Slow-Roasted Tomato Soup ♥

Slow-Roasted Tomato Soup, another simple, seasonal soup ♥
Wondering what to make with those tomatoes you've been roasting? Look no further because this is a superb way to invest those deep, dusky tomatoes.

Whole Food, Fresh & Casual. Just Slow-Roasted Tomatoes + Zucchini & Pantry Ingredients! A Summer Classic. Not Just Easy, Summer Easy. Budget Friendly. Weeknight Easy, Weekend Special. Low Fat. Weight Watchers Friendly. Vegetarian & Easily Converted to Vegan. Naturally Gluten Free.

Way back in the early years of A Veggie Venture, circa 2005 and 2006, I made it my personal mission to persuade everyone within pixel distance to slowly roast tomatoes at low temperature for a long, long while, I'm talking hours. Every year, I'd ask with increasing temerity ...

Are you roasting tomatoes?
Are you roasting tomatoes?

Well. Are you?! LOL. Yeah, I was into it.

But once you turn pounds of tomatoes into a few cups of rich, meaty almost-sweet tomato confections, what then? A Veggie Venture to the rescue.

Check the Tomatoes Recipes for the special section of Slow-Roasted Tomatoes, different ways to roast tomatoes plus the real gold, what to make once you have slow-roasted tomatoes.

Like salsa (oh my) and pasta sauce (swoon) and here, tomato soup.

My reaction after the first bite? Then and again now? WOW. What a soup. It's completely worth the investment of tomatoes and time. And temerity.

"... it was wonderful." ~ Dotty

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, go ahead, save and share! I'd be honored ...

Slow-Roasted Tomato Soup ♥ Built-in flavor boost from roasted tomatoes.


Hands-on time: 10 minutes
Time to table: 25 minutes
About 4 cups

1 tablespoon butter (or olive oil for a vegan soup)
1 small onion, diced small (about 130g)
4 cloves garlic, minced
1 tablespoon sugar, optional but recommended
1 medium zucchini, grated (212g)
3 cups hot water
2 cups (about 350g) slow-roasted tomatoes, either Roasted Roma Tomatoes or Slow-Roasted Tomatoes
Salt (be generous) & pepper to taste
Extra pieces of slow-roasted tomato, optional, for garnish

In a large saucepan, melt the butter until sizzly. Stir in the onion, garlic and sugar; let sauté, stirring occasionally, just until the onion turns soft. Stir in the grated zucchini and let sauté, stirring occasionally, just until the zucchini turns soft. Stir in the water and bring to a boil. Stir in the slow-roasted tomatoes and bring back to a boil. Season with salt and pepper, then let simmer for about 10 minutes, stirring occasionally and adjusting the heat to avoid a hard boil and burning.

If you like, purée the soup with an immersion blender. Alternatively, transfer about the soup to a blender and process only 1 or 2 cups at a time. CAUTION! Processing hot liquids in a blender or food processor can spew hot liquid everywhere. To prevent big messes and bad burns, please review How to Safely Purée Soups & Other Hot Liquids in a Blender.

Transfer to individual bowls, top with a piece of Slow-Roasted Tomato. Serve and savor!

MAKE-AHEAD Make the soup up to a day ahead of time but it's wonderful straight off the stove.

VARIATIONS For a creamy tomato soup, stir in some half 'n' half or cream; bring back to temperature but do not allow to boil.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .

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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous Asparagus-to-Zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables where recipes range from seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2006 & 2023

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Yes, I want to make some roasted tomato soup. And more roasted tomatoes too! Farmer's Market this weekend.

    I just tagged you for Five Things to Eat Before You Die. Hope you don't mind doing it.

  2. This is getting serious. Admitedly I am no domestic diva but lately because of all these wonderful blogs (the Veggie Adventure being my favorite of course ;) ) I find myself getting into feeding us better. And now it appears that 'Himself' is going to get into the act. He peaked over my shoulder just now and saw me reading the roasted tomato soup recipe and announced with great determination and gusto that 'HE' was going to make this luscious soup for us,(he IS partial to soups)and we do have those yummy roasted tomatoes you taught us how to prepare, so he figures he's all set, and I am cheering him on! This from a guy and gal who can barely make toast and tea for breakie!!!!! Will report on 'Himself's' first turn in the kitchen, merçi beaucoup for whetting our appetites!!!!

  3. i love roasted tomatoes and this soup look amazing! i'm making this soon.

  4. Yes, I'm roasting! I make a soup very much like this, but without the half 'n half. Because I roast my tomatoes with garlic and herbs, it's nice to add a giant garlic crouton on top of the soup. Thanks for another yummy recipe.

  5. I have a wonderful recipe for roasted tomato and basil soup (courtesy of the LCBO magazine), and it uses arborio rice as a thickener. Truly one of the best soups I have ever made.

  6. Kalyn: I'm already behind. Nothing's yet gone into the freezer!

    Connie: He's a charmer, Hisself.

    Kick: It's worth a pleat or two!

    Lydia: I often throw a few croutons from the freezer onto soup, too.

    Hokeepoke: Fun name! I hope you'll post your soup once you get rolling! Lots of Canadian food bloggers. And lots of Canadian recipes from me, since my Mom's side is all Canadian.

  7. Dotty, Stuart, FLJune 13, 2009

    Hi Alanna,
    I just stumbled upon your website and I love it! I like fruit but LOVE vegetables. I just made the roasted tomato soup and it was wonderful. Even my husband who is not fond of tomato soup loves it. Thanks so much for the time and effort you put into it.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna