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Contest-Winning Roasted Tomato Soup

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


  • 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


  • 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 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
  • Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
  • In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle 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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  • cbb3ubs1
    Oct 6, 2020

    No comment left

  • DeliciouslyResourceful_Gina
    Sep 4, 2020

    Great way to use up garden tomatoes. My whole family liked it! I used chicken broth instead of water, otherwise followed it exactly.

  • Maria
    Dec 2, 2018

    I have a bad gluten and corn allergy and I could not find any good soups to eat. This is the best soup I've made so far and it's now my favorite recipe!!! Very good on a cold gloomy day!

  • walkerjo
    Oct 19, 2018

    Yummy. Very similar to my butternut squash soup recipe. Made 1/2 recipe to use up tomatoes I had. I used evaporated milk instead of cream which I rarely have in house.

  • Appy_Girl
    Apr 3, 2018

    This soup really is Tastefully Tomato. Just made a few changes based on what I had on hand. I used 3 types of tomateos. As our winter ones are awful. I used 2 Pints of grape. 1 plum and a medium can of diced tomatoes juice included. I also roasted the mixture at a lower temperature and for a longer period of time. I also used chicken stock and added one peeled and cut carrot to the simmering mixture. Just processed everything and I did not strain the mixture. Used evaporated milk to lower the fat. LOved the Bisque like texture that this version offers. The amount of garlc is right on. The 5 stars is easily earned with this recipe.Taste of Home VFE. This one really screams summer *

  • colleenblue
    Aug 24, 2017

    Just a question. When using a blender wouldn't the skins be "pulverized"? Also isn't there a little nutrition in the skin, at least fiber that's healthy for us?

  • cynandtom
    Nov 6, 2016

    My Mom was looking for a Tomato Soup recipe to use up tomatoes from Dad's garden. She's not a big foodie like myself so she asked me. I thought this recipe sounded good and more importantly to my Mom (easy). I suggested she use stock instead of water, which I always tend to do as another layer of flavor. She also has an immersion blender (for her Starbucks, not for cooking), ?? I told her that would be easier than transferring to a blender. Both her and my Dad raved about it! She was thinking of shipping it from NY to me here in FL to try. I told her it would be easier if I just make it myself, which I intend to do in the very near future!

  • Kasha
    Mar 13, 2014

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

  • mandyrn82
    Oct 11, 2012

    No comment left

  • lannfletch
    Jul 19, 2012

    No comment left