Slow-Roasted Tomato & Herb Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Deeply flavored tomato soup made from slow-roasted heirloom tomatoes with fresh thyme and rosemary. This italian-inspired soups ready in about 85 minutes pairs heirloom tomatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 195 calories and feeds 6, 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, quartered heirloom tomatoes
• 2 tbsp olive oil
• 1, finely diced yellow onion
• 1, finely diced carrot
• 2, finely diced celery stalk
• 1 tbsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 2 cups low-sodium vegetable broth
• 1/4 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss 2 lbs quartered heirloom tomatoes with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a baking sheet. Roast for 45 minutes until tomatoes are soft and caramelized around the edges.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely diced yellow onion, 1 finely diced carrot, and 2 finely diced celery stalks; cook for 8-10 minutes until softened and golden, stirring occasionally.
3. Step 3: Transfer roasted tomatoes and any juices to the pot with vegetables. Add 2 cups low-sodium vegetable broth, 1 tbsp fresh thyme, and 1 tsp fresh rosemary. Bring to a gentle simmer, then reduce heat and cook uncovered for 20 minutes. Blend soup until smooth using an immersion blender, then stir in 1/4 cup heavy cream, 1 tsp sea salt, and 1/2 tsp black pepper until well combined.