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Roasted Tomato Soup
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5 from 3 votes

Roasted Tomato Soup

Roasted Tomato Soup is easy enough for every day, and elegant enough for your special dinner party. In addition, it’s just as delicious cold as it is hot. One of the keys to this amazing soup is the roasting of the canned tomatoes. This concentrates the flavors. Another key is processing the soup in a blender to ensure that it’s perfectly smooth and creamy.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 209kcal
Author: Chula King


  • Blender


  • 2 (28 ounce) cans whole tomatoes, drained with juice reserved (See Tip 1)
  • 1 ½ Tablespoons brown sugar
  • 2 cups chopped onion (1 large)
  • 1 cup chopped celery (about 4 stalks)
  • 2 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 ¾ cups chicken broth (See Tip 2)
  • 1 Tablespoons Better than Bouillon chicken base (See Tip 2)
  • 1 Tablespoon tomato paste
  • 2 Tablespoons medium dry sherry (See Tip 3)
  • ¾ cup heavy cream
  • Salt and freshly ground pepper to taste (See Tip 4)


  • Preheat oven to 450°F. Line a rimmed baking sheet with non-stick aluminum foil.
  • Drain tomatoes, reserving the juice. Seed tomatoes, pat dry with paper towels and spread in a single layer on the foil. Sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes. Remove from oven; let the tomatoes cool slightly. (See Tip 5)
  • Cook onion and celery in a large Dutch oven until tender, about 10 minutes. Add garlic; cook 30 seconds, or until garlic is fragrant. Add the flour, basil, oregano, thyme and pepper and cook, stirring constantly until thoroughly combined. Gradually add the chicken broth, reserved tomato juice, Better than Bouillon chicken base and tomato paste. Whisk to combine. Bring to a boil; reduce heat to low, and cook covered for 30 minutes. (See Tip 6)
  • Add the roasted tomatoes; cook covered for 30 additional minutes. Cool mixture slightly.
  • Working in batches, pureé the soup. Return to Dutch oven. Add the sherry and heavy cream, stirring to combine. Season to taste with salt and pepper.
  • Yield: 6 servings.


  1. I prefer to use no-salt canned tomatoes, and usually end up with about 2 ¾ to 3 cups of reserved juice.
  2. I use low sodium chicken broth. You can substitute vegetable broth and omit the Better than Bouillon chicken base to make this soup vegetarian. 
  3. Typically, I use either Dry Sack Sherry or Tio Pepe. 
  4. The Better than Bouillon chicken base tends to be quite salty. Therefore, before adding any additional salt, carefully taste the soup. If you've omitted the chicken base, then you'll probably need to add some salt.
  5. I'm often asked whether it is really necessary to remove the tomato seeds. To be honest, I've never made the soup without taking the extra step of removing the seeds. However, I suspect that they would impact the texture of the soup given that they would likely remain whole even after soup is pureéd. On another note, because of the added brown sugar, the tomatoes generally end up with some burned bits after being in the oven for 30 minutes. While the burned bits do not impact the taste of the soup, I remove them because they impact the appearance of the soup.
  6. The actual cooking of the soup can start while the tomatoes are roasting in the oven.


Calories: 209kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 612mg | Potassium: 681mg | Fiber: 3g | Sugar: 11g | Vitamin A: 835IU | Vitamin C: 27.9mg | Calcium: 124mg | Iron: 3.1mg