Roasted Tomato Soup

Roasted Tomato Soup Recipe
Photo: Mark Thomas; Styling: Gerri Williams
Comfort is a simmering pot of Roasted Tomato Soup--with a side of your favorite grilled cheese sandwich. Roasting adds depth to the plum tomatoes and enhances the flavor to this favorite tomato soup.


Serves: 4

Recipe Time

Prep: 20 Minutes
Cook: 2 Hours

Nutritional Information

Calories 242
Fat 12 g
Satfat 4 g
Protein 9 g
Carbohydrate 30 g
Fiber 6 g
Cholesterol 11 mg
Sodium 373 mg


4 pounds plum tomatoes, cut in half lengthwise
1 large onion, chopped
8 cloves garlic, peeled
4 sprigs thyme
1 tablespoon sugar
Salt and pepper
2 tablespoons olive oil
2 1/2 cups low-sodium chicken broth
1/2 cup half-and-half
Torn fresh basil leaves, optional


1. Preheat oven to 350ºF. Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Roast until vegetables are soft and slightly caramelized, 1 1/4 to 1 1/2 hours. Discard thyme sprigs.

2. Warm broth in a large pan over medium heat. Add tomato mixture, scraping up browned bits from sheet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.

3. Remove soup from heat; let cool slightly. Working in batches, puree soup in a blender. Strain soup through a sieve into clean pan, pressing on solids to extract liquid. Discard all solids.

4. Stir in half-and-half and reheat soup to a simmer, stirring often (do not boil). Season with salt and pepper, ladle into bowls and sprinkle with basil, if desired.

January 2013
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