Last updated on June 5th, 2018 at 02:36 pm
Roasted Tomato Soup – roasting tomatoes brings out the sweetness in their flavor giving you a rich and smooth delicious soup loaded with lots of fresh herbs.
Well it’s snowing outside, winter is in full force, definitely soup weather. So of course I had to make a nice warm comforting soup. Plus I just got a vitamix blender for Christmas and I could hardly wait to use it.
It’s funny though, you know, when I talk about all these comfy foods from childhood memories, I have to admit some of them are not mine, at least not from when I was a child. I have, however, made many such memories as an adult, such as eating a warm and comforting bowl of tomato soup with a scrumptious grilled cheese sandwich, I mean this simply soothes my soul. No, my memories of comfort foods growing up are those of cabbage rolls, polenta with cheese and sausage, or savory soups. But if you were to ask me which I liked better, the answer would be both, because I think there’s a time for everything, a time for cabbage rolls and a time for a big bowl of cheesy pasta, and of course a time for a big bowl of piping hot soup.
If I am to be honest again with you, this crusty bread almost stole the show here. Of course I could have made some grilled cheese sandwiches, but instead I decided to make toasted bread. I had this beautiful loaf of long ciabatta bread, which I just cut into thin slices, brushed some olive oil over them, then sprinkled with some fresh thyme, a bit of salt and boy were these good. So good that we ate the whole tray of toasted bread in one sitting, that’s a whole loaf. I mean just dip a slice in your soup and it’s heaven. Real simplicity at its best.
The soup is fantastic too, don’t get me wrong. I roasted some tomatoes which I drizzled in a bit of olive oil, seasoned with salt and pepper, and they were divine. I know I’ve told you this before, but roasted tomatoes are my thing now. They are simply bursting with flavor. So feast on this simple and fabulous roasted tomato soup!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Roasted Tomato Soup
Ingredients
- 2 lb tomatoes
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups vegetable broth low sodium
- 2 tbsp olive oil
- 1 tbsp butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tbsp fresh thyme chopped
- 2 tbsp all-purpose flour
- 1 tbsp brown sugar
- 1 tsp smoked paprika
Thyme Toasted Bread
- 1 loaf long ciabatta bread or French baguette
- 1/4 cup olive oil
- 1 tbsp fresh thyme chopped
- 1/2 tsp sea salt or to taste
Instructions
- Preheat oven to 400 F degrees.
- Add the tomatoes to a 9x13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper. Bake for about 30 minutes or until tomatoes start to char slightly.
- Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth.
- In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.
- Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.
- Add chopped fresh basil and thyme and stir. Sprinkle the flour over the onions and stir. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.
- Pour the blended tomatoes to the pot and stir.
- Add brown sugar, smoked paprika and season with salt and pepper if needed.
- Simmer uncovered for 20 to 30 minutes, stirring occasionally.
- Serve with grated Parmesan cheese and/or toasted bread.
Thyme toasted bread
- To make the toasted bread, slice the bread into thin slices. Brush with olive oil then sprinkle with fresh thyme. Season with sea salt.
- Place the bread on a flat baking sheet, and place under the broiler for 2 minutes. Turn the bread over and broil for another minute or so, making sure not to burn.
Notes
Nutrition
Lorrie says
February 2, 2019 at 5:38 pmThe flavors were amazing. The only thing that I would change would be that I would blend the onions and garlic with the tomatoes next time.
Pearl McGregor says
October 15, 2018 at 1:03 pmI only have mushroom broth, would this work ok ?
Nicole Beaulieu says
October 16, 2018 at 9:49 amYes for sure!
Deborah Thorne says
October 7, 2018 at 9:05 pmThe best tomato soup I have ever, ever eaten!
Cate says
September 12, 2018 at 7:50 pmThis recipe is fantastic. We used our own home grown tomatoes and not only do we love this soup, it happens to be a great alternative for the vegetarians in our family
Thank you
Shane says
September 7, 2018 at 10:50 amTried this soup. Very nice, even though I didn’t have fresh thyme or basil and had to use dried. I also added some celery to the onion mixture and puréed everything with a hand blender once I added the tomatoes. Roasting the tomatoes really adds a nice flavour.
