Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 lb tomatoes (small or medium ones are best (cherry, grape, Roma)); 2 cups vegetable stock (or chicken broth); 1/2 cup heavy cream; 1 onion (medium (1 cup chopped)); 3 cloves garlic ((1/2 Tbsp minced)); 2 Tbsp olive oil (divided); 2 Tbsp butter; 1/2 cup basil leaves; 1/4 tsp black pepper; 1/4 tsp chili flakes (or chili powder, optional); 1/2 tsp dried oregano (optional); salt (to taste)

By Samira

published September 30, 2024

5 from 1 vote

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My roasted tomato soup is made with roasted tomatoes, sautéed onions, garlic, and seasonings and simmered with fresh basil for a comforting, flavorful treat.

Two bowls with roasted tomato soup, topped with croutons.

This is one of my favorite soups! While I love the quick fix of regular creamy tomato soup with canned tomatoes, I keep coming back to this version. Roasting the tomatoes really brings out their sweetness and packs in the flavor, making it super delicious and comforting.

Besides the tomatoes, you only need a few pantry staples for this recipe. Then, you can enjoy a bowl of roasted tomato soup with a topping of homemade croutons or with a side of grilled cheese sandwich. It’s the perfect way to warm up in the colder months.

And since the oven is already on, I love roasting garlic alongside the tomatoes. Just blend the roasted garlic with the rest of the ingredients for an extra boost in flavor and natural sweetness.

If you like the caramelized flavor of roasted tomatoes as much as I do, I’m sure you’ll also enjoy making tomato confit and roasted cherry tomatoes (they are great for adding to sandwiches or pasta).

A saucepan with roasted tomato soup and a ladle.

Watch how I make it

Ingredients

Tomatoes: The key is to choose ripe tomatoes, whether they’re small or medium-sized. Cherry, grape, and Roma tomatoes all work well as long as they’re ripe for the best flavor.
Broth: I often use homemade vegetable stock or homemade chicken broth, for extra flavor, but if you’re using store-bought, just be mindful of the salt and adjust as needed.
Cream: I love using heavy cream for a super creamy and silky mouthfeel.
Aromatics: Onion and garlic. You can choose to sauté the garlic in the pan with onion, or you can roast garlic in the oven while cooking the tomatoes.
Basil: Use fresh basil leaves for the best flavor. Keep a few small ones to the side to garnish the roasted tomato soup.
Olive oil and butter: To sauté the aromatics and roast the tomatoes.
Spices: Black pepper, chili flakes or chili pepper (optional), dried oregano (optional). Depending on how salty the broth is, you can add a bit of salt to taste.

See the printable recipe card below for full information on ingredients and quantities.

How to make roasted tomato soup

Prepare and roast the tomatoes: First, preheat the oven to 475ºF/240ºC. Next, wash and dry the tomatoes. Cut them in half or quarters, depending on their size.

Then, place them cut side up on a baking sheet. Brush or drizzle them with olive oil and sprinkle with pepper and salt (optionally). Roast in the oven at 475ºF/240ºC for about 30 minutes until the tomatoes have softened.

Before and after roasting tomato wedges in the oven.

Sauté the aromatics: In the meantime, while the tomatoes are roasting, peel the onion and garlic. Dice the onion and mince or grate the garlic cloves. At this point, you can also chop the basil and take the broth out of the fridge (if needed).

Towards the last ten minutes of roasting the tomatoes, sauté the aromatics. First, heat the oil and butter in a large pot over medium-high heat. Next, add the diced onion and sauté for a few minutes until translucent, stirring occasionally.

Then, add the minced garlic and spices. Let them cook for another 2 minutes while stirring (to prevent the garlic from burning).

Add stock, roasted tomatoes, and basil: Once the tomatoes are done roasting, you can assemble the soup. Add the broth to the sautéed aromatics, then add the tomatoes along with their juices, and finally, add the chopped basil. Stir to incorporate.

Steps for adding stock and roasted tomatoes to soup.

Simmer and blend: If the broth is too cold, you can simmer the soup for a few minutes to allow it to warm up. Then, use an immersion blender and blend the soup directly in the saucepan. Blend until you achieve your preferred texture.

Once blended, add the heavy cream and stir to incorporate.

Alternatively, once the soup is hot enough, you can transfer it to a blender and process it there. Make sure to cover the lid with a towel to catch any spills, and open the lid from time to time to allow steam to escape. If necessary, blend in batches too.

Note that processing the soup in a blender will result in a smoother texture (see the image below).

Roasted tomato soup blended two ways to show the difference in texture.

Serve: Finally, taste-test the roasted tomato soup and adjust any of the seasonings if wanted. Then, it’s ready to serve. I love adding some homemade croutons, a few small basil leaves, a drizzle of heavy cream, and freshly cracked black pepper to top it all up. Another popular way is to serve it with a grilled cheese sandwich.

Keep any leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop over medium heat.

Two bowls with roasted tomato soup topped with croutons and basil.

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For more inspiration, check out my easy soup recipes.

If you try this roasted tomato soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!