I used to think tomato soup came from a can. That was before I discovered how easy it is to roast fresh tomatoes and turn them into something truly magical.
One chilly October evening, I was rummaging through my kitchen trying to figure out what to make for dinner. I had a basket of overripe tomatoes from the farmers market that were about to go bad. Instead of tossing them, I decided to try my hand at a roasted tomato soup recipe that my neighbor had mentioned weeks earlier.
The moment those tomatoes hit the hot oven, my kitchen smelled like an Italian restaurant. The natural sugars caramelized, creating this deep, sweet flavor that no canned soup could ever replicate. When I finally blended everything together, I took one spoonful and immediately texted my neighbor: “Why didn’t you tell me about this sooner?”
Now, this roasted tomato soup is my go-to comfort meal. It’s perfect for busy weeknights, cozy weekend lunches, or when you need something warm and satisfying to serve to guests.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you’re looking for more soup inspiration, you might also enjoy: Tomato Soup
Why You’ll Love This Roasted Tomato Soup Recipe
This isn’t your average tomato soup. Roasting the tomatoes completely transforms their flavor profile, creating layers of sweetness and depth that simmering simply can’t achieve.
The best part? You probably have most of these ingredients in your pantry right now. No special trips to gourmet stores or hunting down obscure ingredients.
Here’s what makes this soup special:
- Deep, caramelized flavor from roasting the tomatoes at high heat
- Naturally sweet without adding any sugar, thanks to the roasting process
- Silky smooth texture that coats your spoon perfectly
- Customizable heat level so you can make it as mild or spicy as you like
- Freezer-friendly for easy meal prep and future comfort food emergencies
- Restaurant-quality results from simple, everyday ingredients
Read Also: Creamy Tomato Basil Soup
Ingredients
This roasted tomato soup relies on quality tomatoes and a few aromatics to create maximum flavor. I’ve learned through trial and error that using fresh herbs makes a noticeable difference, but dried will work in a pinch.
- 3 pounds (1.4 kg) Roma tomatoes, halved
- 1 large yellow onion, quartered
- 6 cloves garlic, peeled
- ¼ cup (60 ml) extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 3 cups (720 ml) vegetable broth or chicken broth
- 1 cup (240 ml) heavy cream
- 2 tablespoons fresh basil leaves, plus more for garnish
- 1 tablespoon fresh thyme leaves
- 1 teaspoon balsamic vinegar
Another favorite: Chicken Corn Chowder
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I learned this the hard way when I tried to blend hot soup in my regular blender and ended up with tomato soup on my ceiling.
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large pot or Dutch oven (5-6 quart capacity)
- Immersion blender or regular blender
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon for stirring
- Ladle for serving
You might also enjoy: Manhattan Clam Chowder
Recommended Products for This Recipe
After making this soup dozens of times, I’ve found a few products that genuinely make the process easier and the results better. These aren’t necessary, but they do elevate the final dish.
1. Le Creuset Enameled Cast Iron Dutch Oven
I resisted buying one of these for years because of the price, but it’s been worth every penny. The heavy bottom distributes heat evenly so nothing burns, and it holds temperature beautifully for simmering. Plus, it goes from stovetop to table looking gorgeous.
2. KitchenAid Immersion Blender
This has become my secret weapon for smooth soups. No more transferring hot liquid to a regular blender in batches. You can blend right in the pot, which means fewer dishes and zero mess. The variable speed control lets you get the exact consistency you want.
3. San Marzano Tomatoes
When fresh tomatoes aren’t in season, these canned San Marzano tomatoes are the next best thing. They’re sweeter and less acidic than regular canned tomatoes, which makes a noticeable difference in the final flavor. I keep a few cans in my pantry year-round.
4. California Olive Ranch Extra Virgin Olive Oil
Since olive oil is a primary flavor in this soup, quality matters. This brand has a fruity, peppery taste that enhances the roasted tomatoes beautifully. It’s reasonably priced for the quality and available at most grocery stores.
For a lighter soup option, try: Potato Leek Soup
Step-by-Step Instructions: How to Make Roasted Tomato Soup
Follow these detailed steps to create perfectly roasted tomato soup every time. Don’t skip the roasting step, it’s what gives this soup its incredible depth of flavor.
