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Roasted Tomato Soup

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Roasted Tomato Soup is a bowl of goodness! Roasting the tomatoes with onions and herbs creates a full-flavored tomato soup. Dunk a grilled cheese or grab a spoon and dig in! A homemade tomato soup recipe that is hard to beat!


  • 2 pounds cherry, baby Roma or grape tomatoes
  • 1 onion, cut into 2-inch pieces
  • 1 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 1 cup chicken stock (or vegetable stock)


  1. Preheat your oven to 425 degrees. Arrange the tomatoes and onions on a sheet pan and drizzle with the olive oil. Season with the dried basil, salt and pepper. Roast for 20-30 minutes, or until the tomatoes are blistered and the onions caramelized.
  2. Carefully transfer the roasted tomatoes and onions to a food processor. Add in the tomato paste, heavy cream and chicken stock. Blend on high until smooth. Transfer to a saucepan to keep warm on the stove or a slow cooker on the warm setting if needed. Enjoy!


  • Vegetable stock can be used to keep this soup vegetarian if desired.
  • A food processor, immersion blender or a high-powered blender can be used to blend this soup. If using an immersion blender, transfer the roasted veggies to a saucepan to be able to blend.
  • Strain through a wire mesh to get an extra-smooth consistency on the soup if desired.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soups & Stews


  • Serving Size: 1
  • Calories: 130
  • Sugar: 5.6g
  • Sodium: 536mg
  • Fat: 10.2g
  • Carbohydrates: 9.3g
  • Fiber: 2.4g
  • Protein: 2.3g
  • Cholesterol: 27mg

Keywords: Roasted Tomato Soup

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