Roasted Tomato Soup

5 from 6 votes
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Roasted Tomato Soup is a delicious blend of roasted cherry tomatoes, garlic, and fragrant basil, transforming into a rich, bold, and flavorful soup that’s comforting and nourishing.

Bowl of Roasted Tomato Soup garnished with basil and parmesan cheese.


Easy Roasted Tomato Soup Recipe

Healthy, velvety Roasted Tomato Soup blends the flavors of garden fresh tomatoes, basil, garlic, and simple seasonings. Prepared with just a handful of ingredients, this tomato soup recipe is so much better than the canned version, and it couldn’t be simpler to make! If I had to describe this soup in a few words, it would be delicious, healthy, warm, and cozy. Roasting the tomatoes adds extra sweetness and a ton of flavor and eliminates all the fuss of standing above the stove and stirring. Whether you’re looking for a cozy dish to ward off the chill of winter or seeking a savory classic to serve as a starter, this roasted tomato soup delivers richness and flavor in every spoonful, resulting in satisfaction and comfort.

A ladle inside a pot with tomato soup.

Why You’ll Love This Tomato Soup

  • Delicious: Roasting the tomatoes, garlic, and onions deepens their flavors, offering a richer taste than raw or boiled variations.
  • Simplicity: This soup is a breeze to make with just a few quality ingredients and easy steps.
  • Versatility: It’s a perfect dish for various occasions, from a comforting weeknight dinner to an elegant starter for dinner parties.
  • Make Ahead: It’s an excellent option for batch cooking and tastes even better the next day as the flavors meld together.
Tomato soup in a white bowl.

How To Make Roasted Tomato Soup

This roasted tomato soup is totally a summer-crossing-into-fall type of soup. I mean, you’ve got these wonderful summer tomatoes that end up in a roasting pan with garlic and onions. That right there should make you want to pray for cold weather, pajamas, and tomato soup. With a side of grilled cheese!

Roasted Tomato Soup Ingredients

  • Cherry Tomatoes: Roasted to perfection, they offer a sweet and tangy base for the soup.
  • Onions and Garlic: Add an aromatic, sweet, and flavorful punch.
  • Basil: Fresh leaves.
  • Vegetable Broth
  • Heavy Cream (optional): Introduces a velvety texture and rich flavor.
  • Parmesan Cheese (optional): Adds a salty touch for garnish.
  • Salt and Pepper


  1. Roast: We start by arranging our tomatoes on a baking sheet with garlic and onions and roast that for about 25 minutes.
  2. Blend: Once they are roasted, transfer them to a soup pot and stir in fresh basil leaves and vegetable broth. Using an immersion blender, blend the soup until completely smooth. You can also blend it in small batches in a traditional blender. Taste the soup for seasonings and adjust accordingly.
  3. Serve: Ladle it into soup bowls, garnish with parmesan cheese and sliced basil, then serve.
Roasted cherry tomatoes scattered on a baking sheet.

What tomatoes are best for Tomato Soup?

When selecting tomatoes for your soup, consider the desired flavor and texture you aim to achieve. You can even mix different types of tomatoes to create a complex and multi-dimensional flavor profile.

  • Cherry Tomatoes: These tiny, juicy tomatoes bring a natural sweetness and vibrant color to the soup. They’re excellent for roasting to enhance their flavor.
  • Roma Tomatoes: They have a rich flavor and thicker flesh with fewer seeds, making them a popular choice for cooking.
  • Heirloom Tomatoes: Known for their diverse flavors and colors, they can create a unique and artisanal soup.
  • San Marzano Tomatoes: A type of plum tomato renowned for its balanced flavor profile – not too sweet or acidic. They have thicker flesh and fewer seeds, which is ideal for a thicker, richer soup.
  • Beefsteak Tomatoes: These large tomatoes have a meaty texture and robust flavor, making them excellent for a hearty soup.

Should I peel the tomatoes?

I never do, but whether or not to peel the tomatoes ultimately depends on your preference for texture and the time you want to spend preparing. For a rustic, hearty soup, consider leaving the skins on. For a refined, silky texture, consider peeling them, or blend and strain the soup after cooking to remove any bits of skin. Always consider the type and quality of tomatoes used, as some varieties have thinner skins that might not impact the texture significantly when left on.

Roasted tomato soup served in a white mug and garnished with sliced basil plus a drizzle of heavy cream.

Tips and Variations

The beauty of homemade soup lies in its flexibility. Feel free to experiment and tweak the recipe to cater to your personal taste preferences and dietary needs. Enjoy the process and the delicious, comforting bowl of roasted tomato soup that results!

