Yield: serves 6

Roasted Tomato Soup

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes

Make this Roasted Tomato Soup recipe using fresh or canned tomatoes. I've got tricks on how to freeze your tomatoes fresh from the garden too! You'll love the texture and taste of this soup, and may never eat canned soup again!


  • 12 large roma tomatoes, peeled
  • 2 Tbsp olive oil
  • 4 cloves of garlic, peeled
  • 1 handful of fresh basil
  • ½ tsp dried oregano
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup heavy cream
  • ½ cup shredded parmesan cheese, for garnish
  • ¼ cup shredded basil, for garnish
  • 1 cup croutons, for garnish


  1. Slice tomatoes in half and stir together with olive oil and cloves of garlic. Pour onto a roasting pan and sprinkle with salt and pepper. Roast in oven at 400°F for about 45 minutes.
  2. Remove from oven and add contents of roasting pan into a dutch oven or large soup pot. Add in basil. Using an immersion blender, puree until smooth. If desired, you can puree in a blender (instead of using an immersion blender) and pour pureed contents into the soup pot.
  3. Add oregano and heat over low heat, covered. Simmer for about one hour, stirring occasionally. When ready to serve, drizzle heavy cream into bowl and top with parmesan cheese, fresh basil, and croutons! ENJOY!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 263Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 982mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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