This amazing Roasted Tomato Soup started its journey with a link from a cousin in Australia (thanks, Caitlin!), and over time, it’s been lovingly tweaked and taste-tested into the dreamy version you see below. It’s simple, vibrant, and bursting with deep, sun-kissed flavor—no matter what season you're in. Roasting cherry tomatoes with garlic, onion, and thyme brings out their sweet side, while a touch of sugar and red pepper keeps things balanced. And the secret to that luscious, velvety texture? A couple slices of crustless bread—no cream required!
Ingredients:
✔️ 2 pounds small red or yellow cherry tomatoes
✔️½ white onion, thinly sliced
✔️ ½ red bell pepper, thinly sliced
✔️ 1 teaspoon kosher salt
✔️ ½ teaspoon freshly ground black pepper
✔️ 1 teaspoon sugar (add a bit more if using frozen tomatoes)
✔️ 1 tablespoon minced garlic
✔️ 5-6 fresh springs of thyme
✔️ 2-3 slices of good-quality bread, crust removed
Instructions:
Preheat your oven to 425°F (220°C).
In a 9x13-inch baking dish, toss together the cherry tomatoes, onion, red pepper, olive oil, salt, pepper, sugar, garlic, and thyme sprigs.
Roast for 23 minutes, until the tomatoes are blistered and fragrant and the vegetables are just beginning to brown.
Let the mixture cool in the oven with the door cracked open for about 10 minutes.
Remove the thyme sprigs, then transfer the roasted mixture to a blender. Add the crustless bread and blend until completely smooth. The soup will be thick and rich in texture.
If using freshly picked tomatoes, you may want to thin the soup slightly with a splash of vegetable broth to reach your desired consistency.
Serve warm, optionally topped with a swirl of olive oil, a pinch of flaky salt, or fresh herbs.
Serving Suggestion:
Grilled cheese. Always. No matter what.
Preserving tip:
This soup is a winter staple in our house, thanks to tomatoes we freeze at peak ripeness during summer harvests. If you're growing your own, be sure to freeze your cherry tomatoes as soon as possible after picking to lock in their flavor and nutrients. Typically I just set a bag of frozen tomatoes on the counter for a few hours to thaw a bit before roasting.
Once blended, the soup stores beautifully in a mason jar in the fridge for up to 4 days. It reheats like a dream, making it perfect for quick lunches or cozy dinners. That said… it’s such a crowd-pleaser, it rarely makes it past the first day around here!
Enjoy!