Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.
Ingredients
4 Servings
1
8
½
1
2
4
1
1½
2
Preparation
Step 1
Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
Step 2
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
Step 3
Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet; season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.
Step 4
Working in batches, purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.
Step 5
Pour soup back into pot. Taste and season with salt and pepper; keep warm.
Step 6
Serve soup topped with butter and rosemary croutons.
Step 7
Do ahead: Tomato soup and croutons can be made 4 days ahead. Let soup cool; cover and chill. Store croutons airtight at room temperature.
Leave a Review
Reviews (84)
Back to TopMade this tonight and my husband and I absolutely loved it. Minor variations was to add a small splash of sherry and balsamic and only added in salt at the tomato roasting stage. I didn’t have time to make the croutons but maybe next time…and there will be a next time.
Karen
CT
2/22/2023
so delicious and easy - perfect for winter when canned tomatoes are much better than fresh. I used my immersion blender and it came together so easily. Ate it with rosemary and cheddar grilled cheese instead of croutons - it was perfect
Molly
london, uk
11/29/2022
This is out of this world good, and so easy to put together with pantry ingredients. I use homemade broth, and add plenty of fresh basil at the end. I don't bother with transferring to a blender and just use my immersion blender. It's our new favorite soup to pair with grilled cheese!
Ellie
11/11/2022
Delicious! I followed the recipe exactly as written with the exception of using fresh tomatoes & basil from my garden and no croutons. Thanks for your thoughtful recipe
SoozyB
Eugene, OR
8/22/2021
super yummy. we added balsamic vinaigrette to the soup for some acidity. really really good. 10/10 recommend !
Anonymous
Vancouver, BC
2/9/2021
Delicious! I added a touch of brown sugar into the tomato mixture in order to reduce the acidity and added slivered fresh basil right before serving and yes you can absolutely use all of the tomato juice from the can!
Anonymous
Manhattan, NYC
12/9/2020
I made this recipe with fresh tomatoes that I picked green just before the frost a month ago, and let ripen to red in a garage. I was surprised at how well the soup turned out considering how bland and mushy my tomatoes were. I blanched and peeled them, halved them, squeezing out most of the watery juice and seed before roasting them as per the recipe. I think the slow cooker onions are the secret to the satisfying soup. For the broth I only had powdered Vegan chicken stock on hand, which worked perfectly. I like the soup best 100% puréed with no chunks. The croutons were an absolute perfect match. For the butter I used the new Kite Hill Vegan butter which is delicious. Can’t wait to share with my neighbors tomorrow. This is my new go to Tomato Soup!
Anonymous
CA
12/1/2020
Please answer if the juice from the can go into the soup as will
Robin
NY
11/26/2020
Delicious recipe. I added some bay leaves when cooking the onions and some butter to the final mixture before blending and it was perfect. If using metric - two 400g cans of tomatoes are perfect. I will definitely make this again!
Augusta
Wellington, New Zealand
11/9/2020
Does the juice in the canned tomatoes go into the baking dish?
Anonymous
Montreal
3/29/2020
This is delicious. I made a double batch. The only alternation I made was when it came time to blend it. I chose not to blend it completely smooth instead leaving some texture. I did run the entire batch through the blender, just the last third of it I blended less thoroughly. The result was fantastic.
So. California
12/31/2019
add some fresh thyme when serving if you want to absolutely TRANSCEND. this recipe can be done pretty cheap, and relatively easy. Love! delicious and can be easily vegan-ized for friends w/restrictions!
Anonymous
Chicago
11/6/2018
I have made this 8 times this summer. Came up with a few changes: Saute the onions, garlic & 1 stalk celery diced & 2 bay leaves in olive oil in the bottom of my Dutch Oven, before I smoosh the skinned tomatoes on top. Then followed the rest of the recipe, except forgot to puree the first 2 times, then did for 1/2 the next batch, but everyone preferred the just-smooshed then squished with potato masher. Added basil from the garden in a couple of batches, then resorted to dried. Declared scrumptious at our family Thanksgiving pot-luck.
Ace Of Avon
Avon Ontario Canada
10/14/2018
I love this soup! It’s so simple to make (if a little time consuming) and tastes much more complex than its parts. I wouldn’t change the recipe at all.
soapnana
Chicago
1/3/2018