Hearty Hot or Cold Roasted Tomato Soup

Hearty Hot or Cold Roasted Tomato Soup


"A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."


1 h 15 m servings 152 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
  2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 88 Ratings


The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and ...

I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have som...

It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been...

I love planting, growing, harvesting and cooking tomatoes...I'm not such a big fan of eating them unless they are perfectly ripe or as spaghetti sauce. I made this strictly because I had bowls ...

Excellent recipes. I would recommend adding the broth a bit at time instead of all at once. That way you can control how thick the soup is.

This recipe is great! I make this all the time now. It is a light soup so it is not a meal in itself but the roasted garlic and tomato and the basil just taste so fresh. Make sure you roast...

I'm making my second batch in three days. Last time I used less broth, and was out of basil---but every drop was so delicious! We like it warm. Today I'm doubling the recipe and I plan to keep a...

The adjective 'hearty' in the title of this recipe is a little misleading. Try 3x tomatoes or 1/3 broth.

My "roasted" garlic was charcoal by the time it spent an hour in the oven, and I drastically cut the stock (used more like 2 cups, not 1 quart). Nice flavour, though, and a great way to use up t...