roasted tomato soup in a white bowl with a crusty piece of bread on top covered with melted cheese and fresh parsley


Autumn is upon us and soup season has officially arrived.  There’s nothing quite as soul-feeding than a bowl of warm and nourishing homemade soup.  Probably the most classic and beloved is creamy tomato soup.  We are so grateful to Sara Forte of the Sprouted Kitchen for sharing one of her simplest and most popular recipes of all time.  She has such a way with vegetables and we love how she encourages us to get back in our kitchens and cook.  We recently interviewed Sara and loved hearing how she got started as a food blogger and her success as a 2-time cookbook author.  Listen in to hear her story here; we promise you’ll be motivated to hit your local farmer’s market and get cooking.



Grid of pictures showing prep of roasted tomato soup


This is not your standard can of tomato soup people, its rich and creamy and oh so yummy.  This recipe is incredibly easy and perfect for feeding your family, friends, or curing a weekend of too much indulging.  The key is the roasting of the vegetables which unleashes their natural juices and sweetness.  Essentially you’re caramelizing them which we all know is where the flavor’s at.   Also, let’s not forget about the yumminess of roasted garlic.  A bonus is that your house will smell absolutely fantastic.

For anyone on a restrictive diet, this recipe can easily comply.  Simply omit the cream and cheesy toast if you’re avoiding dairy, the soup is quite velvety on it’s own.  For added protein and goodness, you could substitute the chicken stock for a quality bone broth.  If you’re feeling like a little heat, go ahead and add a roasted red pepper and some spicy paprika.

For all of Sara’s thoughts and recipe details, head over to her site and give the whole post a read.  She’s a warm and thoughtful writer always inspiring us to pay attention to the quality of our food and where it comes from in a very unpretentious way.


Roasted Tomato Soup
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Yield: 2 (as main course)

Roasted Tomato Soup


  1. 1 1/4 lbs tomatoes (about 4 Large Ripe Tomatoes)
  2. 1/2 yellow onion (medium)
  3. 3 garlic cloves
  4. 1 Tbsp Extra Virgin Olive Oil
  5. 1 tsp. sea salt
  6. fresh ground pepper
  7. 1 Tbsp Parsley (chopped)
  8. 1 1/2 Cups vegetable or chicken broth (low sodium)
  9. 1 Tbsp tomato paste (organic)
  10. 1/4 Cup heavy cream or half and half (optional)
  11. fresh oregano & basil for garnish
  12. fresh grainy bread
  13. mozzarella cheese


    Prepping Tomatoes:
  • Preheat oven to 350F
  • Cut tomatoes and onion into wedges (push out some of the seedy parts of the tomatoes)
  • Spread on a rimmed baking sheet
  • Drizzle with olive oil and sprinkle salt, pepper, and parsley (gently toss with your hands)
  • Tuck the garlic cloves somewhere in a tomato, so they don't burn
  • Roast on the middle rack for 30-40 minutes until the tomatoes have broken down and reduced to about half their size
  • Remove and cool slightly
    The Soup:
  • Warm broth in a pot and stir in the tomato paste to dissolve
  • Add everything from the roasting pan into the broth and let it gently simmer for 5-10 minutes
  • Use an immersion blender to puree the soup (food processor or blender works too)
  • The soup should be smooth, with some texture
  • (If you don't like any texture, you could run it through a fine mesh sieve)
  • Return it to the pot, and add the cream to taste, if using
  • Adjust salt and pepper
  • Serve with toasted bread, or broil a few slices with a piece of mozzarella on top
  • Garnish with fresh chopped basil and oregano
  • Enjoy