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Roasted Tomato Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Author Based on a recipe from Tiffani Thiessen


  • 4 pounds plum tomatoes halved, seeds removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon sugar
  • 2 teaspoons dried thyme
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 cup heavy cream
  • Fresh chives chopped and croutons, for garnish, optional


  • Preheat your oven to 400 F. Line a baking sheet with parchment paper or use a Silpat,
  • Place the tomatoes cut-side up in a single layer on the baking sheet.
  • Drizzle the tomatoes with 1/4 cup of the olive oil. Sprinkle with salt, pepper, sugar, and thyme.
  • Roast the tomatoes until they are wrinkled and soft, about 1 hour. Remove from the oven and let cool until cool enough to handle. Remove skins.
  • Heat remaining 2 tablespoons of olive oil and a large pot or Dutch oven over medium heat.
  • Add the onions and a pinch of salt, stir, and cook until starting to soften.
  • Add the garlic, stir, and cook another minute.
  • Add the tomatoes, vegetable stock, bay leaf and the basil. Bring to a boil then reduce to a simmer and simmer, partially covered, for 30 minutes.
  • Add the cream.
  • Using an immersion blender to puree the soup until smooth. If you do not have an immersion blender you can transfer the soup to a blender, but let it cool first or it will explode in the blender. You have been warned!
  • Serve warm garnished with chives and croutons if desired.