Roasted Tomato & Herb Soup Recipe
- Sep 29, 2025
- 4 min read
This simple yet savory tomato soup recipe is perfect to make this time of year! Roma tomatoes are ripe and bountiful among farmers, and you can grab as much as a bushel at a time. It can be used as the soup or add in some ground beef for a scrumptuous bolognese sauce!
How to Make This Roasted Tomato & Herb Soup
Let's walk through each step to make sure you get the best soup as possible.
You'll need the following:
Ingredients:
4L of water
½ cup olive oil
2 tbsp black olive tapenade
2 tbsp minced garlic
1 full tube of fresh herb paste (mixture of basil, parsley and oregano)
1 bushel of roma tomatoes
2 cups 2% milk
1/3 cup grana padano cheese (graited)
salt, pepper, sea salt and seasoning salt until desired taste (usually about 2 tbsp salt, 1 tbsp pepper, 2 tbsp seasoning salt)
Kitchen items:
Large pot or 2 dutch oven dishes
Sharp knife
Cutting board
Large soup spoon
1 large mixing bowl
2 large baking trays with parchment paper
Step 1: Roast Tomatoes
Start by heating your oven to Bake at 425F. Then prepare a large baking tray with parchment paper.
Using a sharp knife, slice half of your clean roma tomatoes in quarters and remove the dark ends where the stem would of been. Place the sliced romas in a large mixing bowl. Slice half of a white onion into strips and add in the mixing bowl.
Add the remaining ingredients including 2 heaping tablespoons of black olive tapenade, 1/2 the italian herb paste tube, 3/4 bulb of garlic (about 8 cloves), crushed and chopped finely, then finally drizzle all over with olive oil and a generous amount of salt and pepper (1/2 or 1 tbsp of each). Mix everything with a large spoon until evenly coated.
Pour the tomatoes onto the tray and spread out evenly. This recipe you'll need to spread the tomatoes onto 2 trays. Place in the oven and bake until nicely aromatic and soft (about 45 mins to an hour).
Step 2: Boil Tomatoes
Gather the largest pot you have. I use a 32 quart pot, but you can get away with a 16 quart pot (it will just be much fuller). Fill it with hot water about halfway. Do not turn on the stovetop just yet!
Begin to lightly slice X's on the non-core side of each tomato, just enough to get through the skin. Place the tomatoes in the pot with water. Once all tomatoes are sliced, turn on the stovetop to high heat to boil the water. Continue to boil until the tomato skins begin to lift away from the carved Xs.
Once complete, drain the water from the pot. Then shower them with cold water and drain again. Do this 2 times, then fill the pot with cold water. It will help speed up the cooling process.
Step 3: Peel Tomatoes
Once the boiled tomatoes are cool enough to handle, dump the tomatoes in a clean sink and put the pot to the side. Begin to peel off the skins of the tomatoes. It should come off pretty easy!
After taking the skin off, cut off the core side of the tomato. Place the peeled and coreless tomatoes in the blender until full.
Step 4: Blend Tomatoes Together
Blend skinless tomatoes together in the Vitamix and turn to the soup setting. Blend until well pureed and no seeds can be seen. Then place blended tomatoes in pot. Repeat until all skinless tomatoes have been blended.
Blend roasted tomatoes in blender then pour into the pot with the skinless tomatoes. Repeat until all roasted tomatoes have been blended.
Note: If your blender doesn't break down the seeds, then you will need to use a strainer as you transfer the blended soup into the pot.
Step 5: Season Soup to Perfection
Bring the pot of soup to a boil once again. Add 2 cups of milk for a creamy base, 1/3 cup of graded grana padano cheese (a parmasean variation), and a handful of freshly chopped basil. Add 1 tbsp of coarse sea salt and seasoning salt.
If soup is too thick, add more water or milk, depending on preference.
To finish, add a pinch of pepper. Taste it, and continue to season as desired! I usually play around with the spices, basil, or cheese to get that perfect balance!
Substitutions and Swaps for this Roasted Tomato & Herb Soup Recipe
This recipe is quite simple, and you might want to make a few substitutions to make it with your own twist! Below I've listed a few options to add or to substitute for pasta sauce.
Add fresh oregano and thyme for an italian flair
add more onion and garlic for a punchier taste
dice some of the roasted tomatoes if using as a pasta sauce
Make This Roasted Tomato & Herb Soup in Different Sizes
This batch makes about 12 x 32 oz containers. But if you'd like to reduce the recipe size, try to reduce the ingredients by half, or even three quarters.
Can I Make This Roasted Tomato & Herb Soup in Advance?
Yes! Make the soup as directed, cool, then you can put the containers right in the freezer.
Let it thaw in the fridge overnight. Reheat by using the microwave or stovetop.
Tips for Making the Best Roasted Tomato & Herb Soup
The addition of roasted tomatoes is what gives all it's flavor!
The use of a Vitamix blender is able to blend the seeds to virtually nothing. If not used, straining the soup will be needed to remove all the tomatoe seeds.
Let Me Know What You Think!
To save this recipe, download the recipe card below!
Comments