Filed Under: Soup

Roasted Tomato Soup

Recipe By Tessa Arias
  |  
June 26th, 2013

If you like tomato soup you're going to adore this recipe because it couldn't be more simple or tasty.

Yield: 4 servings

Prep Time: 15 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Savory, slightly sweet, with just the right amount of oomph.
Texture: The texture is totally customizable. I prefer my soups to be chunky, so I simply pureed the mixture with an immersion blender until it was liquified and left it like that. If you prefer your soup to be more smooth you can strain the mixture before serving.
Ease: Super easy.
Appearance: I love the brilliant red color of this soup, especially when it is contrasted by the green chives for garnish.
Pros: A great basic tomato soup recipe that you can make year round.
Cons: Not a huge fan of having the oven heating for so long during summer.
Would I make this again? Yes.

Roasted Tomato Soup from Handle the Heat

There was a period of time in high school where I had tomato soup at least once a week. I actually got a little sick of it. I was working at a clothing boutique at the mall and would treat myself to dinner at the local cafe on my meal break where I would typically get a club sandwich and a bowl of tomato soup. One time, however, I ate tomato soup while I was feeling ill and for months after that I would get nauseous any time I’d smell tomato soup. It was a bummer. Luckily that effect has worn off and I now enjoy the soup, just not quite so often. If you like tomato soup you’re going to adore this recipe because it couldn’t be more simple or tasty.

In addition to my soup and sandwich dinner on my meal break, I’d always get a chocolate chip cookie at the cafe. It was my little treat to look forward to while I was bored to death at work. Thinking about those chocolate chip cookies got me thinking about guilty pleasures in general. We all have them, what are you guilty pleasures? Here are some of mine:

-Reading celebrity gossip websites. Did Kim and Kanye really name their baby North West??
-Singing in the car. I have absolutely NO talent when it comes to singing and really should never even attempt it.
-Watching television shows that are so not meant for grown women, such as Pretty Little Liars or Vampire Diaries. This is really embarrassing.
-Dancing to hip hop music like I know what I’m doing. This only happens when I’m alone or if I’ve had a few drinks.
-I really like to sneak peeks into people’s houses when they’ve left the blinds/curtains open. I don’t know why but I can’t resist seeing how other people live and what they do at home. Luckily I’ve never seen anything too shocking.
-In-N-Out cheeseburgers and fries.
-Buying cookbooks even though my shelves are bursting with them and I’m never going to actually make all the recipes inside them.

Roasted Tomato Soup from Handle the Heat

Roasted Tomato Soup from Handle the Heat

How to make
Roasted Tomato Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
If you like tomato soup you're going to adore this recipe because it couldn't be more simple or tasty.

Ingredients

  • 1 cup low sodium beef broth, divided
  • 1 tablespoon light brown sugar
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 large onion, chopped
  • 5 garlic cloves, peeled and left whole
  • 2 (28-ounce) cans whole tomatoes, drained
  • 3/4 cup half-and-half
  • Salt and freshly ground black pepper
  • Chopped fresh chives, for garnish

Directions

  1. Preheat the oven to 450°F. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. Combine 1/2 cup of the broth, sugar, vinegar, and soy sauce in measuring cup or small bowl. Place the onion, garlic, and drained tomatoes in the prepared pan. Pour brother mixture over tomatoes and toss to combine. Bake for about 45 minutes, or until the vegetables are lightly browned.
  3. Remove the tomato mixture to a large pot set over low heat. Add the remaining 1/2 cup broth and the half-and-half to the pot. Using an immersion blender, blend the mixture until desired consistency. Strain the soup, if a smoother texture is desired. Let mixture come to a gentle simmer then remove from heat. Season with salt and pepper if necessary before dividing between 4 bowls to serve. Garnish with chives.

Recipe Notes

From Cooking Light October 2005
Course: Soup
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Tieghan — June 26, 2013 at 4:42 am

    Mmm. looks so good!

  2. #
    Natalie || The Devil Wears Parsley — June 26, 2013 at 7:57 am

    I LOVE roasted tomato soup. LOVE IT! I love soup in general. The lady who owns the deli across from where I work thinks I’m nuts for wanting soup in hot weather. This post is proof I’m not alone! Looks fab!

  3. #
    Diane @ Vintage Zest — June 26, 2013 at 4:02 pm

    I am a huge fan of tomato soup too! I tried one recipe that ended up too thin, but this one looks perfect. By the way, don’t feel bad about the guilty pleasures. I’m a few years older than you and I am coincidentally watching Pretty Little Liars right now!

    • #
      Tessa — June 26, 2013 at 4:06 pm

      Haha glad I’m not the only one!!

  4. #
    Kiran @ KiranTarun.com — June 26, 2013 at 9:54 pm

    The best of summer in a bowl!! Yum!

  5. #
    Crystinna — June 27, 2013 at 5:13 am

    I love oven roasting veggies and pureeing them into great winter soups, it turned into a problem when my boyfriend mentioned I may have turned all of our veggies into baby food, hah! I can’t get the olive oil burn marks off my jellyroll pan, UGH! Does this happen to you and if so how do you get yours off?

    Oh and I completely get you on the “house peeking” too.

  6. #
    Catherine @ Rabbit Food For My Bunny Teeth — June 27, 2013 at 7:37 pm

    I’m addicted to tomato soup, but roasted tomatoes bring it to another level of amazingness! I’m going to try this with veggie broth! xo

  7. #
    Heidi @foodiecrush — June 28, 2013 at 5:39 pm

    I have a recipe very similar, but I used cherry tomatoes. Don’t you love your immersion blender? Couldnt’ make this without it!

  8. #
    kunal khosla — July 1, 2013 at 1:41 am

    yummy soup 🙂 i like it

  9. #
    Nicole — July 3, 2013 at 7:37 am

    Looks delicious!

  10. #
    Aimee Warner — August 23, 2013 at 7:00 pm

    I made this Wednesday night it is SO good, so good in fact I’ve had it for lunch the past two days!!! Thanks so much for posting this:)

    • #
      Tessa — August 26, 2013 at 6:54 pm

      Awesome! I’m so glad you’re enjoying the recipe.

  11. #
    Holly — April 30, 2015 at 5:16 am

    I can’t wait to try this. I’m wondering if in the directions you mean to say “broth mixture” instead of “brother mixture.” ?? Thanks for sharing all your great recipes!!

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