Roasted Tomato Soup

By Ann Fulton

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Roasting the tomatoes, onion, and garlic heightens their flavors, and what could be easier than scraping the contents of the baking sheet into a food processor and blending with a few additional ingredients?

In my family, there are some who prefer cold tomato soups and some who prefer hot.  The great thing about this delicious soup is that it can be served either way!

Roasted Tomato Soup
Roasting the tomatoes, onions, and garlic produces a bold, delicious tomato flavor. Perfect served hot or cold, we like to make this soup on the thick side and serve with grilled cheese “dippers.”
  • 2 – 2 1/4 pounds Roma (plum) tomatoes, halved
  • 1 medium onion, peeled and cut into 1/2 – 3/4″ thick slices
  • 3 tablespoons olive oil
  • 4-6 large cloves garlic, unpeeled (see note)
  • 1-2 cups chicken stock
  • 1/3 cup chopped fresh basil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper to taste
Optional toppings
  • Shaved Parmesan or Asiago cheese, grilled cheese “croutons”, or slivered basil
  1. Place the tomato halves, cut side up, on a greased baking sheet along with the onion slices and unpeeled garlic cloves.
  2. Drizzle the oil and sprinkle the salt and pepper lightly over top. Sprinkle the sugar on just the tomatoes.
  3. Bake at 375 degrees for 50-60 minutes or until the tomatoes are very soft and the onion is lightly browned.
  4. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with everything on the baking tray. Add 1 cup of stock, the basil, and vinegar. Process until smooth, adding more stock until the soup reaches preferred consistency.
  5. Check for seasonings and serve hot or cold with optional toppings.
  • If your garlic cloves are small, check on them after 30 minutes or so, removing when soft.
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The Fountain Avenue Kitchen

Grilled cheese “dippers” or “croutons” are a fun side with tomato soup!

This recipe was shared with Recipes for My Boys Thursday’s Treasures, week 54.

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  1. Mary Lou Keller

    Soup was amazing! I added some roaasted red peppers and I loved the flavor from them. Mine was not a very deep red, I think some of the ‘maters were not as ripe as they should have been. Somehow next summer I need to find a place in our shady yard to plant some roma tomatoes. It was so good and tasty though and I will make again and again! It tastes so fresh.

    Only issue I had was that my food processor is not really big so it was too much liquid in it. I think I will transfer the ingredients into a large pot next time and use my immersion blender. I will also put more of the roasted red pepper in it.

    1. Ann

      Thank you for the feedback, Mary Lou. The immersion blender is a great idea and may also be better when doubling the recipe or adding extra ingredients such as those delicious roasted peppers. Maybe the difference in the tomatoes is due to the fact that we are finally getting to the end of the season. (I am always sad about that!)