Roasted Tomato Soup Recipe

Serving Size: 4-6

Total Time: 1 hour 15 minutes


Although canned tomato soup is so easy, it doesn't even compare to this recipe. Plus, if you like a little bit of spice (like us), don't skip out on those red pepper flakes, they add the perfect flavor!


2 (28 oz.) cans whole San Marzano tomatoes

4 cloves garlic

4 sprigs thyme

1 tsp salt

Pinch of red pepper flakes

3 tbsp olive oil

1 onion, diced

2 tbsp tomato paste

2 tsp soy sauce

2 cups chicken or vegetable stock


1. Preheat oven to 425ºF.

2. Pour the tomatoes, along with their liquid, onto a parchment-lined baking sheet in a single layer. Top with the garlic, thyme, salt, red pepper flakes, and 2 tbsp of the oil. Roast the tomatoes for 35-40 minutes, until they are soft and caramelized. Remove and discard the thyme sprigs and let cool slightly.

3. While the tomatoes are cooling, heat the remaining 1 tbsp oil in your Dutch oven over medium heat. Add the onion and cook until softened and translucent, 3-5 minutes. Add the tomato paste and cook for 1 minutes. Add the soy sauce, stock and roasted tomato mixture and simmer for about 15 minutes, or until slightly reduced.

4. Transfer to a blender in batches and bled until smooth. Add salt and red pepper flakes to taste. 


Now you can enjoy the soup as is, or whip up some grilled cheese to pair it with (this is our favorite way to serve tomato soup)! We also love making our own homemade croutons which are so tasty topped on the Roasted Tomato Soup! 


* Recipe can be made gluten-free by using a gluten-free soy sauce.