Roasted Tomato Soup

Roasted Tomato Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes
  • Yield: Serves 2 1x

The oven does the work in this roasted tomato soup. Just put canned tomatoes, onions, garlic and spices in a pan, roast and puree the mixture into soup.


  • 1 tablespoon olive oil
  • 128 ounce can whole peeled tomatoes
  • 1 small white onion, cut 6-8 pieces
  • 4 garlic cloves, smashed & peeled
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • Pesto and grated parmesan cheese for garnish


  1. Preheat the oven to 375 degrees F.
  2. In a 9-inch square baking dish, drizzle the olive oil and arrange the tomatoes (save the juice), onions and garlic in a single layer. Season with oregano, thyme, red pepper flakes, salt and pepper. Roast for 35-40 minutes until the tomatoes turn darker red and the garlic is light golden brown.
  3. Puree the roasted tomatoes, onions and garlic in a blender. Transfer to a medium saucepan and add the reserved tomato juice and water. Warm the soup over medium high heat to desired temperature.
  4. Garnish with pesto and Parmesan.