Golden Garden Roasted Tomato Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 soup recipe, ready in about 70 minutes, pairs heirloom tomatoes, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.