Roasted Tomato Soup is a cozy, comforting bowl of warmth that’s packed with the deep, rich flavors of slow-roasted tomatoes, garlic, and a hint of herbs. The roasting brings out a natural sweetness and smoky depth that makes this soup stand out from your usual tomato soup. It’s smooth, velvety, and perfect for chilly days or whenever you want something simple yet satisfying.
I love making this soup on a lazy weekend because the oven does most of the work while I relax. Roasting the tomatoes concentrates their flavor and brings out a natural caramelization that gives the soup a fuller taste without needing to add much sugar or salt. Plus, roasting garlic alongside the tomatoes adds a mellow, soft bite to every spoonful. I always find myself sneaking tastes straight from the pot while it simmers.
My favorite way to enjoy this soup is with a thick slice of toasted bread for dipping, especially a grilled cheese sandwich on the side if I’m feeling extra hungry. It’s a simple meal that feels special and homemade, and it’s one of those recipes I keep coming back to when I want comfort food that’s easy to make. You’ll love how cozy and satisfying this roasted tomato soup can be with just a few fresh ingredients.
Key Ingredients & Substitutions
Tomatoes: Roma or plum tomatoes are perfect for roasting because they have less water and more flavor. If you can’t find these, vine-ripened beefsteak tomatoes work well too, just expect a slightly thinner soup.
Garlic: Roasting garlic softens its sharpness and adds a sweet, mellow flavor. If you don’t love roasted garlic, you can add raw minced garlic at step 5, but it will be stronger and less smooth.
Olive Oil: Use good quality olive oil for roasting – it helps the caramelization and adds richness. If you want a lighter version, you can cut the oil in half or use avocado oil.
Broth: Vegetable broth keeps this recipe vegetarian, but chicken broth adds extra depth if you prefer. Low-sodium broth is best to control the saltiness.
Cream: Heavy cream or half-and-half adds smoothness and richness. For a dairy-free option, try coconut milk or cashew cream; the flavor will change a bit but still be delicious.
How Can I Perfectly Roast Tomatoes for Soup?
Roasting tomatoes is the key to turning simple tomatoes into a soup with rich, deep flavor. Here’s how I make sure they come out just right:
- Even Halves: Slice tomatoes evenly so they roast at the same speed.
- Oil and Season: Toss them with olive oil, salt, and pepper. This helps with caramelization and enhances flavor.
- Roast Hot and Slow: Set your oven at 400°F (200°C) and roast for 30-40 minutes. You want the tomatoes to be soft with some caramelized, slightly browned spots.
- Don’t Overcrowd: Spread everything in one layer on the pan so the heat circulates and the veggies roast rather than steam.
- Check Garlic: Roasted garlic should be golden and soft; squeeze it out of the skin easily to blend into the soup.
Taking these steps ensures excellent flavor development and a smooth, rich soup base. Patience really pays off here!
Equipment You’ll Need
- Large baking sheet – perfect for roasting tomatoes, garlic, and onions evenly without crowding.
- Sharp knife – for halving tomatoes and chopping onions easily.
- Large pot or Dutch oven – to simmer and blend the soup smoothly after roasting.
- Immersion blender – makes blending the soup quick and easy right in the pot.
- Wooden spoon – handy for stirring the soup as it simmers.
Flavor Variations & Add-Ins
- Add fresh or dried basil and oregano while simmering for an herby twist that brightens the soup.
- Stir in roasted red peppers for a smoky, sweet note that pairs well with the tomatoes.
- Mix in a handful of cooked white beans or lentils to boost protein and texture.
- Top with shredded mozzarella or parmesan to add a creamy, cheesy finish when serving.
Roasted Tomato Soup
Ingredients You’ll Need:
- 3 pounds ripe tomatoes (Roma or plum tomatoes recommended), halved
- 1 medium onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half (optional for creaminess)
- Fresh basil leaves, for garnish
- Sour cream or crème fraîche, for garnish (optional)
- Bread slices, toasted or grilled for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, around 30-40 minutes to roast the vegetables, and another 10-15 minutes to cook and blend the soup. So, overall, plan for about 50-65 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle them with olive oil, sprinkle with salt and pepper, then toss to coat everything well. Roast in the oven for 30-40 minutes, until the tomatoes are soft and caramelized and the onions and garlic smell fragrant. Let cool a bit before the next step.
2. Blend Into Soup:
Put the roasted tomatoes, onions, and garlic into a large pot. Squeeze the soft garlic from its skins into the pot. Pour in the broth and bring to a gentle simmer over medium heat. Use an immersion blender to puree everything until smooth. You can also carefully blend in batches if you don’t have an immersion blender.
3. Final Touches and Serve:
Stir in the heavy cream or half-and-half if you want a creamier soup. Taste and adjust seasoning with salt, pepper, and sugar to balance the acidity. Warm the soup on low heat while stirring occasionally. Serve hot, garnished with fresh basil leaves and a dollop of sour cream or crème fraîche if you like. Toasted or grilled bread makes a perfect side for dipping!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned whole or diced tomatoes if fresh tomatoes aren’t available. Drain them slightly and roast in the oven for 20-25 minutes to enhance their flavor before blending.
How Should I Store Leftover Soup?
Store leftover roasted tomato soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Dairy-Free?
Absolutely! Skip the heavy cream or use coconut milk or a nut-based cream alternative to keep the soup creamy without dairy.
Is It Possible to Make This Soup Ahead of Time?
Yes, roast the vegetables and blend the soup, then refrigerate for up to 2 days. Reheat slowly on the stove and add cream just before serving for the best texture and flavor.
