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2 votes | 5443 views

I love a big bowl of creamy tomato soup on a cool Fall day and with the start of our cooler temperatures, my mind has been on that big bowl of soup! This is the easiest recipe and so much more satisfying than soup from a can.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.06 view details


  1. Preheat oven to 425. Sprinkle the 1 tablespoon of olive oil on a cookie sheet. Slice the 12 Roma tomatoes lengthwise and lay them out on the cookie sheet. Take a basting brush and using some of the olive oil on the cookie sheet brush the tops of the tomatoes. Sprinkle with salt and pepper. Roast them in the oven for about 25 minutes or until the tomatoes begin to brown.
  2. Remove from oven and let cool slightly. After they have cooled place in a food processor and puree until smooth in consistency (like tomato paste/sauce). In a dutch oven on top of the stove put the 1 teaspoon of olive oil and the garlic. Saute until the garlic starts to brown. Add the chicken broth, the tomato paste and the Roma tomato puree. Stir to combine. Bring to a boil and turn down to simmer on low for about 15 minutes. Remove from heat and stir in the cream and parsley. Serve with your favorite crusty bread or a gooey grilled cheese sandwich. Makes approximately 6 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 98  
Calories from Fat 47 48%
Total Fat 5.39g 7%
Saturated Fat 1.71g 7%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 746mg 31%
Potassium 643mg 18%
Total Carbs 11.14g 3%
Dietary Fiber 3.0g 10%
Sugars 6.45g 4%
Protein 3.41g 5%



  • Robyn Savoie
    November 1, 2013
    This sounds wonderful! I love a good bowl of soup in cooler weather. I can't wait to try this.


    • judee
      August 27, 2014
      Sounds easy and delicious. Wonderful for tomato season

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