Recipes, Vegetables

Creamy Roasted Tomato Soup

Posted by Inga Smith on

What should we do with all those yummy tomatoes that have been growing in the greenhouse since late April? Soup of course. I also use fresh herbs from our gardens to really punch up the flavor.

Creamy Roasted Tomato Soup

'Tis tomato season and this quick recipe is the perfect for a quick meal.

  • 10-16 whole tomatoes (mix and match varieties for interesting flavors)
  • 5 cloves garlic
  • 1 tsp basil, chopped
  • 1 tsp oregano, chopped
  • 1 tsp thyme, chopped
  • 2 cups milk of your choice (go vegan – use almond or oat milk )
  • 1 tbsp olive oil (for roasting the tomatoes)
  • salt and pepper (to taste)

  1. Preheat oven to 400 degrees.

  2. Core tomatoes and cut in half. Place tomatoes and garlic on baking sheet. Drizzle with olive oil and toss.



  3. Roast for oven for 30 minutes, until veggies are tender and juices are flowing

  4. Once roasting is complete transfer tomatoes, garlic, and all the yummy juices to a large pot.

  5. Add milk, herbs to pot and blend with immersion blender.

  6. Bring to light boil, then simmer on stove top for 5-10 minutes.

  7. Add salt and pepper to taste. Enjoy!

We love this with a crunchy grilled cheese, made with Tillamook sharp cheddar.

Homemade tomato soup – summertime in a bowl!