Tomato Soup

Tomato Soup and grilled cheese was one of my favorite lunches (and sometimes dinner) as a child.  And something I still like to make for my family even though I can’t partake anymore.

Tomatoes are readily available year round and are easy to grow in a garden or pot on your patio.  I alway grow tomatoes in my garden even now that I can’t eat them.  A garden doesn’t feel complete without at least a few tomato plants.

I have been making Tomato Soup by roasting the vegetables for a few years now and it is alway good.  I’ve used every type of tomato and many combinations of herbs. Roasting everything together in the oven gives the vegetables a nice depth of flavor.

Enjoy this soup with some toast, grilled cheese or the current favorite in my house hold quesadillas.

Tomato Soup

  • Servings: approx. 4
  • Difficulty: easy
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Tomato Soup


  • 3 cups of tomatoes (any type-if large cut into wedges)
  • Onion cut into wedges
  • 4 cloves garlic
  • Olive Oil
  • 1 teaspoon Italian seasoning
  • Salt
  • 2 cups Chicken Bone Broth


  1. Preheat oven to 400 degrees
  2. Spray roasting pan with oil to prevent the vegetables from sticking
  3. Place tomatoes, onions, garlic in roasting pan
  4. Drizzle olive oil over the vegetables and sprinkle with Italian seasoning and salt (to taste)
  5. Roast in the oven for 30 minutes or until tomatoes have started to brown
  6. Transfer vegetables to a sauce pan and add the 2 cups of chicken broth
  7. Heat until boiling o medium heat
  8. Once boiling remove from heat and blend with an immersion blender to desired consistency


Tomato Soup – by Cygnet Organizing LLC