Roasted Tomato Soup

Use your garden-fresh tomatoes and herbs to make this homemade tomato soup—made creamy in a blender.

Roasted tomato soup in a bowl recipe


Prep time: 10 minutes

Cook time: 45 minutes

Makes 5 servings



3 lb. Roma tomatoes

½ small onion, sliced

¼ cup olive oil

2 tbsp. minced garlic

1 tsp. salt

¼ tsp. pepper

1 can evaporated milk

½ cup freshly grated Parmesan cheese

3 tbsp. fresh basil

2 tbsp. tomato paste

1 tsp. sugar

Salt and pepper to taste


1. Preheat oven to 400°F.

2. Cut tomatoes in half and place cut side up with the sliced onions on a baking sheet. Drizzle with oil and add garlic, salt, and pepper; toss to coat well.

3. Roast for 40 to 50 minutes, just until they start to brown.

4. Place roasted tomatoes and onions in the blender and puree until smooth (leave the lid slightly cracked so steam can escape).

5. Add evaporated milk, cheese, basil, tomato paste, and sugar and puree until smooth. Add additional seasonings to taste, if necessary.

6. Serve immediately.

Nutrition Facts (per serving): Calories: 322; Carbohydrates: 24; Fat: 20 grams; Protein: 11 grams; Sodium: 677 mg; Fiber: 3 grams

Related: Coconut Curry Butternut Squash Soup

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Reference: “Easy Roasted Tomato Soup.” The Recipe Rebel, 2017. Web. 17 Sept. 2019. <>

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