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Contest-Winning Roasted Tomato Soup Recipe
Contest-Winning Roasted Tomato Soup Recipe photo by Taste of Home

Contest-Winning Roasted Tomato Soup Recipe

Read Reviews (6)
4.75 6
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Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 40 min.
MAKES: 6 servings


  • 15 large tomatoes (5 pounds), seeded and quartered
  • 1/4 cup plus 2 tablespoons canola oil, divided
  • 8 garlic cloves, minced
  • 1 large onion, chopped
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/2 cup heavy whipping cream
  • Fresh basil leaves, optional

Nutritional Facts

1 cup equals 276 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 421 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein.


  1. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400° for 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
  2. Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add the tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
  3. In a blender, process soup in batches until smooth. Stir in cream and heat through. Serve immediately or cool soup; transfer to freezer containers. Cover and freeze for up to 3 months.
  4. To use frozen soup: Thaw in the refrigerator overnight. Place in a large saucepan; heat through. Garnish with basil if desired. Yield: 6 servings.
Originally published as Roasted Tomato Soup in Taste of Home October 2011, p61

Nutritional Facts

1 cup equals 276 calories, 22 g fat (6 g saturated fat), 27 mg cholesterol, 421 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein.

Reviews for Contest-Winning Roasted Tomato Soup(6)

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Reviewed Mar. 13, 2014

Good way to use up tomatoes drier paste tomatoes work the best.

Reviewed Nov. 8, 2011

This soup tasted wonderful. We used leftover tomatoes from our garden and a lot of them were small. So we did not take the time to peel them all but after blending the skin was not noticeable in the soup.

Reviewed Nov. 5, 2011

My husband, who rarely likes new recipes, loved this one. It really wasn't very difficult or time consuming. He said he wants to make it for the it must be a hit!

Reviewed Sep. 30, 2011

This soup was so yummy! I didn't have any fresh tomatoes, just not so hot ones from the grocery store and it was still good. I'm sure it's amazing with garden tomatoes!

The only change I would make is to remove the tomato skins before baking. It was irritating to sit and wait til they cooled and then have to pick off all the skin before cooking. Plus, like someone else mentioned, you loose half the garlic.

Reviewed Sep. 29, 2011

This is the best homemade tomato soup I have ever made. It makes more like 2 qts.

Next time I make it I will use only 4 cloves of garlic.

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