Roasted Tomato Soup Recipe
This Roasted Tomato Soup recipe is made with oven-roasted tomatoes, garlic, onion, herbs, and broth blended until smooth and creamy. Roasting the tomatoes first concentrates their natural sweetness and gives this homemade tomato soup a deeper, richer flavor than simply simmering everything in a pot.
Serve this creamy roasted tomato soup with grilled cheese, crusty bread, or a simple salad for an easy lunch or cozy dinner.
Why You'll Love This Roasted Tomato Soup
Fresh tomatoes are roasted for deeper flavor
Easy to make with simple ingredients
Creamy without being overly heavy
Perfect for fall and cooler weather
Delicious with grilled cheese
Easy to make ahead
Freezer-friendly
Great way to use ripe tomatoes
Ingredients
For the Roasted Tomatoes
3 pounds ripe Roma or plum tomatoes, halved
1 medium yellow onion, cut into wedges
6 garlic cloves, peeled
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried thyme
For the Soup
2 cups chicken or vegetable broth, plus more as needed
1 tablespoon tomato paste
½ teaspoon sugar, optional
½ cup heavy cream
¼ cup fresh basil leaves
Salt and black pepper, to taste
For Serving
Fresh basil
Croutons
Grated Parmesan cheese
Drizzle of heavy cream
Cracked black pepper
What Tomatoes Are Best for Roasted Tomato Soup?
Roma tomatoes are an excellent choice for homemade roasted tomato soup because they're meaty, flavorful, and contain less water than many larger tomato varieties.
Plum tomatoes work equally well.
You can also use ripe tomatoes from your garden or farmers market. If using particularly large or juicy tomatoes, cut them into smaller pieces before roasting.
The most important thing is choosing tomatoes that are ripe and flavorful.
How to Make Roasted Tomato Soup
Step 1: Preheat the Oven
Preheat your oven to 425°F.
Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the Tomatoes
Cut the tomatoes in half and arrange them cut-side up on the baking sheet.
Add the onion wedges and peeled garlic cloves.
Drizzle everything with olive oil.
Sprinkle with salt, black pepper, oregano, and thyme. Toss gently to coat the vegetables in the seasonings.
Step 3: Roast the Tomatoes
Roast at 425°F for 35–45 minutes, or until the tomatoes have softened and started to caramelize around the edges.
The onion should be tender and the garlic should be soft and fragrant.
Don't discard the juices on the baking sheet. They contain plenty of concentrated tomato flavor and should go into the soup.
Step 4: Transfer to a Pot
Carefully transfer the roasted tomatoes, onions, garlic, and all of the juices from the baking sheet to a large pot.
Add the tomato paste and 2 cups of chicken or vegetable broth.
Stir to combine.
Step 5: Simmer
Bring the soup to a gentle simmer over medium heat.
Reduce the heat and simmer for approximately 10–15 minutes to allow the flavors to come together.
Step 6: Add Fresh Basil
Add the fresh basil leaves.
Stir them into the hot soup just before blending.
Step 7: Blend the Tomato Soup
Use an immersion blender to carefully blend the soup directly in the pot until smooth.
If you're using a countertop blender, allow the soup to cool somewhat and blend it in batches. Take appropriate precautions when blending hot liquids.
For an extra-smooth tomato soup, continue blending until there are no noticeable pieces of tomato or onion remaining.
Step 8: Make It Creamy
Reduce the heat to low and stir in ½ cup heavy cream.
Taste the soup and adjust the salt and black pepper.
If your tomatoes are especially acidic, add up to ½ teaspoon of sugar. You may not need it if your tomatoes are naturally sweet.
If the soup is thicker than you'd like, add additional broth a little at a time.
Step 9: Serve
Ladle the roasted tomato soup into bowls.
Finish with fresh basil, Parmesan, croutons, cracked black pepper, or a small swirl of cream.
Serve warm.
How to Make Roasted Tomato Soup and Grilled Cheese
For a classic comfort-food dinner, prepare the soup first and keep it warm over low heat.
Butter the outside of two slices of bread and add cheddar, American, Monterey Jack, or your favorite melting cheese between them.
Cook the sandwich in a skillet over medium-low heat until the bread is golden and crispy and the cheese has melted.
Cut the grilled cheese diagonally and serve it alongside the roasted tomato soup for dipping.
