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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
