This recipe is from the early months of the blog.  It has been buried deep within the archives and disguised with one of the worst photos I have ever taken.  But because this soup is what made me realize that not all tomato soup is as disgusting as what comes in a can, it needed to be rescued and reintroduced.  This is one of my very favorite soups, and when paired with a grilled cheese panini on fresh homemade sourdough, it just doesn’t get much better.  Even though my temporary heartburn currently makes all soup an unpleasant experience, I just couldn’t go the whole winter without enjoying this meal at least once.  And even though most of us are ready for the cold weather to make a speedy retreat, I know better.  It’s going to stick around for a while longer with little bursts of warmth in between.  When one of those blustery days shows its ugly face, be ready.  You can make this soup with a grilled cheese, sit inside nice and cozy and wait out the cold just a little bit longer.


3 lbs. ripe tomatoes, halved with seeds scooped out
¼ cup plus 2 tbsp. olive oil
1 tbsp. kosher salt
1½ tsp. black pepper
2 tbsp. butter
2 cups chopped onion
6 cloves garlic, minced
½ tsp. red pepper flakes
1 (28 oz.) can whole tomatoes
2 cups fresh basil leaves, torn
1 tsp. fresh thyme leaves
4 cups low-sodium chicken stock


  • 01

    Preheat the oven to 400˚ F.  Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine.  Spread the tomato halves out on a large baking sheet.  Roast the tomatoes for 45 minutes.

  • 02

    In a large stockpot or Dutch oven over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted.  Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly soften, about 7-10 minutes.  Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock.  Bring the mixture to a boil.  Lower the heat and simmer, uncovered, 40 minutes.

  • 03

    Use an immersion blender to puree the soup until completely smooth.  (Alternatively, you can use a blender or food processor.  If you do, be sure to vent the steam and be very careful not to spill the hot liquid!)


  • Thanks for re-posting this recipe! I love a good tomato soup and grilled cheese. :)

  • Seems easy and delicious. I’ll put this recipe in my “have to prepare” list. Regards!

  • I’ve been looking for an easy way to make tomato soup without using Campbell’s. I’ll have to try this one out. It looks wonderful. Is that a Parmesan crisp on top?

  • i do think the immersion blender might be the world’s greatest invention. but then again, i have an inordinate fondness for soup!

  • Lucky me, I think I have all these ingredients. This would pair nicely with a grilled cheese!

  • I also never liked tomato soup growing up because I always had the gross kind from a can, but I was introduced to the homemade kind just last year and now I love it!! Your recipe looks delicious – my mom’s recipe is very similar except she uses fresh tomatoes instead of canned.

  • It looks delicious. Perfect to get us through these dwindling winter days.

  • This look fantastic–I just need to wait until I plant my fresh herbs this spring (I’m sure fresh are much better than dried in this recipe)

  • I have been craving tomato soup for the past couple of days with all this dreary weather. This looks like it would hit the spot. I am so going to make this soon. Especially with the fresh basil. And your pictures are, as usual, inspiring and elegant. Soup pictures are not easy to pull off, but you do it so well! :)

  • Sounds great, especially the part about roasting the tomatoes! Yum!

  • This is the what’s on the menu for lunch today! Of course, I’m using a box of Trader Joe’s tomato soup. I’ll keep this recipe for future reference for when we get some homegrown tomatoes in our backyard this summer.

  • I simply love tomato soup, especially when the tomatoes are roasted first. It adds so much flavor! Perfect for cold weather :)

  • This looks like the perfect dinner on this super wintery day. Now I just need grilled cheese in my life.

  • Davy

    can you just make me this for my birthday this year!

  • I LOVE tomato soup! I mean puffy heart love it! I am totally making this!

  • Katie

    No fresh tomatoes or basil worth buying here for at least 5 months!

  • I have not made that soup forever, but it sure does hit the spot each time I do! Love your pictures!

  • This looks so good! I’ve always been a big fan of soup. Actually, I have a pretty good recipe for carrot and tomato soup on my foodblog:
    I’ll definitely be trying your soup sometime in the near future!

  • Jenny

    I also love tomato soup, and I’m also struggling through pregnancy heartburn as well! Here’s a little tip I learned that has been a life-saver: when making spaghetti sauce, tomato soup, or any other tomato-heavy soup/sauce, near the end, stir in about 1/4 tsp of baking soda. You may have to do more or less depending on the quanity you are making. Be sure to stir it in really well. It will bubble and fizz, but it somehow reduces the acid in what you’re making similar to how Tums might work (same/similar active ingredient). It sounds crazy, but it works!

  • Annie

    Interesting, I’ve never heard of that! Though, my problem seems unrelated to the fact that it includes tomatoes. It’s any soup at all. Just the simple fact that liquid, like soups, doesn’t stay down easily – ewww.

  • Thanks for sharing an old favorite of yours! I love tomato soup…roasting the tomatoes sounds like it would take tomato soup to a whole new level. I can’t wait to try it!

  • You’re so smart! Yes, the cold is going to stay for a little while longer, so instead of moaning and groaning for spring to come faster, enjoy the moment right now.

  • Tina

    Looks yummy, great picture. Yogurt was my saving grace during my pregnancy heartburn days!. Good luck and thanks for the receipe.

  • This soup looks so creamy and delicious! The perfect comfort food. Yum!

