Roasted Tomato Soup- A soup that’s full of robust hearty flavors from roasted ripe tomatoes. It’s simple to make but the flavors will blow your socks off.

This soup is a great example of how a few great ingredients can come together to make a fantastic dish. This Roasted Tomato Soup is a healthy example of a flavorful dish that will have you asking for seconds.

Post Contains Affiliate Links. Read my full disclosure HERE

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!

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.

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.

Roasted Tomato Soup

This is one of my favorite soups to make in the summer. I love fresh , ripe summer tomatoes. We eat them in salads, on burgers, and in this soup.

I made several batches of this Roasted Tomato Soup from our never ending supply of tomatoes from our Tomato Picking Adventures. It’s great because it freezes so well!

The prep for this recipe is pretty minimal as you just need to quarter the tomatoes and onions. Then you place them, along with a whole head of garlic and some oil, on a lined rimmed baking pan.

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

Once the tomatoes, onions, and garlic are roasted, transfer them to the stock pot. Add the rest of the ingredients and let simmer.

I love that you can use chicken or vegetable stock, both ways results in a great soup.

Similarly, I’ve used a variety of herbs when making this soup. Every batch can be unique with the different herbs you use. The most important things is that you use fresh herbs.

I love that this recipe is Whole30 compliant, if you use compliant broth. If you use a vegetable broth it can easily be vegetarian and vegan.

To blend this soup, you can use a food processor, immersion blender, or a traditional blender. If you are using a food processor or blender, don’t fill the vessel too high, or you could make it explode! ah!

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

What kind of tomatoes do you use?

The great thing about this soup is that it’s so easy to make and so flexible so you can use a wide variety of tomatoes. No matter what you use, you’ll have a great soup.

Does this soup freeze well?

Yes! In fact, I love to make big batches of it and then freeze it to enjoy in the winter.

SUGGESTED PRODUCTS

Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 8
Cuisine: American
Ingredients: 4 pounds of ripe tomatoes, such as roma or beefsteak*; 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 low sodium chicken or vegetable broth; 3 sprigs of herbs, such as rosemary, thyme, oregano, basil; tied together; Koshser salt and freshly ground black pepper

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour 40 minutes

Total Time: 1 hour 50 minutes

Ingredients

4 pounds of ripe tomatoes, such as roma or beefsteak*
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 low sodium chicken or vegetable broth
3 sprigs of herbs, such as rosemary, thyme, oregano, basil; tied together
Koshser salt and freshly ground black pepper

Instructions

Preheat oven to 425 F degrees. Line 2 rimmed baking sheets or pans with aluminum foil.
Cut all of the tomatoes and onions into large wedges.
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.
Roast for 45-55 minutes. Some charring is good, but do not let burn, mix as needed.
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.
Add the broth and herbs. Simmer on medium-low heat for 30 minutes.
Remove the herbs, and discard.
In batches, pour the soup into a food processor or blender and process until smooth. Add salt and pepper to taste.

Notes

Inspired from Cravings by Chrissy Teigen

For the tomatoes, you'll want to use romas, plum tomatoes, beefsteak, grape. You can use a combination of a variety of tomatoes too.

Roasted Tomato Soup