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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Arrange the tomatoes cut-side up, drizzle with olive oil, and season with salt and pepper. Roast for 35-45 minutes until soft and caramelized.
Transfer the roasted tomatoes and their juices to a blender. Blend until completely smooth.
Melt the butter in a Dutch oven over medium heat. Add the shallot and celery and sauté for 5-7 minutes until softened.
Add the blended tomatoes, 1/2 cup chicken stock, thyme, salt, and pepper. Stir and bring to a gentle simmer.
Simmer for 10 minutes, stirring occasionally.
Blend again using an immersion blender or standard blender until ultra-smooth.
Pour through a fine mesh strainer, pressing with a wooden spoon to remove skins and pulp.
Return the strained soup to the pot. Add additional chicken stock, 1/2 cup at a time, until the desired consistency is reached (usually no more than 1 cup total).
Serve warm with a drizzle of olive oil and fresh thyme.
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Straining creates the silky, restaurant-quality texture. If you do only one extra step, do this one.
Use vegetable stock to make it vegetarian.
Adjust thickness with extra stock when reheating.
Roast the tomatoes on parchment for caramelized edges, and blend twice for the silkiest finish.
Homemade chicken stock adds noticeable depth and richness.
Can I use canned tomatoes instead of fresh?
Canned tomatoes work in a pinch, though fresh roasted tomatoes give the best flavor.
How can I make this soup vegetarian?
Use vegetable stock instead of chicken stock.
How should I store leftovers?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove to maintain the silky texture.
What can I serve with this soup?
Serve with a crispy Parmesan crisp, a classic grilled cheese, a swirl of cream, or fresh basil or thyme.
How can I adjust the thickness of the soup?
Adjust thickness with extra stock when reheating.
