Homemade Roasted Tomato Soup
Prep time
Cook time
Total time
Comforting homemade roasted tomato soup is perfect for cooler weather. It's so easy to make. Serve it with a grilled cheese for a perfect lunch.
Recipe type: Soup
Cuisine: American
Serves: 2-4
  • 10 Large Roma Tomatoes
  • 9 Garlic Cloves (peeled)
  • Olive Oil
  • ½ Teaspoon Dried Thyme
  • 3 Cups Chicken Stock
  • Kosher Salt
  • Fresh Ground Black Pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Slice tomatoes in half, lengthwise, and remove seeds.
  3. Lay tomatoes out on baking sheet, skin side down.
  4. Scatter the garlic cloves between the tomatoes.
  5. Drizzle some olive oil over the tomatoes and garlic cloves. Make sure the cloves are well coated with the olive oil (you may need to pick up the cloves and rub them with the olive oil).
  6. Sprinkle the thyme over the tomatoes and garlic, followed by a bit of kosher salt. Next coat the tomatoes and garlic with a few grinds of black pepper.
  7. Roast the tomatoes for 45 minutes. The thickness of the tomatoes will really determine the roasting time. If they are thinner, the roasting time may be less, if they are thicker, the roasting time may be longer. The longer they roast, the more concentrated the tomato flavor.
  8. The tomatoes should show a bit of browning on their tops.
  9. Once everything is roasted, remove from the oven and pour into a 4 quart saucepan.
  10. Add the chicken stock to the pan and bring to a simmer over medium high heat.
  11. Once stock is bubbling, remove from heat and pour into a blender and pureƩ. (Make sure to vent the lid when doing this or you'll have tomato soup exploding all over your kitchen.)
  12. Pour into soup bowls and top with a Parmesan crisp.
Recipe by My Man's Belly at http://mymansbelly.com/2017/10/17/homemade-roasted-tomato-soup/