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. Marcella Tomlin

    I love a good tomato soup with some crusty bread! Your feature pic looked like something I would concoct. I will definitely use this recipe for my GANAS forum.

  2. tea_austen

    And you claim not to be a writer? That was gorgeous, my dear!
    I love your SF memories. I can imagine the house (so many old funky ones), and love thinking of you there.
    We really do need a communal SF crash pad, don’t we?

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  4. JulieD

    Jaden, this looks so good! I will definitely have to try. I would think that you could jar this up and give it as a hostess gift!

  5. Barbara | VinoLuciStyle

    I’ve been making my own tomato soup for a couple of years but never, NEVER have I had tomatoes like yours. Colorado has a lot of wonderful things but tomatoes will never be one of them; maybe the roasting will help! This looks fantastic and a must try.

  6. Margaret Roach

    Thank you, Jaden, for the delicious soup…and for writing this beautiful essay. I am honored to be part of the catalyst for it (along with those juicy, red tomatoes…haven’t seen one of those up here on the tundra in months and months).

    I’m glad you enjoyed the book, and look forward to many more recipe swaps to come.

  7. Cathy

    I just had roasted tomato and eggplant soup – it was super delish. Going to use this recipe as a starter to try and mimic that one. Thanks! Your timing is perfect.

  8. Kiran

    I must try this recipe. But first, I need to get my hands on the freshest most juiciest tomatoes. Perhaps in the peak of summer? πŸ™‚

  9. Emma

    Lovely story! I love gardening also.

    I adore tomato soup, I cook with tomatoes a lot and really like the flavours in this, it also looks very rich. To be honest, I don’t know what I did before I started roasting tomatoes, it really does raise them to a whole new level!

  10. Miri Leigh

    This soup looks delicious, especially on a cold, rainy day like today. If this weather keeps up, I may be trying this recipe out by the end of the weekend!

  11. Sherri M

    Soups sounds absolutely wonderful. I’m just counting the days til I can get my tomatoes in the ground. Fresh tomatoes here are not something to be had. One day, I’m going to have a greenhouse to grow mine all year. Great story about the house too!

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  13. meeso

    That looks amazing! I’m always searching out tomato soup recipes using fresh tomatoes πŸ™‚ And thank heaven’s it doesn’t taste like marinara!

  14. *Just Fran*

    Roasting tomatoes brings out such sweetness and full flavor. The soup sounds wonderful. So does the book. Added to my Wish List for when I finally get through the stack of unread that is beside my night stand.

  15. waterrose

    Oh this looks delicious. It’s still cold here in Phoenix and will make a great addition to a meal I’m making tomorrow! Thanks, Rose

  16. [email protected]

    This soup looks fantastic, and you are making me SO excited to garden. I am finally able to plant this year (finally have a yard!) and can’t stop thinking about it!

  17. Kristi Rimkus

    I often forget how lovely roasted tomatoes taste. There is such a richness of flavor that I’m sure makes for a fantastic soup! Lovely recipe.


  18. Emily W.

    I was wondering could you leave out the cream and serve this soup chilled??…If so I bet that would be wonderful as well!!

  19. Feast on the Cheap

    I absolutely adore Roasted Tomato Soup. I add a little smokiness to mine by sauteeing sweet vidalias in bacon drippings, then garnishing with crispy, crumbled bac. So delicious, especially alongside a nice thick piece of Grilled Cheese!

  20. Julie the Alkaline Sister

    Ooooh Jaden this sounds divine and is easily vegan with out the toppings!…and those tomatoes….look gorgeous! I would die to get my hands on juicy specimens like those in the mid of winter up here in the Great Northwest! Yum!

  21. DianeKay

    The tomatoes look so tempting – we live in the Phoenix area and have yet to find good tomatoes like the ones we grew in Minnesota. I am going to make this soup with what we have available here – thanks for your great recipes.

  22. Jedalyn

    Jaden! This weekend, I finally purchased your cookbook (being an avid fan of this site, and never leaving comments, haha) and I made jap chae and the balsamic teriyaki glaze for a skirt steak. My family loves me even more! I just wanted to tell you also that those two recipes were the first time in years that I followed a recipe to the ‘T’ because I usually eyeball everything I cook. Thank you!

  23. [email protected]

    That book from marthaville sounds as juicy as this soup.

  24. Lizzie Longenecker

    …for peace comes dropping slow

    My mother used to say that poem to me to help me fall asleep when I was a child.

    That was a great story, and a DELICIOUS looking soup!


  25. Everyday Mommy

    I can think of few things that I love, long after and look forward to more than vine-ripened, summer tomatoes. The thought of this soup has my mouth watering with anticipation of warm days, and hazy evenings.

  26. Mrs. Stranded

    This looks like a delicious recipe. I recently bought Kumatos, brown tomatos. Do you have any experience with Kumatos? Do you think Kumatos would lend themselves well to this recipe?

  27. Sarah

    This recipe looks delicious. Going to try it this week, and I was wondering, about how many hearty servings does this make? Thanks!

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  30. Jon Van Dalen

    Count me in for this one… I love tomato soup and roasting them fresh just sounds so good. In the summer I grow my own tomatoes and you can be sure this recipe will be remembered.

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