Homemade Roasted Tomato Soup

 Servings 12-16 (5 to 6 Liters, about 20 Cups)


  • 24 fresh, ripe tomatoes, halved
  • 2 Tbspn olive oil (to drizzle tomatoes)
  • 1/3 tsp sea salt (to sprinkle on tomatoes)
  • 2/3 teaspoon pepper
  • Another 2 Tspns olive oil (for cooking)
  • 1/3 tsp garlic powder
  • 1 medium onion, diced very small
  • 1/2 teaspoon salt (for cooking)
  • 3 teaspoons dried basil
  • 3 & 1/2 cups vegetable or chicken stock (low salt version)
  • 1 & 1/2 cups 18% cream.


  1. Preheat your oven to 400 F.
  2. Put the halved tomatoes on large baking sheets lined with parchment paper, cut sides up. Drizzle with the 2 Tbspns of olive oil, and sprinkle with the sea salt.
  3. Roast for 45 minutes at 400 F.
  4. In a large pot (6 Quarts) over medium heat, add the last 2 Tbspns of olive oil. Add the garlic, onion, salt and dried basil, cooking until the onions are soft and the mixture is fragrant.
  5. Remove your roasted tomatoes from the oven when done, and add them to your pot. Easy to do this with an egg-flipper.
  6. Break up the tomatoes and stir them together with the onion mixture that’s in your pot.
  7. Stir in the vegetable stock and let the soup simmer for about 10-15 minutes, stirring occasionally.
  8. Add the 18% cream, and blend until smooth. Using an immersion blender is fine – blend until it’s as fine as you want it. (Hold blender at 45 degree angle until the larger pieces of tomato have been smoothed). Don’t splash – it’s hot!

Recipe Notes

This soup freezes well, and keeps in the fridge for 3 days and the freezer for 2 months.