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Roasted tomato soup
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Roasted Tomato Soup

A delicious, pretty dense tomato soup, perfect for fall or winter days.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Soups
Keyword: roasted tomato soup, tomato soup, winter tomato soup
Servings: 6
Author: Enri


  • 4 pounds of ripe tomatoes, cut in quarters, seeded
  • 3 garlic cloves finely sliced
  • 4 tbsp. of olive oil
  • coarse sea salt
  • freshly ground black pepper
  • 2 tbsp. butter
  • 1 1/2 cups onion, coarsely chopped
  • 4 sprigs thyme
  • 4 cups water


  • Preheat the oven to 350°F.
  • Line four baking sheets with aluminum foil and brush them with half of the olive oil.
  • Place the tomatoes in the baking sheets and sprinkle the garlic.
  • Drizzle with olive oil, salt and pepper.
  • Roast the tomatoes for 1 hour.
  • In the meantime, in a pot over medium heat, heat the rest of the olive oil and the butter.
  • Sauté the onions and the thyme until soft, about 5 minutes.
  • Add the roasted tomatoes and the water, and cook for 20 minutes.
  • Discard the thyme sprigs.
  • With an immersion blender, blend all the ingredients until they become a pretty smooth soup.
  • Season with salt and pepper.
  • Garnish with goat cheese and a sprig of thyme.