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Roasted Three Tomato Soup with Heirloom, Cherry & Sun-Dried Tomatoes

Roasted Three Tomato Soup

By Chef Katie Mae
Makes 2 quarts | Ready in 50 minutes


  • 3 heirloom tomatoes, sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup oil-free sun-dried tomatoes
  • 4 cups water or low-sodium vegetable broth
  • 3 celery stalks, chopped
  • 4 cups fresh basil
  • 1 lemon, juiced
  • freshly grated black pepper



  1. Preheat oven to 425°F. Lay parchment paper on a baking sheet. Lay heirloom and cherry tomato slices across the prepared baking sheet. Roast for 20 minutes on the center rack.
  2. Transfer the roasted tomatoes to a medium pot over medium-high heat. Add sun-dried tomatoes, vegetable broth, and celery, and bring to a boil. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes.
  3. Turn off the heat. Add the basil and lemon juice.
  4. Use an immersion blender (stick) to blend the soup right inside the pot, or transfer the soup to a blender and blend to smooth consistency.
  5. Pour the soup back into the pot. Simmer over low heat for 10 more minutes to let the flavors marry. Top with freshly grated black pepper before serving.

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