Total Time
Prep 10 mins
Cook 35 mins

Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.

Ingredients Nutrition


  1. Preheat oven to 475 degrees.
  2. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
  3. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
  4. Roast tomatoes until their edges are charred, about 15 to 20.
  5. Scrape tomatoes, oil, and herbs from pan into food processor.
  6. Process until not quite smooth (leaving small chunks and charred black specks).
  7. In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
  8. Whisk in roasted tomato puree, broth, and wine.
  9. Then whisk tomato paste.
  10. Heat the cream and whisk in to the tomato mixture.
  11. Taste and add sugar if necessary.
  12. Stir in optional Parmesan.
  13. Add salt and pepper to taste and bring soup to a simmer.
Most Helpful

Loved the roasted tomato taste. This recipe is a keeper for sure!!! Thanks for posting, mysterygirl. =)rn

Aroostook October 10, 2002

This is excellent! I saw something similar on Food Network, Sunny Anderson. She adds 1 T. balsamic vinegar and no cream. (But I like it MUCH better with the cream. LOL) She also has some good advice on blending hot liquids. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender, food processor or use an immersion blender(that is what I use, very easy and hardly any clean-up) and fill container no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. I froze some tomatoes this year and will be using them for this delicious soup! Thanks for posting, Mysterygirl.

Scoutie October 10, 2009

I can't give this enough stars, it is wonderful. This is the first time I've ever tried to make tomato soup from anything but a can and I can't even begin to tell you how awesome it is and really pretty simple. Roasting the tomatos just threw this over the top. DH said it's better than any resturant he's ever had. I followed your directions exactly, didn't change a thing. Served with Italian Spoon Rolls and a glass of Washington Red - YUM, one of the best light suppers we've had on a cool fall day. Thanks so much for posting.

Bonnie G #2 October 09, 2009