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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.
Do you take off the peels after roasting or blend everything?
Hi! No, I don’t peel the tomatoes – I just blend everything together.
Do you remove the seeds before roasting?
Hi Karen!
No, I don’t remove the seeds – once you blend the soup, the seeds will no longer be there. 😀
What would the weight be for the tomatoes? I have all shapes and sizes and not sure how to proceed. Thanks for a quick reply- I am excited to make it tonight!
Hi Kirsten!
I would say around 2.5 to 3 pounds. I hope that helps. Have a great Sunday!
The tomatoes I have are huge weighing maybe close to 1 lb each. Should I adjust qty of tomatoes per batch or still use 8-10? I have made this recipe over and over. It’s the best by far! Just have huge tomatoes and don’t want to sacrifice the balance.
Hi there,
Love the recipe! I only don’t have a blender. You think its possible to make this but than mash it after with a masher?
Thanks,
Maartje
Hi Maartje! I highly recommend a blender for this soup, or any other soup recipe that asks for whole vegetables. Having said that, I guess you could use a masher, but I am not sure that you will be able to get it as soupy without a blender. Also, you might have to peel the tomatoes before mashing because, if you’re going to mash the tomatoes, the peel will just separate and end up in your soup. I hope that helps! Please let me know if you give it a try. Thank YOU!
Could you use an immersion blender?
Hi Laura!!
Yep, absolutely, but you’ll have to work it really well to get that perfectly smooth texture. At least that’s been my experience with our immersion blender. It’s a great soup, though, no matter what. 😀
hello, this looks delish, I don’t have feesh basil, do yiu think I can use dried?
Hi Sonia! So it won’t taste exactly as it should, but you can definitely use dried basil. I would use about 1-1/2 to 2 tablespoons. Let me know if you liked it! Thank you!
Just made this today with some late season tomatoes and gypsy peppers. Added about 2 cups chicken broth and some Italian herbs. This is really the best tomato soup ever! Wish I had lots more tomatoes!
That’s exactly how I feel every time I make this soup!! I just want moooooore! 😀 SO happy to know that you also enjoyed it! THANK YOU!
this recipe sounds so delicious and I too have an abundant of tomatoes this season. Do you know if this freezes well?
Hi Julie!!
Yes, it does freeze well. I have done that on a few occasions and it was delicious!!
This looks like just the soup I’ve been looking for! No cream, just robust tomato flavor.
Do you recommend a certain type of tomato? I’m thinking that if I use only roma tomatoes, it may not have enough liquid. Maybe I should buy an assortment?
Since it is early March, I’m going to have to use store-bought tomatoes, so I might add a can of fire roasted tomatoes to give it a little more oomph, but I’ll wait and see how it turns out using only fresh first. Store bought are never as good as home-grown, though!
I just made this and it is delicious! I wound up adding a little bit of my home-made vegetable broth to thin it out a little. Thank you!
After I roasted my soup vegetables, I roasted some eggplant, then put the eggplant in my bowl before putting soup over it. Deeeelicious!
Hi, Judy!!
Since tomatoes are not in season, yet, and as you said, our gardens are still empty, I’d go ahead and use a variety of tomatoes… hopefully there’s some good tomatoes available at the local grocer. You can also add some roasted carrots, or as the reader just said, roasted eggplant. No matter what though, this soup is pretty darn amazing. You’ll see! 😉
I made this for my two kids and husband-I went to work out, thinking that there would be some leftover. Nope! All gone! I know that this recipe is a definite keeper! Thanks!
Hi Debbie!!
That is so good to hear!! Can’t believe they inhaled it all! 😀 Oh well, now you have to make it again! 🙂