Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Soup recipes have never been this good with Creamy Roasted Tomato Soup. Unlike most tomato soups this one is made with roasted tomatoes for a uniquely different recipe that will have you coming back for more.


  • 2 pounds large, ripe, firm tomatoes
  • Olive oil to coat the tomatoes
  • 8 shallots
  • 1 small carrot
  • 1 small fennel bulb
  • 3 tablespoons unsalted butter
  • 2 cups chicken or vegetable stock
  • 6 sprigs fresh tarragon
  • 6 sprigs fresh parsley
  • Salt and freshly ground pepper to taste
  • 1 cup heavy cream
  • 12 thin slices baguette
  • Olive oil to generously coat both sides of each piece of baguette
  • 3 cloves garlic, cut in half
  • 1/2 cup Teleme cheese, grated
  • 1/4 cup chopped fresh parsley


  1. Preheat the oven to 425 degrees F.
  2. Cut tomatoes in half, seed them and coat them with olive oil. Place tomatoes in a shallow baking dish and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from the oven and let cool.
  3. Remove skins and reserve pulp and all the juices. Coarsely chop the shallots, carrot and fennel.
  4. Melt butter in a medium saucepan over medium heat and saute chopped vegetables until they are very soft. Add the stock and herbs and simmer over low heat for 30 minutes.
  5. Add the tomato pulp and reserved tomato juices. Remove the herb sprigs.
  6. At this time you can either puree the soup or if you like a smoother soup, run the pulp through a food mill or fine sieve. Season with salt and pepper and extra herbs if you like. Keep warm over low heat.
  7. Lower the oven to 400 degrees F.
  8. To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and garlic and bake until brown.
  9. Add the cream to the soup and heat untill warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each bowl.

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