I absolutely love this Roasted Tomato Soup Recipe because it captures the deep, rich flavors of tomatoes at their best. When you roast the tomatoes, onions, and garlic, everything caramelizes beautifully, giving the soup a natural sweetness and complexity you just can’t beat with raw tomato-based soups. It’s perfect for chilly days when you want something cozy and nourishing without too much fuss.
Whether you’re cooking for a weeknight dinner or making a comforting lunch for friends, this soup works wonders. I discovered this trick for roasting the veggies first, and it changed everything—now my family goes crazy for it every time I make it. Plus, you can tweak the seasoning easily to suit your taste, making it a reliable go-to recipe in your kitchen.
Why You’ll Love This Recipe
- Deep Roasted Flavor: Roasting the tomatoes and aromatics creates intense, naturally sweet notes you won’t get from just simmering.
- Simple, Real Ingredients: You don’t need fancy spices or canned products—just fresh garden tomatoes and pantry staples.
- Quick and Easy Prep: It comes together in about 40 minutes, making it perfect for busy days or last-minute guests.
- Customizable Creaminess: You can add as much (or as little) cream as you like to suit your preference for richness.
Ingredients You’ll Need
These ingredients work so well for roasted tomato soup because they balance brightness with a hint of savory and herbaceous depth. When you pick your tomatoes, try to find the ripest ones you can; they make a huge difference in flavor!
- Campari tomatoes or tomatoes on the vine: Choose fresh, ripe tomatoes with good color for the sweetest, most flavorful soup.
- Olive oil: Use a good quality extra virgin olive oil to add richness and help roast the vegetables evenly.
- Large onion: Adds sweetness and body when roasted alongside the tomatoes.
- Garlic cloves: Roasting garlic mellows its sharpness and brings out a pleasant sweetness.
- Kosher salt: Enhances all the flavors and balances the acidity from tomatoes.
- Oregano: Adds a lovely earthy, aromatic note that complements roasted tomatoes perfectly.
- Smoked paprika: I love how this gives just a hint of smokiness without overpowering the soup.
- Vegetable broth or chicken stock: Use what you have on hand to add depth; vegetable broth keeps it vegan if desired.
- Heavy cream: Adds creaminess and smooths out acidity; you can use more or less depending on how rich you want the soup.
- Fresh basil: Brightens the soup with herby, fresh flavor—plus it’s pretty as a garnish!
Variations
I love playing around with the Roasted Tomato Soup Recipe to suit different moods or dietary needs—you can easily make this vegan, add a bit more spice, or even make it chunky. Feel free to experiment and find your favorite twist.
- Add heat: When I want a little kick, I toss in some red chili flakes before roasting for a subtle spice that warms you up.
- Make it vegan: Swap the heavy cream for coconut cream or a nut-based cream alternative; it’s just as creamy without dairy.
- Chunky version: Instead of blending smoothly, I leave some tomato pieces intact for texture—my family loves it this way on casual days.
- Herb swap: I sometimes substitute oregano with thyme or rosemary depending on what I have fresh; each herb brings a unique twist.
How to Make Roasted Tomato Soup Recipe
Step 1: Roast Your Veggies to Bring Out the Best Flavor
Preheat your oven to 450°F. Cut the tomatoes in half and place them in a large, deep baking dish along with the onion wedges and halved or quartered garlic cloves. Drizzle everything evenly with olive oil, then sprinkle on kosher salt, oregano, and smoked paprika. Toss gently to coat. Roast for 30 to 40 minutes, stirring halfway through so everything caramelizes beautifully. You’ll know it’s ready when the tomatoes are blistered and soft, and the garlic is golden but not burnt.
Step 2: Blend Your Soup to a Silky Smooth Texture
Carefully transfer the roasted veggies along with all the lovely juices to a large pot. Add in your fresh basil leaves. Use an immersion blender right in the pot to puree everything until it’s perfectly smooth—or pour the veggies into a blender in batches. Once blended, stir in the vegetable broth (or chicken stock) and the heavy cream until everything’s combined and looking luscious.
Step 3: Season to Taste and Warm It Through
Give your soup a taste test and adjust the seasoning—sometimes I add a bit more salt or oregano at this stage. If you notice it’s a touch too acidic from the tomatoes, add a small spoonful of sugar to balance the flavors. Warm it gently on low heat until it’s ready to serve—just don’t let it boil vigorously, or it might change the texture.
Pro Tips for Making Roasted Tomato Soup Recipe
- Use Ripe Tomatoes: I learned that picking the ripest tomatoes makes a huge flavor difference — supermarket tomatoes can sometimes be bland, so farmer’s market or garden tomatoes work best.
