There’s nothing more comforting than a warm bowl of Roasted Tomato Soup—the kind that bursts with sweet tomato richness, aromatic herbs, and just a swoosh of cream for silkiness. This is my go-to recipe whenever I crave something nostalgic yet bright, a dish that transforms ultra-ripe tomatoes and pantry basics into a vibrant, crave-worthy classic. Whether you ladle it up for lunch or cozily dip your favorite bread in, this soup brings flirty hints of garlic, savory onions, and a happy herby finish, proving that simple is sometimes truly spectacular.

Ingredients You’ll Need

Roasted Tomato Soup Recipe - Recipe Image

Ingredients You’ll Need

The best part about Roasted Tomato Soup is the way each ingredient does its part: fresh tomatoes lay the foundation, while little touches—herbs, vinegar, broth—build deep flavor layers and inviting textures. Stick with high-quality basics for soup that’s bright, luminous, and soul-soothing every single time.

Vine-Ripe Tomatoes (4 lb, quartered): The heart of the soup, offering robust, summery sweetness and luxurious texture when roasted.
Head of Garlic (cloves separated, skin on): Roasting garlic mellows its bite, turning it buttery and rich—don’t skip this step!
Olive Oil (1/4 cup + 1 tbsp): A generous drizzle helps everything caramelize and adds fruity depth, both in the oven and in the pot.
Sea or Kosher Salt (1 tsp): Draws out moisture from the tomatoes and amplifies all the garden-fresh flavors.
Cracked Black Pepper (1 tsp): Brings a peppery nudge and glosses up the soup’s warming character.
Sweet Onion (1 medium, diced): When sauteed, onions turn soft and sweet, rounding out the soup’s base notes.
Dried Basil (1 tsp): Delivers classic Italian-style aromatics and elevates tomato’s inherent tang.
Dried Oregano (1/2 tsp): Adds earthiness and a gentle, bittersweet undertone.
Balsamic Vinegar (2 tbsp): A bright, tangy hit that both balances acidity and deepens the finished flavor.
Vegetable Broth (1 quart): Gives body and savoriness—choose a high-quality broth for the best results.
Fresh Thyme (1 sprig): Simmered in the broth, thyme imparts subtle herbal complexity.
Heavy Cream (1/4 cup, optional): A splash of cream swirls through the soup, leaving it extra velvety and rich—totally worth it!
Fresh Basil (1/4 cup, plus extra for garnish): Tossed in at the end, basil brightens every spoonful and adds a burst of color.

How to Make Roasted Tomato Soup

Step 1: Prep and Roast the Tomatoes and Garlic

Begin by heating your oven to 400°F—which gives plenty of time to prep. Line a rimmed baking sheet with parchment paper for easier cleanup. Spread the quartered tomatoes out in a single layer, then scatter the garlic cloves among them. Generously drizzle everything with olive oil, then use your hands to help the oil coat the tomatoes and garlic evenly. Sprinkle with salt and pepper. Slide the baking sheet into the oven and roast for one full hour; the tomatoes will collapse and caramelize beautifully, and the garlic will get soft and golden.

Step 2: Saute Onions and Herbs

With about 30 minutes left on your roasting timer, heat up a Dutch oven over medium heat and swirl in a tablespoon of olive oil. Add the diced onions and sauté, stirring occasionally, until soft and sweet—this will take about 6–7 minutes. Sprinkle in the dried basil and oregano and let them bloom for a couple more minutes, turning fragrant and toasty.

Step 3: Deglaze with Balsamic and Build the Broth

Pour in the balsamic vinegar to deglaze the pot, using a wooden spoon to scrape up any bits stuck to the bottom—which means extra flavor! Let the balsamic bubble until reduced by half. Pour in the vegetable broth and tuck in the fresh thyme. Increase the heat to bring it to a boil, then lower to a simmer and let it gently bubble for 10–15 minutes while the tomatoes finish in the oven. Turn off the heat and let the flavors meld while you finish the other steps.

Step 4: Deal with Garlic and Tomatoes

Once the tomatoes and garlic are roasted, carefully remove the garlic cloves (they’ll be hot!), letting them cool for a few minutes. Fish out the thyme from your simmering pot—make sure to shake off any stray leaves so you keep all that flavor.

Step 5: Combine and Blend

Pile the roasted tomatoes into the Dutch oven right along with any tasty caramelized bits clinging to the parchment. Gently squeeze the cooled garlic cloves from their skins right into the pot. If creamy Roasted Tomato Soup sounds dreamy to you, add the heavy cream now, plus a handful of fresh basil. Blend the soup—either using an immersion blender straight in the pot or carefully in batches with a countertop blender—until smooth and luscious. Adjust the consistency with a splash more broth, if needed.

