Roasted Tomato Soup

Some of my most peaceful moments in my life was when I lived in San Francisco. I had a four-level rickety home that was built in 1929, and as you walked along the floors, the creak of each wooden plank reminded you it was built in 1929. My boyfriend at the time and I gutted the entire house and remodeled, ripping out the dark wooden cabinets from the ’50s; the Astroturf on the floor in part of the kitchen that used to be the foyer to the front door from the late ’70s (yes. for real. Astroturf was in my kitchen); and broke down the suffocating walls to let light in. Underneath the dirty slime-green shag carpeting was hot-pink carpeting (no joke), and underneath that were glorious wood floors, original from when the house was built.

My favorite part of the remodel was when we created a garden in the back. Because the garden was on the ground floor (obviously) and the main living space was 3 floors above that, it was quite a dangerous walk every morning down those wet, slippery, rotting planks that we called “stairway to lawsuit” if any of our guests tried to venture down.

We hadn’t gotten to replacing the deck and stairway yet, something called ‘$20,000’ got in the way.

But every early morning, I’d put on my gardening gloves (to keep my hands warm but more importantly to provide me with a good holding grip as I went down those stairs) and tend to the herbs, vegetables and the most ginormous arugula monster ever seen. That thing was so big that I joked it provided shade for the entire house.

Each morning was my alone time. I did my own garden-meditation thing and all was peaceful.

I want you to meet Margaret Roach, my garden guru, though I bet most of you know her already. She’s the publisher of Away to Garden and former editorial director for Martha Stewart magazines, books and internet.

She knows peace, but it wasn’t until she one day just dropped everything, quit her job and returned to her “home,” the garden.

I’ve been friends with Margaret for the past couple of years, she inspired a yearly Summer Fest and Fall Fest which I was a part of the first year.

Margaret has just come out with her second book, “and I shall have some peace there” where she details her journey from “Marthaville” to just “Margaret”

To celebrate her book launch, I thought I’d make soup. Because reading her book just makes me want to make warm, comforting, peaceful garden soup.

Specifically, Roasted Tomato Soup, loaded with other vegetables from the garden, onion, bell pepper and a bit of jalapeno to give it a nice kick.

The tomatoes are from my friend, Patsy’s garden, another master gardener who lives near me.

Margaret, here’s to you, my friend.


Roasted Tomato Soup

The trick to roasted tomato soup is to NOT make it taste like warm marinara. I’d rather have my marinara on pasta than in a bowl!

So there are certain herbs that I don’t use – oregano and basil. Instead, I use smoked paprika to enhance the roasted tomato flavor, giving it a little smoky boost.

I also add half a seeded jalepeno, onions and bell pepper to the roasting pan. All gets blended after roasting.

Absolutely beautiful tomatoes, fresh from Patsy’s garden.


Roasted Tomato Soup Recipe

Servings: 4 Prep Time: 5 Cook Time: 30
roasted-tomato-soup-recipe final

Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren't quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I'd substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I'd keep with the heavy cream, creme fraiche or just leave it out.


5 large tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)


1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your "Soup" setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

More Roasted Tomato Soup Recipes

Roasted Tomato Soup – 101 Cookbooks
Roasted Tomato Soup
– Gluten Free Goddess
Roasted Tomato Soup – Healthy Green Kitchen
Roasted Eggplant and Tomato Soup – Simply Recipes
Roasted Tomato Soup with Grilled Cheese Croutons – Cafe Chocolada

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Comments 97

  1. deidra

    Wow. This sounds great! I am making a roasted tomato soup tonight. Its my 1st time both making it and tasting it so I chose a more conventional Ina Garten recipe before I happened across this one. Though I am allergic to peppers, I’m intrigued by the addition of smoked paprika and will definitely try it the next time.

