summer bounty roasted tomato soup

A white rimmed bowl of roasted tomato soup with a garnish of parsley sits on a striped napkin with a soup spoon.

Roasted tomato soup defines the flavor of bountiful vine ripe summer vegetables. I wait with anticipation for the tomato crop to come in and the prices to go down. This particular recipe, with the roasted garlic does not require cream, and I believe the soup holds it own without the extra dairy. You can always add a dollop of sour cream if you need the extra richness. I make batches of this soup and put them in the freezer. That way I can enjoy the flavor of summer on a cold winter day.  Roasted tomato soup makes a great partner for a grilled cheese sandwich or tuna melt.

roasted tomato soup

Serves: 6-8
Cooking Time: 45 minutes


  • 5 lbs. plum tomatoes, stemmed and quartered
  • 6 cloves of garlic, coursely chopped
  • ¼ cup olive oil, divided
  • 1 yellow onion, chopped
  • 2 cups water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons sugar
  • ¼ teaspoon red pepper flakes
  • Garnish: basil leaves



Preheat oven to 450°.


Lay quartered tomatoes and garlic in a roasting pan or casserole and drizzle with 2 tablespoons of olive oil. Roast for 40 minutes or until very soft.


Saute onion in 2 tablespoons olive oil. Add 2 cups of water, salt, pepper, sugar and red pepper flakes. Bring to boil over medium high heat and then reduce the heat and simmer for 10 minutes. Add the roasted tomato mixture.


Puree the soup in a blender or with an immersion blender until smooth.


Garnish with a sprig of basil.

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