  • This looks so delish! I read the other day that tomato soup is more helpful the chicken soup when you are feeling a little under the weather (thank the lycopene in tomatoes!)! This will be perfect to fight the end of cold season!

  • Thanks for re-posting. And it uses fresh tomatoes, not canned!!! I’m sold.

  • Yum, yum, roasted tomato soup is my favorite!

  • I love how simple this recipe is. All tomato soup, no filler like other recipes. Will definitely be trying this one!

  • I made this tonight, and it was delicious!

  • Daisy

    This was delicious! Reminded me of the creamy tomato soup at Panera. The only thing I changed was to use oregano instead of thyme.

  • ooo!! sounds delicious! i had tomato soup with roasted red peppers in it recently and it totally blew my mind

  • DanaJ

    Question – Is this similar to the Corner Bakery Roasted Tomato Basil soup? I absolutely LOVE that soup and would LOVE to find a really close recipe!

  • Annie

    Never heard of it!

  • Heidi

    Can you (or anyone) suggest an immersion blender? Is it worth buying the Kitchen Aid or does the Cuisinart Smart Stick work equally/competitively well for the same price? I’ve been debating buying one for a while because my food processor is small… so it’s pretty good for some things but a nightmare on a bigger scale :) Congratulations on your beautiful daughter! Hope you’re feeling well!

  • Heidi

    *for a lower price – it’s been a really long week :)

  • Annie

    I had the Cuisinart and it worked pretty well. Now I’m in the market again because one of the pieces melted in the dishwasher (bad placement of the part, not the fault of the equipment). I may look into the KitchenAid models this time, but I see there is a wide range of prices and functionalities. I can’t compare since I’ve only had one so far but I think the Cuisinart one is alright.

  • This was AMAZING.

  • Amibeth

    I have the Wolfgang Puck immersion blender and it works well… my only complaint is that the button is harder to hold down than my old Braun (which I dropped and broke making banana-avocado mash for my little guy) – I feel like it was made for a man, hehe. But its not so bad I’m out buying a new one and otherwise, I like it (and I got a good deal on it from Costco).

    I’m going to make this soup this week when my dad comes over as he just had oral surgery (even though the weather here is not soup weather, I love soup any time). I am terrible at understanding how much spice in a recipe translates – are the red pepper flakes noticable in the end result? We like spice, but I’d like my 4 year old to eat it without complaining. :) Thanks!!

  • Melissa

    The tomatoes around here cost a ton & have no flavour – plus I’m avoiding turning on the oven in the heat. Any idea how many cans of tomatoes you’d use? Muir Glenn makes som good roasted ones.

  • Annie

    I doubt this would translate all that well with canned tomatoes but I’m not sure what would be the right amount to use. Good luck if you decide to try it!

  • Haley

    I made this tonight, and am really impressed! It is delicious and so creamy–hard to believe there’s not any cream in it. It’s definitely worth the time it takes to roast, simmer, etc. (and it made my house smell amazing!) Perfect, simple comfort food–thank you for sharing!

  • LouMac

    YUM! Thank you! I made this as described, only substituting veg for chicken stock, and it was wonderfuldeliciousfantastic. Intense flavour, creamy texture… And I don’t usually like soups. Our neighbours gave us a heap of garden tomatoes and I googled “roasted tomato recipes” to find a way to use them. Luckily, your blog was on the first page of hits. I’ll definitely be back for more yumminess!

  • Heidi

    Made this last night and it was ahhh-mazing!!! Will definitely make this again! Thanks for sharing

  • Anissa

    This soup was amazing. Seriously. So delicious and so healthy. I will be making a double or triple batch next time and freezing for those quick dinner nights. So good!

  • Michelle

    This looks wonderful. Can you freeze it?

  • annieseats


  • Sarah Bulmer

    Firing up the oven right now to make this. I’m using up as many tomatoes and as much basil from the garden as I can before fall gets here. And I can’t think of a better purpose for them than to be made into this soup, frozen, and then eaten in the next few months. Perfection!!!

  • Jeana

    I made this today, and oh man it is good!! It is very creamy also for not having any cream in it, I felt so healthy eating it. I went out and bought an immersion blender just for this, and I think it’s my new favorite thing. Can’t wait to make more things with it. My roasted basil tomato soup and grilled cheese made the best lunch ever. I feel like a restaurant chef.. Thanks Annie!

  • Nhalyn Bagui

    Hi Annie, this is the 3rd time I was making this soup, (first time to comment, hehe) thanks for this wonderful recipe.. I love your page! =))

  • Tania Marie

    Hi Annie, I was looking for a tomato soup recipe recently when I found this one. I have been following the blog for a few years now and normally stick to your dessert and baked goods recipes since our dinner and lunch tastes are pretty different. I have to say that this soup blew me away! I made this for my husband and I yesterday and it will definitely be in regular rotation! It was sooo good and so easy to make. I wanted a simple, hearty recipe and this really hit the mark. This has also pushed me to finally buy an immersion blender, haha! I thought it would be another kitchen tool I don’t need, but after this I see that it would my life so much easier. Thanks for another great recipe!

  • annieseats

    I’m so glad you tried it and enjoyed it. I adore this soup! An immersion blender is definitely a worthwhile kitchen investment and I use mine all the time. I think you’ll find yourself doing the same.