10 ratings

Roasted Tomato Soup Recipe

Roasted Tomato Soup

Roasted Tomato Soup

A roasted tomato soup perfect for the cold wintry nights. With a delightful blend of tomatoes, garlic, herbs and spices — this soup will leave every belly happy and warm!

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Deliver Ingredients


  • 2 pounds fresh tomatoes
  • 7 cloves garlic, peeled
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 1 medium white onion, diced
  • 2 carrots, diced
  • 1 teaspoon cayenne
  • 1 quart chicken stock
  • 2 bay leaves
  • ½ cup chopped fresh herbs like basil or parsley (optional)
  • ¾ cup heavy cream (optional)


Preheat oven to 450 degrees.

Wash, core and cut the tomatoes into halves. Spread the tomatoes and garlic cloves onto a baking tray lined with foil. Drizzle with ½ cup of olive oil and season with salt and pepper.  Roast for 20-30 minutes or until skins are golden and slightly crispy.

Remove roasted tomatoes and garlic from the oven and set aside.  In a large pot, melt the butter over medium high heat.  Once it is bubbling, add the diced onion, carrots and cayenne.  Sauté until onions are translucent, about 3-4 minutes. Add ¾ of the chicken stock, bay leaves, and roasted garlic and tomatoes. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.

Wash and dry herbs, if using, and add as a garnish when ready to serve. Use an immersion blender to purée the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with fresh herbs and crostini if desired.

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.