Easy Roasted Tomato Soup Recipe

20170905_181835We had a crazy yield of tomatoes of about 6 different types this year, so I’ve been trying to figure out ways to use the bounty! This is a delicious soup that you can also adapt to a pasta sauce.

Note: you’ll need a hand blender or food processor


  • A mix of different types of tomatoes, cut into wedges (about 2 pounds worth)
  • 1/4 small red onion, sliced
  • 6 cloves of garlic (peeled)
  • 1 3/4 cups vegetable stock or broth (chicken broth would work too) [I use  1 1/2 stock cubes dissolved in 1 3/4 cups boiling water]
  • fresh basil and oregano (dried works totally fine too)
  • about a tablespoon of olive oil
  • teaspoon of balsamic vinegar
  • coarse salt and black pepper


Pre-heat your oven to 350ºF/180ºC

  1. Place the tomatoes, garlic, and onion on a baking tray.
  2. Season with S&P, add the herbs.
  3. Drizzle with the olive oil and sprinkle over the vinegar.
  4. Roast for about 45 minutes (until the tomatoes have roasted well and the onion is browning on the edges).
  5. Set aside a ladle full of tomato chunks (with onion and herbs).
  6. Put the rest of the tomato mix in a blender, or place it in a deep bowl and use a hand blender.
  7. 20170905_155551Slowly add the stock/broth while blending until you reach your desired consistency and the garlic and larger tomato chunks have broken down. (I usually use the full amount).
  8. If using a food processor, place the blended soup into a pot.
  9. Add the tomato chunks back in and simmer for about 10 minutes.
  10. Serve with a sprinkling of feta or cheddar or sour cream (or not, if you want to keep it vegan).


  • Top with queso fresco and sliced avocado and serve with tortilla chips (for a pseudo tortilla soup)
  • Add some root veg like carrots to the roasting pan
  • Add in 1/4 teaspoon of chili powder for some spice
  • Add in veggie ground beef or real ground beef, add mushrooms, and serve as a pasta sauce
  • Add a teaspoon of flax seeds and a teaspoon of chia seeds




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