Roasted Tomato Soup

A tomato soup recipe to cure all ills. Roasting is the secret.

When cabin fever hits, I am not a pretty sight. My hair has a static-inspired halo decidedly unholy. My chin breaks out (zits? At 53?). I pace and fidget. I am not the serene goddess you think I am.

I am itchy and creaky and sick to death of pilled winter sweaters- not to mention winter temperatures. You folks in Ohio? My thoughts are with you, Babycakes. Here in northern New Mexico I don't have much to kvetch about. But you? Oy. All that snow? It might crush me. Seriously. I'd be done.

So to celebrate the return of Daylight Saving (three weeks early, no less) I made a life affirming taste bud tingling pot of soup this weekend. See if this doesn't help quench your cabin fever.

Just a little.

Roasted tomato soup
Roasted tomato soup. Gluten-free vegan goodness.

Roasted Tomato Soup Recipe

This soup is lovely as is. I mean it. It's a gorgeous burst of crushed tomato flavor. But if you simply have to kick it up, be my guest. Add a dab of basil pesto on a toasted wedge of crusty gluten-free bread. Or serve with a garnish of finely chopped red onion.

What you'll need to do first: Roast some fresh tomatoes.

Preheat the oven to 400 degrees F.

3 pounds plum tomatoes
Olive oil
Garlic cloves
Italian herbs
Balsamic vinegar

Grab three pounds of plum tomatoes (or vine ripe tomatoes) and wash them gently, thinking of spring (I also added some yellow tomatoes).

Cut the love fruits (aka tomatoes) in half and toss them into a roasting pan with splashes of extra virgin olive oil, some dried Italian herbs and several peeled cloves of garlic. Add a generous drizzle of balsamic vinegar (to keep this yeast-free use lemon juice or omit).

Slide the pan into the oven and gather the next ingredients. The tomatoes should be ready in roughly 45 minutes.

Your kitchen will smell like an Italian vacation.


2 tablespoons olive oil
1 red onion, peeled and diced
1 teaspoon dried basil
1/2 teaspoon red chili flakes- if you like heat- or omit
1 28-ounce can organic Muir Glen Fire Roasted Crushed Tomatoes
1/2 teaspoon organic raw agave- or to taste
3 cups light broth
1 bay leaf
Sea salt and freshly ground pepper, to taste
3 lbs. oven-roasted plum tomatoes (see above)


Chopped fresh parsley, basil or mint


In a heavy soup pot heat the olive oil over medium heat. Add the onion and garlic and stir for five minutes. Add the herbs and chili flakes, and stir another minute or two, until the onion is softened. Add the canned tomatoes, raw sugar and broth. Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste.

Add the oven-roasted tomatoes and garlic, breaking the pices apart a bit with a wooden spoon.

Cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes.

Discard the bay leaf.

Puree the soup with an immersion blender, (or in small batches in a food processor or blender, tightly covered). Return to the pot. Taste for seasoning adjustments. Heat through.

If you like a creamy soup, stir in a half cup of your favorite plain non-dairy milk or cream.

If the soup is too thick, add enough hot broth to thin it to the consistency you prefer.

Keep warm until serving.

Sprinkle with chopped herbs.

Serves 4.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

More Tomato Soup Love:

FatFree Vegan Kitchen's: Tomato Soup with Roasted Garlic and Herbs
Smoky Winter Tomato Soup from Hogwash at Cookthink
Kalyn's Roasted Tomato Soup with...lots of goodies (use GF pasta)
Simply Gluten Free's Bloody Mary Soup


Karen said...

Dear Gentle Writer...

We are a new celiac family (our 14-year old son has just been diagnosed and the 11-year old tested positive) struggling to battle our way through the maze of information out there. Overwhelmed and discouraged, I accidentally ran across your website...


Your approach to life with celiac has really inspired us. We're able to laugh again and are faithfully trying out your recipes. Today it's roasted vegetable on polenta.

Thanks for giving me my smile back.

Good health to you,


SusanV said...

Luminous, lovely, and luscious, as always. And the soup looks great too! ;) Nothing beats tomato soup at this time of year.

Leigh said...

Karina -

Yet another fine recipe you've come up with here, lady.

With there still being some chilly days left here in Michigan, I can't wait to try it!

-Leigh ;)

Lea said...

I've never been one for tomato soup but this looks wonderful. I want to reach into my computer and taste it.

I can't wait to try it.

Kalyn said...

What a gorgeous photo! The soup looks just delicious. Thanks for the mention too.

Just to show my faith that summer is actually coming, today I bought some burnt red toenail polish!

Simply...Gluten-free said...

MMMM, I love roasted tomatoes, can't wait to try this out. Thanks for the plug! :)

Meg said...

Sounds great. I particularly love the roasted part!

(freezing in Vermont)

k said...

sounds yummy. luckily in my part of the world spring is on the horizon, but i'm soon to spend a week in ontario where i hear it's similar to ohio - brrr. this soup could help me warm up!

Kevin said...

Roasting tomatoes is a great way to go. That soup looks really good!

paranan said...

My husband made this tonight and it was WONDERFUL.

Tastes just like fall...he smoked the tomatoes over cherry wood (we just had to chop down a diseased cherry tree) and added some peppers.

It was delicious! We served with grilled cheese (swiss on rye) as we are neither vegan, nor have any allergies...

Every bite of the soup just tastes heavenly.


diva said...

nothin like good soup to sort you out. love the colour of your soup! it looks so much better than anything i've ever seen around ;) x

pennie said...

This recipe sounds so delicious, thanks so much-really enjoy your blog :)

Take care,

Mollie said...

Karina, this looks HEAVENLY! Just a question- why the oven-roasted tomatoes and the canned roasted tomatoes? Just curious. Thanks!

MICHELLE said...


Mary-Lynn said...

I am going to echo Mollie...just curious about the addition of the crushed tomatoes?

Karina Allrich said...

I think using both fresh roasted tomatoes, and crushed canned tomatoes gives this soup dimension, and depth of flavor.

vivagypsy said...

Oh this soup looks So Very Delicious!!! I can't wait to make it!!!!
All of your recipes look so Great!!!! Thanks so much!!

Dirty Socks said...

We loved this recipe. Made it last night on a colder night in Michigan and tasted just like summer! I did not incorporate the roasted tomatoes (for lack of fresh tomatoes) but instead used the stewed tomatoes that my mom canned earlier this year. I added garlic varieties that were locally grown (a lot of it!) during the cooking process which really added another depth to this stunning soup. Thanks for sharing!

Natasha Lee said...

Hi Karina,

I started GF last sunday. I found your site on accident and cooked this soup today. I can't wait to try so many more recipes. The soup was simply amazing and not as hard to make as I thought. Thanks for all the amazing recipes.

Gluten-Free Goddess eBook on iTunes