Roasted Tomato Soup

5 from 1 reviews


  • 6 pounds of tomatoes on the vine
  • 1 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 1/4 cup heavy cream


  1. Heat your oven to 475 degrees
  2. Slice your tomatoes in half and place them cut side down on a baking sheet (I was able to squeeze them all onto one, but it was a tight fit)
  3. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper
  4. Roast for 30 minutes
  5. Remove the tomatoes from the oven, and transfer (carefully!) to food processor and puree in batches. I got mine pureed in three batches and transferred each batch to a large bowl until ready to add to the soup. Make sure you’re pureeing the tomatoes along with the juice that accumulates in the baking pan while roasting
  6. Meanwhile, add a little olive oil to a soup pot over medium high heat
  7. Add your onions, carrots, celery, and garlic and season with salt and pepper. Saute until the onions are translucent and softened
  8. To this, add your tomato puree
  9. Bring to a boil, reduce to a simmer, and simmer for 30 minutes
  10. When your thirty minutes are up, puree the soup with an immersion blender (stick blender). You can use a food processor or regular blender, but an immersion blender is so much easier and cleaner!
  11. Remove from the heat and stir in your heavy cream
  12. Season to taste with salt/pepper and serve!
  13. *Tip – tomatoes have a lot of acid, and some people like a less “tart” tomato soup. If you try the soup and want to tone down the tartness/acidity a bit, add one small spoonful of sugar at a time, stirring and tasting in between each. Continue to do so until it is right where you want it.*