March 2, 2021

Roasted Tomato Soup

Tomato Soup Homemade with Fresh Tomatoes

A bowl of roasted  tomateo soup with basil being served

Roasted Tomato Soup with Fresh Tomatoes

This is a must-add to your Family Menu. It is delicious, nutritious, easy to make, freezes well, versatile, and loved by children and adults. You can enjoy it warm or cold and repurpose leftovers into pasta or pizza sauce..

  • Author: Caterina De Falco
  • Prep Time: 10-15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-55 minutes



3 pounds of fresh tomatoes - can be a mix of any fresh tomato, but not canned.

8- 10 cloves of fresh garlic ( not pre-peeled or pre-minced)

2 - 3 medium to large onions

3-4 cups of chicken stock or bone broth

1/2 cup quality extra virgin olive oil

3- 4 tbsp. of butter- optional

Celtic salt Fresh Ground Pepper

1 cup of fresh basil


If the tomatoes have a large core, remove the core by slicing around it with a small knife. Roma or campari tomatoes do not need to be cored. 

A cookie sheet with whole tomatoes, onion, and garlic cloves

 Cut the tomatoes in half. Small tomatoes like cherry tomatoes can be left whole.

A cookie sheet with fresh tomatoes, onion, garlic  and olive  oil

Place the tomatoes skin side down on a cookie sheet. If using cherry tomatoes, keep them whole.  

Peel and cut the onions into quarters and place them on the cookie sheet with the tomatoes

Peel the garlic cloves and place them on the cookie sheet.

Drizzle everything with olive oil, sea salt, and fresh ground pepper

Roast at 375 degrees for 35 minutes, or until then, start to brown.

A cookie sheet with roasted tomatoes, onions, and  garlic

Transfer all of the roasted ingredients to a pot. Use a rubber spatula to clean the cookie sheet well and get all the juices into the pot. 

Add stock, butter, and basil, then simmer for 15-20 minutes. Start with 3 cups of stock and add more as needed. The soup should not be too liquid.

A pot of simmering tomato soup with fresh basil

Add the butter, and basil, then simmer for 15-20 minutes.

Puree the soup with an immersion blender for easy cleanup or a blender. Be careful when using a blender. Let the soup cool first, or the hot soup can "explode" in the blender. 

A pot of roasted tomato soup being pureed with an  immersion blender

Top with homemade croutons and serve!

homemade croutons on a baking sheet with a can of French Olive Oil and garlic cloves


The addition of butter and basil is divine but not necessary. 

Some recipes call for cream, but I prefer to skip it and let the tomatoes be the star of the show. The cream can dilute the tomatoes' caramelized flavor, and eliminating the cream saves calories.

I like to use bone broth because it sneaks in more nutrients, but chicken or vegetable broth or stock work just fine. Use a good organic broth or stock versus bouillon cubes or powder for better nutrition and taste.

You can modify the quantity of onions and garlic or eliminate the butter, but it is not the same with canned tomatoes, so stick with fresh.

This soup freezes well, so you can make a few batches with summer tomatoes and enjoy it in the fall and winter. If you forget to thaw it ahead, run the container under hot water for a few minutes to loosen it from the container, then melt it in a pot on the stove.

Keep a batch of homemade croutons in the freezer and serve just a few on top of the soup. The addition of a few croutons appeals to children. 

If you have a leftover soup, cook it down until it thickens and use it as a pasta sauce or spread for toasted bread for a French bread pizza. 

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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