  • Seasoning: Don’t be shy with seasonings. Fresh herbs like basil, thyme, or oregano can add depth. A dash of balsamic vinegar or sugar can also balance the acidity of the tomatoes.
  • Adjusting Flavors: Always taste the soup before serving and adjust the seasoning if necessary. A little extra salt, pepper, or a dash of spice can elevate the flavors.
  • Add Veggies: Add carrots or bell peppers to the roasting pan with your tomatoes for an extra layer of flavor.
  • Blending: Consider using an immersion blender or a high-powered blender for the smoothest texture.
  • Thickness: If your soup is too thin, let it simmer uncovered for a little longer to reduce and thicken. If it’s too thick, add more broth until your desired consistency is reached.
  • Creaminess Your Way: For a dairy-free option, omit the heavy cream or substitute with a plant-based alternative.

What To Serve With Tomato Soup

Embrace the classic pairing and serve this roasted tomato soup alongside a golden, melty grilled cheese sandwich. It’s also great with baked mozzarella sticks and a grilled shrimp caesar salad. You can also serve it as a warming starter before a main course.

Roasted Tomato Soup in a mug with a spoon inside the soup.


  • Store the soup in an airtight container and keep it in the fridge for 3 to 4 days.
  • To Freeze, transfer the completely cooled Tomato Soup into a gallon-size freezer bag; and keep the soup in the freezer for up to 6 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat it over medium heat. If making this soup with the intention to freeze, do not add in the heavy cream. The problem with heavy cream in soups is that it curdles when you try to reheat it. You can wait to stir in the heavy cream when ready to serve the soup.

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5 from 6 votes

Roasted Tomato Soup

Our Roasted Tomato Soup combines the rich flavors of roasted cherry tomatoes, garlic, and basil into a hearty, comforting dish. It’s a smooth, savory, and easy-to-make soup that’s perfect for any meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings


  • 3 pounds cherry tomatoes,, halved
  • 6 cloves garlic,, smashed
  • 2 small yellow onions,, quartered
  • 3 tablespoons extra virgin olive oil
  • salt and fresh ground black pepper,, to taste
  • 1 cup fresh basil leaves
  • 4 to 6 cups low sodium vegetable broth
  • ¼ cup heavy cream,, optional
  • grated parmesan cheese,, for garnish, optional
  • sliced fresh basil leaves,, for garnish, optional
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  • Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
  • In a large mixing bowl, combine halved tomatoes, garlic, onions, olive oil, salt and pepper; toss to coat. Transfer the tomato mixture to the baking sheet.
  • Roast for 20 to 25 minutes or until tender, stirring a couple of times during the process. Remove from oven and transfer the roasted vegetables to a soup pot.
  • Stir in the basil leaves and add in vegetable broth; blend with an immersion blender until smooth. You can also blend it in small batches in a traditional blender.
  • Stir or blend in the heavy cream, if using. Taste for salt and pepper and adjust accordingly.
  • Ladle the soup into bowls and garnish with parmesan cheese and sliced basil.
  • Serve.


  • Tomato Choices: You can use cherry tomatoes, Roma tomatoes, beefsteak tomatoes, heirlooms, etc. For large tomatoes, I think you should cut them in quarters before roasting.
  • Peeling the Tomatoes: This is a personal choice. I never peel the tomatoes because I like a more authentic flavor and texture. If you want a more silky texture, consider peeling them, or blend and strain the soup after cooking to remove any bits of skin.
  • Seasoning: Always taste the soup and adjust the seasoning if necessary. Extra salt, pepper, or some spice can always help with the flavors.
  • Roasting: Consider adding carrots or bell peppers to the roasting pan with your tomatoes for an extra layer of flavor. The natural sugars in these vegetables caramelize during roasting, adding sweetness and complexity to the soup.
  • Cheese: A sprinkle of grated parmesan or pecorino cheese on top can add a salty kick.
  • Croutons: Garnish the soup with croutons – they add a crunch and are a classic accompaniment to tomato soup.


Serving: 1cup | Calories: 159kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 656mg | Potassium: 562mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1800IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Julieanne UK says:

    Just made this soup with my 11 year old son for all the family, we all loved it. I added a teaspoon of sugar before blending & We served with bake at home sourdough rolls, absolutely delicious. Thank you! X

    1. Katerina Petrovska says:

      That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂

  2. Kirsty says:

    Honest to god the best recipe ever. This is only the second time I’ve ever tried to make soup and it turned out beautiful so flavourful and rich even without the cream added.

    1. Katerina Petrovska says:

      That’s wonderful to hear! I am very glad you enjoyed it! Thank you for chiming in! 🙂

  3. Debie Coleman says:

    I can quarts of tomatoes. How many jars would I need to make this?

    1. Lois says:

      I can, too. I used just over a quart of tomatoes.