Roasted Tomato Soup

A bowl of tomato soup should be rich, warm, and ready for plenty of bread dipping. Roasted Tomato Soup gets its deep flavor from ripe tomatoes roasted with olive oil, then blended with onion, garlic, herbs, broth, and cream.

The result is smooth and velvety, with a little sweetness to balance the tomatoes. It’s a simple homemade soup for a cozy lunch or an easy dinner.

Most of the cooking time is hands off while the tomatoes roast and the soup simmers. I’d use a wide, heavy pot so the onion softens evenly and the soup has room to simmer.

Serve it with crusty bread or grilled cheese for a classic pairing. For a lighter soup and salad meal, add Easy Chicken Salad Recipe.

Why You’ll Love This Roasted Tomato Soup

• Deep tomato flavor: Roasting brings out the tomatoes’ sweetness before they go into the soup.
• Velvety texture: Blending the tomatoes, skins, and seeds makes a smooth soup without peeling them first.
• Easy method: A short prep gives you time to roast and simmer while you get the rest of dinner ready.
• Simple ingredients: Fresh tomatoes, pantry herbs, broth, and cream make a comforting bowl.

Ingredients You’ll Need

These everyday ingredients make a creamy soup with roasted tomato flavor and a gentle herbal finish.

• Tomatoes: 10 large, about 3 pounds, ends trimmed and cut into quarters.
• Olive oil: 4 tablespoons, divided, for roasting the tomatoes and cooking the onion.
• Salt: 1 teaspoon, divided, to season the tomatoes and soup.
• Black pepper: To taste, for seasoning the tomatoes and finished soup.
• Yellow onion: 1 large, diced, for a savory base.
• Garlic: 4 cloves, minced, for aromatic flavor.
• Vegetable or chicken broth: 4 cups, preferably low sodium, to form the soup base.
• Dried basil: 1 tablespoon, for a sweet, herbal note.
• Italian seasoning: 1 tablespoon, for a blend of savory herbs.
• Sugar: 2 tablespoons, to balance the acidity of the tomatoes.
• Heavy cream: 1 cup, for a rich, smooth finish.
• Fresh basil and Parmesan cheese: Optional, for serving.

Step by Step Instructions

1. Roast the tomatoes: Heat the oven to 450°F. Arrange the tomatoes cut side up in a single layer on a large baking sheet or in two 9 by 13 inch baking dishes. Drizzle with 2 tablespoons olive oil, then season with ½ teaspoon salt and pepper. Roast for 30 to 35 minutes, until softened and fragrant.
2. Soften the onion: While the tomatoes roast, heat the remaining 2 tablespoons olive oil in a large pot over medium high heat. Add the onion and cook, stirring often, until soft and translucent.
3. Add the garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant.
4. Build the soup: Add the roasted tomatoes and their juices, skins, and seeds to the pot. Stir in the broth, dried basil, Italian seasoning, remaining ½ teaspoon salt, and sugar.
5. Blend and simmer: Blend the soup until smooth with an immersion blender, or carefully blend it in batches and return it to the pot. Bring it to a gentle simmer and cook for about 30 minutes.
6. Finish with cream: Take the pot off the heat and stir in the heavy cream. Taste and adjust the seasoning, then serve hot with fresh basil or Parmesan if desired.

Recipe Tips

• Choose ripe tomatoes: Use fresh, ripe tomatoes for the sweetest, fullest flavor.
• Keep the simmer gentle: Avoid boiling the soup after blending; a gentle simmer keeps the texture smooth.
• Blend with care: If using a countertop blender, work in batches and vent the lid so steam can escape safely.
• Strain if needed: Tomato skins or seeds can remain after blending; pass the soup through a fine mesh strainer if you prefer it extra smooth.

Variations and Customization Ideas

• Tomato choices: Use Roma, plum, beefsteak, or cherry tomatoes, keeping the total amount close to the recipe quantity.
• Dairy free: Use coconut milk in place of heavy cream and vegetable broth for a dairy free version.
• Less sweet: Reduce or leave out the sugar if your tomatoes are already sweet.
• Herb finish: Add chopped fresh basil or thyme at the end for a brighter herbal taste.

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Serving Suggestions

• Grilled cheese: Serve with a golden grilled cheese sandwich for dipping.
• Crusty bread: Offer warm bread to soak up the creamy soup.
• Fresh salad: Pair it with a crisp green salad for a lighter meal.
• Hearty side: Serve with Creamy Chicken Gnocchi Soup for a cozy soup spread when you’re feeding a crowd.

How to Store and Reheat

Let leftover soup cool, then store it in an airtight container in the refrigerator for 4 to 5 days. Refrigerate it within 2 hours of cooking.

You can freeze the soup made with heavy cream. If using milk or half and half instead, freeze the soup before adding the dairy, then stir it in after thawing and reheating.

Warm the soup gently on the stovetop over medium low heat, stirring often, or heat it in the microwave in short intervals. Reheat leftovers until steaming hot throughout, and avoid boiling so the cream stays smooth.

Recipe FAQ’s

Do I need to peel the tomatoes before roasting them?

No. The tomatoes are blended with their skins and seeds, so peeling isn’t needed. Strain the soup after blending if you want an especially smooth texture.

Can I use chicken broth instead of vegetable broth?

Yes. Either vegetable or chicken broth works well. Choose low sodium broth so you can season the soup to taste.

Can I freeze roasted tomato soup?

Yes, this version can be frozen with heavy cream. If you use a different milk product, freeze the soup before adding it, then stir it in after thawing and reheating.

Roasted Tomato Soup turns ripe tomatoes, onion, garlic, and herbs into a creamy, comforting meal with a mostly hands off cooking method. It’s especially good with bread for dipping or a simple salad on the side.

For a heartier dinner, serve it alongside Buffalo Chicken Flatbread. Add extra basil, adjust the sweetness to your tomatoes, and make the soup your own.

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