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    Home » Recent Posts » Soups

    Roasted Tomato Soup is Creamy, Comfort Food

    Published: Jan 12, 2021 · Updated: Nov 14, 2022 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe·Print Recipe
    Roasted Tomato Soup
    Roasted Tomato Soup

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    Admittedly, the method for making this soup is a little unusual. But thanks to some time in the oven, my Roasted Tomato Soup is full of big flavor and comes together easily.

    Roasted Tomato Soup

    You even get a break while it's hanging out in the oven to do something else. Like make biscuits. Or a cocktail. Or take a nap. Your choice!

    What You Need

    • Tomatoes
    • Sweet onion 
    • Garlic
    • Carrots
    • Black pepper
    • Salt
    • Basil
    • Oregano
    • Balsamic vinegar
    • Extra virgin olive oil
    • Chicken broth or vegetable broth

    How to Make Roasted Tomato Soup

    Heat oven to 400 degrees.

    Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan. 

    Chopped vegetables ready to go in the oven

    Sprinkle veggies with pepper, salt, basil and oregano. 

    Pour balsamic vinegar and olive oil over the vegetables. 

    Toss well to coat every vegetable piece with oil and spices. 

    Chopped vegetables, covered in olive oil and spices, ready to go in the oven.

    Put in the oven and roast for 30 minutes. 

    Remove veggies from the oven. 

    Toss the vegetables in the pan and add the chicken broth.  

    Pouring chicken broth in a pan of roasted tomatoes and other vegetables

    Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork. 

    Remove from the oven and allow the veggies to cool for 10-15 minutes.

    Carefully pour the contents of the pan into a blender. 

    Puree the mixture until smooth. 

    NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you're ready to eat it. Then remove it from the fridge and follow the directions below.

    Pour the soup into a large pot and warm on the stove to desired temperature before serving. 

    Enjoy! 

    Tips on Roasted Tomato Soup 

    This soup is really thick and creamy.

    If your soup is too thick for your preference after blending, add in up to 1 cup of additional broth. 

    Low sodium broth is important in this recipe.  

    Look for that notation on the box/can of broth.

    Can I use a glass pan?

    A metal pan is important for browning and developing flavor during roasting. A glass pan will work, but you’ll lose the depth of the flavor that roasting gives the veggies. 

    Be sure to use a HIGH SIDED metal pan.

    Do not use a sheet pan for roasting the veggies. Your pan needs to have high sides on it in order to contain the broth. 

    How big should I chop the carrots?

    Be sure to chop the carrots into 1” or smaller pieces. Otherwise they won’t cook completely with the other veggies and your soup won’t be smooth.

    What goes well with Roasted Tomato Soup?

    Enjoy with your favorite grilled cheese sandwiches, and lots of Parmesan cheese.

    Enjoy a bowl of soup with...

    Garlic Cheddar Biscuits

    This soup is fantastic with a side of fluffy garlic cheddar biscuits.

    Cocktail Pairings

    Apple Cider Sangria
    Apple Cider Sangria
    Bee's Knees
    Bee's Knees Cocktail

    Print the Recipe

    Print

    Roasted Tomato Soup

    Roasted Tomato Soup
    Print Recipe
    Pin Recipe

    But thanks to lot of oven time, this Roasted Tomato Soup is full of big flavor and comes together easily. 

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 30 min
    • Total Time: 45 min
    • Yield: 4-6 servings 1x
    • Category: soup
    • Method: roasting
    • Cuisine: American

    Ingredients

    Units Scale
    • 8 roma tomatoes (or 4 large tomatoes), chopped
    • 1 cup sweet onion, chopped
    • 4 cloves garlic, peeled
    • 3 large carrots, peeled and chopped into 1” pieces
    • 1 tsp pepper
    • 2 tsp salt
    • 1 ½ Tbsp dried basil
    • 1 Tbsp dried oregano
    • 2 Tbsp balsamic vinegar
    • ½ cup extra virgin olive oil
    • 2 cups low sodium chicken or veggie broth

    Instructions

    Heat oven to 400 degrees.

    Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan. 

    Sprinkle veggies with pepper, salt, basil and oregano. 

    Pour balsamic vinegar and olive oil over the vegetables. 

    Toss well to coat every vegetable piece with oil and spices. 

    Put in the oven and roast for 30 minutes. 

    Remove veggies from the oven. 

    Toss the vegetables in the pan before adding chicken broth.  

    Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork. 

    Remove from the oven and allow the veggies to cool for 10-15 minutes.

    Carefully pour the contents of the pan into a blender. 

    Puree the mixture until smooth. 

    NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you're ready to eat it. Then remove it from the fridge and follow the directions below.

    Pour the soup into a large pot and warm on the stove to desired temperature before serving. 

    Keywords: roasted tomato soup, tomato soup, vegetable soup. roasting vegetables in the oven

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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