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Roasted Tomato Soup with parsley garnish in a blue bowl
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5 from 1 vote

Roasted Tomato Soup


  • 3 pounds tomatoes mix of heirloom, cherry, Roma, vine, etc. Or just one of those. Whatever you have works!
  • 8-10 cloves garlic peeled
  • 2 medium to large yellow or sweet onions sliced
  • 3 tablespoons butter
  • olive oil to taste
  • 2 cups chicken stock or vegetarian stock
  • 2 bay leaves
  • salt & pepper to taste
  • heavy cream optional
  • fresh basil leaves chopped (optional)


  • Preheat your oven to 425 degrees. Cut your tomatoes in half & place on a parchment paper lined baking sheet with the cut side down. Sprinkle with the garlic cloves. Drizzle with olive oil & season with salt & pepper. Bake for about 45-60 minutes, depending on the size of your tomatoes, until the garlic & tomatoes are browned. I like to roast mine until the tomatoes blacken a little. Remove from the oven & let cool. Remove the skins from the tomatoes if desired.
  • Meanwhile, in a large skillet - melt the butter. Add the onion & season to taste with salt & pepper. Sauté the sliced onion on medium/low until caramelized. Let cool.
  • In a blender or food processor, add the cooled tomatoes, garlic, & onion. Add the butter that is remaining in the pan with the onion too! Puree until smooth. Pour the mixture into a large pot. Add the stock & bay leaves. Bring to a boil, then reduce heat & simmer for 20-30 minutes. Remove the bay leaves & discard.
  • Garnish with a splash of heavy cream & chopped fresh basil, if desired. Season with more salt & pepper if desired.