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Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup is a warm, comforting dish made with tomatoes that have been oven roasted to bring out their natural sweetness and depth of flavor. By roasting the tomatoes, the soup attains a rich, caramelized undertone that is further enhanced with ingredients like garlic, onions, and herbs. Blended to a smooth consistency, Roasted Tomato Soup can be finished with cream or milk for added richness. This classic soup is frequently paired with crusty bread or grilled cheese sandwiches, making it a favorite comfort food for many during cooler weather.

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Roasted Tomato Soup 


  • 2 lbs fresh tomatoes, quartered (we used a mix of heirlooms, slicers, and plum tomatoes)
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • ½ cup Amontillado sherry
  • 2 Tbsp concentrated tomato paste
  • 1 tsp anchovy paste (or miso paste)
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 cups chicken broth (or vegetable broth)
  • ½ cup basil, minced
  • 4 sprigs thyme, leaves removed and minced
  • Salt and pepper, to taste



  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with foil or a silicone mat. Toss tomatoes in olive oil. Season generously with salt and pepper. Roast for 30 minutes.
  2. Heat the butter in a large heavy bottomed pot to medium heat. Cook onions until they begin to soften and become slightly translucent. Add garlic, cook and stir until fragrant, about 1 minute.
  3. Stir in sherry, scraping up any browned bits from the bottom of the pot. Allow to cook down until reduced by half, about 3 minutes.
  4. Add roasted tomatoes (seeds, skin, and all), tomato paste, anchovy paste, Italian seasoning, garlic powder, and onion powder. Cook and stir for about 5 minutes.
  5. Stir in chicken broth and remove from heat. Using an immersion blender, carefully blend until smooth. Return to heat. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
  6. Add basil and thyme, and cook for an additional ten minutes. Taste and adjust seasonings if desired. 


Makes 4 cups soup

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