Roasted Tomato Soup

Cold weather has officially arrived in our neck of the oak woods. A hot bowl of roasted tomato soup is the perfect warm-me-up on cold winter days when the wind is blustery and the leafless trees are stark against the sky.

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Tomato soup reminds me of my summer garden in the middle of winter. I always intend to make it during the summer when I have an abundance of fresh tomatoes but it's so hot both outside and in the house that I always put it off. I usually use my home-canned tomatoes for the winter version, but this summer I froze some tomatoes to roast them for this soup.

Do you know how easy it is to peel frozen tomatoes? Seriously, it's the easiest thing ever. Just plop the frozen tomatoes in a big bowl of hot tap water and wait a few minutes. The skin just slides off. Even if I'm going to can tomatoes I freeze them first because it's so easy to remove the skins. I cut the fresh tomatoes in half, remove the core, put in freezer bags and into the freezer they go.

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To make this tomato soup I took a bag of tomatoes out of the freezer, put them in a very large bowl and covered them with hot water. I used a variety of homegrown tomatoes: paste, salad size, large tomatoes and even some yellow pear tomatoes. Using several different varieties gives the soup a deep, rich flavor.

Tomato soup made with roasted vegetables.

I used glass baking dishes to roast the tomatoes, coating the bottom with olive oil to prevent sticking. I added the tomatoes as I removed them from the bowl of hot water and removed the skins. The chopped onion, celery and minced garlic went in the baking dishes too, then I drizzled a little more olive oil on top and sprinkled with sea salt. I roasted them in the oven at 450°F for at least half an hour. I went out to get the mail while this was all cooking and oh, the house smelled good when I came back inside.

While waiting for the vegetables to roast I melted the butter in a heavy pot, then added the flour and whisked it together. I always let this cook a bit to remove the "raw flour" taste, then I added the chicken broth and whisked it to combine and to remove any lumps. When the tomatoes were roasted and the onions were nicely caramelized I emptied the baking dishes into the pot, added the bay leaf and a little sugar, and let it simmer for about half an hour. By that time the veggies were nice and soft.

Adding the roasted vegetables and basil.

Then I added the basil, salt and pepper, and cayenne. It would be nice to have fresh basil but since it's winter, I used some dried basil from my garden. You can taste it to see if it needs more salt or sugar; I thought it was just right. I let it simmer for a few more minutes, then removed the bay leaf.

Add tomatoes and broth, and blend until smooth - Roasted Tomato Soup.

Finally, I poured the whole pot into my Ninja blender (affiliate link) and whirred it until the soup was smooth. I've never been able to get my tomato soup as perfectly smooth as canned soup; I've decided it just can't be done at home, but it's still awfully good.

Pour it back into the pot and heat to desired temperature. Add cream if you like, or thin it a bit with more chicken broth if it's too thick for you. Pour into bowls and garnish. Serve with crackers, homemade bread or the classic grilled cheese sandwich.

Tomato Soup

Olive oil
1 Tbsp butter
1 large onion, chopped
1 clove garlic, minced
1 or 2 ribs of celery, chopped
1 Tbsp flour
4 pounds tomatoes (approximately), halved, cored and skinned
1 quart chicken stock
1 bay leaf
1 tsp sugar (optional)
3 leaves of chopped, fresh basil, or 1 tsp dried basil
salt and pepper to taste
pinch of cayenne pepper (optional)
3/4 cup heavy cream (optional)

Preheat oven to 450°F.

In a baking pan or tray, drizzle some olive oil, then toss in the chopped tomatoes, onions, celery and garlic. Drizzle a little more olive oil on top and sprinkle with sea salt. Roast in the oven for at least 30 minutes or until onions are caramelized.

Melt butter in a heavy pot. When the butter melts add the flour and whisk until smooth. Cook for another minute or two. Whisk in the chicken broth. Add the roasted vegetables, bay leaf and sugar. Simmer for about 30 minutes until the liquid has reduced a bit and vegetables are soft. Add the basil, salt and pepper to taste, and a pinch of cayenne pepper. Simmer for an additional 10 minutes.

Let cool for a few minutes, remove the bay leaf, then transfer to blender jar and blend until smooth. An immersion blender can be used instead. Return to pot and heat back up. Add heavy cream if desired, or add additional chicken broth if it's too thick.

Roasted tomato soup

Pour into bowls and serve. Can be garnished with a dollop of sour cream or a fresh basil leaf if desired.

Roasted tomato soup is one of my favorite soups and is a great way to enjoy the delicious tomatoes from my summer garden. I hope it might be one of yours too. Share this post with another soup lover!

Related posts:
How to Can Tomatoes, No Matter What Kind You're Growing
French Onion Soup
How to Save Tomato Seeds from Your Garden

Delicious roasted tomato soup that tastes like your summer garden, no matter what the weather is outside.

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  1. This looks delicious! I love how you made it with a variety of tomatoes.

    1. I think the variety of tomatoes gives it a more complex flavor. It is very tasty!

  2. Nothing taste as good as a big bowl of tomato soup and grilled cheese sandwiches on homemade bread on a chilly winter day! I know what I'm having for lunch today!!
    Thanks for sharing on this week's blog hop!

  3. It's what I'm having today for lunch too, Tracy! We can enjoy it together. :-)

  4. Oh yum! This looks delicious. I really want to compliment you on your photographs. I have a goal to take better pictures this year....and you have inspired me. Best Mary

  5. Thank you, Mary, you've made my day. I hope you enjoy your journey to better photography. Art is good for the soul!

  6. I use other tomatoes when I make sauce, too. Whatever was ripe and not used up goes in with the paste tomatoes.

    And thank you for this recipe! I had the misfortune last winter of craving a tomato soup/grilled cheese lunch and I had to throw the famous brand of soup away - it was so sweet. I hadn't had canned tomato soup in over 10 years and just could not believe how much the taste had changed. I will can some of my own this coming spring.
    Jan in NW GA

    1. It's interesting how our tastes change too, Jan. As we improve our diet, what used to taste good no longer does. Thank you for sharing.

  7. Wow, this sounds good. I'm definitely going to try this. Thanks for sharing at My Flagstaff Home!


  8. This really does sound delishous and something I may even be able to attempt :) xxx

    1. Faith, this soup is very good and quite easy to make. Give it a try!

    2. Faith, this soup is very good and quite easy to make. Give it a try!

  9. That is delicious bowl of tomato soup, who can say no to this. Thanks for sharing with Hearth and soul blog hop, pinning and tweeting.