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BLT Roasted tomato soup

It’s officially soup season and this fun new take on classic homemade tomato soup with hit the spot with whole family. The inspiration is a BLT sandwich, and when you take your first spoonful it will give those satisfying flavours of the lunch staple but in a warm bowl of soup. This is a perfect recipe for freezing to use as an easy weeknight or lunch solution, too!



  • 1 large can whole plum tomatoes (828 milliliters)
  • 3 tablespoons olive oil
  • 1 large Vidalia or Spanish onion, peeled , cut into 1/8th
  • 2 cloves garlic, whole, peel on
  • 1 fresh sprig marjoram or oregano
  • 2 fresh sprigs fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock
  • 1 teaspoon honey
  • 1/2 cup cream, optional
  • Salt and freshly cracked black pepper to taste


  • Thinly sliced toasted bread
  • Bacon bits
  • Diced avocado
  • Shredded romaine lettuce


  1. Preheat oven to 375 degrees.
  2. In a medium roasting pan pour canned tomatoes with juice, into one half.  Drizzle other half with olive oil and add chopped onion, garlic and herb sprigs and toss well to coat in oil (don’t mix the tomatoes with onions at this point).  
  3. Roast at 375 degrees for about 35-40 minutes or until onions are soft and golden and garlic can easily be squeezed out of skin. 
  4. Remove from oven and cool slightly.
  5. Squeeze out garlic pulp and discard skins.  
  6. Transfer all veggies to a medium pot with any pan juices and garlic pulp. Add bay leaf, chicken stock, honey and bring to a boil over high heat. Reduce to medium low heat and simmer covered for 15 – 20 minutes, just to soften completely.
  7. Season with salt and pepper. 
  8. Add cream, if desired and simmer uncovered for ten more minutes or until slightly reduced. 
  9. Puree with an immersion blender until smooth.
  10. Serve in bowls sprinkled with desired toppings.

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