Roasted Tomato Soup is a warm, comforting bowl full of rich tomato flavors with a slight smoky sweetness thanks to the roasting process. It’s packed with juicy tomatoes, a hint of garlic and onion, and a touch of herbs that make every spoonful feel like a cozy hug.
I love making this soup when I want something simple but special. Roasting the tomatoes really brings out their natural sweetness and adds a depth that you just don’t get from regular tomato soup. I usually add a sprinkle of fresh basil on top because it brightens everything up and makes it feel fresh and homemade.
My favorite way to enjoy this soup is with a grilled cheese sandwich on the side. There’s something so satisfying about dipping melty, crispy bread into the warm, flavorful soup. It’s a classic combo that everyone around my table loves, and it’s perfect for chilly days when you need a little extra comfort.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star here. I pick Roma or vine-ripened tomatoes because they’re meaty and less watery. If fresh tomatoes aren’t in season, canned whole peeled tomatoes work fine, just roast them a bit less.
Olive Oil: This brings a lovely richness and helps with roasting. You can use avocado or sunflower oil if you prefer a lighter flavor.
Broth: Vegetable broth keeps it vegetarian, chicken broth gives more depth. You can also use water and boost flavor with extra herbs if needed.
Heavy Cream or Crème Fraîche: Adds creaminess and balances acidity. For a dairy-free option, coconut cream or cashew cream works well and keeps it smooth.
Fresh Basil: Fresh herbs brighten the soup. If basil isn’t available, parsley or cilantro can be nice alternatives.
How Do You Get Rich Flavor and Smooth Texture in Roasted Tomato Soup?
The key is roasting and blending the ingredients well. Here’s how I do it:
- Roast at high heat: 425°F (220°C) brings out the natural sweetness of tomatoes and gives them a slightly smoky edge. Don’t skip this step!
- Use all roasted bits: Include onions, garlic, and even their roasting juices when blending—they add amazing depth.
- Blend until silky: Blend hot ingredients carefully until smooth. A high-speed blender works best.
- Warm gently after blending: Heat soup on medium and add cream last. Avoid boiling after adding cream to keep flavors fresh.
- Season at the end: Taste and adjust salt, pepper, and herbs after blending to get the perfect balance.
Equipment You’ll Need
- Baking sheet – perfect for roasting tomatoes and veggies evenly and catching all those flavorful juices.
- Blender or immersion blender – makes the soup silky smooth; I like an immersion blender for easy cleanup.
- Large pot or saucepan – for warming and finishing the soup after blending.
- Wooden spoon or spatula – great for stirring the soup gently when heating.
- Knife and cutting board – essential for prepping vegetables safely.
Flavor Variations & Add-Ins
- Add roasted red bell peppers for a sweeter, smoky flavor twist that pairs nicely with the tomatoes.
- Stir in a teaspoon of smoked paprika or chili flakes for a mild smoky heat that warms the soup up.
- Swap out heavy cream for coconut milk to give the soup a subtle tropical creaminess and make it dairy-free.
- Top with grilled cheese croutons or sprinkle shredded Parmesan for extra richness and a satisfying crunch.
Roasted Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup heavy cream or crème fraîche (plus extra for garnish)
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon dried oregano (optional)
- Bread slices for toasting (optional, for serving)
How Much Time Will You Need?
This recipe takes about 50 minutes total — around 10 minutes to prep the vegetables and 30-40 minutes to roast everything to perfection. After roasting, blending and gentle warming take about 10 minutes. It’s all straightforward and worth the delicious results!
Step-by-Step Instructions:
1. Prepare for Roasting:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Roast the Vegetables:
Place the halved tomatoes, quartered onion, and peeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss everything gently so it’s evenly coated. Roast in the oven for 30-40 minutes, stirring once halfway through, until tomatoes are caramelized and soft.
3. Blend the Soup:
Let the roasted ingredients cool slightly. Transfer tomatoes, onions, garlic, and all their juices into a blender or food processor. Add the broth, sugar (if you like), fresh basil leaves, and dried oregano (if using). Blend until the mixture is smooth and creamy.
4. Warm and Finish the Soup:
Pour the blended soup into a pot and warm it over medium heat. Stir in the heavy cream or crème fraîche, and taste to adjust salt and pepper. Heat gently — don’t boil — until warmed through.
5. Serve and Enjoy:
Ladle the soup into bowls. Add a swirl of cream and sprinkle with fresh basil leaves. Serve with toasted bread on the side for dipping. Enjoy your cozy bowl of roasted tomato soup!
Can I Use Canned Tomatoes Instead of Fresh?
Yes! Use high-quality canned whole peeled tomatoes and roast them for about 20 minutes to develop that rich, roasted flavor. Reduce the broth slightly since canned tomatoes are more liquidy.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Make This Soup Vegan or Dairy-Free?
Absolutely! Substitute the heavy cream with coconut cream, cashew cream, or your favorite plant-based cream to keep it creamy without dairy. The soup remains delicious and rich.
Is It Okay to Skip the Sugar?
Yes, the sugar is optional and mostly helps balance acidity. If your tomatoes are very ripe and sweet, you might not need it at all. Taste the soup after blending and add sugar only if you feel it needs a little sweetness.
