Roasted Garden Tomato & Rosemary Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful tomato soup made by roasting fresh Denver garden tomatoes with herbs, resulting in a naturally sweet, rich base perfect for cool evenings. This american-inspired soups (vegetarian) ready in about 50 minutes pairs ripe 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

• 4 medium (600g), halved ripe tomatoes
• 1 medium (150g), quartered yellow onion
• 3, unpeeled garlic cloves
• 2 tbsp, plus 1 tbsp for garnish fresh rosemary
• 2 tbsp extra-virgin olive oil
• 4 cups (950ml) vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup (optional) heavy cream

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tbsp extra-virgin olive oil and sprinkle with 2 tbsp fresh rosemary, sea salt, and black pepper; toss to coat.
2. Step 2: Roast for 25-30 minutes until tomatoes are tender and caramelized around edges, stirring once halfway through.
3. Step 3: Transfer roasted vegetables to a blender, add 4 cups vegetable broth, and blend until completely smooth (about 2 minutes).
4. Step 4: Return soup to a saucepan and simmer over medium heat for 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed. For richness, stir in 1/4 cup heavy cream just before serving.