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Roasted Tomato Soup

 Roasted Tomato Soup
Served warm or cold, this soup makes a savory first course or light lunch. People always comment on its big fresh tomato taste.—Kriss Erickson, Kalauea, Hawaii
4-6 ServingsPrep: 70 min. Cook: 15 min.


  • 3 pounds tomatoes
  • 1/3 cup olive oil, divided
  • 6 garlic cloves, minced
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 2 cups chopped onion
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • Salt and pepper to taste


  • Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup oil;
  • sprinkle with garlic and thyme. Bake, uncovered, at 350° for 1
  • hour, turning occasionally.
  • In a large saucepan, saute onion in remaining oil until softened. Add
  • roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to
  • a boil. Cook and stir for 5 minutes.
  • Put through a sieve or food mill; return puree to pan. In a small
  • saucepan over medium-low heat, warm cream (do not boil). Stir the
  • cream, salt and pepper into soup. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 211 calories, 15 g fat (3 g saturated fat), 10 mg cholesterol, 304 mg sodium,

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Roasted Tomato Soup (continued)

Nutritional Facts: 17 g carbohydrate, 4 g fiber, 4 g protein.