Roasted Tomato Soup

(from castro15’s recipe box)

Categories: Soup


  • 4 lbs. ripe tomatoes (Roma or plum)
  • 1/4 cup olive oil
  • 1 tbsp. kosher salt
  • 1/2 tsp black pepper
  • 3 herbs sprigs (rosemary, thyme, oregano, whatever), plus more for garnish
  • 2 tbsp. olive oil
  • 1 small onion, finely diced
  • 5 garlic cloves, minced
  • 2 1/2 cups chicken broth
  • Kosher salt and black pepper


  1. Roast the tomatoes: Preheat the oven to 450. Line a baking sheet with foil.

  2. Core and halve the tomatoes. Arrange the tomatoes, cut-side up, on the baking sheet. Drizzle with the oil, then sprinkle with the salt and pepper. Roast until softened and the edges are charred, 35-40 minutes.

  3. Make the soup: Tie the herbs with a piece of twine into an herb bundle.

  4. In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6-8 minutes. Add the garlic and cook 1 more minute. Add the roasted tomatoes to the pan and break them up with a spoon. Add the broth and herb bundle and bring to a boil, then reduce the heat and simmer until thickened, 25 to 30 minutes.

  5. Discard the herbs. Transfer the soup to a blender and puree until almost smooth but a few chunks remain. Season to taste with salt and pepper.

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