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Roasted Tomato Soup

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

Directions

  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.

Storage

  • 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.

More Tomato Recipes

More Soup Recipes

ENJOY!

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

Roasted Tomato Soup

Katerina | Diethood
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.
5 from 6 votes
Servings : 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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 low sodium 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

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

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.

Course: Side Dish, Soup
Cuisine: American, Italian, Mediterranean
Keyword: healthy soups, oven dried tomatoes, tomato recipes, tomato soup
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69 comments on “Roasted Tomato Soup”

  1. 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

  2. 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 - Diethood
      Katerina Petrovska

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

  3. i use a similar recipe but I also roast several cloves of garlic and a red or orange bell pepper – makes a great tomato/pepper soup;

    i also do almost the same thing to make tomato sauce for various recipes, just roast the veggies exactly the same way and pour them all in the food processor after roasting and puree to perfection. – the flavor is so much richer and ‘cleaner’ than any canned tomato sauce. –

  4. Avatar photo
    Wayne Caldwell

    Made this soup a few times earlier this year. Today, I used 12 roma tomatoes, one medium onion, four garlic cloves, basil, oregano, roasted New Mexico green chili, vegetable broth, salt and pepper and blended it in a NutraBullet. Serving it with veggie spring rolls and toasted green chili sourdough bread.

  5. Love this recipe! I’ve added a few carrots to this to add a touch of sweetness but I love how easy it is. I did use Romas and I’m making enough to can. Thanks for sharing this recipe!!

  6. I made this tomato soup by grilling the tomatoes, garlic and onions. Then used the Vitamix. It was really a nice change. I will make it again soon. Thanks for the wonderful recipes and I look forward to making different recipes you post.

  7. Avatar photo
    Debbie Harris

    You mention heavy cream, but I didn’t see it in the ingredients. How much and when to add it?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Thanks sooo much for pointing that out! It should be 1/4-cup heavy cream, and it’s optional. Most of the time I don’t add it in, but my husband adds it to his bowl. 😀 And, it’s delicious. 😋

  8. Avatar photo
    Christine @ myblissfulmess

    Looks wonderful! I have a question though, how many servings does this make? I want to include this in a ladies luncheon I am hosting and want to make sure I make enough. Thanks so much!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Ashley! I’ve never tried doing that so I don’t really know for sure. Google says yes, :-D, but I can’t recommend it myself because I’ve never attempted to can this soup.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Karen!

      No, I don’t remove the seeds – once you blend the soup, the seeds will no longer be there. 😀

  9. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Kirsten!

      I would say around 2.5 to 3 pounds. I hope that helps. Have a great Sunday!

  10. 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.

  11. 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

    1. Katerina - Diethood
      Katerina Petrovska

      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!

        1. Katerina - Diethood
          Katerina Petrovska

          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. 😀

    1. Katerina - Diethood
      Katerina Petrovska

      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!

  12. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      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!

  13. this recipe sounds so delicious and I too have an abundant of tomatoes this season. Do you know if this freezes well?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Julie!!

      Yes, it does freeze well. I have done that on a few occasions and it was delicious!!

  14. 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!

    1. 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!

    2. Katerina - Diethood
      Katerina Petrovska

      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! 😉

  15. 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!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Debbie!!

      That is so good to hear!! Can’t believe they inhaled it all! 😀 Oh well, now you have to make it again! 🙂

  16. 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.

  17. 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.

  18. Love the idea of roasted the tomatoes. There’s nothing better in the fall than tomato soup and grilled cheese. Great soup!

  19. Avatar photo
    kirsten@FarmFreshFeasts

    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!

  20. Avatar photo
    Nami | Just One Cookbook

    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! 🙂

  21. 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!

  22. Avatar photo
    Maria | Pink Patisserie

    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. 😉

  23. Tomato soup is so delicious, and roasted tomato soup is even better! Your soup’s texture looks perfect!

  24. Avatar photo
    Heather @ Sugar Dish Me

    Ahhhhhh! I love tomato soup! It’s my favorite. And no one else in my house will eat it (score!) Beautiful photos for a beautiful recipe!

  25. Tomato soup and grilled cheese-I feel like a queen when I have this together. Such comforting food, perfect for fall!

  26. Avatar photo
    Nancy P.@thebittersideofsweet

    I NEED to make this! I have been making soups all last week and this week for the hubby and am running out of ideas! So going to add this to my list!

  27. Avatar photo
    easyfoodsmith

    I am sold out to this roasted tomato soup. I am not a tomato soup fan but the roasting of tomatoes in this soup sure makes the soup taste amazing.

  28. My Romanian mom used the same word for soup in the former Yugoslavia. She never made this tasty sounding tomato one though.

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