Homemade Roasted Tomato Soup

Oven-roasted tomato soup is the easiest tomato soup recipe you’ll ever make! All the ingredients are thrown in a baking dish, roasted until soft, and blended. That’s it!




2 lbs. mixed tomatoes, cut in half/quarters if larger
1 shallot, peeled and thinly sliced
6 peeled garlic cloves
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
34 sprigs fresh thyme
Kosher salt and freshly ground pepper
1/2 cup vegetable or chicken broth
Heavy cream or coconut cream for drizzling
Fresh basil leaves

Grilled Cheese:

Sliced sourdough bread (4-8 slices depending on servings)
48 slices Havarti cheese
48 slices Colby Jack cheese
2 tablespoons mayonnaise
1 tablespoon unsalted butter


  1. To make the soup: Preheat an oven to 400 degrees F. In a baking dish, combine the tomatoes, shallots, garlic, and olive oil. Season with kosher salt and pepper and toss well to combine. Top with 3-4 sprigs of fresh thyme.
  2. Roast for 45 minutes, until the tomatoes, shallot, and garlic are soft and the tomatoes have released their juices. Transfer the contents of the baking dish (all the juices too!) to a high-powered blender and blend until smooth. Add the broth if the soup is a little thick, 2-3 fresh basil leaves, and season to taste with salt and pepper. Blend until smooth.
  3. Pour soup into bowls and drizzle with heavy cream or coconut cream. Top with more fresh basil.
  4. To make the grilled cheese: heat a skillet over medium heat. Add two slices of each cheese to each sandwich and lightly spread the mayo on both sides of the sandwich.
  5. Add the butter to the skillet and after it has melted and is foamy, add the sandwiches to the skillet. Cook for 2-3 minutes per side or until golden brown and the cheese is melted. Serve immediately.


Keywords: soup, tomato soup, vegan, gluten-free

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