1. Prepare and Roast the Vegetables
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper
- Cut the Roma tomatoes in half lengthwise and place them cut-side up on the prepared baking sheet
- Quarter the onion and scatter the pieces around the tomatoes
- Distribute the peeled garlic cloves evenly across the pan
- Drizzle everything with the olive oil, making sure to coat all the vegetables well
- Sprinkle the salt, black pepper, and red pepper flakes (if using) over the vegetables
- Roast in the preheated oven for 40-45 minutes until the tomatoes are slightly charred at the edges and the onions are soft and caramelized
- Check halfway through and rotate the pan if needed for even roasting
2. Transfer Roasted Vegetables to Pot
- Remove the baking sheet from the oven and let it cool for 5 minutes
- Use a spatula to scrape all the roasted vegetables into your large pot or Dutch oven
- Make sure to scrape up all those caramelized bits stuck to the parchment paper, they’re packed with flavor
- Pour any accumulated juices from the baking sheet into the pot as well
3. Add Liquid and Herbs
- Pour the vegetable broth or chicken broth into the pot with the roasted vegetables
- Add the fresh basil leaves and thyme leaves to the mixture
- Stir everything together with a wooden spoon
- Place the pot over medium-high heat and bring the mixture to a boil
- Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld
4. Blend the Soup
- Remove the pot from heat and let it cool slightly for 3-4 minutes (this prevents splattering when blending)
- If using an immersion blender, insert it into the pot and blend until completely smooth and creamy
- If using a regular blender, carefully transfer the soup in batches (filling the blender only halfway each time) and blend until smooth, then return to the pot
- Blend for at least 1-2 minutes to achieve that restaurant-quality silky texture
5. Add Cream and Final Seasonings
- Return the pot to medium-low heat
- Pour in the heavy cream and stir gently until fully incorporated
- Add the balsamic vinegar and stir to combine
- Taste the soup and adjust seasoning with additional salt and pepper if needed
- Let the soup heat through for 2-3 minutes, stirring occasionally, but don’t let it boil once the cream is added
- Remove from heat and ladle into bowls
6. Serve and Garnish
- Ladle the hot soup into individual serving bowls
- Garnish with fresh basil leaves torn into small pieces
- Optionally, add a drizzle of olive oil or a dollop of sour cream on top
- Serve immediately while hot with your favorite bread or crackers
This pairs beautifully with my Homemade Biscuit for dipping.
Tips for The Best Roasted Tomato Soup
These tips come from my own mistakes and successes making this soup over the years. Following them will help you avoid common pitfalls and create the best possible result.
- Choose ripe tomatoes for maximum sweetness and flavor; underripe tomatoes will make your soup taste acidic and flat
- Don’t crowd the baking sheet or the vegetables will steam instead of roast; use two pans if needed
- Roast until you see char on the edges of the tomatoes; that caramelization is essential for deep flavor
- Let the soup cool before blending to prevent dangerous splattering and burns from hot liquid
- Blend longer than you think necessary for that ultra-smooth, restaurant-quality texture
- Add cream at the end and don’t boil after adding it, or it may curdle
- Use full-fat cream for the richest, most luxurious texture; half-and-half works but won’t be as creamy
- Taste and adjust the seasoning at the end; roasted tomatoes can vary in acidity and sweetness
- Save those pan drippings from the roasting sheet; they contain concentrated flavor
- Make it ahead and the flavors will deepen overnight in the refrigerator
For another comforting soup, try: Taco Soup
What to Serve with Roasted Tomato Soup
This soup is hearty enough to serve as a main course with the right accompaniments. I always make sure to have plenty of bread on hand because this soup just begs to be soaked up.
Here are my favorite pairings:
- Dinner Rolls fresh from the oven with butter
- Baked Ziti for a complete Italian feast
- Grilled cheese sandwich made with sharp cheddar, the classic combination
- Avocado Toast for a lighter, modern twist
- Caesar salad with homemade croutons for added crunch
- Sausage Balls as a hearty appetizer before the soup
- Garlic breadsticks for dipping and scooping
- Coleslaw for a refreshing, crunchy contrast
- Cheese Ball with crackers as a starter
You might also enjoy: Zuppa Toscana
Variations of Roasted Tomato Soup
Once you master the basic recipe, these variations let you customize the soup to your preferences or use what you have on hand. I rotate through these depending on the season and my mood.
- Roasted Red Pepper Tomato Soup: Add 2 roasted red bell peppers to the baking sheet with the tomatoes for a sweeter, more complex flavor
- Spicy Chipotle Version: Blend in 1-2 chipotle peppers in adobo sauce for smoky heat that’ll warm you from the inside out
- Dairy-Free Option: Replace heavy cream with full-fat coconut milk or cashew cream for an equally creamy but vegan-friendly soup
- Roasted Garlic Lover’s: Double the garlic cloves and roast an entire head of garlic alongside the tomatoes for intense garlic flavor
- Sundried Tomato Addition: Add ½ cup chopped sundried tomatoes to the pot before blending for concentrated tomato intensity
- Italian Herb: Increase the basil and add fresh oregano and a parmesan rind while simmering for authentic Italian flavor
- Fire-Roasted: Use canned fire-roasted tomatoes instead of fresh during winter months when tomatoes aren’t at their peak
- Creamy Parmesan: Stir in ½ cup grated Parmesan cheese with the cream for extra richness and umami depth
Another favorite: Pasta Fagioli
Storage and Reheating
This soup actually tastes better the next day after the flavors have had time to meld together. I often make a double batch specifically so I have leftovers for busy weeknights.
