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Roasted Tomato and Tarragon Soup - Salt & Lavender

Healthy Roasted Tomato Soup

This healthy roasted tomato soup recipe is infused with tarragon. The perfect summer soup!
Course Soup
Cuisine American
Keyword healthy roasted tomato soup, tomato tarragon soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 10-12 medium-sized tomatoes
  • Salt & pepper to taste
  • Garlic powder to taste
  • 1/2 teaspoon dried tarragon
  • Olive oil to taste
  • 1 cup milk or half-and-half


  • Pre-heat oven to 375F.
  • Cut tomatoes in half, and remove cores.
  • Place tomatoes in a baking dish (you may need to creatively arrange and/or use two dishes).
  • Season tomatoes with salt, pepper, garlic powder, and dried tarragon.
  • Drizzle a tablespoon or two of olive oil over the tomatoes.
  • Roast tomatoes for 45 minutes. No need to turn them.
  • Remove tomatoes from oven once they're cooked. I let them cool for a few minutes prior to blending, but if you decide not to, use caution. 
  • Add tomatoes and juice left over from roasting into blender (I do two batches), blend well.
  • Place a sieve over a pot and then pour blender mixture into the sieve. Using a spoon, strain the liquid through the sieve. Discard what's left in the sieve.
  • Add milk or half-and-half to the soup.
  • On medium-high heat, warm soup, stirring occasionally. Turn off heat just before soup reaches a boil.
  • Serve immediately, add additional salt & pepper to taste if needed.


  • This makes a fairly small batch (serves 2-4), so recipe is easily doubled if you roast more tomatoes.