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Three bowls of tomato soup on a counter next to crusty bread slices.

Roasted Tomato Soup

This easy Roasted Tomato Soup tastes like summer. Get the scoop about how to make homemade tomato soup that will inspire you to kick the can. Just 10 minutes of prep time is required!
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 5 servings
Calories 245kcal



  • Preheat oven to 400 degrees. In a large bowl, add tomato halves, olive oil, and salt and pepper to taste (I like 1 tablespoon salt and 1 1/2 teaspoons pepper). Spread evenly on a rimmed baking sheet and roast for 45 minutes.
  • In a large Dutch oven or stock pot (at least 5 1/2 quarts) over medium-high heat, heat remaining 2 tablespoons olive oil and butter until melted. Stir in onions and cook until softened, about 7 minutes. Stir in garlic and red chili flakes until fragrant, about 30 seconds.
  • Stir in chicken broth, canned tomatoes and juice, basil, thyme, and roasted tomatoes with any accumulated juices on the baking sheet. Bring to boil, reduce heat, and simmer uncovered for 40 minutes.
  • Working in batches, puree soup in food processor (or use an immersion blender). Season to taste with salt and pepper and garnish with fresh basil if desired.


  1. Fresh plum tomatoes: One of the most common varieties of plum tomatoes are Romas, which are widely-available. Those work perfectly here, as do any other style of plum tomato you can find fresh at your local market.
  2. Chicken broth: I prefer the flavor of chicken broth in tandem with the tomatoes, however vegetable broth or water work just fine (and make this a vegetarian- and vegan-friendly soup).
  3. Canned plum tomatoes with juice: Look for whole plum tomatoes in juice. I adore San Marzanos, but any canned whole tomato will do.
  4. Fresh basil: Yes, I know that 4 cups sounds like a lot, but it cooks down to melt into the tomato soup and infuse it with copious amounts of garden-fresh flavor. When buying or harvesting fresh basil, seek out lively, firm leaves without brownish spots or discolorations. Then to chiffonade basil, stack several basil leaves on top of each other and roll tightly. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.
  5. Yield: This recipe yields 10 cups; enough for five 2-cup main dish servings or 10 1-cup appetizer or side dish servings.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 2 cups | Calories: 245kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 954mg | Potassium: 1097mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3659IU | Vitamin C: 59mg | Calcium: 134mg | Iron: 3mg