Recipe: Easy roasted tomato soup that also doubles as a sauce!

I had so many tomatoes this week – there was no way I was going to eat them all raw. What to do? My first thought was to make a soup. It freezes well and can double as a sauce for meatballs or other things. So off I went roasting some tomatoes along with some other ingredients I had kicking around. The result? A nice soup that the whole family enjoyed.


  • Enough tomatoes to fill a large cookie sheet or roasting pan – any kind
  • Olive oil
  • 1 bulb of garlic
  • 1 onion
  • 2 cups of bone broth / veggie broth/ chicken broth / whatever broth you have on hand
  • 1/2 can of tomato paste
  • Spices: you can be creative, add up to 2 tsp of whatever mix you like. Examples include:
    • Basil + oregano
    • Rosemary + thyme
    • Garam masala
  • Salt and pepper to taste
  • 1 can of full fat or half fat coconut milk

How to: 

  1. Heat oven to 375.
  2. Cut up tomatoes into quarters and drizzle with olive oil and salt and pepper
  3. Cut the top of the bulb of garlic. Drizzle with olive oil and cover with foil
  4. Cut up onion and drizzle with olive oil
  5. Roast all veggies for about 45 minutes (note the onion will need to be taken out a bit earlier.)
  6. Place all roasted veggies with all the other ingredients in a large pot.
  7. Bring to boil – then blend with an immersion blender.
  8. Salt and pepper to taste.

This soup freezes very well – and can double as a sauce rather than a soup!


Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

Leave a Reply

Your email address will not be published.