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Roasted Tomato Soup Recipe

This Roasted Tomato Soup is bold, flavorful and comforting. You will never want to make another tomato soup again! Great for entertaining or family dinner.
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Course: Soup
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4
Calories: 372kcal
Author: Megan Porta


  • 3 tbsp butter
  • 1 yellow onion chopped
  • Salt and pepper to taste
  • 28 oz crushed tomatoes
  • 32 oz chicken broth
  • 1/2 cup fresh basil leaves chopped
  • 1 tsp dried oregano
  • 2 tbsp granulated sugar
  • 2 white dinner rolls halved
  • 4 tbsp butter
  • 1/4 cup Shaved Parmesan cheese and extra basil for topping


  • Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
  • Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
  • Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately. For a thinner soup, let cool and add half (or more) of soup to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
  • Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
  • Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil.


  • I prefer a chunkier version of tomato soup so I never blend mine, but feel free to puree half or more of the mixture with an immersion blender to create a creamier soup.
  • A poached egg is a delicious source of meatless protein in this soup if you're up for preparing one!
  • Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. Be sure to add this when the soup is finished cooking. This is a great way to enjoy the same recipe two different ways!
  • Garnish your soup with some halved cherry tomatoes for a beautiful look!
  • Replace fresh basil with dry basil if it's not in season.
  • Replace olive oil with butter, if desired.


Calories: 372kcal | Carbohydrates: 34g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 1484mg | Potassium: 837mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1255IU | Vitamin C: 37mg | Calcium: 215mg | Iron: 4mg
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