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Roasted Tomato Soup

The weather forecast is rain this weekend so this will be the perfect cozy soup. Yummy and healthy made with simple ingredients. Serve with grilled cheese for the best comfort meal.

The best tomato soup is made with tomatoes, onions and garlic roasted in the oven. Roasting brings out the natural sweetness which adds a ton of flavor.

Adding fresh basil is based on preference or availability. Fresh thyme is another good option.

Once you try this easy recipe, you’ll never want to go back to the canned stuff!

Roasted Tomato Soup


2 lbs cherry tomatoes ( can use roma tomatoes, sliced in half)

1 onion roughly chopped

3-4 cloves garlic peeled

2 Tablespoons olive or avocado oil

1/2 teaspoon salt

1/2 teaspoon pepper


3-4 cups vegetable or chicken broth (if you prefer thicker consistency, use 3 cups)

1/4 cup fresh basil (optional)

1/4 cup coconut milk or heavy cream ( or more to taste)

Salt and pepper to taste

Optional garnish: basil, parmesan cheese, creme fraiche


Preheat oven to 425 degrees F.

Spread tomatoes, onion and garlic evenly on a baking sheet lined with parchment paper or foil. Drizzle oil, sprinkle salt and pepper and toss together.

Roast for about 30 minutes, stirring halfway through, until tomatoes are tender and browned.

Add roasted vegetables to a pot. Add in broth and optional basil and blend with an immersion blender.

(Or add vegetables, broth and basil to a blender and blend until smooth, working in batches, if needed and transfer to a pot)

Cook for about 10 minutes, stirring often, until warm. Taste and adjust seasoning as needed.

Stir in heavy cream. Taste and add in more cream, salt or pepper as needed.

Transfer to a serving bowl and top with optional garnish.


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