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Roasted Tomato Soup Recipe

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.
4 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Servings 4


  • 5 large tomatoes, cut into 3/4" slices

  • few tablespoons of heavy cream or creme fraiche (optional)
  • 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)


  • 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.
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