Roasted Tomato Soup

What to do with a bowl full of ripe tomatoes?

It seems like I always have one last batch of tomatoes around this time. They ripen somewhat strangely in the cooler days, and tend to be a bit on the soft side, making them perfect for soup.


  • 3-4 lbs ripe tomatoes
  • 1 medium sweet onion, chopped
  • 2 Tbsp bouquet garni
  • Olive oil (I used the spray can from Trader Joe’s)
  • Salt
  • Pepper
  • Vegetable broth
  • Hot pepper sauce/Tabasco (optional)


Preheat oven to 275 degrees.

Cut tomatoes in half and arrange cut-side down on an oiled (olive oil spray) sheet pan. Scatter onion over tomato.

Spray with olive oil to coat. Sprinkle with herbs, salt and pepper. Roast for 1.5 hours until the skins are loose.

Remove pans from the oven and let them sit for at least 10 minutes, assuming that you still want to have fingerprints on your tomato-peeling fingers. Peel and discard tomato skins.

Pour the contents of the sheet pan into your blender. Blend. Taste for seasoning. Add vegetable broth until your soup is more the consistency of soup and less the consistency of pasta sauce. Add a splash of hot sauce, just to add a subtle flavor.

Serve with parmesan cheese (for adults) or Goldfish crackers (for kids).


The Tiny Kitchen Assistant actually ate this, the first time he ever willingly consumed soup. I’m pretty sure that it had something to do with the Goldfish crackers, but I’ll take what I can get.

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