Roasted Tomato Herb Soup

roasted tomato herb soup recipeLast week I happened into a plethora of tomatoes from a friend’s garden (thank you Micol!!)  I saved all the beautiful golden cherries for salad, but I had to think of something to do with the couple of pounds of vine grown tomatoes before they went bad.

Bud and I have always loved a certain brand of canned tomato basil soup.  I decided to try to re-create that recipe at home.  The result was absolutely and amazingly delicious (if I do say so myself).

Roasted Tomato Herb Soup


for Roasted Tomatoes:

A couple of pounds of ripe red tomatoes (full-size),  rinsed and quartered

fresh cherry tomatoes and large tomatoes from the author's friend's gardensea salt

2-3 Tbsp. olive oil

black pepper

For Soup:

1 large onion, chopped

1/2 tsp. garlic powder

2 cups low sodium chicken broth

2 tsp.  Italian seasoning

basil to taste


Preheat oven to 400F.’

Toss tomatoes in a bowl with olive oil, sea salt and pepper.

Spread out on a cookie sheet covered with parchment paper.

Roast tomatoes on the center rack of oven for about 45 minutes, or until they look slightly charred.

Saute’ onions and garlic over medium heat in a large saucepan, until onions are softened and slightly brown.

Add broth, roasted tomatoes and Italian seasoning.

Bring soup to a boil.

Reduce to simmer and cook for about 25 minutes.

Remove from stove and let cool slightly.

Puree’ in portions in a blender or with an immersion blender.

Serve topped with basil and Parmesan cheese.  This is great with a toasted cheese sandwich!!

roasted tomato herb soup with a toasted cheese sandwichEnjoy!!


8 thoughts on “Roasted Tomato Herb Soup

  1. It’s funny – I never cared for canned tomato soup and then I started making my own and I now love it! I’ve never roasted the tomatoes first. Great idea

  2. This looks like the perfect companion to a nice Fall grilled cheese sandwich! I especially love that you use more than one type of tomato.

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