Skip Navigation

Roasted Tomato Soup

Tomato soup is easy to make when you start with fresh roasted tomatoes. Tomatoes are very nutritious and develop a wonderful sweet flavor when roasted. This soup freezes well, so make a large batch at one time!


  1. 12 or more firm ripe plum tomatoes
  2. Sprinkle of salt
  3. Sprinkle of ground black pepper
  4. Sprinkle of Italian seasoning
  5. 1 onion, chopped
  6. 2 cloves garlic, chopped
  7. 4 tablespoons butter or margarine
  8. 3 cups low-fat chicken or vegetable stock

Preparation Steps

  1. Preheat oven to 350 degrees.
  2. Rinse tomatoes, and cut in half length-wise. Place tomatoes on a baking sheet, sprinkle with salt. Line a baking sheet with paper towels, and place tomatoes cut-side down. Allow tomatoes to stand at room temperature for 1 hour.
  3. Remove paper towels & discard. Turn tomatoes cut side up on baking sheet. Sprinkle with pepper & Italian seasoning. Place in oven & bake for 1 hour 15 minutes. When cool enough to handle, remove and discard tomato skins. Measure 3 sups whole roasted tomatoes.
  4. Place onion, garlic & butter or margarine in a stockpot. Cook over medium heat for 10 minutes or until the onions & garlic are soft. Add the whole roasted tomatoes, and chicken or vegetable stock. Bring to a boil then simmer for 30 minutes.
  5. Use an immersion blender to puree all ingredients into a smooth consistency. Serve or freeze for later. Enjoy!