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Roasted Tomato Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Author: The Kitchen Prep


  • 1 16 oz. container of grape tomatoes
  • ½ cup chicken broth
  • 2 cloves of garlic smashed
  • ¼ cup basil leaves
  • Plus: Olive oil & salt to taste


  • Preheat the oven to 400 degrees. Toss the whole tomatoes with about a tablespoon of olive oil, then season liberally with salt.
  • Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.
  • Pour the tomatoes & their juices into the blending beaker if using an immersion blender and add chicken broth. Blend to desired consistency.*
  • Pour the blended soup into a saucepan over medium heat, and add smashed garlic cloves and basil leaves. Bring up to a simmer and cook for about 10-15 minutes.**
  • Remove smashed garlic cloves and wilted basil leaves, or blend the basil into the soup directly in the pot with your immersion blender.
  • Serve hot with croutons, crackers or a hot grilled cheese. Mmm....


*If you like your soup on the chunky side, don't blend it completely. For silky, smooth soup, run it through a fine mesh strainer to catch the seeds and sediment. If you don't have an immersion blender {get one!}, simply use a regular blender.
**If your soup gets too thick, just add a little more chicken broth or water.
Note: This soup is creamy without adding cream, but you can add a bit of cream or half and have for a tomato bisque-type soup. It's great either way!