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Roasted Tomato Soup |

Garden Fresh

This is what was for lunch…grilled cheese with an organic roasted tomato soup recipe!  Oh my goodness, let me just tell you, with the exception of the olive oil, 100% of the ingredients for the soup came out of my garden.  Yep, 100%!!!  

About this time of year (end of summer), I have so many tomatoes coming out of my garden that I just don’t know what to do with them all. If you are in the same boat as me, then this recipe is for YOU!

Grab Some Tomatoes

Head on out to your garden and pick you 3 pounds of tomatoes (I think I have about 15 pounds out in my garden ripe and ready to go)!  Look how beautiful my tomatoes are!!

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Roasted Tomato Soup |

Pick Some Peppers

I just tossed the tomatoes into my All-Clad Lasagna Pan, and it worked out amazing!  Then I picked a few peppers (thought about adding a jalapeño too but didn’t know if my company could handle the heat), but if you like heat then add some jalapeños if you have them in your garden.

Roasted Tomato Soup |

Dig Up Some Garlic and Onions

I then dug out some of my garlic and a large sweet onion and chopped them up and threw them right into the pan!

Roasted Tomato Soup |

Add Some Olive Oil

Next I poured a generous amount of quality olive oil and tossed the vegetables lightly.  I then seasoned heavily with salt and pepper.

I popped it into a 400ºF oven and allowed the vegetables to roast for 40 minutes. After 40 minutes I stirred the vegetables and now juice, added about 1/4-1/2 cup fresh basil and placed it back into the oven for another 40 minutes.

No fuss, really!  Depending on how thick or thin you like your soup your vegetables might be ready after the second 40 minutes.  I like mine extra thick so I stirred one more time and returned back to the oven for about 1/2 hour so that the juices evaporated slightly.

Roasted Tomato Soup |

Cook and Blend

After I pulled it out of the oven the final time, I took the garlic out and poured the whole pan of vegetables and juices into a food processor, Vitamix, or Ninja.  

Now just blend until smooth.  If you want it extra creamy, you can add in some fresh cream or half and half.  I added about 1/4 cup of raw half and half.

If your soup is to thick, feel free to add some hot chicken stock to thin it out and if you think it is going to be to thin, you can drain some of the liquid before putting it into a food processor and then add it back into your soup if needed.  Several options for you.

Viola, Your Roasted Tomato Soup 

Once finished you have this!  How amazing does this look?  And of course, you can’t have tomato soup without a grilled cheese can you?

Roasted Tomato Soup |

Don’t Forget The Grilled Cheese

I mean a grilled cheese is like bread and butter, or a peanut butter and jelly…it is an all american, ooey gooey comfort food that we all just have to have from time to time.

Oh yeah bet you can’t guess what I am about to do with this amazing sourdough grilled cheese??

Roasted Tomato Soup |

Heading In For The Dunk

It wouldn’t be proper unless there was an incredible, all american dunk…right?  Are you with me here? Are you ready to make this for lunch yet?  Now I got to run and chow down on this amazing soup!    But before I do, tell me how do you use up all of your tomatoes in your garden?

Roasted Tomato Soup |

Organic Roasted Tomato Soup Recipe {Gluten Free, Grain Free and Paleo}
Prep time
Cook time
Total time
Serves: 6-8 cups
  • 3 pounds of garden fresh tomatoes, cut in half
  • 1-2 bell peppers, seeds and membrane removed
  • 3 whole cloves of garlic, peeled
  • 1 large sweet onion, chopped
  • 2-3 tsp unrefined sea salt
  • ½-1 tsp black pepper
  • ¼-1/2 cup fresh basil, chopped
  • ¼ cup good quality olive oil
  1. Preheat oven to 400ºF.
  2. In a large baking dish, (I used my All Clad Lasagna Pan) place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.
  3. Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.
  4. After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.
  5. Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into a food processor, Vitamix or Ninja and blend until smooth.
  6. If to thick you can add some cream, half and half or chicken stock.
  7. If you like your soup very smooth, you can strain the soup or run it through a food mill
  8. Serve and enjoy!
This could easily be done in a crockpot. Put all ingredients in crockpot and cook on high for 4-6 hours and then drain excess juice and reserve and blend as directed. Add the reserved juice back to the soup to get desired thickness or thinness.

See "Equipment Carousel" below to see the equipment that I recommend for this recipe.
Nutrition Information
Serving size: 1 cup

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Join the Conversation

19 thoughts on “Organic Roasted Tomato Soup Recipe {Gluten Free, Grain Free and Paleo}”

  1. I am enjoying a fresh bowl right now! A fellow gardener passed on some surplus tomatoes and jalapeños, so iwentwothit and have a spicy bowl of tomatoey goodness. I thinned with about 2 cups of unsweetened coconut milk and 8 drops of stevia for sweetness! Perfection! Thanks Hallie!