- Refrigerator Storage: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 5 days
- Freezer Storage: Freeze the soup without the cream added; pour cooled soup into freezer-safe containers leaving 1 inch of headspace for expansion, and freeze for up to 3 months
- Thawing: Transfer frozen soup to the refrigerator overnight to thaw, or place the sealed container in a bowl of cold water for quicker thawing
- Reheating on Stovetop: Pour soup into a pot over medium-low heat, stirring occasionally until heated through; if you froze it without cream, add the cream during reheating
- Reheating in Microwave: Transfer individual portions to microwave-safe bowls and heat in 1-minute intervals, stirring between each interval until hot
- Texture Adjustment: If the soup seems too thick after storage, thin it out with a little broth or cream when reheating
- Cream Addition: If you plan to freeze, wait to add the cream until you’re reheating to prevent separation
- Storage Containers: Use glass containers for refrigerator storage to prevent staining, and plastic freezer-safe containers for the freezer
For more soup ideas, try: Chicken Gnocchi Soup
Nutritional Facts
Per serving (approximately 1½ cups):
- Calories: 245
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 620mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 5g
- Vitamin A: 35% DV
- Vitamin C: 45% DV
- Calcium: 8% DV
- Iron: 10% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes. Using less cream or substituting with a dairy-free alternative will reduce the calorie and fat content.
Read Also: Italian Wedding Soup
Health Benefits of Key Ingredients
Beyond tasting amazing, this roasted tomato soup packs some serious nutritional benefits. I feel good knowing I’m nourishing my family with every bowl.
Roasted tomatoes are nutritional powerhouses that become even more beneficial when cooked:
- Lycopene: Roasting tomatoes increases the bioavailability of lycopene, a powerful antioxidant linked to heart health and reduced cancer risk
- Vitamin C: Each serving provides nearly half your daily vitamin C needs, supporting immune function and skin health
- Potassium: Tomatoes are rich in potassium, which helps regulate blood pressure and supports heart health
- Vitamin A: Important for eye health, immune function, and skin integrity
- Garlic compounds: The roasted garlic contains allicin, which has antibacterial and antiviral properties and may help lower cholesterol
- Healthy fats: Olive oil provides monounsaturated fats that support heart health and help your body absorb fat-soluble vitamins
- Anti-inflammatory properties: The combination of tomatoes, garlic, and olive oil creates a Mediterranean-style dish with powerful anti-inflammatory effects
You might also enjoy: Carrot Ginger Soup
FAQs About Roasted Tomato Soup
1. Can I use canned tomatoes instead of fresh?
Yes, you can substitute two 28-ounce cans of whole peeled tomatoes for the fresh ones. Drain them well and roast them the same way, though they may need slightly less time in the oven. The flavor won’t be quite as sweet and complex as fresh roasted tomatoes, but it’s a great option when fresh tomatoes aren’t in season or you need a quicker version.
2. Why is my soup too acidic or sour?
Tomato acidity varies by type and ripeness. If your soup tastes too acidic, add a pinch of sugar or an extra teaspoon of balsamic vinegar to balance it out. The natural sugars in the roasted onions and the cream also help mellow the acidity, so make sure you’re roasting long enough to caramelize those vegetables properly.
3. Can I make this soup without a blender?
You can use a potato masher or pass the soup through a fine-mesh sieve, but the texture won’t be as smooth and silky. For the best results, borrow an immersion blender from a friend or invest in an inexpensive one. The difference in texture is worth it, and you’ll use it for countless other soups and sauces.
4. How do I prevent the cream from curdling?
Always remove the soup from heat before adding cream, and make sure the cream is at room temperature. Never let the soup boil after adding cream. If you’re reheating, warm it gently over medium-low heat with frequent stirring.
5. What’s the best way to make this soup dairy-free?
Replace the heavy cream with full-fat coconut milk, cashew cream, or oat cream. Coconut milk adds a subtle sweetness that works beautifully with the roasted tomatoes. For cashew cream, blend 1 cup raw cashews with 1 cup water until completely smooth before adding to your soup.
Another favorite: Cheeseburger Soup
Final Thoughts
This roasted tomato soup recipe has become more than just a meal in my kitchen. It’s what I make when someone needs comfort, when the weather turns cold, or when I want to feel like I’m eating at a cozy bistro without leaving home.
The beauty of this soup lies in its simplicity and the way roasting transforms ordinary tomatoes into something extraordinary. Every time I make it, I’m reminded that the best recipes don’t need complicated techniques or exotic ingredients. They just need good produce, a little patience, and a willingness to let the oven do most of the work.
I hope this roasted tomato soup brings as much warmth and comfort to your table as it has to mine. Give it a try this week and let me know how it turns out. I’d love to hear what variations you try or how you serve it!
Recommended:
- Tomato Sauce
- Beef Barley Soup
- Lentil and Vegetable Soup
- Brunswick Stew
- Crockpot Beef Stew
- Lasagna Soup
- French Onion Beef Short Rib Soup
- Easy Chicken Noodle Soup
- Avgolemono Soup
- Kale and Sweet Potato Soup
