Roasted Tomato Soup

Tomato soup and grilled cheese were among my favorite comfort foods growing up. I typically ate canned tomato soup, but if you want to level up, you need to make my Roasted Tomato Soup. It’s relatively hands-off, with most of the ingredients roasting in the oven before being blended and served. The results are a creamy and delicious trip back to childhood you’ll want to make again and again.

Roasted Tomato Soup

If you're looking to round out your meal, sauteéd zucchini or squash make an excellent side dish and also taste great in the soup to give it some added texture.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Soup

Servings 4

Ingredients

  

• 3 pounds vine on tomatoes cut into quarters
• 1 large yellow onion thinly sliced or chopped
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 5 cloves garlic sliced or diced
• 2 cups chicken broth
• 1/2 cup heavy whipping cream

Instructions

 

• Preheat oven to 425 degrees and prepare a large baking sheet with nonstick cooking spray.
• Mix cut-up tomatoes, onion, and garlic with olive oil, salt, black pepper, and Italian seasoning. Spread across the baking sheet and place in the oven.
• Bake for 40-45 minutes, until veggies are tender.
• Remove from oven and scoop the baked tomato mixture into a blender. Add the chicken stock and blend, slightly vented for 1 minute or until smooth.
• Pour into a medium size pot and add cream. Bring to a light simmer. Turn off the heat and serve!

Notes

Substitute vegetable broth for chicken broth to make your soup vegetarian. 

If you want a thicker soup then use more tomatoes or less chicken broth. 

If you are like me and make soup at least once a week all winter long, you must try my Lasagna Soup, Loaded Butternut Squash Soup, and Broccoli Cheddar Soup.