Roasted Tomato Soup

5 from 1 vote

This roasted tomato soup recipe uses fresh tomatoes, chicken broth, and real food ingredients to make a nourishing dinner or lunch meal.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Soup

Cuisine: American

Servings:

Calories: 233kcal

Preheat your oven to 450°F.
Wash your tomatoes and slice them in half. Add the tomatoes to a 9x13 inch baking sheet (or larger sheet pan) along with the garlic and onion. Drizzle the veggies with the olive oil and sprinkle on the salt and pepper. Roast in the oven for 50 minutes.
Add the veggies to a blender along with the chicken broth and basil. Blend the mixture on medium speed until smooth. Depending on the size of your blender, you may need to do this in smaller batches. You can also use an immersion blender for this step.
Once the soup mixture is smooth, pour it into a large pot and add the heavy cream. Heat the soup on the stove over medium-high heat until it begins to bubble.
Remove the pot from the burner once it starts to bubble and add additional salt to taste as needed. Serve and enjoy!

We like to top our soup with some freshly grated Parmesan cheese, chopped basil, or oyster crackers. This soup also goes great with a grilled sandwich!
For a creamier soup you can add 1/4-1/2 cup of extra cream. For a lighter soup you can cut the amount of cream you use in half.
You will likely want to add a little bit of salt at the end. We usually let everyone add their own salt to taste since everyone in our family has different preferences.
Feel free to use any kind of tomatoes in this recipe! We used tomatoes fresh from our garden and have two different varieties. As long as you have about 3 pounds you will be good to go.
The yellow onion will add a hint of sweetness to the soup that pairs well with the tomatoes. However, you can also use a white onion.
You can store your leftover soup in the fridge for up to 5 days. Just keep it in an airtight container to maintain its freshness.