Roasted Tomato Soup

Lynn Socko


This is a hearty, healthy, delicious tummy warming soup.


★★★★★ 2 votes

6-7 cups
10 Min
1 Hr 15 Min
Stove Top


  • 12
    ripe tomatoes
  • 2
  • 1
    rib of celery
  • 2 clove
  • 1/2
    sweet onion
  • 1 c
    milk, opt
  • 2 c
    vegetable or chicken stock, unsalted
  • 1 tsp
    coarse sea salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    sugar or sugar substitute

How to Make Roasted Tomato Soup


  1. Slice tomatoes and carrots in half and place on baking sheet. Add 1 celery rib, 1/2 sweet onion quartered, and 2 cloves of garlic SKIN ON.
  2. Roast in 300° for 1 hr. Let cool, remove skin from tomatoes and garlic. Place all ingredients in food processor and puree.
  3. Place veggie puree in soup pot and add milk (opt) and stock, salt, pepper and sugar. Simmer for about 15 min.
    NOTE: Strain for a soup with less pulp if desired.
  4. ADD ONS: add bacon, green onion or cilantro before serving.

Printable Recipe Card

About Roasted Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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