Summer Roasted Tomato Soup

There’s something magical about a bowl of tomato soup in the summer, especially when the tomatoes are peak-season sweet and you roast everything to golden, smoky perfection. This week’s Soup Sunday recipe is a little rustic, a little creamy, and packed with bold, sun-kissed flavor. Introducing: Summer Roasted Tomato Soup.

It’s easy, cozy-but-light, and the perfect way to use up your garden tomatoes or that bag of peppers you panic-bought at the farmer’s market.

What You’ll Need:

• 6 Roma tomatoes

• 1 yellow bell pepper

• 1 orange bell pepper

• 1 medium onion

• 1 bulb of garlic (I used two smaller ones because… garlic ✨)

• 1/4 cup olive oil

• 1 tsp paprika

• 1 tbsp dried oregano

• 1/2 tsp rosemary

• Salt + pepper to taste

• 6 cups chicken stock (I used my homemade stock!)

Let’s Make It:

Step 1: Roast it all up.

Roughly chop your tomatoes, onions, and bell peppers and toss them in a big bowl with olive oil, paprika, oregano, rosemary, salt, and pepper.

Grab your garlic bulb, slice off the top, drizzle it with a little olive oil, and place it face-down on a baking sheet. Spread the rest of your veggies around the garlic in a single layer. Roast at 400°F for 20–30 minutes until everything is soft, golden, and starting to caramelize.

Step 2: Blend & simmer.

Scoop all the roasted goodness (garlic included—just squeeze it out of the skins) into a Dutch oven. Add in your chicken stock and blend it all together using an immersion blender. No immersion blender? A regular blender works fine too, just do it in batches and be careful with the steam!

Let it simmer on low for 15–30 minutes so those roasted flavors deepen and cozy up together.

Serve It Up:

This soup is made for dipping. Serve it with a fresh slice of sourdough (bonus points if it’s homemade), some buttery croutons, or my personal favorite: a few sliced pepperoncinis on top for a little zing. YES. Trust me.

Whether you’re eating it on the porch with a breeze or curled up inside avoiding the heat, this roasted tomato soup is summer in a bowl.