Cream of Roasted Tomato Soup

I was able to purchase another 19 lb box of organic Roma tomatoes for $6 from our CSA. I made more Roasted Roma Tomato Sauce, but I also decided on a very chilly day that soup was going to be on the dinner menu that evening.

Cream of Roasted Tomato Soup


  • 4 lbs Roma tomatoes
  • 1/4 C fresh Basil leaves
  • 2 Tbsp fresh Oregano
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • olive oil
  • 24 oz homemade chicken stock or store bought
  • 1/2 Cup heavy cream

1. Slice the tomatoes in half lengthwise. Place flat on a rimmed baking sheet.

2. Add the basil, oregano, onion, garlic, salt, pepper to the baking sheet.

3. Coat the tomatoes generously with olive oil.

4. Roast for 45 minutes at 400 degree.

5. Carefully remove from the oven, because the tomatoes get juicy. Allow the tomatoes to cool slightly. With a pair of tongs, remove the skins. Remove as much of the skins as you can, but it is okay if some remain.

6. Once completely cool, blend the tomatoes, herbs and oil from the trays in the food processor. This will definitely take several batches to do. Place each batch in one big bowl to combine.

7. Heat the chicken stock in a large soup pot. Add the tomato sauce and bring to a boil. Reduce to a simmer and simmer for 30 minutes.

8. Slowly add the cream, stirring the entire time to prevent curdling. Bring back to a simmer. Ready to serve. If desired, sprinkle with Parmesan cheese.

Serve Cream of Roasted Tomato Soup with a fresh garden salad, a grilled cheese sandwich or your favorite homemade artisan bread.

Print the recipe for Cream of Roasted Tomato Soup.


  1. says

    I posted a Tomato Soup recipe not long ago on my blog using canned tomatoes when you don’t have good tomatoes readially available. I love this recipe and will try it soon.

    Carolyn/A Southerners Notebook

  2. says

    I am a roasted tomato junkie, I get so sad when the weather is too hot to have my oven on in the summer so I can’t roast any tomatoes. This sounds delicious!

    And isn’t homemade stock the best?! I made a roast chicken last week, boiled the leftovers up for stock.

  3. says

    19 pounds of tomatoes for $6? I’m so envious. If I only had all those tomatoes, just imagine the possibilities. This soup would definitely be one of those things on my list to make. By the way, I’ll be holding a CSN giveaway on my blog next Monday, so be sure to check back then for a chance to enter.

  4. says

    What a beautiful job you’ve done of this soup. My husband adores tomato soup but I haven’t made one for him in ages! He’ll be so happy when I make this for him this week. Thanks for contributing to our marital happiness! ๐Ÿ˜‰

  5. says

    Wow, envious doesn’t even cover the feeling I’m having over your good fortune. Let me ask this though, did you ask them for a “deal” on end of the season produce or was that the regular price? I only have a few farmers markets here. I love this recipe and will have to start talking to the farm stand owners now. I’d be making tomato everything with that bounty.


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