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Roasted Tomato Soup Recipe
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Roasted Tomato Soup Recipe

A rustic Italian roasted tomato soup recipe made with the last of summer's heirloom tomatoes, slowly roasted with garlic, onions and a splash of white wine!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Author Florentina


  • 9 large heirloom tomatoes
  • 1 large Spanish onion
  • 6 cloves garlic peeled
  • 1/4 c olive oil extra virgin
  • 10 thyme sprigs
  • 1 tsp sea salt + more to taste
  • 1 c white wine
  • 4-5 c vegetable stock
  • chives and herbs for garnish
  • red pepper flakes to taste


  • Preheat oven to 350”F. Meanwhile cut the tomatoes and onion into wedges then add them to a large roasting dish, together with the garlic cloves and thyme. Drizzle all over the top with the olive oil and sprinkle with the sea salt. Roast in the preheated oven for 1 1/2 hours.
  • Pour the white wine over the tomatoes and roast another hour or so, until the liquid is almost evaporated and you can see nice caramelization around the edges.Discard the thyme.
  • Transfer the roasted tomatoes, onions, garlic together with all the juices to a medium soup pot. Reserve a few tomato slices and caramelized onions for garnish if desired, then pour in the vegetable stock and bring to a gentle simmer. Remove from flame and using a hand held blender puree the soup to your liking.
  • Adjust seasonings to taste with more sea salt and red pepper flakes. Serve hot garnished with the reserved roasted tomato wedges, the herbs and a nice drizzle of extra virgin love oil.


Play around with the final texture of the soup, adding more stock as desired to reach your ideal consistency.