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Roasted Tomato and Garlic Soup

Servings: 4


  • 1 pound roma tomatoes, halved
  • 2 1/2 pounds cherry tomatoes, halved
  • 1 onion, quartered
  • 1 head of garlic, halved
  • 5 fresh thyme sprigs
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup half and half
  • 1 cup low-sodium chicken stock
  • 1 teaspoon red wine vinegar
  • 2 tablespoons butter


  • Heat the oven to 425 degrees.
  • Place the tomatoes, onion, garlic and thyme on a baking sheet. Evenly distribute the olive oil and 1 teaspoon salt over the vegetables. Place in the oven and roast for 35 minutes. Stir occasionally.
  • Remove the tomatoes and let cool for 10 minutes.
  • Remove the garlic from it’s peel by squeezing the garlic clove until it pops out. Discard the peels and the thyme branches
  • Place tomatoes and garlic in a food processor and puree until smooth.
  • Add the pureed tomato mixture into a large saucepan. Add 1 teaspoon salt, chicken stock and half and half. Simmer gently for 30 minutes.
  • Add the red wine vinegar and butter. Heat through until the butter is melted. Serve warm.


This soup is very rustic. Many tomato soups remove the tomato peel to create a smooth final product. That step is omitted in this recipe not only for ease of prep but also to provide a texture to the soup. I used chicken stock for more depth of flavor. Feel free to use vegetable stock or water.