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Simple Roasted Tomato Soup

Simple Roasted Tomato Soup | Whole30 soup recipes | paleo soup |

I’m so, SO grateful I had a leftover pot of this tomato soup in the fridge this week. A girl can only handle so many “whisk contents of packet into boiling water” meals. No, I haven’t fallen off the clean eating wagon. We’re doing an emergency preparedness exercise this week.

…at which I’m miserably failing. Tuesday we had some errands to run immediately after dinner so by the time the kids were in bed and I went to tackle the dinner mess, it was dark. Scrubbing dried/scorched food off of pots (still getting the hang of the grill burner), wiping down the countertops, and sweeping the floor by candlelight isn’t fun — especially when I remembered seeing a few stray ants under the kitchen table just hours earlier.

I was frustrated about some other things that had happened that day, too,  so I flipped the lights on and pretended for an hour that the world wasn’t, in fact, coming to an end.

I may have also spent an hour a half hour on Pinterest that night.

Oh, and I’ve had a strange feeling in my stomach since the just-add-water meals began. Steve, too. To say I’d kill for a smoothie right now is becoming quite literal.

Simple Roasted Tomato Soup | Whole30 soup recipes | paleo soup |

This soup helped save my sanity. You can use a combination of fresh and canned tomatoes until the tomatoes start raining down late summer. If you do that, I recommend using sweet cherry or grape tomatoes for the best flavor.

I left the recipe (which I snagged from the Food Network site after watching Tyler’s Ultimate several years ago) plain to make it easier to customize to your liking. You can blend in fresh basil or add basil pesto at the end. Cilantro pesto would be good, too!

Simple Roasted Tomato Soup | Whole30 soup recipes | paleo soup |
Simple Roasted Tomato Soup

Simple Roasted Tomato Soup

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This soup is just as its described -- simple. All you need are some perfectly ripe summer tomatoes and a handful of other ingredients to make the best tomato soup. It also freezes nicely, which is nice if you happen to get a tomato soup craving in February.


  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • 1/2 cup heat-safe oil, like coconut or avocado
  • Salt and freshly ground black pepper
  • 1 quart chicken or vegetable stock
  • 2 bay leaves
  • 4 tablespoons ghee or grass-fed butter
  • 1/2 tsp salt


  1. Preheat the oven to 425 degrees F.
  2. Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.
  3. Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized and dark brown on the edges.
  4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add 3/4 of the chicken stock, bay leaves, and butter.
  5. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  6. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
  7. Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.

Simple Roasted Tomato Soup | Paleo recipes | Whole30 recipes | soup recipes | tomato recipes |

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Charles Reid

Thursday 11th of August 2016

This has become my family's go-to tomato soup recipe. It's so simple and very good. Thanks so much for sharing it.

Natalie Perry

Monday 15th of August 2016

So good to hear you've enjoyed it! Thanks for letting me know!

Daniele cole

Thursday 22nd of October 2015

Did you take out the bay leaves before blending? 

Natalie Perry

Monday 26th of October 2015

Yes! Sorry I didn't clarify that. I'll make a note in the recipe. Thank you!

Betsy Wells

Tuesday 22nd of September 2015

This soup is the best. I make several batches and freeze it. It tastes so good for lunch any time of the year.

Natalie Perry

Tuesday 29th of September 2015

That's so great to hear! I'm so glad you've enjoyed it.


Saturday 23rd of August 2014

At what temperature are roasting the tomatoes?


Sunday 9th of February 2014

Hello! I'm going to make this soup today, much basil should I add (we like basil a lot)....thank you!

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