This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
So I thought I was going to garden for the first time last summer.
I bought a bunch of plants — random things that I’d never really had any desire to grow before — and I got some dirt (when you live in the sandy land like we do, this a thing you have to do), and I put them in it. I watered like crazy.
And would you believe that not much happened?
My peppers didn’t really grow any peppers. My melons only grew to be a few inches in diameter before the frost set in. I didn’t get any rhubarb from my rhubarb plant. I only got a couple of zucchini and a handful of peas from my plants.
What I did get? A whole whack of tomatoes. Black cherry tomatoes and Roma tomatoes and tomatoes and tomatoes and tomatoes.
My kids were totally cool with this, as they love tomatoes. I was a little bummed that the rest of my garden didn’t work out as planned, but hey, at least I got something! So this year, I’ve tried to be a little smarter about where and how to plant everything, and I’ve got my fingers crossed. The one thing I’m counting on? Some beautiful, juicy tomatoes.
I’ve had the chance to try out this KenmorePro blender from Sears Canada this week and I know I should probably be making smoothies and milkshakes and ice cream and slushies buuuuuut…. all I could think of was roasted tomato soup.
I’ve been itching to develop an easy homemade tomato soup recipe that I can use (and maybe even save and freeze for the dead of winter!) once my tomatoes get going, and I love the flavor they get from roasted in the oven, especially with garlic and onions. With a little — or a lot of — Parmesan cheese?!? So, so good.
It is seriously one of the easiest summer meals you could make — just throw some tomatoes on a pan and roast them up, then purée in the KenmorePro, add some evaporated milk or cream (totally optional!), herbs, tomato paste and season to taste — so silky smooth, and if it gets a little cool you can heat it right back up in the blender itself. Pure magic!
Don’t worry, though — those smoothies and milkshakes definitely happened 😉 But this was the recipe I wanted to share with you, because it’s not something to miss out on. The blender is a steal at $149.97 CAD and makes quick work of all your frosty summer beverages and treats — and it’s big enough to treat the whole family with a 2L jug!
Tips and Tricks for Making this Roasted Tomato Soup:
- Grab the ripest tomatoes you can find — they are going to have the best flavour!
- Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavour and gives the soup more depth, but it’s your soup so you do you 🙂
- Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
- This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.
*This post is generously sponsored by Sears Canada and I was compensated for my time in developing this recipe. Thank you for supporting the brands that make this possible!
Easy Roasted Tomato Soup and a Giveaway
This Easy Roasted Tomato Soup is MUCH better than the can and couldn't be simpler -- perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
Ingredients
- 3lb (1360g) Roma tomatoes (about 9 large)
- 1/2 small onion (or less, if you prefer), sliced
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (370ml or 1 2/3 cup) evaporated milk, or cream, optional
- 1/2 cup freshly grated Parmesan cheese, optional (not really)
- 3 tablespoons fresh basil
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
- Roast for 40-50 minutes, just until starting to brown.
- Place in the blender and puree until smooth (you'll want to leave the lid cracked slightly so the steam can escape).
- Add milk, cheese, basil, tomato paste, and sugar and puree until smooth. Taste and adjust seasoning to your preference.
- Serve immediately with grilled cheese for dunking (obviously!).
Recipe Notes
This recipe also has 58% of your Vitamin A, 110% of your Vitamin C, and 35% of your Calcium needs.
Giveaway!
Sears Canada is giving away a KenmorePro blender to one lucky Instagram follower! Click here to go to Instagram to find the giveaway and enter
Jenn says
Was looking for a recipe to use up some of the tomatoes from my garden. Made this today and it is delicious. Thanks
Ashley Fehr says
I’m so glad to hear that!
Sondra says
FABULOUS recipe! My apartment smelled SO good while the tomatoes were roasting. I wasn’t a fan of tomato soup for about 30 years until recently. I’ve been trying a more “whole foods” approach to my meals, and so happy to find this recipe. I would love to try this as a pasta sauce, as well, by chopping instead of pureeing the roasted tomatoes.
Ashley Fehr says
I am so, so glad you enjoyed it! I think it would be great as a soup as well!
Piers Oakey says
Such a good recipe (not least because one didn’t have to peel the tomatoes which is a time-consuming bore)… plus it freezes extremely well and somehow gets an even deeper flavour.
Ashley Fehr says
I am so glad you enjoyed it — and that it worked well to freeze! That’s something I need to do with these gorgeous summer tomatoes 🙂
Shirley says
You didn’t reply back to July 25 question. I haven’t made this soup yet but It sounds delicious & will be making it soon. I would also like to know if you can freeze it.
Ashley Fehr says
You’re right — I must have missed it! I think it would freeze fine but I have never tried it, so I can’t really say for sure. I’d love to hear how it works out if you try it!
Rebecca says
Have you frozen this? I have an over abundance at the moment and would love to freeze for colder times?
Karen Brennan says
This is my favorite soup. We are trying to make veggie meals a greater part of our meal plan. This will help.
Ashley Fehr says
I’m so glad you like it!
Elizabeth Vlug says
Pure comfort food. I like my grilled cheese sandwich done extra crispy and cut up into croutons and added to my soup. Going to give your recipe a try. And this blender sounds amazing and a great price too. Will enter over on IG. Thanks for all the great recipes you share.
Ashley Fehr says
Oh yum! Thanks Elizabeth!
susan says
I used whole milk instead of evaporated milk and it was plenty thick and creamy. It was a delicious soup and will make again.
Ashley Fehr says
I’m so glad to hear that!
Jessica @ A Kitchen Addiction says
This soup sounds like the best way to use up the abundance of tomatoes we always have at the end of the growing season!
Ashley Fehr says
Us too! It’s the one thing we always seem to have lots of!
Amber Y says
Tomato soup is my favourite and this one sounds delicious!!
Ashley Fehr says
Thanks! Mine too!
Melissa | Bless this Mess says
This soup sounds delicious and a perfect use of my garden tomatoes this summer!
Ashley Fehr says
Thanks Melissa!
Sarah @Whole and Heavenly Oven says
My tomatoes are slowly but surely coming and I can hardly WAIT to use up a bunch of them to make this gorgeous tomato soup! Love that you roasted the tomatoes and I’ll bet that gives it the best flavor!
Gayle @ Pumpkin 'N Spice says
I slacked a little on planting a garden this year, but that’s definitely my goal for next summer…and you can’t beat tomatoes! They’re my favorite veggie from the garden and it sounds like a perfect use for this soup! I can never get enough of homemade tomato soup, especially when it’s so easy to make. This looks like such a good comfort meal, Ashley!
Ashley Fehr says
Thanks Gayle! Tomato soup is one of our favorites here too!