Roasted Tomato Soup

A world without tomatoes is like a string quartet without violins.
-Laurie Colwin, “Home Cooking”

Growing up I hated two things that were good for me, fish and tomatoes. When I took a health class in high school I realized the importance and benefits of incorporating these two beauties into my diet. It took years to change my opinion and palate, but I am slowly coming around. I started by ordering hamburgers and leaving the tomatoes in place instead of discarding them the instant they arrived on my plate. I’m still working on fish. I have trained myself to like lobster, crab and shrimp, but learning to like fish will take a little more time. Whenever I am near an ocean however I feel like it would be an insult if I didn’t give it another try. I ate Mahi Mahi for the first time in Hawaii and really enjoyed it. This past March I had some of the most amazing salmon I have ever tasted while at an awards dinner, for work,  in Orlando. It takes baby steps. If I had this tomato soup as a kid, I have a feeling my thoughts about tomatoes would have changed ages ago. It is a far cry from the preservative packed can variety and is almost as easy to prepare.

Roasted Tomato Soup

Prep Time:

Cook Time:

Roasted Tomato Soup


  • 15-20 large ripe tomatoes, cut into 1 inch cubes
  • 1 leek, chopped and rinsed thoroughly, white end only
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 c chicken broth
  • 1/2 tsp thyme
  • 1 pint heavy cream


  1. Preheat oven to 400.
  2. Place tomatoes, leek and garlic on cookie sheet.
  3. Drizzle with olive oil.
  4. Roast for 30-40 minutes, turning every 10-15 minutes to prevent burning.
  5. Remove from oven and puree in blender or food processor.
  6. For a smoother texture, strain through a sieve into a sauce pan.
  7. Over medium high heat, combine tomato mixture with salt, pepper, chicken broth, thyme and heavy cream, stirring continually.
  8. Continue cooking until soup has thickened to desired consistency.

One Comment

  1. Carolyn Richmond

    I am excited to share a tomato peeling trick with my fellow basketeers. After spending countless hours of peeling tomatoes the traditional way for salsa and spaghetti sauce by boiling for 30-60 seconds then placing them into ice water, I thought there must be a better way of peeling tomatoes. So I thought I would try using my slow cooker with very hot water set on high. I washed and cored each tomato then dumped them all into the crockpot with enough water to cover. I when went to the patio and enjoyed our beautiful day, watched hubby mow, played with the dogs, etc. for 2-3 hours. The last step was to dip them out of the hot water into a large bowl and under cold running water the peels simply slid off with no waste at all. At this point they can be used, canned or frozen.

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