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Contest-Winning Roasted Tomato Soup

Total Time

Prep: 25 min. Cook: 40 min.


6 servings

Updated: Jul. 29, 2022
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
Contest-Winning Roasted Tomato Soup Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake until softened, 15-20 minutes, stirring occasionally. Remove and discard skins.
  2. Meanwhile, in a Dutch oven, saute onion in remaining 2 Tbsp. oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Can you freeze Contest-Winning Roasted Tomato Soup?

Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through. Garnish with basil if desired.

Nutrition Facts

1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.

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