Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
12 Mins
Total Time
1 Hour 30 Mins
Serves 4 (serving size: 1 1/4 cups)

Roasting the tomatoes and garlic brings out a deep, savory flavor, allowing us to use less salt and save 450mg sodium per serving over traditional tomato soup. For speedier prep, use an immersion blender to puree the soup.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Working with 1 beefsteak tomato at a time, squeeze halves into a bowl; reserve seeds and juice. Arrange garlic and tomatoes, cut sides down, in a single layer on a foil-lined jelly-roll pan; coat with cooking spray. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.

Step 3

Melt butter in a large Dutch oven over medium-high heat. Add rice; sauté 1 minute or until toasted. Add reserved tomato juices, tomato mixture, stock, canned tomatoes, and salt to pan. Bring to a boil. Reduce heat, and simmer 40 minutes.

Step 4

Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain through a fine sieve over a bowl; discard solids. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half and pepper. Sprinkle with chives, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

clc1040's Review

October 05, 2014
I did put the peeled garlic in between the tomatoes. Roasted 50 minutes but I could see 40 minutes being sufficient. I used an immersion blender and did not strain the soup. The brown rice was a little crunchy but not a totally bad texture. We enjoyed. I made this on a Sunday afternoon. This is not a weekday recipe.

CJcookbook's Review

November 06, 2014
I loved this. As I know my oven, I realized that 40 min. was too long and did about 30. I did not take the seeds out. I did not strain it, and I was lucky to get the last of the season tomatoes here in Tennessee. It was so good,and I served it with homemade French bread and cheddar cheese. I also had garlic already minced in a jar, and I just put a couple of tablespoons in the middle. I will make this again.

Will make over & over!

July 30, 2015
Fantastic take on tomato the oven times when roasting the tomatoes and garlic, 40 minutes should be sufficient. Wonderful served with some sort of grilled cheese, or baguette.

kstuart623's Review

September 22, 2014
Great recipe, with tweaks. everything blew up when I tried this recipe. Yucky grocery beefsteak tomatoes - used vine ripened. Garlic was a bit old and small-guessed. Low salt broth-did not add more salt. Orzo instead of rice. Oven DIED....squished Tom and garlic into convection oven...aaahh. Make sure you place the garlic in between the tomatoes so the juice will keep them from burning. Used Soy creamer, immersion blender and a bit of grated cheese...everyone loved!

ChrisInPA's Review

September 21, 2014
The instructions for this recipe need some details and some tweaking. The 8 cloves of garlic were burnt after 50 min. If I had left them together as about 1/2 head, I think it would have worked better. I scraped out the middles of the cloves that weren't burnt. Also, I removed the tomato skins and cored them after roasting before adding to the soup. The resulting soup was decent. I will try again to actually have 8 roasted cloves of garlic to add.

lrose17's Review

September 16, 2014
So disappointing!! I was really excited to make this, and the grilled cheese with roasted tomato spread, and over extended myself. First of all, there was a mistake on the recipe that, in part, ruined our dinner. The recipe reads (as of 9/16/14) that the total time to make this is 60 minutes, but considering the tomatoes have to roast for 50 minutes and the soup is supposed to simmer for 40 minutes, plus the blending and straining, that was WAAAY off. It took me two hours. The end result, a watery, bland mess. I wish I could upload pictures here, because what I'd show is my completely trashed kitchen. Do not waste your time. At least the sandwiches were good.

RCPMfan's Review

September 24, 2014
50 minutes was too long to roast the tomatoes and garlic - I took them out after 25-30 min as they were already starting to brown on the top. I removed most of the tomato skins from the soup before using an immersion blender instead of fussing with the regular blender and strainer. The flavor was very good.

The Best Soup I've Had in a Long Time!!!

December 01, 2015
We always try to follow the recipes exactly, when it comes to ingredients, cooking directions, and other assorted instructions within. Only thing is, I accidentally forgot to coat the tomatoes and garlic with cooking spray (the recipe does not ask you to coat the foil-lined tray BEFORE placing the tomatoes and garlic), so thankfully I had interspersed the tomatoes with the garlic in-between. Used an immersion blender, but decided to skip the "straining solids" step. We don't mind near-pureed tomato skins! Didn't have the optional chives for garnish, but even so, this recipe was AMAZING. 5 Stars; highly recommended.Can't wait to make it with the garlic chives we have in the garden, come springtime.Even though it is a rather long recipe, the actual hands-on time means you can get other things done while the tomatoes roast, or while the soup simmers. We take time allotment into account when rating these recipes. So, despite 90 minutes of cooking, this still deserves 5 STARS.P.S. The Wife and I have noticed that freshly ground black pepper is what is needed when recipes call for it. Don't try to substitute that 2-year-old ground black pepper in your shaker!!

klewis16's Review

November 23, 2014