Oven Roasted Tomato Soup


Oven-Roasted Tomato Soup

Use the last of our Summer tomatoes to make a wonderful Fall soup! Original recipe from fooodnetwork.com


  • 5 pounds tomatoes
  • ¼ cup Olive Oil plus 2 Tbsp
  • 1 Tbsp Kosher Salt
  • 1 ½ tsp Pepper
  • 2 yellow onions, chopped
  • 6 garlic cloves, minced
  • 2 Tbsp Butter or Olive Oil
  • ¼ tsp crushed red pepper
  • 4 cups basil leaves, packed
  • 1 tsp fresh thyme
  • 4 cups chicken stock or water
  • 1 cup heavy cream (optional)


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or tin foil.
  2. Take 3 pounds of tomatoes (saving 2lbs for later), and halve or quarter them (depending on size). Toss with ¼ cup of Olive Oil, 1 Tbsp salt, and 1 ½ tsp Pepper until well coated. Spread on the prepared baking sheet and roast in the oven for 45 minutes.
  3. Fill a lage (6-8 qt) pot with water and bring to a boil. Using a slotted spoon, gently place the remaining 2lbs of tomatoes in the pot and allow to boil for 1 minute, until the skins begin to crack. Remove the tomatoes and place in a bowl of ice water to cool. Once cooled enough to touch, peel, core, and quarter the tomatoes.
  4. In the same pot (emptied of water), sauté the onions, garlic, and red pepper flakes in 2 Tbsp of Olive Oil and 2 Tbsp of Butter (or Olive Oil) until the onions begin to brown. Add in the peeled & quartered tomatoes, crushing each as you do, along with the basil, thyme, and chicken stock (or water). Add in the oven roasted tomatoes and any liquid from the baking sheet.
  5. Bring to a boil, then simmer, uncovered, for 40 minutes. Using an immersion blender, blend soup until smooth.
  6. If using, slowly stir in 1 cup of heavy cream until the soup is at your desired consistency.
  7. Enjoy!

Leave a Reply

Required fields are marked *.