Roasted Garden Tomato Soup

🍅🌿 Rosemary Thyme Roasted Garden Tomato Soup

The tomato harvest has officially made its way from the garden to the kitchen! 🍅

After watching trays of garden tomatoes slowly ripening on the Rosemary Thyme Table, I knew some of them were destined for a pot of homemade tomato soup.

This version is simple, wholesome and made without cream. Roasting the tomatoes first brings out their natural sweetness, while carrots add a little extra body and help balance the acidity. I use no-salt-added chicken broth so I can control the sodium, too.

And since Dennis avoids onion and garlic, I can simply leave those out. There is still plenty of wonderful flavor from the roasted tomatoes and herbs. 🌿

Roasted Garden Tomato Soup

Ingredients
• 3 lbs ripe garden tomatoes, quartered
• 2 tbsp extra-virgin olive oil
• 2 medium carrots, sliced
• 1 medium onion, chopped — optional
• 3–4 garlic cloves — optional
• 2 cups no-salt-added chicken broth, plus more if needed
• 1 tsp dried basil or 1 tbsp fresh basil
• 1 tsp dried thyme or several fresh thyme sprigs
• ½ tsp dried oregano — optional
• ¼ tsp black pepper
• 1 tsp honey or preferred sweetener — optional
• 1–2 tsp fresh lemon juice
• Salt, only if desired after tasting

Directions

1. Roast the vegetables.
Heat oven to 425°F. Place tomatoes and carrots on a large rimmed baking sheet along with the onion and garlic, if using. Drizzle with olive oil and toss gently.

Roast for 35–45 minutes, until the tomatoes have collapsed and the edges begin to caramelize. Save every bit of those wonderful juices!

2. Simmer.
Transfer the roasted vegetables and juices to a soup pot. Add 2 cups chicken broth, basil, thyme, oregano and black pepper.

Simmer gently for about 15 minutes.

3. Blend.
Puree with an immersion blender until smooth. Add a little additional broth if you’d like a thinner soup.

4. Finish.
Stir in the fresh lemon juice and taste. If your tomatoes are particularly tart, add just a little honey or sweetener to round out the flavor.

No cream needed—the roasted vegetables make this soup beautifully smooth all on their own. 🍅🥣

And perhaps the best part? It freezes beautifully. I’m planning to tuck some away so we can enjoy a little taste of our summer garden when the cold days arrive. 🍂❄️

From garden to table…and a few bags into the freezer. That’s my kind of harvest. 🌿🍅💛

Helene

 Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