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Roasted Tomato Soup is a delicious blend of roasted tomatoes, garlic, and fragrant basil, transforming into a rich, bold, and flavorful soup that’s comforting and nourishing.
For a tasty meal, serve this soup alongside my crack chicken for a perfect pairing of flavors. You can also make an heirloom tomato salad with fresh tomatoes from the end of summer, adding a vibrant side to your dinner.
This healthy, velvety, and easy roasted tomato soup recipe blends the flavors of fresh garden 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, 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. My daughters love taking a cup of this soup to school, paired with a hunk of garlic breadsticks for dipping.
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.
Why I Love This Roasted Tomato Soup Recipe
- Delicious: Roasting the tomatoes, garlic, and onions deepens their flavors, offering a richer taste than raw or boiled variations.
- Simplicity: This tomato soup is a breeze to make with just ripe tomatoes, a few quality ingredients, and easy steps.
- Versatility: An easy soup recipe is 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.
Recipe Ingredients
This great recipe for creamy tomato soup highlights the best of tomato season, using fresh ingredients to create a flavorful dish. For the full amounts, please scroll down to the recipe card.
- Tomatoes: I used cherry tomatoes, which were roasted to sweet and juicy perfection. They offer a sweet and tangy base for the soup.
- Onions: Add an aromatic, sweet, and flavorful punch. You can use a yellow onion or white onion here.
- Garlic: I used 6 fresh garlic cloves, smashed them, and roasted them with the tomatoes and onions. You can use garlic powder, but I suggest to try it with fresh garlic.
- Olive Oil: Used for coating the veggies before baking them.
- Basil: A cup of fresh basil leaves will add flavor and an herbal note to the tomato soup.
- Vegetable Broth: You can also use chicken broth or stock.
- Heavy Cream (optional): Contributes to the creamy, velvety texture and rich flavor.
- Parmesan Cheese (optional): Adds a salty touch for garnish.
- Salt and Black Pepper: A simple seasoning to enhance all the flavors.
What tomatoes are best for tomato soup?
When selecting tomatoes for your soup, consider the desired flavor and texture you want 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.
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!
- Roast: We start by arranging our tomatoes on a baking sheet with garlic and onions and roast that for about 25 minutes.
- Blend: Once they are roasted, transfer them to a soup pot or Dutch oven 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 or a food processor. Taste the soup for seasonings and adjust accordingly. If it isn’t warm enough, pour it into a large pot and keep it over a low simmer just until heated through.
- Serve: Ladle it into soup bowls, garnish with parmesan cheese and sliced basil, then serve.
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.
Recipe Tips & 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, red pepper flakes, or a dash of paprika can complete the flavor.
- 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 with a garnish of homemade croutons alongside a golden, melty grilled cheese sandwich. It’s also great with baked mozzarella sticks and a grilled shrimp Caesar salad.
You can serve it as a warming starter before a main course that includes roast chicken or branzino fish, or keep the meal vegetarian and serve the soup with spinach and cheese quiche.
Storage
Store the soup in an airtight container and keep it in the fridge for 3 to 4 days. You can also transfer the tomato soup to freezer bags; and keep it 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.
More Tomato Recipes
- Tomato and Cucumber Salad
- Ricotta and Orzo Stuffed Tomatoes
- Tomato Tart
- Tomato Parmesan Stuffed Eggplant
More Soup Recipes
- Creamy Tomato Bisque
- Spinach Tortellini Tomato Soup
- Cauliflower Cheese Soup
- Creamy Mushroom Soup
- Stuffed Pepper Soup
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Roasted Tomato Soup
Ingredients
- 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 vegetable broth
- ¼ cup heavy cream, optional
- grated parmesan cheese, for garnish, optional
- sliced fresh basil leaves, for garnish, optional
Instructions
- 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.
Notes
- 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.
Nutrition
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.
This was my first time making home-made tomato soup. Wow! It’s definitely a keeper. This soup tastes so fresh!
I made a double batch, but will make another double batch and preserve.
Excellent soup and so simple. I picked up a basket of tomatoes and the soup was ready in no time. I may buy another to load up the freezer for lunches.
Thank you so much!! I am really happy to know that you enjoyed it!
Love this recipe, Kate. Soup-er easy and soup-er delicious!:)
Love the idea of roasted the tomatoes. There’s nothing better in the fall than tomato soup and grilled cheese. Great soup!
Kate,
My plants and farm share have been producing like crazy, and I’ve been canning many quarts of crushed tomatoes in anticipation of winter. I’m good for crushed tomatoes, now (you think 20 qts is enough?? Maybe I should do more?) I think I’ll try this, and if the kids like it, perhaps I can freeze a few recipes of roasted tomatoes to make soup in the winter.
Thanks, Kate!
I love all kinds of tomatoes but I rarely make tomato soup. Yours look so rich and delicious. I love Macedonian lesson. Keep them coming! 🙂
I love tomato basil soup and for some reason it has never occurred to me that I could make it, even though I make a wide variety of soups each year. I was happy to find this recipe as I had a huge bag of fresh tomatoes from my brother-in-laws garden and a new basil plant. This recipe is DELICIOUS! Thank you so much!
Thank you, Dani!! I am SO glad you enjoyed it!
I bet this tastes, knock your socks of amazing. All those lovely roasted flavors! I giggle at the way my Irish friend says soup. She calls it, “sup”. Sou-pah is pretty awesome too. 😉
No pumpkins yet, pleases. I will, however, take a bowl or two of this cosy sou-pah!
Tomato soup is my fave and I love that you roasted the tomatoes!