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Posted by on Jun 30, 2015 in summer | 0 comments

Roasted White Tomato Soup

Roasted White Heirloom Tomato Soup

Tomato soup and grilled cheese day in the school cafeteria was one of few days I wished my mom didn’t pack my lunch. I’ve always loved tomato soup… even the kind that comes in a box or in a school cafeteria. But then last year I had the chance to buy 10 lbs of local, organic tomatoes at an outrageously low price, so I had to find lots of ways to use them up. I made my own roasted tomato soup, and it was game over for the boxed kind. Never going back.

The first time I saw white heirloom tomatoes, they caught my eye. Because, you know… tomatoes are usually red. My friends over at Skylight Farm grow more varieties of tomatoes than I can keep track of, but there was no mistaking these when I saw them at the market last weekend!

The skin, flesh, and seeds of these tomatoes are all white(ish), and the taste is mild. I thought roasting them would be the best way to intensify the subtle flavor. A few other ingredients join the mix, but on the whole, this is a pretty simple soup. Of course you can use red tomatoes, too, but for the sake of this post, I used all white. If you have more tomatoes than you know what to do with, roasting and freezing them is a great way to save them. Then you’ll have all the ingredients ready for soup when the weather gets cooler (see notes).


Roasted White Tomato Soup

Yield: about 4 servings


  • 2.5-3 lbs white heirloom tomatoes
  • 1 medium sweet onion
  • 4-5 cloves garlic, unpeeled
  • 6-8 sprigs thyme and/or rosemary
  • 2 Tbsp olive oil
  • salt + pepper
  • 1 1/4 c water
  • 1/4 c milk or cream (optional)
  • 1/2 c fresh basil, loosely packed


  • 1. Preheat oven to 400°F. Remove tomato cores (discard) and cut into large chunks. For large tomatoes, I usually cut in half and quarter each half. Havle onion, remove both ends, and peel. Quarter each half lengthwise.
  • 2. On a large, rimmed baking sheet (or two smaller sheets), toss tomatoes, onion, unpeeled garlic cloves, and thyme and/or rosemary sprigs with 2 Tbsp olive oil. Season with salt + pepper. Place in oven and roast for 30-35 minutes, tossing occasionally, until onions are soft and garlic easily squeezes out of its peel.
  • 3. Discard thyme and/or rosemary and garlic skins. Place tomatoes, onions, garlic, and all of the juices from the baking sheet into a blender. Add 1 1/4 c water, 1/4 c milk or cream (optional), and fresh basil to blender and puree until smooth. Pour soup into a pot and heat over medium heat. (If you have an immersion/stick blender, you can add everything directly to the pot and puree.) Adjust seasoning if necessary.
  • Notes

    Store leftovers in an airtight container in the refrigerator. It will save for a few days in the fridge or for longer in the freezer.

    You can also save the soup ingredients for later when tomatoes are no longer in season. Put all of the roasted tomatoes, onion, (peeled) garlic, and juices into a freezer-safe bag (squeeze as much air out as possible before sealing) and freeze. Just thaw the bag in the fridge or in a bowl of water and complete the remainder of step 3 in the recipe.

    Other herbs you might like in the soup include (but aren't limited to) thyme, oregano, parsley, and tarragon.

    You may need more or less liquid depending on how juicy your tomatoes are and your preferred texture. Cream or milk is optional (but it does help lighten the color to a more appealing shade).

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