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Roasted Tomato Soup with Parmesan Cheese

Roasted Tomato and Parmesan Soup

This delicious Roasted Cherry Tomato and Parmesan Soup is the perfect way to use up all those delicious garden tomatoes!

Course Side Dish
Cuisine American
Keyword Roasted Tomato and Parmesan Soup
Prep Time 5 minutes
Cook Time 1 hour
Servings 6 bowls
Author Amanda @ Old House to New Home


Roasting Ingredients

  • 3 cups cherry tomatoes
  • 1 onion cut into 1/8ths
  • 5 cloves garlic peeled
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp pepper

Soup Ingredients

  • 3 cups chicken broth
  • 1 cup cream/half and half I prefer fat free half and half
  • 1 cup freshly shredded parmesan cheese
  • 1 tbsp chopped fresh basil
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Add all roasting ingredients to a sheet pan. Stir well. Add to oven and roast for 25 minutes.

  2. When the tomatoes are done roasting, add the contents of the pan to a soup pan on the stove. Make sure to include all the juices from the pan.

  3. Add 3 cups of chicken stock to the pot. Use an immersion blender to blend well. If you don't have an immersion blender, add to a traditional blender or food processor to blend. Be careful blending the hot liquid.

  4. Once blended, you can remove the skins if you'd like. Use a pasta strainer to strain. If you don't mind the skins, you can leave them.

  5. Add the cream and the parmesan cheese. Turn pan to low and simmer for half an hour. taste and salt and pepper to taste.

  6. Serve hot, garnished with basil.