Roasted Tomato Soup

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.

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, and fresh-off-the-vine tomatoes in the summer. This summer I planned ahead and froze some tomatoes to roast for this soup in the winter.

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, emptied the bag into 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 cherry tomatoes. Using several different varieties of tomatoes gives the soup a deep, rich flavor.

Here's how to make this delicious roasted tomato soup...

Tomato soup made with roasted vegetables.

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 peeled, 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.

When the tomatoes are well-roasted and the onions are nicely caramelized, empty the baking dishes into the pot, add the bay leaf and a little sugar if desired, and let it all simmer for about half an hour. By that time the veggies are nice and soft.

Adding the roasted vegetables and basil.

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 if desired.

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.

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

Let cool for a few minutes, remove the bay leaf, then transfer to a blender and blend until smooth. An immersion blender can be used instead.

Return to the pot and heat the soup back up. Add heavy cream if you prefer cream of tomato soup, or add some additional chicken broth if your soup is too thick.

Pour into bowls and serve. Can be garnished with a dollop of sour cream or a fresh basil leaf if desired. Serve with crackers, homemade bread or the classic grilled cheese sandwich.

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 this recipe might become one of your favorites too.

Roasted tomato soup

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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.