Roasted Tomato Soup

Roasted Tomato Soup

Weather: 27 degrees, blue skies and frost
What I’m listening to: a small plane overhead and the laundry tossing in the dryer

Last spring, I was poring over the cookbook section of the Anchorage Barnes and Noble, when a particular cookbook caught my eye. Jennifer Perillo’s Homemade with Love practically jumped off the shelf into my arms – its photography, its food, its writing, and its attention to design detail all speaking to me in ways that many cookbooks do not. I was swooning, completely smitten with this book.


KITCHEN TIP: Oven-Roasted Canned Tomatoes

This soup is one of the first recipes I tried and it was a revelation to me in a couple of ways. First, roasting canned tomatoes. What? Really? Have I been living under a rock? Apparently. I had always avoided roasted tomato… well… anything… because although Alaska is known for a lot of things, an abundance of fresh, plump tomatoes is decidedly not one of them. Problem solved. I am no longer excluded from the roasted tomato party, and neither are the rest of you when tomatoes are out of season. Buy a nice big can of good quality whole tomatoes, drain them well, slice them in half, and roast them in a 300 degree oven with olive oil and seasonings of your choice for about an hour.

Now let’s talk about the seasonings for a moment. The way Jennifer Perillo seasoned her tomatoes for the soup in this recipe was revelation number two. Salt and pepper, a little brown sugar (I have been a huge fan of brown sugar with tomatoes for many years), and ground cloves? Say what now? No. Way. But, as I considered this list of ingredients in my mind, trying to taste it in my imagination, I knew deep down that it was going to work and that it was going to be brilliant. So, I salted, peppered, sugared, and cloved my tomatoes, and drizzled them all with extra virgin olive oil and roasted those babies until my house smelled like warmly spiced tomato heaven. The cloves elevate this tomato soup into the perfect fall-into-winter bowl of coziness, with an unexpected heat right at the finish. Perfect, truly perfect. And extremely simple, too. Just roast, blend, and heat through.

I served this soup with some lovely grilled cheese sandwiches, recipe coming later this week.

Roasted Tomato Soup


Oven-roasted tomatoes, warm spice, vegetable stock, and cream come together in a deliciously satisfying tomato soup. Adapted from Homemade with Love by Jennifer Perillo.

Yields: Serves 4

  • 1 (28 ounce) can whole peeled tomatoes
  • salt and pepper
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon ground cloves
  • 1 tablespoon extra-virgin olive oil
  • 2 1/2 cups vegetable stock
  • 1/4 cup heavy cream

Open the can of tomatoes and pour them into a strainer, draining them very well.

Preheat oven to 300 degrees. Line a large baking sheet with foil.

Slice the tomatoes in half and place them onto the baking sheet. In a small bowl, mix together a generous amount of salt and pepper, the brown sugar, and the cloves. Sprinkle the seasoning mixture evenly over all the tomatoes. Drizzle the tomatoes with the olive oil and roast the tomatoes in the preheated oven for 1 hour. Cool the tomatoes for 10 minutes.

Place the tomatoes into a blender along with the vegetable stock. Blend until smooth. Pour the soup into a pot and heat until warmed through, but not boiling. Remove from heat and stir in the cream. Taste for seasoning and add more salt if needed. Serve promptly.


D Harper
D Harper

Sounds wonderful - I am assuming that you use the juice from the tomatoes along with the stock?


Just tried this recipe tonight with a couple of variations and really enjoyed it!  I saw another recipe call for onions as well, so I sliced 4 onions and roasted them with the tomatoes.  I also doubled the tomatoes.  I had a couple of carrots that needed used so I roasted those too.  Roasted at 400 for 1 hour and then blended with about 3 cups of stock for a chunky tomato soup.  Omitted the cream due to cow's milk allergies in my fam.  Served up with bacon and goat cheese grilled cheese...yum!


I have been making this recipe of Jenny's for a year or so and absolutely love it.  It had never occurred to me either to roast canned tomatoes, and now I roast several cans at a time so I have roasted tomatoes in the freezer when I get an itching for this marvelous soup and don't want to take the time to roast and cool.  She also has a great recipe for pan-toasted garlic-parmesan croutons too that go well with this soup, but I love your grilled cheese!


In the few minutes I found your blog I have saved at least five of your recipes! I am excited to try them, and to see what more you have in store. Thank you for sharing!


I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at Over at we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

Lemon Sugar
Lemon Sugar

Oh, yum!  It hadn't occurred to me to roast canned tomatoes, either.  Good to know for the winter months.  And the cloves?  Yum!  


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