  2. Becky Koch says:

    Was the garlic too bitter to puree in? I am going to make this tonight but don’t want to getting bitten in the bum for leaving it in.

  3. Whole Lifestyle Nutrition says:

    I didn’t want it to overtake the soups natural flavor. If you are roasting it, it should be fine but if you are using a crock pot, I would leave it out. I have made 2 batches and each time I left the garlic out and it is jammed pack with flavor!

  4. hallecottis says:

    tessadomesticdiva So glad you enjoyed it!  I made two batches already and I just created this recipe over the weekend…no I don’t like this recipe at all (LOL) :)

  5. Kathy Dunham says:

    I made this today in the crock pot exactly as you had the recipe. Delicious! I have never had a tomato soup that I have liked before. Will definitely make again :)

  6. Whole Lifestyle Nutrition says:

    Kathy Dunham I am so glad you enjoyed it! Wasn’t it packed with flavor? It blew me away on how flavorful it was and how simple it was to through together :) Glad you enjoyed it!

  7. Kathy Dunham says:

    Yes, lots of flavor and loved using fresh items out of my garden!

  8. Brenda says:

    I made this tonight with some tomatoes a neighbor gave me. It was awesome!

  9. hallecottis says:

    @Brenda So glad you enjoyed it!

  10. hallecottis says:

    Just got a refurbished vitamix, can’t wait  to make this soup in that!

  11. Eryn Lynum says:

    Oh my word, I made this for dinner tonight and it was phenomenal! I roasted the garlic separately (as a bulb on it’s own), to mild the flavor. I actually added the whole bulb (8 cloves) while pureeing the other vegetables. It added a whole lot to the flavor! My husband ate two huge bowls, along with two sourdough grilled cheese sandwiches! This will be a favorite of our family’s; thanks Halle!

  12. Normandy says:

    I was wondering your thoughts on roasting in coconut oil…?
    I made this last night and it was fabulous.
    My thinking is: use the drippings from the roasting pan to top a salad with goat cheese (I’m new to dairy& soy free and missing those grilled cheeses).

    1. Halle Cottis says:

      Roasting in coconut would be delicious! What a delicious way to use up the drippings :) You also could blend them right into the soup as well.

  13. Hi Halle. Found you via search and really looking forward to trying this recipe–sounds EXACTLY like what I’m looking for. :)

    My mom makes a fresh “sauce”–I’m thinking it’s preserves, that hold up very well in the fridge once jarred and sealed tightly. Here is one way I use up Hubby’s awesome homegrown tomatoes.

  14. OMG, I haven’t made it to the soup stage yet. Just the roasted veggies alone, mashed together with a fork, are incredible. I could eat them alone, or with bread or as a sauce over pasta or meat. THANK YOU!

    1. Halle Cottis says:

      So happy to hear you are enjoying them. You could also drain the liquid and make a yummy spaghetti sauce too!

  15. ben says:

    Has anyone tried this with a slow cooker? My crockpot is only 1.5Q would love to know how it turned out!. I usually add (Sea Tangle) kelp noodles in my slow-cooker soups as a no-carb alternative to pasta, but I think I’ll skip it for this recipe.

    Is there a particular less watery variety of tomato that works best? Roma, Plum, Grape?

    I’ve read flour and/or cream is used to thicken fresh tomato soup.. but not sure if that’ll work in a slow cooker! Maybe I’ll try with a couple of purple potatoes or hemp/coconut milk? Or maybe even chia seeds!

    I’ve also seen that using carrots will thicken and make it a bit sweeter which might not be a bad idea to counter the acidity in the tomatoes.. or maybe just a dash of stevia?

  16. jules says:

    HOLY CRAP. BEST TOMATO BASIL SOUP EVER. Thank you so much for the recipe. I ended up just roasting my veggies with garlic infused olive oil, rather than adding the garlic and removing before blending. I added just a couple of homemade chicken stock ice cubes and tons of salt, pepper, and extra dried basil, in addition to the fresh basil. I was worried about how it would taste without any kind of “milky” addition (I usually would use coconut milk but I was out) and I can honestly say, it isn’t missed. I love that this recipe uses only fresh ingredients- nothing canned, nothing with preservatives, grains or dairy. It is perfectly paleo! Thanks again!

    1. Halle Cottis says:

      Jules I am so glad you enjoyed it. This is hands down one of my favorite soups to make!

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