Step 6: Serve and Enjoy

Ladle the Roasted Tomato Soup into warm bowls and garnish with extra fresh basil. Serve right away and get ready for all that oven-roasted magic in every bite!

How to Serve Roasted Tomato Soup

Garnishes

A sprinkle of torn fresh basil wakes up each bowl of Roasted Tomato Soup with color and fresh flavor. For extra oomph, add a swirl of cream on top, a drizzle of good olive oil, or even a few shavings of Parmesan. Fresh-cracked black pepper right before serving is also never out of place.

Side Dishes

You simply can’t go wrong with a classic grilled cheese sandwich, especially for dunking—melty cheese and crunchy bread meet silky soup for pure nostalgia. Try garlic bread, toasted baguette slices, or a simple green salad dotted with croutons and tangy vinaigrette as well.

Creative Ways to Present

For a playful touch, serve your Roasted Tomato Soup in small mugs for sipping, or pour it into shot glasses as an appetizer at parties. Ladle it atop cooked rice, serve with crumbled feta and chickpeas for a hearty meal, or use the soup as a base for poaching eggs, Shakshuka-style.

Make Ahead and Storage

Storing Leftovers

Let any leftover Roasted Tomato Soup cool, then pour it into an airtight container. It will keep beautifully in the fridge for up to one week, perfect for easy lunches or cozy weeknight dinners that hit the reset button.

Freezing

This soup freezes wonderfully—just be sure to leave out the cream if you’re planning to freeze it, as dairy can separate. Store the soup in freezer-safe containers or bags for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring frequently until heated through. If you froze yours without cream, add it while reheating for that signature silkiness. Avoid boiling to preserve the best flavor and texture.

FAQs

Can I use canned tomatoes instead of fresh?

If prime ripe tomatoes aren’t in season, you can substitute with top-quality whole canned tomatoes; opt for San Marzano if possible for best flavor. Roast them with the garlic just as you would with fresh, and proceed with the recipe for a deliciously cozy result.

Is Roasted Tomato Soup gluten free?

Yes, the recipe for Roasted Tomato Soup is naturally gluten free as written. Just pair it with gluten-free sides or breads if you’re planning a completely gluten-free meal.

What if I don’t have an immersion blender?

No worries! Carefully transfer the soup in batches to a countertop blender and blend until smooth. Just be mindful of the heat and blend in small amounts, covering the lid with a kitchen towel for safety.

Can I make Roasted Tomato Soup vegan?

Absolutely! Simply skip the heavy cream or use your favorite plant-based cream or coconut milk to finish—it will still be creamy and flavorful with plenty of body, thanks to the roasted veggies.

How can I make my Roasted Tomato Soup thicker or thinner?

To thicken the soup, simmer a bit longer to let more liquid evaporate before blending. For a thinner, lighter soup, add a bit more broth until you reach your perfect consistency. It’s all about personal preference!

Final Thoughts

Trust me, once you’ve tasted this Roasted Tomato Soup, it will become your comfort food go-to. The roasted veggies, silky texture, and bright basil finish make it a must-try—so grab those tomatoes and make yourself a big pot. You’re in for a bowl of pure happiness!

Roasted Tomato Soup Recipe

★★★★★

4.8 from 19 reviews

Author: lina
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Tomato Soup is a comforting and flavorful dish perfect for any time of the year. The roasted tomatoes and garlic add a depth of flavor, while the balsamic vinegar and fresh herbs enhance the taste. Creamy and rich, this soup is a crowd-pleaser that will warm you up from the inside out.

Instructions

Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
Drizzle the tomatoes and garlic with the olive oil. Rub the oil into the tomatoes and garlic cloves. Sprinkle with salt and pepper. Roast for 1 hour.
Sautee the onions. Add balsamic vinegar, broth, and thyme. Simmer for 10-15 minutes. Remove thyme.
Blend the soup. Add roasted tomatoes, garlic, cream, and basil to the pot. Blend until smooth.
Serve. Garnish with basil and enjoy!

Notes

You can customize the soup by adding roasted red peppers or carrots for extra sweetness.
To make the soup vegan, omit the heavy cream or use a dairy-free alternative.
This soup pairs well with a grilled cheese sandwich or a fresh green salad.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Soup
Method: Roasting, Simmering, Blending
Cuisine: American