Roasted Tomato Soup

Slow roasting tomatoes is a great way to preserve them all winter long. You can store them in the freezer and pull them out whenever you need to add a burst of flavour to soups and stews. For a quick appetizer, top a toasted crostini spread with creamy goats cheese and a drizzle of olive oil.


  • 20 medium garden tomatoes
  • 4 tbsp extra virgin olive oil, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 large yellow onion, diced
  • 4 celery stalks, diced
  • 2 eeks, while and light green parts, sliced
  • 2 tbsp roasted garlic*
  • 8 cups vegetable stock, more as needed
  • 2 tbsp fresh thyme leaves


  1. Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 350°F.
  2. Cut the tomatoes in half crosswise. Add 2 tbsp of the olive oil, season with salt and pepper and toss to coat. Place the tomatoes, cut side up, on 2 baking sheets. Roast until the tomatoes are soft and slightly caramelized, about 2 hours, rotating the pans from top to bottom and 180°F after 1 hour.
  3. In a Dutch oven over medium heat, warm the remaining 2 tbsp olive oil. Add onion, celery and leeks and cook, stirring occasionally, until tender, 8 to 10 minutes. Add roasted tomatoes, any accumulated juices and the roasted garlic and cook, stirring occasionally, for 30 minutes. Add stock and the thyme, reduce heat to medium-low and simmer for 30 minutes more.
  4. Puree the soup in a blender until smooth. Adjust the consistency as needed with more stock and season with salt and pepper. Ladle the soup into bowls, drizzle with olive oil and serve immediately.

Serves 6 to 8.

Roasted Garlic: Peel away most of the papery skin from the head. Trim about ¼-inch off the top to expose the cloves. Drizzle with olive oil and wrap in foil. Bake at 400°F for 40 minutes or until centre clove is completely soft when pieced with a fork and is deeply golden in colour. Roasted garlic can be refrigerated up to 2 weeks or frozen for up to 3 months.


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