Roasted Tomato Soup Recipe

By Marcus Samuelsson |

When the weather dips below zero, or there’s a storm blowing out, nothing is more comforting than a hot bowl of homemade soup. Here I whip up a roasted tomato version from tomatoes I froze at the end of summer (at their peak), with just a splash of light cream to make it velvety smooth. Serve it with cheese croutons, crostini, or do like I did and have it with grilled broccoli rabe and fontina cheese sandwiches. If you don’t have roasted tomatoes, just replace the amount with another can of San Marzano tomatoes.

Prep Details

Servings: 4-6


3 tbsp olive oil

1 small yellow onion, diced

4 cloves garlic

2 large carrots, roughly chopped

1 pound roasted tomatoes (roasted in oven with olive oil, garlic, salt and thyme)

1 28-oz. can San Marzano tomatoes, whole, peeled and in puree

1 tbsp sugar

1 tbsp sea salt

1/2 tsp dried chili flakes (more if you like the heat)

Pinch of cayenne

Good amount of freshly cracked black pepper

1/2 cup light cream


Photo: Triphoss

1. In a heavy saucepan, heat the olive oil over a medium high flame until hot but not smoking and sauté onions and garlic for 3 minutes. Add chopped carrots and let everything sweat, 5-6 minutes.

2. Add roasted tomatoes and can of San Marzano tomatoes and stir gently. Add sugar, salt, dried chili flakes and cayenne and bring to a soft boil. Reduce heat to medium low and simmer for 35-40 minutes to let flavors meld.

3. Purée soup with a stick blender or in a VitaMix until velvety smooth. Add freshly cracked black pepper to taste and the light cream, adding more of both if desired. Let simmer for 10 more minutes and serve immediately.