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Roasted tomato soup



  • 1 can (28 oz) can whole peeled tomatoes
  • 8 cloves garlic, peeled
  • 1/2 cup olive oil, divided
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups torn fresh crusty bread
  • 1 sprig rosemary
  • 2 tablespoons unsalted butter, softened
  • Kosher salt
  • Black pepper


Preheat oven to 425 degrees. Combine tomatoes (crushing them with your hands), garlic and 1/4 cup olive oil in a 13-inch x 9-inch baking dish. Season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

Heart two tablespoons oil in a large heavy-bottomed pot over medium-high. Add onions and season with salt & pepper. Cook, stirring, until onions begin to soften about 5 minutes. Reduce heat to medium-low, cover and cook, checking and stirring occasionally until onions are very soft, 25-30 minutes. Increase heat to medium-high, add tomato paste and cook, stirring until slightly darkened, about 2 minutes.  

Add roasted tomato mixture and the chicken broth and bring to a simmer. Cook, stirring occasionally, until flavors have melded, 15-20 minutes. Working in two batches, transfer tomato mixture to a blender and puree until very smooth. Transfer back to pot and keep warm over low heat.

Meanwhile, strip leaves from rosemary sprig and toss with torn bread and remaining olive oil. Season with salt and pepper. Bake, rotating once, until bread is golden brown, 6-8 minutes. Serve soup with a dollop of softened butter and rosemary croutons.