Roasted Tomato Soup

Grilled cheese and tomato soup was a favorite meal of mine when I was a child and that hasn’t changed as I’ve gotten older. What has changed a bit are my tastes and appreciation for fresh flavors.

Since tomato soup from Campbell’s can doesn’t cut it anymore, I’ve been experimenting and have finally found a new favorite, roasted tomato soup. Roasting the ingredients in the oven gives this soup a rich flavor and blending it gives it that smooth, creamy texture.

Tomato soup and grilled cheese


  • Olive oil – 1/4 cup
  • Roma tomatoes – 2 1/4 lbs
  • Small red onions – 2
  • Fresh lemon thyme – 6 sprigs
  • Sugar – 1 tsp
  • Sea salt – 1 tsp
  • Garlic clove – 2
  • Vegetable stock – 2 cups
  • Sea salt and fresh ground pepper – To taste


  1. Preheat oven to 325°
  2. Put tomatoes, onion, thyme, sugar, salt, garlic and oil in a large bowl
  3. Use your hands to mix the ingredients to make sure they are well combined and covered in the oil
  4. Pour mixture from the bowl onto a baking sheet and put in oven
  5. Roast for 1 1/2 hours
  6. Remove from oven and discard thyme sprigs
  7. Put tomatoes, onions, and garlic in blender container and pour in any remaining juices from baking sheet
  8. Put container on blender base and turn on blender and slowly increase speed to high
  9. Add 1-2 cups of vegetable stock if mixture is too thick to blender thoroughly
  10. Blend on high for 1-2 minutes until mixture is smooth
  11. Pour soup into bowl, add salt and pepper to taste, and enjoy

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3 thoughts on “Roasted Tomato Soup”

    1. Adam @

      You’re right, sorry about that! I’ve updated the recipe to add it.

      You don’t need a lot, and a 1/4 cup may be too much, just enough to coat all of the ingredients before putting them in the oven.

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