Roasted Tomato Soup

Recipe By : Heavenly Recipes

This delicious soup will give you warmth and comfort. Pair it with a grilled cheese sandwich and you’ll be in Heaven!


Prep Time


Total Time



Roasted Tomato Soup


1 28-oz. can whole peeled tomatoes

8 garlic cloves, peeled

½ cup olive oil, divided

Kosher salt, freshly ground pepper

1 large onion, chopped

3 tablespoons tomato paste

4 cups low-sodium chicken broth

2 sprigs rosemary

1½ cups torn crusty bread

2 tablespoons unsalted butter, room temperature


    STEP - 1

    Preheat oven to 425°.

    STEP - 2

    Crush tomatoes with your hands into a 13x9" baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes.

    STEP - 3

    Using a potato masher or fork, mash to break up garlic and tomatoes.

    STEP - 4

    Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.

    STEP - 5

    Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet; season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.

    STEP - 6

    Working in batches, purée tomato mixture in a blender until very smooth.Transfer to a large bowl or pitcher.

    STEP - 7

    Pour the soup back into pot. Taste and season with salt and pepper; keep warm.

    STEP - 8

    Serve soup topped with butter and rosemary croutons.

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