  2. sanchari

    This is a very good recipe, actually one of the best in the web. I am big flavor girl, tweaked this even a notch. It really became the soup to absolutely die for. For instance, instead of garlic powder roasted big cloves of garlic with the vegetables and pureed together, it meshed better. Added a generous pinch of cumin and garam masala powder. Nobody could tell they are there but they added an extra layer of complexity to the soup. Added little light brown sugar and raw mountain honey(much stronger than normal honey). The soup just took the flavor in like duck takes to water. AND please don’t be squeamish, I added 6 big leaves of basil (;P), no it didn’t make it marinaric!!! Instead the after taste was awesome.
    Again, thanks so much for the recipe, personally this is the best recipe for tomato soup, I would never have it any other way.

  3. susank

    This looks great, I’m going to try it, can’t wait. Question — when does the cream go in? Should it be added along with the rest of the ingredients and blended/heated? Or should it only be used as a garnish? Or does it not matter?

  4. Christina G. Smith (@Rvaya)

    I’m just making this tonight and it’s great so far. I added more tomatoes than listed. And did the suggestions Sanchari added like the honey, brown sugar, cumin, curry powder, and roasted garlic. I’m letting it cook out more too. I think this always makes all soups better. Even after roasting and blending the tomatoes tasted a little too chunky. But I think with more time on the stove at a very low heat will fix this issue. So far it tastes amazing.

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  7. Dave

    Five stars. I had picked up a lug of very irregular tomatoes at the farmers market and this was a perfect way to use a lot of them. I too threw three cloves of garlic in with the other vegetables to roast rather than to use garlic powder. I also cut the tomatoes and onion thicker (maybe 3/4 inch), raised oven temp to 400, sprinkled a scant pinch of salt over vegetables to aid in releasing moisture,and roasted all for about 40 minutes. I used an immersion blender and it gave me a perfect rustic texture. If you want smoother, I suspect a blender would yield better results. The scant pinch of sugar and a splash of wine is necessary chemically to release all of the tomato taste. The 14 t of smoked paprika is spot on. With a rustic bread and a glass of wine!! Simple and everyone will love it.

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  9. Erin

    When I see “bell peppers” I think the green ones but do you mean red? Just wondering because the soup looks so red.

  10. casey

    I’m just a regular mom in FL. I’ve made this at least 5 times and making it today again. Me and my 16 yo son LOVES this soup with grilled cheese!!! I get the asiago loaf from Panera for the grilled cheese. Thanks for the recipe!

  11. Hana

    I tried this soup one day because my mother gave me a ton of her just ripening to ripe tomatoes and I hadn’t done anything with them in a day or so. I roasted those tomatoes and I called 4 people to tell them how good it smelled and that they needed to try the recipe. “Roasted tomatoes scent” should be bottled for perfume. It’s amazing. Thank you so very much for sharing.

  12. Tiffany

    I’ve made this twice now this summer since my tomatoes went crazy this year, and it is a really great recipe. I’m not usually a fan of “smoky” flavors, but this amount of the smoked paprika is just the perfect compliment to the sweetness of the tomatoes. Also, love the kick of the jalapeno! Great recipe – thank for sharing!

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  14. Jen Beutler

    I made this with 2 giant bowls of various tomatoes from my garden-it turned out so good! I changed a couple process things-I puddles a carrot to the list and put all other veggies in a blender so I could strain the tomatoes to get skins and seeds out.
    One jalepeno was a little to spicy or I didn’t get all of the vein out.
    I added cream about 10 minutes before serving then added the cheese per bowl apron serving!
    I am going to try and vacuum seal portions to freeze-we will see how that works! Enjoy this is a good recipe-I don’t think I can go back to canned soup again!!

  15. Sarah

    Thanks for sharing this awesome recipe!!! I made this today because my family was looking for ways to use the over-abundance of tomatoes in our garden and WOW WOW WOW … perfect! I did make one small change and that was adding a dash of baking soda while it simmered on the stove to neutralize the acidity.

  16. pollysplayground

    such a delicious recipe! just finished making/eating this and can’t believe how much flavour is in such a quick soup. used our garden tomatoes, onions and peppers and took the advice of some of the comments above and roasted garlic instead of adding garlic powder. will be making it again tomorrow – thanks!

