Roasted Tomato Soup #BloggerCLUE

Garden fresh tomatoes are  roasted with caramelized onions, garlic, and pureed  with cream and  herbs for a tantalizing finish.
Roasted Tomato Soup

Roasted Tomato Soup

by Sue Lau |Palatable Pastime

via A Mama, A Baby and a Sharpei in the Kitchen

Woo-Hoo! It’s Blogger C.L.U.E. time again (where has the month gone already?) and this month, the associated bloggers are sampling recipes from each other’s blogs in the theme of “Keeping Cool.”

Okay okay. I know what you’re thinking…

Sue! How can you keep cool by roasting tomatoes in the oven???!?!?!?!”

Actually, I have found a way.

Tomatoes before roasting
Tomatoes before roasting

You see, I have been growing tomatoes this year. And it has been an odd sort of growing year, hasn’t it? We have been inundated with rain here in Ohio while typically rainy places are dry as a bone. And you might think  all that rain  just keeps everything growing, but it doesn’t. So for a good while my tomatoes weren’t doing squat- except for the past couple of weeks when things have been drying out somewhat and they have decided to blow on me in full force.

Tomatoes after roasting
Tomatoes after roasting

And this is where I could easily Lose My Cool, you see, if I don’t  find enough purposes for these juicy red fruits.  The freezer is already filling up fast…

Before making puree
Before making puree

So when looking over my blog assignment for the month, (Alice has a brilliant looking blog!) being tempted by all sorts of delicious recipes (and I really do have my eye on the Vietnamese Iced Coffee for later) I just knew  the moment my eyes fell on this delicious soup recipe  that it would wipe out a good day’s haul of tomatoes for me, so I told myself “Let’s do this!”


So I did.

Awesome recipes to Keep your Cool from the Blogger C.L.U.E. group!

visit all the bloggers and don’t forget to pin your favs!

As you can see from the photos, everything looks fabulous, and the aromas in the kitchen just left me wanting to cook everything Italian, like a commercial for olive oil I saw one time where a guy comes home to find out his significant other has cooked every inch of food for miles into an Italian dish!

I did do a few things differently from Alice. I added my herbs in the final stages to keep the basil tasting very fresh, and instead of using vegetable broth and reducing it, I just stirred in some vegetable base so I could skip a step. Should you wish to see how Alice prepared her soup, you can find the original recipe here:

Roasted Tomato Soup for My Hubby

And like Alice, I served this soup with grilled cheese, not as fancy with crab. Just mundane comfort food style with American slices and cheap squishy white bread. Sometimes that just works.

And you know what? I really don’t think having the oven on heated up my kitchen very much- I have good ventilation and lucked out there.

And I am quite relieved to have unloaded quite a few tomatoes, but you know what is going on right now out in the garden? Can you almost hear the little creaking sounds of them growing?

Yes, I think my big bowl of red tomatoes will be full again in the morning.  If you have abundant tomatoes, give this soup a try. It works wonders, let me tell you! Especially to help you keep your cool when the tomatoes bury you alive! And then you can keep your cool too!

~Sue Lau

Cincinnati Ohio

August 11, 2015

Roasted Tomato Soup

  • Servings: 4
  • Time: 1 hour
  • Difficulty: easy
  • Print

Weight Watcher Smart Points (per serving) = 5
Brand of ingredients used may impact the nutritional information of this recipe resulting in a different SmartPoints value.

Roasted Tomato Soup


  • 3 pounds ripe heirloom tomatoes, hulled and sliced in half
  • 6 whole cloves garlic
  • 1 large onion, coarsely chopped
  • olive oil
  • 2 tablespoons fresh basil, shredded
  • 1-1/2 teaspoons chopped fresh rosemary
  • 1-1/2 teaspoon thyme leaves, minced
  • 1/2 teaspoon dried oregano (I prefer dried over fresh for oregano)
  • salt and black pepper
  • 1 teaspoon vegetable base
  • 1 cup light cream


  1. Preheat oven to 400F.
  2. Place halved tomatoes (cut side down), chopped onions, and garlic cloves on a nonstick foil lined baking sheet.
  3. Drizzle vegetables with olive oil and season with salt and black pepper.
  4. Bake for about an hour, until the onions start to caramelize.
  5. Allow to cool somewhat, and pick off the tomato skins if you can.
  6. When cool enough to  safely do so, drain the liquids into a large saucepan, and take the solids (onions, garlic, tomatoes) and puree those in a food processor.
  7. Add puree to the saucepan, along with the minced herbs, and the vegetable base.
  8. Warm over low heat until soup is hot, then stir in the light cream.
  9. Serve garnished with fresh basil, if desired.

From the kitchen of


Roasted Tomato Soup #BloggerCLUE

You might also like:

Spiced Indian Tomato Soup

Canning Marinara Sauce

Winter Tomato Soup

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  1. LOL, I was wondering how soup was going to beat the heat! Love how you tied it all together! And Indiana has never had such green grass in August—but the rain hasn’t been kind to my tomatoes and oregano!


  2. You are SO smart! I think you found a perfect way to use your summer’s abundance. I giggled at the thought of cooking everything in sight Italian-style, but can totally see myself doing it too. The soup looks phenomenal (and I’d definitely have gone the grilled cheese route too!).


  3. Alice says:

    and I forgot to mention, thank you for visiting my blog this month! If you ever want to get fancy with your grilled cheese – the crab is a really fun addition! I hope you enjoyed your visit! That Vietnamese Iced Coffee is no joke… we enjoy it so often around here!! It’s tasty stuff!


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