Why Roast Tomatoes for Tomato Soup?
Roasting is what separates this recipe from a basic stovetop tomato soup.
As the tomatoes cook at high heat, some of their water evaporates while their natural sugars become more concentrated. The edges also begin to caramelize.
Roasting the onion and garlic alongside the tomatoes adds another layer of flavor before anything even reaches the soup pot.
The result is a richer roasted tomato flavor without requiring a complicated recipe.
What to Serve With Roasted Tomato Soup
There is one obvious answer: grilled cheese.
The crispy, buttery bread and melted cheese pair perfectly with creamy tomato soup.
You can also serve it with:
Garlic bread
Crusty sourdough
Parmesan toast
Caesar salad
Simple green salad
Turkey sandwich
Chicken sandwich
Crackers
Homemade croutons
How Long Should You Roast Tomatoes for Soup?
At 425°F, halved Roma tomatoes generally need about 35–45 minutes.
You're looking for tomatoes that are:
Very soft
Juicy
Slightly wrinkled
Beginning to brown or caramelize around the edges
Don't worry if the baking sheet looks messy after roasting. Those tomato juices and browned bits contribute flavor to the finished soup.
How Do You Make Roasted Tomato Soup Creamy?
Heavy cream gives this roasted tomato soup its rich, velvety finish.
For a lighter soup, reduce the amount of cream or leave it out completely.
You can also experiment with half-and-half for a lighter creamy texture.
Add dairy after blending and over lower heat rather than vigorously boiling the soup after the cream has been added.
Can You Make Roasted Tomato Soup Without Cream?
Absolutely.
Simply leave out the heavy cream for a tomato-forward soup.
You may want to add a little additional broth until the soup reaches your desired consistency.
For a dairy-free version, you can also use an unsweetened, neutral-flavored dairy-free cream that is suitable for savory cooking.
Can I Use Cherry Tomatoes?
Yes. Cherry and grape tomatoes become particularly sweet when roasted.
You can replace some or all of the Roma tomatoes with cherry tomatoes. Because they're much smaller, keep an eye on them while roasting since their cooking time may differ.
A combination of tomato varieties can also give your soup more complex flavor.
How to Store Homemade Tomato Soup
Allow leftover roasted tomato soup to cool before transferring it to an airtight container.
Store it in the refrigerator for 3–4 days.
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally.
You can also reheat individual portions in the microwave.
Can You Freeze Roasted Tomato Soup?
Yes, although the best method depends on whether you've already added the cream.
For the easiest results, freeze the soup before adding the heavy cream. Cool it completely and transfer it to freezer-safe containers, leaving room for expansion.
Freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator, reheat, and then stir in the cream.
If you've already added cream, the soup can still be frozen, but the texture may separate slightly after thawing. Gentle reheating and blending can help restore the consistency.
Frequently Asked Questions
Do you need to peel tomatoes for tomato soup?
No. There's no need to peel the tomatoes for this recipe because everything gets thoroughly blended after roasting.
If you prefer an exceptionally smooth soup, you can strain it after blending.
Do I need to remove tomato seeds?
No. Removing every seed isn't necessary for a homemade roasted tomato soup.
Why is my tomato soup too acidic?
The acidity of tomatoes varies depending on variety and ripeness. Adding cream helps mellow the acidity. If necessary, add a small pinch of sugar, taste, and adjust rather than adding a large amount at once.
Why is my roasted tomato soup watery?
Your tomatoes may have contained more water, or you may have added too much broth. Simmer the soup uncovered until some of the excess liquid evaporates and the flavor becomes more concentrated.
Can I use chicken broth instead of vegetable broth?
Yes. Chicken broth adds savory flavor, while vegetable broth keeps the soup vegetarian. Either works well.
Can I make this soup ahead of time?
Yes. Roasted tomato soup is excellent for meal prep and can be made several days before serving.
Creamy Homemade Roasted Tomato Soup
This easy Roasted Tomato Soup recipe transforms fresh tomatoes, onions, and garlic into a rich and comforting homemade soup. Roasting the vegetables first concentrates their flavor before they're blended with broth, fresh basil, and cream.
Serve a warm bowl with crispy grilled cheese for an easy comfort-food meal that's especially good during soup season.