Roasted Tomato Soup

Roasted Tomato Soup

So a lot is going on this week.

It’s fantastic and hectic and OMG I need wine. Except I am doing Whole30 so… crap!

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There are only a few more days left until this Whole30 is over, so I’ll survive. Plus, this extra push and busy schedule is made crazier by the time I will miss from attending Everything Food Conference next week, but soooooooo worth it.

There will be a lot of running around this weekend but it we’ll get the never ending to-do lists done. Or at least I’ll just wash all the laundry and leave it in the basket until the end of time.

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The one thing I know that will happen is that I am going to make another batch of this Roasted Tomato Soup. Seriously, I’m not just saying that. I can’t get enough of this soup.

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I used the never ending supply of tomatoes from our Tomato Picking Adventures to make this soup. Several batches actually.

Plum, Roma, or whatever tomato you can get your hands on will make a delicious soup. Use a variety of tomatoes. Whatever.

Same with the herbs, use what you have on hand. But just make sure to use fresh herbs. There is a big difference there.

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Eat this soup piping hot and with an extra drizzle of oil on top. And be sure to make a rocking grilled cheese to dunk into there. You’ll thank me.

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Roasted Tomato Soup

Makes 4 servings


  • 4 pounds of ripe tomatoes
  • 2 large onions
  • 1 bulb of garlic
  • 1/3 Cup olive oil
  • 1 Tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 Cups chicken or vegetable broth
  • 3 sprigs of herbs, such as rosemary, thyme, oregano, basil; tied together
  • Koshser salt and freshly ground black pepper


  1. Preheat oven to 425 F degrees. Line 2 rimmed baking sheets or pans with aluminum foil.
  2. Cut all of the tomatoes and onions into large wedges.
  3. Divide the tomatoes and onions between the pans. Nessel the garlic among the tomatoes in 1 pan. Coat with olive oil and the salt and pepper.
  4. Roast for 45-55 minutes. Some charring is good, but do not let burn, mix as needed.
  5. Remove the garlic; set aside. Pour the tomatoes and onion into a medium sized pot. Cut the top off the bulb of garlic and squeeze out the softened cloves out into the pot.
  6. Add the broth and herbs. Simmer on medium-low heat for 30 minutes.
  7. Remove the herbs, and discard.
  8. In batches, pour the soup into a food processor or blender and process until smooth. Add salt and pepper to taste.

Inspired from Cravings by Chrissy Teigen


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About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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7 Responses to Roasted Tomato Soup

  1. Linda Gionfriddo says:

    Looks delicious….enjoy your time at the food conference.


  2. Whole 30? You are a dedicated person! This soup looks fabulous!


  3. Tony Spasiano says:

    Again, Nicole hit a home run with this recipe. I can’t wait for more.


  4. heathersfp says:

    I don’t think I could make it whole 30, some days this mama just needs wine 🙂 but this soup…YUM for sure


  5. heathersfp says:

    wishing I had some tomatoes on hand so I could make this today


  6. Taylor Kiser says:

    There is nothing like a big bowl of homemade soup! I can’t wait to try this one! Looks so delicious!


  7. Roasting adds so much deep flavor!


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