Go Back
+ servings

Rosted Tomato Soup

Course Soup
Cuisine American
Keyword roasted tomato soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 servings
Author Safeway


  • 3 pounds tomatoes cut into 8 pieces, seeds and ribs removed
  • 1 medium yellow onion cut into 1-inch pieces
  • 3 garlic cloves
  • 2 Tbs extra-virgin olive oil
  • 1 tsp kosher salt
  • 3 cups vegetable stock
  • 2 Tbs white wine vinegar
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper


  • Preheat oven to 450º.
  • Place tomatoes, onion, and garlic on a rimmed baking sheet. Drizzle with olive oil and salt, then toss to coat. Spread evenly on the baking sheet.
  • Roast for 35-40 minutes, until onions are translucent and tomatoes are slightly caramelized.
  • Remove from oven and let cool slightly.
  • Carefully purée mixture with a blender or food processor.
  • Place tomato mixture into a 4-quart saucepan and stir to combine with the vegetable broth, vinegar, basil, paprika, and pepper. Warm through over medium heat, about 5 minutes.
  • Serve.