Golden Garden Roasted Tomato Soup
A velvety soup made with sun-ripened tomatoes from Denver's own City Floral garden, enhanced with garden herbs and a touch of cream for comfort. This american-inspired soups ready in about 70 minutes pairs heirloom tomatoes, medium yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs heirloom tomatoes
- 1 medium yellow onion
- 4 garlic cloves
- 2 fresh thyme sprigs
- 1.5 cups chicken stock
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Core and chop tomatoes into 1-inch pieces, discarding seeds. Place on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Roast for 25-30 minutes until edges are caramelized and juicy.
- Step 2: While tomatoes roast, finely dice onion and mince garlic. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then add garlic and thyme, stirring for 1 minute until fragrant.
- Step 3: Add roasted tomatoes and chicken stock to the pot. Bring to a simmer, then reduce heat to low and cook for 15 minutes to meld flavors. Remove thyme sprigs.
- Step 4: Use an immersion blender to puree soup until completely smooth. Stir in heavy cream and remaining salt and pepper. Simmer gently for 5 minutes until heated through, tasting and adjusting seasoning as needed.
Frequently asked questions
How long does Golden Garden Roasted Tomato Soup take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Golden Garden Roasted Tomato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heirloom tomatoes from drying out.
Can I substitute ingredients in Golden Garden Roasted Tomato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Golden Garden Roasted Tomato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Golden Garden Roasted Tomato Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
