Roasted Tomato Soup ~ Diane's Vintage Zest!

Roasted Tomato Soup

Shame on me for not posting this earlier, especially since it is nearly the end of tomato plant season! I first made this soup around the time that my mother's tomato plant was ridiculously productive.  Since then, I made a couple of tweaks to the original recipe and I totally love it now!  It is much chunkier since I use less stock, and by using basil, I don't need to head to the store for fresh herbs.  It is almost an adequate substitute for my favorite tomato soup from The Winding Stair in Dublin!

Make sure to whip up some focaccia along with it for a wonderful accompaniment!

P.S. - Yours truly is a soup fanatic (remember this recipe, this recipe and this post?), so my stamp of approval is even more important.  Right?

Roasted Tomato Soup
Adapted from Smitten Kitchen

3 lbs. plum tomatoes, halved lengthwise
2 Tbsp. olive oil
6 cloves garlic, unpeeled
2 Tbsp. coarsely chopped fresh basil leaves or 1/4 teaspoon dried
1/4 tsp. dried crushed red pepper
1 1/2 cups chicken stock or vegetable broth
Salt and pepper, to taste



1. Preheat oven to 400°F.

2. Wrap garlic cloves in a tight foil packet.


3. Place tomatoes, cut side up, on large baking sheet lined with foil.  Sprinkle generously with salt and pepper.  Drizzle tomatoes with olive oil.


4. Add the garlic packet to the baking sheet.

5. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.


6. Unwrap the garlic packet and peel cloves.

7. Transfer the garlic, tomatoes and any accumulated juices to a blender or food processor.  Pulse until it becomes a chunky puree.


8. Transfer the mixture to medium pot.


9. Add 1 tablespoon of the basil, crushed red pepper, and stock.  Bring to a boil.

10. Reduce heat to a simmer and cook, uncovered, for 25 minutes.


11. Remove from heat and add salt and pepper to taste, if necessary.

12. Before serving, sprinkle with the remaining chopped basil.

I totally love tomatoes and my caprese salad is a wonderful cold dish for the summer.  However, this is even better for when the summer nights get a little chillier heading into the fall.  Besides, this is great way to use up a huge tomato crop!

Any other ideas on how to use up the last crop harvest from the tomato plant?


  1. I don't normally like Tomato Soup, but this sounds amazing! :)

    Thanks for joining the Link Up this week!

  2. Roasting the tomatoes and leaving them chunky makes it sooo much better than the stuff from a can!

  3. What a fantastic recipe! Your tutorial is great too.
    visiting from Thriving on Thursdays

  4. This looks supper yummy. I love tomato soup, and can't wait to try yours. Thanks for sharing.

  5. What a great recipe! All I would need is a grilled cheese sandwich:)

  6. So few of my tomatoes ripen on the vine that I mostly eat them fresh. I always hope for a bumper crop, though, and this looks like a delicious way to use it!

  7. My mom has three tomato plants to make sure she has enough throughout the season. Problem solved!

  8. I am so ready for the weather to cool off a bit to make some soup. This looks so amazing!! Thanks for sharing with us this week at Monday Funday! Hope you have a good week!

    Take care,


  9. My husband would love this soup. I'm going score big time wife points making him this. Thanks for sharing at Inspire Us Thursday on Organized 31.

  10. Mmm ... I love tomato soup. It's one of my favorites. And garlic ~ that makes everything savory taste better.

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    (¸¤ Lanaya | xoxo

  11. Thanks! I'm sure you'll love it. :)

  12. This yummy recipe has been featured at the Krafty Inspiration Recipe Round-up Celebration. Thanks so much for joining the party each week and making it so much fun! Can't wait to see what you share this week

  13. Thanks! I'm glad to join up each week. :)


I love to hear your comments! And putting in your two cents is always free. :)