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Roasted Tomato Soup with Sweet Onion

This recipe calls for roasting fresh tomatoes, which lends deep, rich flavor to the soup. Toasted sourdough bread is the perfect accompaniment. 


For the roasted tomatoes: 

  • 3 lb. tomatoes  
  • 1 Tbs. olive oil 
  • 2 Tbs. balsamic vinegar 
  • 1 garlic clove, minced 
  • 1/4 tsp. salt 
  • 1/4 tsp. freshly ground pepper 
  • 1/2 tsp. dried thyme 
  • 1 Tbs. olive oil 
  • 1 sweet onion, chopped 
  • 1/2 cup dry white wine 
  • 3 cups chicken broth 
  • Salt and freshly ground pepper, to taste 
  • 2 Tbs. chopped fresh flat-leaf parsley 
  • Toasted sourdough bread for serving (optional) 


Preheat an oven to 325°F.

To make the roasted tomatoes, cut the tomatoes in half and place, cut side up, on a baking sheet. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, pepper and thyme. Spoon the mixture evenly over the tomatoes. Bake until the tomatoes are soft and wrinkled, about 1 hour. Set aside.

In a large saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring often and reducing the heat as needed to prevent scorching, until the onion is soft, 7 to 8 minutes. Add the wine, increase the heat to high and boil until the liquid is evaporated, 2 to 3 minutes. Add the broth and tomatoes, scraping up the browned bits from the bottom of the pan used to roast the tomatoes, and bring to a simmer. Cover and simmer for 10 minutes to blend the flavors.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Alternatively, pass the soup through a food mill. Adjust the seasonings with salt and pepper.

Ladle the soup into warmed bowls, garnish with the parsley and serve with toasted sourdough bread. Serves 4 to 6.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).