was way yummy, too.

  • 7 LeAnn // Aug 17, 2009 at 2:54 pm

    Aaaah, what a great use for tomatoes. And it can be canned – even better!

  • 8 Lambda // Aug 17, 2009 at 9:26 pm

    Looks devine :)

  • 9 susan durham // Aug 18, 2009 at 9:05 am

    wow kiddo…you’re big time now with a website and all…and your roasted tomato soup looks great. I vote for bread recipes too….

  • 10 Erin // Aug 18, 2009 at 2:08 pm

    Wow! this sounds so great, and it looks simple! I love a recipe that doesn’t have a million ingredients, for a working mom those are just too overwhelming. Tomato soup is absolutely one of my favorite comfort foods…w/ a toasted cheese sandwich on a cold day…I can’t wait to try it. Thanks Paula :)

  • 11 maile // Aug 19, 2009 at 10:24 am

    Looks wonderful, but I have one question – It says this recipe is vegetarian, but it does include chicken broth. Is there a good veggie substitute for anyone that doesn’t want to eat chicken broth… namely me? I looooove tomato soup, and would be thrilled if I could make a good one at home!

  • 12 paulawong // Aug 19, 2009 at 10:29 am

    Ah, good point. Many of my veggie friends still will use chicken broth. Just use veggie broth instead. Should still taste great. :)

  • 13 jes // Aug 20, 2009 at 12:29 am

    I think you should be nicer to your roommate. You may have hurt her feelings with this post. For that, you should probably make her some more of this delicious soup.

    Also, please include the recipe for crack, I mean, “garlic” bread that accompanies this dish oh so well.

  • 14 paulawong // Aug 20, 2009 at 12:35 am

    Ah, yes, but there’s no recipe for that ‘crack.’ I wing it every time. I’m sure I could come up with some sort of set recipe, though. :)

  • 15 Shirley Madsen // Aug 24, 2009 at 5:06 pm

    Yum! I’ll make this this week with all those tomatoes on my counter!

  • 16 Erin // Oct 12, 2009 at 9:01 am

    So, we had this Friday night for dinner, after it had been in my freezer for 2 weeks. We made it with some toasted cheese sandwiches and it hit the spot! I hadn’t been feeling well that day, and it was the comfort food I needed. I am a huge tomato soup fan, and this soup had so much more flavor than the usual tomato bisque soup I eat. Even my kids loved it (and they are always the biggest critics).

  • 17 LeAnn // Aug 4, 2010 at 7:27 pm

    Made this today, had it for dinner along with some 5 minute bread – YUM! The kids even liked it.

  • 18 Chef Dave // Aug 5, 2010 at 1:42 pm

    ‘When went on sale for at my local produce market, I went a little crazy.”
    Do you have stats on how many of your blog posts have included this sentence (or some derivative of it)?

  • 19 Chef Dave // Aug 5, 2010 at 1:42 pm

    Okay; comment fail…
    “When [ingredient] went on sale for [low price] at my local produce market, I went a little crazy.”

  • 20 paulawong // Aug 5, 2010 at 2:00 pm

    Dave – what are you talking about? I NEVER go crazy about things. :)

  • 21 Snippets of Thyme // Aug 17, 2011 at 4:09 pm

    I just did the same. I had a bunch of leftover tomatoes and tomato soup was for dinner! Yours looks delicious and healthy.

  • 22 Sindy // Aug 17, 2011 at 4:14 pm

    Loosely followed your recipe (opted out of the bacon and cream out of guilt not that it didn’t sound divine) but added some Thia red curry and a handful of raw spinach to the blender….YUM!

  • 23 Marina P // Aug 18, 2011 at 3:13 am

    Yes, please post a quasi-recipe for your crackbread!! This soup looks so good, despite being so simple. I think it’s your beautiful photos!! I am drooling and it is 6:12am!! I can’t wait to try this soup!!
    P.S. – Are those Costuluto Genovese tomatoes in the background of the first picture??

  • 24 myFudo // Aug 18, 2011 at 9:42 am

    Never tried roasted tomato soup before, this really looks nice and its still simple to make. Love the photos.

  • 25 Paula // Aug 19, 2011 at 3:06 pm

    Marina – these are heirloom tomatoes from my garden. Not sure which variety they are anymore. Something pink. :) And for crack garlic bread, you need ciabatta, butter with loads of garlic, a bit of salt, and a smattering of grated parmesan cheese. Toast the bread to start, use a pastry brush to add the garlic butter, sprinkle with a bit of salt, add the cheese, and toast again until cheese is melted. Drool profusely. :)

  • 26 Lana @ Never Enough Thyme // Aug 21, 2011 at 11:51 am

    Looks really, really delicious!

  • 27 foodingdo // Aug 22, 2011 at 9:42 am

    Hello ! We absolutely love your recipe and your food pictures, we would be glad if you could submit it to our site. Cheers :)

  • 28 Jaimie // Sep 11, 2011 at 5:52 pm

    I’ve made this recipe 4 times now and I am telling everyone I know about it. It’s so good and SO easy for a working girl. Thank you so much! I will be sad when tomatoes go out of season.

  • 29 Paula // Sep 11, 2011 at 8:38 pm

    Jaimie – that makes my day! :) If you freeze some, you can reheat it during the middle of a dreary winter day and it will brighten up a spot in your soul. :) Served with grilled cheese = even better. :)

  • 30 Glenn // Oct 1, 2011 at 3:20 pm

    Just shared your recipe-made great soup!

  • 31 nancy // May 18, 2012 at 1:07 pm

    Soup looks delicious and cannot wait to make some. I have a question, should I leave out the cream if I plan to make huge batches to freeze? I am thinking that I could just add the cream in when I reheat the frozen batch, right??? Any thoughts would help. Tomato skins and all get roasted and put into soup?

  • 32 Paula // May 19, 2012 at 7:06 pm

    Nancy – Yes, feel free to add the cream to taste at the table. That is what we do. Also, yes, the skins get roasted and put into the soup. That’s what makes this soup genius – it’s a no-fuss dinner solution. :)

  • 33 LeAnn // Jul 19, 2015 at 10:48 am

    Must be tomato season, cuz I’m back for this recipe!!! FAVORITE tomato soup ever! :)

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