  17. Krista

    I cannot wait to get home and make this! My garden is overrun with tomatoes and my fiancee has been asking for some tomato soup. All of the ingredients are ones which I usually have on hand, so I can see this recipe becoming a staple. Thanks for posting!

  18. Michelle Perrine

    I made this tonight with tomatoes from the farmer’s market. I goofed and forgot the vegetable broth, so I just used the half and half (that I mistakenly bought instead of heavy cream!) in its place. This was the best tomato soup I have ever eaten. Wonderful! Thank you for this recipe!

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  20. Jennifer G

    Thank you so much for the wonderful recipe…I just made up a version of it for dinner tonight (I’ve got the picky toddlers) …I’m hoping the hubby and kids like it.

  21. Jenn

    Thank you! Made this on Sunday. Not enough tomatoes, so had to throw in a few cans of crushed. Still was amazing. Husband loved it. Am making again today.

  22. Kori S

    DARN…I bought green bell peppers, which is what I always grab when I see bell peppers…Hhmmmm….I don’t want my soup to look sick-ish…LOL.

  23. Linda

    Thank you for the wonderful recipe. I made this today for lunch. I didn’t have the luxury of using garden tomatoes since it is January in Pittsburgh. I used the Campari tomatoes I picked up at Costco and the soup was fantastic. I will be making this again and again. I can’t wait until summer to really use garden tomatoes.

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  25. Lauren

    This is by far the best tomato soup recipe I have ever encountered. Amazing flavor, I am going to start cooking with smoked paprika more often! I threw a little more in than the recipe called for and I also used roasted garlic instead of garlic powder, more tomatoes and added a little cumin and garam masala. My soup didn’t need a sweetener, it tasted great without it! The one thing I would be cautious about is the amount of added liquid: i like thicker consistency soups and I found that because of the water in the tomatoes it was headed in a runny direction if i had added both cups of broth. I would recommend starting with one and adding more based on your own preference. I also added a little more grated parm to give it added thickness and fullness of flavor.

    My husband, who hates tomato soup, loved this one! Thank you so much for this recipe, its the only one ill be using from now on!

  26. Tara

    This soup was excellent. I used chicken stock because I didn’t have veg and I peeled the peppers (red) when the were done roasting. I am going to try roasting garlic instead of using powdered next time. I have so many tomatoes right now I’ll be tripling the recipe when I make it next! Thanks for sharing ๐Ÿ™‚ I shared on Pinterest .

    1. Jeff

      Yes peeling peppers is essential, which is difficult until they’ve collapsed which means at least 30 minutes at 375.

  27. Professor McMeowMeow

    This was really delicious! I made this vegan by swapping the Parmesan with nutritional yeast and omitting the cream. I did however make this creamy by adding a half a cup of raw cashews to my vitamin when blending everything. I also used 3 roasted garlic cloves instead of the garlic powder. I will definitely make this again, quite amazing!!

  28. Jeff

    I can’t compliment this recipe enough. I love tomato soup but have been struggling to make it taste better than jarred pasta sauce, and the roasted vegetables approach is absolutely spot on. Two minor quibbles: for the amount of vegetables vs the stock, the soup comes out on the puree side, so treat the stock as “to taste”. Also, getting the veggies properly roasted takes about 1.5x the time listed, and probably should be done in two batches, so assume about 90 minutes total end to end.

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  29. Patricia

    Great message and a great sounding soup!! The pairing of them both makes this a marvelous post. Thanks. I’ve shared it to Facebook to help give some people warmth and peace in the midst of the storm that is taking hold right now in the Mid-West, the South and up to New England.

  30. Anders Svensson

    Hello Jaden. Thank you so much for sharing the great and wonderful recipe. I made this recipe last Sunday. It was too delicious and yummy. I feel that will make again at daily basis.

  31. Malin Andersson

    Hey Jaden! The given recipe pics are very beautiful and wonderful. It appears the recipe very delicious. My mother made this recipe last week and I can’t believe that it was made so tasty. All my friends were praising my mother for this great recipe.

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