Irresistible Roasted Tomato Soup

If you ask me, roasted tomato soup is pure comfort in a bowl.

This homemade soup takes regular tomatoes and turns them into something really special by roasting them first. The oven brings out all their natural sweetness and adds a nice smoky flavor you just can’t get from a can.

I like to roast the tomatoes with onions and garlic until they’re soft and slightly caramelized. Then everything gets blended together with some broth and cream for a smooth, rich soup.

It’s the kind of meal that warms you up from the inside out, perfect for chilly days when you want something cozy and satisfying.

SAVE NOW

What Kind of Tomatoes Should I Use?

For the best roasted tomato soup, you’ll want to use large, meaty tomatoes that hold up well to roasting. Roma or plum tomatoes are excellent choices because they have less water content and more flesh, which means your soup won’t be watery. If you can find them, heirloom tomatoes or beefsteak varieties also work wonderfully and add great flavor. When selecting your tomatoes, look for ones that are ripe but still firm – they should give slightly when pressed but not be mushy. If fresh tomatoes aren’t in season, you can absolutely use canned whole tomatoes instead, just drain them well before roasting.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Fresh tomatoes: If fresh tomatoes aren’t in season or you’re short on time, you can use two 28-ounce cans of whole tomatoes instead. Just drain them slightly and skip the roasting step – add them directly to the pot after sautéing the onions.
• Heavy cream: For a lighter version, try half-and-half, whole milk, or even coconut milk for a dairy-free option. If using milk, add it slowly and don’t let the soup boil to prevent curdling.
• Vegetable or chicken broth: Either broth works great, but if you only have one type on hand, go with what you’ve got. You can even use water with extra bouillon cubes if needed.
• Sugar: If you don’t have regular sugar, honey or maple syrup work well too – just use about 1½ tablespoons since they’re a bit sweeter.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried oregano, thyme, and rosemary, or just use extra dried basil.
• Fresh basil garnish: While fresh basil is nice for garnish, don’t stress if you don’t have it – the dried basil in the soup provides plenty of flavor on its own.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with roasted tomato soup is not roasting the tomatoes long enough – they should be caramelized and slightly shriveled around the edges, which concentrates their flavor and prevents a watery soup.

Don’t skip seasoning your tomatoes with salt before roasting, as this draws out moisture and helps them caramelize properly, and make sure to spread them in a single layer so they roast rather than steam.

When adding the heavy cream, always remove the soup from heat first and stir it in slowly to prevent curdling, and if your soup tastes too acidic, that tablespoon of sugar isn’t just optional – it balances the natural tartness of the tomatoes perfectly.

For the smoothest texture, let the soup cool slightly before blending and blend in batches rather than overfilling your blender, which can create a mess and uneven consistency.

SAVE NOW

What to Serve With Roasted Tomato Soup?

A classic grilled cheese sandwich is hands down the best partner for roasted tomato soup – there’s something magical about dipping that crispy, melty sandwich right into the creamy soup. I love making mine with sharp cheddar or a mix of gruyere and cheddar on thick sourdough bread for the perfect dunk-ability. If you want to switch things up, try some crusty French bread or garlic bread on the side for scooping up every last spoonful. For a lighter option, a simple arugula salad with lemon vinaigrette pairs nicely with the rich, roasted flavors of the soup.

Storage Instructions

Refrigerate: This roasted tomato soup keeps beautifully in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day because all those flavors have more time to meld together. Just make sure to let it cool completely before putting it away.

Freeze: You can freeze this soup for up to 3 months, but I recommend doing it before adding the heavy cream. The cream can sometimes separate when frozen and thawed, so it’s better to stir that in fresh when you’re ready to serve.

Warm Up: Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If you’re warming up a frozen batch, add the heavy cream once it’s heated through and give it a good stir. You can also use the microwave, just be sure to heat it slowly and stir every minute or so.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 20-25 g
• Fat: 85-95 g
• Carbohydrates: 80-95 g

Ingredients

For roasting the tomatoes:

• 10 large tomatoes (about 3 lb), quartered
• 2 tbsp olive oil
• 1/2 tsp salt
• Ground black pepper, to taste

For the soup base:

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable or chicken broth (preferably low-sodium)
• 1 tbsp dried basil
• 1 tbsp italian seasoning
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 cup heavy cream

For serving (optional):

• Fresh basil leaves
• Parmesan cheese

Step 1: Roast the Tomatoes

• 10 large tomatoes (about 3 lb), quartered
• 2 tbsp olive oil
• 1/2 tsp salt
• ground black pepper, to taste

Preheat your oven to 450ºF (230ºC).

