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a light grey bowl filled with oven roasted yellow tomato soup garnished with grilled cheese croutons and basil



The best oven roasted yellow tomato soup recipe made with fresh yellow tomatoes, roasted garlic, onions and jalapeños for a touch of heat. This tomato soup recipe is so full of flavor and a great way to use up tomatoes from your garden or local farmer’s market. 

I can assure you will never go back to canned tomato soup after your try this recipe. 


  • 6 large yellow (golden) tomatoes, quartered
  • 6 yellow plum tomatoes, halved
  • 2 fresh jalapeños, halved with ribs and seeds
  • 4 red chilis, whole (optional)
  • 1 large sweet onion, quartered
  • 1 bulb garlic, top cut off for roasting
  • 3 to 4 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 to 3/4 cup chicken or vegetable stock
  • 1/3 cup heavy whipping cream
  • 1/4 cup Parmesan cheese, freshly grated 
  • 2 tablespoons fresh torn basil
  • 1 teaspoon olive oil, for finishing and garnish
  • 1 teaspoon fresh basil, for garnish
  • 1 teaspoon fresh Parmesan cheese, flaked for garnish


  1. Preheat oven to 400°.
  2. Rinse and cut the tomatoes.
  3. Lay the tomatoes flat on a sheet pan. 
  4. Add in the onions, jalapeños and red chilis.
  5. Place the bulb of garlic directly on the sheet pan.
  6. Drizzle everything with the olive oil. Add extra to the bulb of garlic.
  7. Season with kosher salt and black pepper.
  8. Roast in the oven for 45 minutes. 
  9. Add the roasted tomatoes, onions, jalapeños and one chili to a stand up blender. 
  10. Squeeze in the roasted garlic cloves. 
  11. Add 1/2 cup of the broth, heavy whipping cream and grated Parmesan cheese.
  12. Blend.
  13. Check consistency for the additional 1/4 cup of broth. If needed, add and blend.
  14. Taste for salt.
  15. Pour in a pot to reheat.
  16. Add torn basil.
  17. Serve in bowls garnished with fresh basil, olive oil and Parmesan cheese. (See post for additional serving options).
  18. ENJOY!



  • Prep Time: 15 minutes
  • Cook Time: 1 hour


  • Serving Size: 3/4 cup

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