Bowl of Roasted Tomato, Garlic and Herb Soup with zucchini scones floating in soup on a wooden table.

Roasted Tomato, Garlic and Herb Soup

Roasted Tomato, Garlic, and Herb Soup is rich in flavor from fresh, garden tomatoes roasted with garlic, shallots and fragrant herbs. Make it on the stove or Instant Pot!

Bowl of Roasted Tomato, Garlic and Herb Soup with zucchini scones floating in soup on a wooden table.
Roasted Tomato, Garlic and Herb Soup

Do you remember the commercial, the one with the little boy and a steamy bowl of tomato soup, the one that made everything “better?” It was the only 30 seconds when I was convinced that tomato soup must be the best soup in the world because between you and me, I had my doubts.

I didn’t grow up eating tomato soup, but I did grow up seeing those commercials. And to be honest, it just didn’t look appetizing to me. I imagined it tasted like warm ketchup, or hot watered down marinara sauce, and when you think of it that way, it’s not very convincing.

But in the last couple of years, I knew there must be something to it. By this time, I had fallen in love with tomatoes, so clearly, I am the one missing out. But I figured that if — no, when — I make it, I won’t be popping a can. I’ll make it from scratch, the right way.

I almost forgot about this little pact I made with myself until this summer, when we were driving up to the Tahoe area to drop off my son at summer camp. Along the way, we stopped in Truckee and grabbed some lunch. His choice? Tomato soup with grilled cheese. And he was in bliss.

He offered me a taste. I accepted.

Roasted Tomato, Garlic and Herb Soup in a bowl on a wooden table.

And then I understood.

It wasn’t warm ketchup — no, I could taste the roasted tomatoes and herbs that made it comforting and delicious. I knew I would have to work on my own version when our tomatoes were ripe and plentiful.

Roasted Tomatoes for Roasted Tomato, Garlic and Herb Soup on a baking sheet.

My chance came when my friend Leslie dropped off some more beautiful tomatoes. This, along with our own harvest, went into the oven, along with cloves of garlic, chunks of shallot, and fresh herbs from the garden, all drizzled with olive oil. As it roasted in the oven, the smell was intoxicating, and I was beside myself with excitement — who knew I could get excited about tomato soup?

Roasted Tomatoes for Roasted Tomato, Garlic and Herb Soup on a baking sheet.

As I blended the soup and let it simmer, I felt that my tomato soup metamorphosis was nearly complete. It needed something cheesy on the side…so I made a batch of Savory Zucchini Scones. Spoonful after spoonful, with bites of cheesy scones, I heard my son say, “mom, this is the best thing you’ve made in a while.” The commercial was living out before my eyes…and yes, it made everything better.

A bowl of Roasted Tomato, Garlic and Herb Soup with chunks of scones in the soup on a wooden table and a small dish of salt in the background.

More Cozy Soup Recipes

Looking for more cozy soup recipes? Give these a try!
Pressure Cooker Creamy Rotisserie Chicken and Wild Rice Soup
Pressure Cooker Soup Stock
Roasted Tomatillo Chicken Soup
Chicken and Asparagus Sotanghon (Glass Noodle) Soup
Chicken and Herb Spaetzle Soup

Roasted Tomato, Garlic and Herb Soup

Roasted Tomato Soup is rich in flavor from fresh, garden tomatoes roasted with garlic, shallots and fragrant herbs.
Bowl of Roasted Tomato, Garlic and Herb Soup with zucchini scones floating in soup on a wooden table.
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5 from 4 votes
Course Appetizer, Soup
Cuisine American, Vegetarian
Servings 6 servings
Calories 150kcal

Ingredients

  • 3 pounds tomatoes
  • 6 cloves garlic
  • 2 shallots peeled and halved
  • 2 sprigs thyme
  • 2 tablespoons olive oil divided
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 quart chicken stock or vegetable stock
  • 1 bay leaf
  • 1 teaspoon herbes de Provence
  • basil pesto optional, for serving

Instructions

Instructions

  • Preheat the oven to 400°F with a rack placed in the center of the oven.
  • Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
  • Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to a Dutch oven or large pot, along with all the juices.
  • Add the chicken stock, bay leaf, and herbes de Provence. Bring to a boil and simmer uncovered for 30 minutes. 
  • Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
  • Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.

Instructions for Pressure Cooker/Multicooker/Instant Pot

  • Preheat the oven to 400°F with a rack placed in the center of the oven.
  • Slice the tomatoes in half and arrange on a baking sheet with the garlic, shallots, and thyme. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for about 20-25 minutes, until the tomatoes are soft and fragrant, the shallots translucent and the garlic is bursting from the peel. This can be done in advance if you like.
  • Remove the garlic peel and discard. Transfer the roasted tomatoes, garlic, shallot and thyme to the pressure cooker, along with all the juices.
  • Add the chicken stock, bay leaf, and herbes de Provence. Seal the lid of the pressure cooker and cook on high pressure for 5 minutes. 
  • Release pressure and change the multicooker setting to simmer. Cook until the soup has reduced in volume, for about 10-15 minutes.
  • Remove any thyme stems and the bay leaf. Use an immersion blender or transfer to a blender (in batches) and pulse the soup until smooth. If you prefer a smoother soup, pass through a strainer.
  • Season to taste with salt and pepper and serve with a drizzle of basil pesto. Perfect with Savory Zucchini Scones.

Nutrition

Calories: 150kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 238mg | Potassium: 742mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1905IU | Vitamin C: 33.5mg | Calcium: 39mg | Iron: 1.4mg
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Comments

Recipe Rating




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  1. Debb Vincent

    5 stars
    I made three batches of this so far. When we’re knee deep in snow in January, this with a grilled cheese on the side will be perfect. Side note: if you leave out the chicken broth it makes a super thick sauce for pizza or pasta. Just change up the herbs for your use! You can freeze it in sauce form, then thaw and add chicken broth to make the soup. Takes up less space in the freezer and you get to use for whatever your need is at that time.

    Reply
    • Liren Baker

      I like the way you think, Debb! I’m so glad you’re enjoying the recipe and stocking up your freezer — such great tips to save space, too! Thank you! ☺️

      Reply
  2. suzi

    5 stars
    Fabulous recipe!! This is great on its own but begs to be played with. I might add some broken cooked lasagna noodles or pesto as you suggest. Such a simple summertime healthy one pot wonder! Thanks for this one!!

    Reply
  3. Phoenix Cook

    5 stars
    Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

    Reply
  4. Madison Smith

    5 stars
    Fabulous…tomato is one of the most incredible vegetable….and its soup looks sooo yummy & delicious…i will definitely make it..Thanks for sharing….!

    Reply
    • Liren Baker

      I couldn’t agree more about the wonders of tomatoes, Madison! I’m happy to now be a tomato soup believer – I hope you enjoy it!

      Reply
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