Roasted Tomato Soup Recipe

5 from 4 votes

This roasted tomato soup is easy to make with fresh tomatoes. It's irresistibly creamy and bursting with flavor.

Prep Time10

Cook Time40

Cool Time10

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Lil' Luna

3 pounds fresh tomatoes can be a mixture of both larger (cut into wedges), and smaller grape-sized tomatoes (can be roasted whole)
2 tablespoons olive oil
1 medium onion cut into wedges
salt and pepper to taste
6 tablespoons butter
⅓ cup flour
1 cup half and half
5 cups chicken broth
1½ teaspoons salt
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon garlic powder

Preheat the oven to 450°F.
Place the tomatoes and onions on a large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Roast 25-30 minutes, then remove and let cool for 10-15 minutes.
Scoop the tomatoes and onions into a blender, and pour all of the juices from the pan into the blender. Blend until smooth. Pour the tomato mixture through a fine mesh strainer to remove the seeds and skin.
In a heavy pot or dutch oven, melt the butter over medium heat.
Add the flour and stir to make a roux. Cook 2-3 minutes, until bubbling and golden.
Slowly pour in the half and half, whisking constantly to prevent lumps. Whisk in the chicken broth gradually.
Add the salt, sugar, dried basil, and garlic powder and whisk to combine. Add the tomato puree and whisk to combine. Cook 10-15 minutes, until thickened.

STORE. Keep the cooled tomato soup leftovers in an airtight container, or individual-sized containers, in the fridge for up to 5 days.

FREEZE. Store in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.

To reheat. Smaller portions can be heated in the microwave. You can also reheat the easy roasted tomato soup on the stovetop or in a crock pot.