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Roasted Tomato Soup

Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese.

Course Side Dish
Cuisine American
Keyword Roasted Tomato Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 138 kcal
Author Amanda Rettke--iamhomesteader.com


  • 12 fresh tomatoes, halved
  • 1 large yellow or white onion, quartered
  • 1 head (about 10 cloves) garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons granulated sugar
  • 3 cups chicken broth
  • 1/4 cup basil, chopped
  • 1/2 cup heavy cream
  • 1/2 cup parmesan, grated
  • 1 teaspoon garlic salt
  • salt and pepper, to taste


  1. Preheat oven to 400°F.

  2. Layer a large baking sheet with parchment paper and add tomatoes (cut side up), onions, and garlic.

  3. Drizzle the entire sheet with olive oil, salt, pepper, and sugar.

  4. Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes and remove any stems.

  5. Add the vegetables to a large pot, pour chicken broth over the top and blend with an immersion blender. Set over medium heat.

  6. Add in basil and blend until smooth.

  7. Pour in heavy cream, parmesan, and garlic salt and mix until incorporated.

  8. Serve topped with extra parmesan and basil.