Roasted tomato soup

4 portions
10 minutes
Cooking Time
45 minutes

On a rainy fall day, what could be more soothing than a bowl of tomato soup? This recipe recommends roasting the original tomatoes in the oven with pieces of onion and sprigs of fresh thyme to bring out their rich flavours. Yummy!

Notes: You can choose the variety of tomatoes you want. Makes about a liter of soup.


  • 7 to 8 original tomatoes, about 6 cups cut up
  • 1 onion, peeled
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • Few sprigs of fresh thyme
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F and place the rack on the bottom. Set asideh.
  2. Cut tomatoes and onions into quarters and place in a baking dish with thyme sprigs. Drizzle with olive oil and maple syrup, and season with salt and pepper. Mix well and bake for 40 minutes.
  3. Place in a large saucepan, remove thyme sprigs and puree until smooth using a blender. Adjust the amount of liquid if necessary.
  4. Reheat over medium heat for 5 minutes until soup is heated through and garnish with a drizzle of olive oil to serve.


3 to 4 days in the refrigerator