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Roasted Tomato Soup

I have been wanting to make homemade tomato soup for a long time, but I could never find a recipe that just said, “make me!” This recipe from Kayotic Kitchen finally spoke to me! Roasted tomatoes, veggies, basil, parsley…..yum. It was very easy, and the roasted tomato flavor really comes through and takes the sharpness out of the tomatoes to give it a warm, hearty flavor.

Roasted Tomato Soup


2 pounds plum tomatoes
2 tablespoons butter
1 large onion, coarsely chopped
5 garlic cloves, minced
2 celery stalks, coarsely chopped
1 large leek, white part only, coarsely chopped
1 medium carrot, coarsely chopped
8 cups water
3 vegetable bouillon cubes
1 (3-ounce) can tomato paste
handful fresh basil
handful flat-leaf Italian parsley
olive oil, for tomatoes
salt and pepper, to taste

Preheat oven to 400°F. Quarter the tomatoes and place them skin side down on a roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 35-40 minutes.

Meanwhile, melt the butter over medium-low heat, and add in the onions, garlic, celery, leek, and carrots. Cook until the onions are translucent, but do not brown – it will give your soup an odd flavor.

Pour in the water. The tomatoes should be done by now, so add them to the rest of the veggies (be sure to add the yummy dripping from the roasting!). Add the tomato paste, bouillon cubes, and fresh herbs. Bring to a boil, then reduce heat and simmer for 30 minutes.

Using an immersion bender, blend the soup as little or as much as you want. I personally like soups that are a little chunky (kind of like salsa or gazpacho), but if you prefer yours silky smooth, go right ahead! Sprinkle some fresh parsley or basil on top of your soup and enjoy!