DJ says
September 3, 2018 at 11:14 amThis was my second time making home made tomato soup, this will definitely be go to from now on. I used my immersion blender in the end to purée the onions
Dustin says
August 26, 2018 at 10:22 amRoasted a few peppers and garlic with the tomatoes for mine. Was great! Thanks for the recipe
Jo Vella says
August 18, 2018 at 10:32 pmHey Jo, I am a Jo too. I just gotta tell ya, this soup absolutely wowed me! I can not wait to serve it tomorrow as soup course, so excited!!! Am wondering if it might steal the show!! Gonna be following you girl! Thanks! Jo ;o)
Nicole Beaulieu says
August 20, 2018 at 9:55 amIt’s a great name! We’re so glad you love it. Your guests/ family will be singing your praises 🙂
Victoria Kasteler says
October 12, 2017 at 1:05 pmSo, so, so delicious. Even my non-soup eating children said it was tasty. I added a little half and half because I had some on hand. I made it last Tuesday for dinner and liked it so well I’m making it again tonight with more tomatoes that ripened in our garden! Thanks!
Donna says
September 24, 2017 at 11:21 amJo, I have gobs of cherry tomatoes frozen in my freezer from last summer. I originally was going to use them for a recipe that calls for cherry tomatoes which are baked with shrimp and garlic and then is served over angel hair pasta. But frozen cherry tomatoes give off too much liquid in this recipe to be used. When I tried to use these frozen cherry tomatoes to make a pasta sauce that I found online that a lady posted using frozen cherry tomatoes, it came out really bitter. Have you ever used cherry tomatoes with your recipe? I would love to be able to use up all of these and make your soup. I could just bake them longer to bake off most of the liquid that comes out of them. I have seen many of your recipes on Pinterest and they look wonderful. I am making your chicken with dumplings today!
Joanna Cismaru says
September 24, 2017 at 11:51 amHi Donna! Yes I have made this soup with cherry tomatoes and it turns out wonderful. Personally I love cherry tomatoes and usually most of the time that’s all I buy. I’ve also seen people roast them first and then freeze them, though I haven’t tried them myself. The chicken and dumplings soup is one of my favorites, hope you like it!
Mary says
October 23, 2016 at 12:29 pmAbsolutely delicious!!! I just made this for the 2nd time. First time I followed recipe exactly really yummy. Today I added 1/3 cup fresh grated parmesan and 1/3 cup half and half at end of cooking time (last 10 minutes). Delicious!!! My son loves this soup
Fenne Kieken says
October 24, 2016 at 9:57 amThanks for commenting Mary and I love that you changed it up and made it your own. That is how one develops new recipes and has some fun making them something that works for you. And getting your son to eat veggies is always a good thing. Thanks for being a part of Jo Cooks
Anna says
February 24, 2016 at 9:56 amAre the tomatoes sliced at all before going into the oven, or do they go in whole?
Joanna Cismaru says
February 24, 2016 at 10:16 amNo, you don’t need to slice them, just put them whole in the oven.
Rach's Recipes says
January 15, 2016 at 3:41 pmThis is a great recipe. I found that adding a little sugar to the tomatoes helps with the caramelization in the oven. Also, adding one crumbles slice of bread makes the soup even creamier and smoother.
jo says
January 15, 2016 at 4:03 pmGreat tips! 🙂
Vivian says
January 15, 2016 at 10:27 amI just last night roasted a whack of root veg with halved Roma (Romanian? Ha ha) tomatoes…now I know that I will use it all to make a hearty warming soup. Thanks for the inspiration. Think I might just grill up some polenta rounds to go with. Thanks for your work on the blog…we appreciate it.
jo says
January 15, 2016 at 11:58 amLOL I doubt that’s why they’re called Roma tomatoes, more likely from Rome? Polenta rounds with sounds fabulous!
Megan says
January 14, 2016 at 6:56 pmI LOVE tomato soup! I want to make this now!!