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Roasted Tomato Soup

Delicious and effortless comfort in a bowl.
Prep Time 10 mins
Cook Time 30 mins
Roasting Time 45 mins
Total Time 1 hr 25 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 4 servings


  • 3 lbs roma tomatoes, sliced in half
  • 2 sweet white onions, quartered
  • 4 cloves garlic, smashed and skins removed
  • EVOO
  • salt & ground pepper
  • 2 cups chicken stock
  • 1 bunch basil, reserve a few leaves for garnishing

Flavor Enhancers

  • 1 punch sugar, as desired to cut the acidity
  • 1 splash red wine vinegar, as desired to sharpen or balance the flavor
  • 1 splash Worcestershire sauce, as desired to deliver umami
  • 1 pinch red pepper flakes, as desired to pack the heat


  • Preheat your oven to 375 degrees and toss the tomatoes, onions and garlic in EVOO, salt and pepper. Add the tomatoes and aromatics to a parchment lined or silicone lined baking sheet.
  • Roast at 375 degrees for 45 minutes or until the tomatoes have softened and the onions have charred.
  • Add the roasted tomatoes and aromatics to a large saucepan with the chicken stock and basil and let simmer on medium for 10-15 minutes.
  • Using an immersion blender, blend the sauce to your desired consistency. Allow the sauce to simmer for another 15 minutes.
  • Taste the soup before serving and adjust the flavoring as needed. Serve warm with great bread, enjoy & cheers 🥂!
Keyword Roasted Tomato Soup, Tomato Soup