Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 28-ounce cans whole tomatoes, drained, liquid reserved; 6 cloves garlic, peeled; 2 small yellow onions, sliced; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1 quart chicken stock; 2 bay leaves; 4 tablespoons butter; 1/2 cup chopped fresh basil leaves, optional; 3/4 cup heavy cream, optional

Servings: persons

1
- Preheat oven to 450 degrees.
2
- Spread the tomatoes with liquid, garlic cloves and onions onto a baking tray.
3
- Drizzle with 1/2 cup of olive oil and season with salt and pepper.
4
- Roast for 20 to 30 minutes, or until caramelized.
5
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
6
- Wash and dry basil leaves, if using, and add to the pot. - Use an immersion blender to puree the soup until smooth. - - Return soup to low heat, add cream and adjust seasonings.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 28-ounce cans whole tomatoes, drained, liquid reserved, 6 cloves garlic, peeled, 2 small yellow onions, sliced, 1/2 cup extra-virgin olive oil, and more.

Yes, Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions