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Roasted Tomato Soup

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Tomato soup is a favorite lunch around here.  There are undoubtedly zillions of ways to make it and everyone has a favorite.  Roasted Tomato Soup is my favorite.  It’s easy, doesn’t take hours of cooking down to get thick, and most importantly, it’s super tasty.  I don’t have an exact recipe to share but I do have a general process that you can easily duplicate and change up for your personal tastes.

I don’t worry about type (paste, slicers, etc.) of tomatoes, they all get roasted.  If I’m doing multiple sheets and size of tomatoes, I try to group small tomatoes on one sheet and large tomatoes on another, this way I can pull the smaller tomatoes out before the larger ones are finished roasting.

Roasted Tomato Soup

Homemade roasted tomato soup that is perfect for immediate serving as well as preserving for winter eating.


  • Fresh Tomatoes
  • Whole Garlic Cloves
  • Onions
  • Sweet Peppers
  • Italian Herbs, such as Oregano, Basil, Parsley
  • Salt
  • Pepper


  1. Preheat oven to 425 degrees.
  2. Cut the tomatoes in half (quarter really large ones) and place cut side down on a rimmed baking sheet. 
  3. Toss other veggies on there if you desire – peeled, whole garlic cloves, thick slices of onions, halved sweet peppers, etc. Use your imagination and taste buds as a guide.
  4. Put the sheets in the oven and roast until the tomato skins start to blacken and the tomatoes have given up a bunch of water. This can take up to an hour depending on the size of the tomatoes and the amount of water they contain. 
  5. Drain off any of the water still on the baking sheet and let the roasted vegetables cool a bit.
  6. Put everything in a blender and puree until smooth. I don’t worry about seeds or skins, everything gets pureed together. 
  7. Pour the puree into a soup pot and let the seasoning begin. Add salt, pepper, basil, oregano, parsley, truly whatever herbs or seasonings suit your fancy now. 
  8. Heat through, just to get the seasonings all melded and tasty.
  9. If canning, pressure can quarts at 15 pounds of pressure (for my elevation) for 40 minutes.

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After you’ve made the soup you have a few options:

  • You could serve immediately with a little added milk or cream, if you like.
  • You could freeze it.
  • You could can it.  Because of the onions and green peppers in my recipe, I pressure can quarts at 15 pounds of pressure (for my elevation) for 40 minutes.

Use up those homegrown tomatoes for homemade tomato soup.

The canned or frozen soup is delicious reheated (again add milk or cream when reheating if so desired) and makes a great packed lunch with some homemade crackers or bread.

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Sandra Friscia

Tuesday 18th of September 2018

Love this recipe....made a tomato basil soup....great with a grilled cheese sandwich on a winter day.


Thursday 21st of September 2017

Made this for first time today, just scrumptious. I'm sure it will now be a seasonal favorite. Used half an onion and 3cloves garlic per pan. Added fresh basil and parsley after blending. Saved the drained water for thinning as we don't want milk or cream. Thank you much.


Wednesday 12th of October 2016

Have you ever done pints with this recipe? How long would you pressure can them vs quarts? Thanks!

Homespun Seasonal Living

Friday 14th of October 2016

Pressure canning would depend on the ingredients in your soup. If there are peppers pressure can at least 35 minutes at a pressure that is suitable for your elevation. Always pressure can for the ingredient that needs the longest processing time.


Sunday 9th of October 2016

Can you give me more of the ratio of onions and garlic to the tomatoes? Say 4 gloves and 1 onion per tray of tomatoes. Also, i love basil. Should roast the basil too or put it in the blender fresh with roasted veggies?

Homespun Seasonal Living

Tuesday 11th of October 2016

I would say your ratio sounds about perfect. I would put the basil in the blender fresh... It might get bitter if left to roast too long with the veggies.


Friday 18th of December 2015

I'm not sure if in posted this already but mine have been roasting for some time and they haven't gave off any water but they have blackened.. Should I keep roasting them? They're looking good just dry! Thank you :)

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