Roasted Tomato Soup

Roasted tomato soup

It’s the end of summer (can I get an amen?!?). My garden is slowly petering out, and I’ve made just about all the salsa I’m going to make this year. With the last tomatoes coming in, I decided to try a fancy-schmancy roasted tomato soup recipe. It just looks and sounds fancy, but it’s actually super easy!

Tomatoes for roasting

We’re starting to get a few chilly nights. I’m slowly transitioning to fall foods, and grilled cheese and tomato soup is one of my favorite meals. If you’re looking for a way to use up the last of the tomatoes from this season, I highly recommend this soup. It’s the perfect transition to fall!

Roasted Tomato Soup


Roma tomatoes – approximately 8 cups? I sliced them in half and filled a half-sheet pan.
1 onion, peeled and quartered
3 large cloves of garlic, peeled

4 C. water
1/2 t. cumin
1/2 t. paprika
1 t. thyme
1-2 t. salt

1/2 C. cream

1. Preheat oven to 400 degrees. Wash tomatoes, cut in half and place cut side up on a large baking sheet. Add onion and garlic on top, then roast for 45 minutes.

2. When the tomatoes are done, carefully scrape the hot tomatoes, onion and garlic into a large pot. Pour water over top, then blend with an immersion blender* until very smooth.

3. Stir in the spices – start with 1 t. salt, adding more as needed. Cook over medium heat for 30 minutes.

4. When ready to serve, turn off heat and stir in cream. Serve hot, preferably with grilled cheese sandwiches.

Grilled cheese and tomato soup

*If you don’t have an immersion blender, you can do this in two batches in a regular blender. If you plan on making many soups this fall and winter, an immersion blender is a great kitchen tool to have, and they are fairly inexpensive.

Notes:This soup freezes well. However, if you plan on freezing it, do not add the cream until you reheat the soup to serve.

Yield: 6 C. soup

Adapted from The Smitten Kitchen.

Do you still have fresh tomatoes?


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