Arrange the quartered tomatoes, cut side up, on a large cookie sheet or two 9×13-inch baking dishes in a single layer.

Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.

Roast in the oven for 30-35 minutes, until the tomatoes are soft and beginning to caramelize.

Remove from the oven and let cool slightly.

Step 2: Sauté the Aromatics

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced

While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat.

Add the diced onion and sauté, stirring often, until the onion is soft and translucent, about 5-7 minutes.

Then add the minced garlic and cook for another minute, stirring to avoid burning the garlic.

I find that sautéing the onions until they are fully softened adds a subtle sweetness to the soup.

Step 3: Combine Soup Ingredients

• roasted tomatoes (from Step 1)
• 4 cups vegetable or chicken broth (preferably low-sodium)
• 1 tbsp dried basil
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 2 tbsp granulated sugar

Add the roasted tomatoes (including the juices, peels, and seeds) from Step 1 to the pot with the sautéed onion and garlic.

Pour in the broth, then add the dried basil, Italian seasoning, 1/2 teaspoon salt, and the sugar.

Stir everything together well to combine all the flavors.

Step 4: Blend and Simmer the Soup

Using an immersion blender, blend the soup in the pot until smooth.

If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

Bring the blended soup to a gentle simmer over medium-low heat and cook for about 30 minutes, allowing the flavors to meld together.

Stir occasionally to prevent sticking.

Step 5: Finish with Cream

• 1 cup heavy cream

Remove the soup from the heat.

Stir in the heavy cream until fully incorporated and the soup becomes silky and rich.

Taste and adjust seasoning with extra salt or pepper if needed.

For a creamier soup, I sometimes add an extra splash of heavy cream at the end.

Step 6: Garnish and Serve

• fresh basil leaves
• parmesan cheese

Ladle the hot soup into bowls.

Garnish with fresh basil leaves and a generous sprinkle of parmesan cheese.

Serve immediately, ideally with grilled cheese sandwiches and a green salad for a complete meal.

SAVE NOW

Irresistible Roasted Tomato Soup

Delicious Irresistible Roasted Tomato Soup recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 1225 kcal

Ingredients

  

For roasting the tomatoes:

• 10 large tomatoes (about 3 lb), quartered
• 2 tbsp olive oil
• 1/2 tsp salt
• ground black pepper, to taste

For the soup base:

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable or chicken broth (preferably low-sodium)
• 1 tbsp dried basil
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 cup heavy cream

For serving (optional):

• fresh basil leaves
• parmesan cheese

Instructions

 

• Preheat your oven to 450ºF (230ºC). Arrange the quartered tomatoes, cut side up, on a large cookie sheet or two 9×13-inch baking dishes in a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast in the oven for 30-35 minutes, until the tomatoes are soft and beginning to caramelize. Remove from the oven and let cool slightly.
• While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion and sauté, stirring often, until the onion is soft and translucent, about 5-7 minutes. Then add the minced garlic and cook for another minute, stirring to avoid burning the garlic. I find that sautéing the onions until they are fully softened adds a subtle sweetness to the soup.
• Add the roasted tomatoes (including the juices, peels, and seeds) from Step 1 to the pot with the sautéed onion and garlic. Pour in the broth, then add the dried basil, Italian seasoning, 1/2 teaspoon salt, and the sugar. Stir everything together well to combine all the flavors.
• Using an immersion blender, blend the soup in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot. Bring the blended soup to a gentle simmer over medium-low heat and cook for about 30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
• Remove the soup from the heat. Stir in the heavy cream until fully incorporated and the soup becomes silky and rich. Taste and adjust seasoning with extra salt or pepper if needed. For a creamier soup, I sometimes add an extra splash of heavy cream at the end.
• Ladle the hot soup into bowls. Garnish with fresh basil leaves and a generous sprinkle of parmesan cheese. Serve immediately, ideally with grilled cheese sandwiches and a green salad for a complete meal.