Roasted Tomato Soup Recipe

Total Time: 1 hr 30 mins


  • 1¾ pounds fresh tomatoes, halved (or one 28-ounce can whole tomatoes, drained and halved)
  • 1 sweet onion, peeled and quartered
  • 1 head garlic, top third cut off to expose the cloves
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 tablespoons chopped fresh basil
  • ⅓ cup crumbled goat cheese


  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
  2. Arrange the tomatoes, onion and garlic on the baking sheet. Drizzle the olive oil evenly over everything (including the garlic). Season with salt and pepper.
  3. Roast until the tomatoes start to blister, the onion is tender and the garlic is caramelized, 35 to 40 minutes.
  4. Transfer the tomatoes and onions to a large saucepan. Squeeze the garlic cloves out of the skin and into the saucepan. Add the broth, bay leaf and thyme, and bring the mixture to a simmer over medium-low heat. Simmer until the flavor has developed and concentrated, 20 to 25 minutes.
  5. Transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  6. Ladle the soup into bowls. Garnish each bowl with some of the basil and goat cheese before serving.

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Tomato Soup

Prep: 15 mins Cook: 15 mins Total: 30 mins


  • 2 teaspoons olive oil, more for drizzling
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 (14-ounce) cans diced tomatoes (no salt added)
  • 2 cups non-fat low-sodium chicken broth or vegetable broth
  • Celery stalks or bread, for serving, optional


  1. Gather the ingredients.
  2. In a medium saucepan, heat the olive oil over medium heat.
  3. Add the onions, celery, and garlic and gently sauté until softened, about 5 minutes. Don’t allow the garlic to brown.
  4. Add the basil, thyme, tomatoes, and broth of choice. Bring to a boil.
  5. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool a little.
  6. Use an immersion blender to purée the soup. Alternatively, you can carefully purée the soup in batches in a food processor or blender— always process warm rather than hot soups to avoid accidents.
  7. Purée the soup lightly if you like a chunky consistency. Otherwise, purée it fully for a velvety texture.
  8. Serve it hot (or chill it for a summer soup) drizzled with olive oil. Accompany with bread or a celery stalk stirrer.

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