Roasted Tomato Soup is a comforting bowl full of rich, deep flavors that come from slow-roasting fresh tomatoes until they’re sweet and slightly caramelized. It’s got that perfect balance of tangy and smoky, with a smooth texture that hugs you like a warm blanket on a chilly day. You’ll notice the natural sweetness of the tomatoes shining through, often boosted by garlic, onions, and a little touch of herbs.
I love making this soup because roasting the tomatoes first really ups the flavor game without any extra fuss. The whole kitchen smells amazing while it’s cooking, and I usually find myself sneaking tastes straight from the pot. It’s also super cozy and soothing, especially after a busy day when all I want is something simple yet satisfying in a bowl.
My favorite way to serve roasted tomato soup is with a big, crusty piece of bread or a grilled cheese sandwich on the side. The creamy soup and crunchy bread combo is a classic for a reason. It’s a great meal to share with family or friends, and it always feels like a little act of kindness to serve it up warm and homemade.
Key Ingredients & Substitutions
Tomatoes: Roma or vine-ripened tomatoes are best for roasting because they’re meaty and less watery. If you can’t find these, plum tomatoes work well too. Avoid watery varieties to keep your soup thick and flavorful.
Onion & Garlic: Roasting these adds depth and sweetness. Yellow onions are my go-to since they caramelize nicely. If you prefer less bite, try sweet onions or shallots instead.
Broth: Vegetable broth keeps this soup vegetarian, while chicken broth adds savory richness. You can also use water, but add extra seasoning to boost flavor.
Heavy Cream or Crème Fraîche: This adds creaminess and balances acidity. For a dairy-free option, try coconut milk or cashew cream for a smooth texture without the dairy.
Basil: Fresh basil gives the soup a fresh herbal note that brightens the roasted flavor. If fresh basil isn’t available, a pinch of dried basil or a little fresh parsley works too.
How Can I Get Rich Flavor and Perfect Texture in Roasted Tomato Soup?
Roasting your tomatoes and aromatics is the key to deep flavor. Here’s how to do it best:
- Spread the tomatoes, onion, and garlic evenly on a baking sheet so they roast (not steam).
- Use a high oven temperature (around 400°F) to encourage caramelization and a slight char on the edges.
- Don’t skip the olive oil; it helps caramelize and adds richness.
- After roasting, blend the soup while the ingredients are warm for a smooth, creamy texture.
- Simmer the blended soup gently to let the flavors blend but avoid boiling to keep the taste fresh.
- Adding cream or a creamy substitute last helps balance acidity and adds smoothness.
Equipment You’ll Need
- Large baking sheet – big enough to spread out tomatoes and veggies for even roasting without crowding.
- Sharp knife – makes prepping tomatoes, onions, and garlic quick and easy.
- Cutting board – a sturdy board helps keep your workspace tidy while chopping.
- Large pot or Dutch oven – great for blending and simmering the soup in one place.
- Immersion blender – perfect to puree the soup right in the pot for smooth texture without mess.
- Wooden spoon – handy for stirring the soup gently as it cooks.
Flavor Variations & Add-Ins
- Add roasted red bell peppers for a sweet, smoky twist that complements the tomatoes well.
- Stir in fresh or dried basil and oregano for a classic Italian flavor profile.
- Mix in a splash of balsamic vinegar or a pinch of sugar to balance acidity and enhance sweetness.
- For a spicy kick, add a pinch of red pepper flakes or a dash of smoked paprika when simmering.
How to Make Roasted Tomato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon dried thyme (or a few sprigs fresh thyme)
- ½ cup heavy cream or crème fraîche (optional, for creaminess)
- Fresh basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time plus 30-40 minutes roasting time. After roasting, you’ll spend around 10 minutes blending and simmering the soup. In total, plan for about 50 to 65 minutes to have a warm, rich bowl of roasted tomato soup ready to enjoy.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). Place the halved tomatoes, quartered onions, and whole garlic cloves on a large baking sheet. Drizzle with the olive oil, then sprinkle with salt and black pepper. Toss everything gently to coat the vegetables evenly. Roast in the oven for 30 to 40 minutes, until the tomatoes are soft and slightly caramelized on the edges.
2. Blend the Soup:
Once roasted, carefully transfer the vegetables to a large pot. Add the vegetable or chicken broth and thyme. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender—just be cautious with the hot liquid.
3. Simmer and Finish the Soup:
Place the pot over medium heat and bring the soup to a gentle simmer. Let it cook for about 10 minutes to allow all the flavors to blend together. Stir in the heavy cream or crème fraîche if you’re using it, which will add a lovely creaminess. Taste the soup, then adjust the seasoning with more salt and pepper as needed. Serve hot, garnished with fresh basil leaves and your favorite crusty bread.
4. Serving Suggestions:
For an extra touch, add a swirl of cream or drizzle a little olive oil on top before serving. Pair the soup with grilled cheese or garlic bread for a delicious, cozy meal.
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned whole or diced tomatoes if fresh ones aren’t available. Just roast them with the onions and garlic as usual to deepen the flavor before blending.
How Long Will Leftover Soup Keep?
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.
Can I Make This Soup Vegan?
Absolutely! Skip the heavy cream or crème fraîche and use coconut milk or a plant-based cream alternative to keep it creamy and vegan-friendly.
What’s the Best Way to Reheat Roasted Tomato Soup?
Warm it slowly over low to medium heat on the stove, stirring occasionally. This helps maintain the smooth texture and prevents scorching. Add a splash of broth or water if it thickens too much.