- Don’t Skip the Roasting: Roasting the veggies develops natural sugars and adds a slight char that’s key to this soup’s depth.
- Adjust Consistency Thoughtfully: If your soup feels too thick, add a splash more broth; too thin, simmer a little longer to concentrate flavors.
- Avoid Overcooking Garlic: Keep an eye so garlic browns gently but doesn’t burn—it can turn bitter if overdone.
How to Serve Roasted Tomato Soup Recipe
Garnishes
I always top my soup with chopped fresh basil because it adds a pop of green freshness that brightens each spoonful. Sometimes I drizzle a little extra heavy cream or a swirl of basil oil for a fancy touch. Croutons or a sprinkle of Parmesan cheese are crowd-pleasers too if you want to get a bit indulgent.
Side Dishes
Grilled cheese sandwiches are the classic side here—there’s something nostalgic and comforting about that combo. I also love pairing it with a crisp side salad, like arugula with lemon vinaigrette, to contrast the rich soup perfectly. For something heartier, roasted garlic bread or a warm baguette do wonders to round out the meal.
Creative Ways to Present
For a special occasion, I like serving roasted tomato soup in mini bread bowls or hollowed-out tomatoes—guests are always impressed! You can also swirl in pesto or add a few dots of chili oil for visual appeal and extra flavor layers. It’s a simple soup that looks beautiful with a little creative plating.
Make Ahead and Storage
Storing Leftovers
I like to store any leftover roasted tomato soup in airtight containers in the fridge, where it keeps well for up to 4 days. Before reheating, give it a good stir, as the cream can separate a bit. It reheats beautifully and sometimes the flavors even deepen overnight.
Freezing
If I want to save some for later, I freeze the soup in portion-sized freezer-safe containers or ziplock bags. I usually skip the cream until reheating, adding it back in then so the texture stays smooth. It freezes well up to 3 months without losing much flavor.
Reheating
I gently reheat the soup on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of broth or cream while warming helps bring back that fresh-from-the-oven feel. Avoid boiling once the cream’s added, as it can cause curdling.
FAQs
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Can I use canned tomatoes instead of fresh for the Roasted Tomato Soup Recipe?
Canned tomatoes can work in a pinch, but you’ll miss out on the vibrant flavor and natural sweetness that roasting fresh tomatoes delivers. If using canned, choose high-quality whole peeled tomatoes and roast them with onions and garlic to mimic the fresh-roasted flavor as much as possible.
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Is this recipe suitable for vegans?
Absolutely! To make the Roasted Tomato Soup vegan, simply use vegetable broth instead of chicken stock and substitute the heavy cream with coconut cream or your favorite plant-based cream alternative. The soup remains just as creamy and delicious.
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How do I fix the soup if it tastes too acidic?
Tomatoes can sometimes have a sharp acidity. If your soup feels too tart, stir in a small spoonful of sugar or honey to balance the flavors gently. Adding the cream also mellows acidity, so gradually adding cream can help.
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Can I make this Roasted Tomato Soup Recipe in advance?
Yes! The soup actually tastes even better the next day as the flavors meld. You can prepare the soup up to two days ahead and refrigerate it, reheating gently when you’re ready to eat.
Final Thoughts
This Roasted Tomato Soup Recipe truly holds a special place in my heart because it’s such a simple way to bring out amazing flavors with minimal effort. It’s one of those recipes that feels homey and indulgent but can be whipped up quickly on any day. I can’t recommend giving it a try enough—you’ll enjoy the warmth and comfort it brings to your table as much as my family does in ours.
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Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Soup is a rich and flavorful dish made by roasting vine-ripened tomatoes, onions, and garlic with fragrant herbs and spices, then blending them into a smooth, creamy soup. Perfectly balanced with a touch of smoked paprika and fresh basil, it offers a comforting and hearty meal that pairs wonderfully with grilled cheese or a fresh salad.
Ingredients
Vegetables
- 4 pounds Campari tomatoes or tomatoes on the vine, halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings & Herbs
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1/2 cup fresh basil, loosely packed, plus more for serving
Liquids & Dairy
- 3 tablespoons olive oil
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream, plus more for serving
Instructions
- Roast the veggies: Preheat the oven to 450°F (232°C). Cut the tomatoes in half and place them in a large casserole or deep baking dish along with the onion pieces and halved or quartered garlic cloves. Drizzle all the vegetables evenly with olive oil and season with kosher salt, oregano, and smoked paprika. Toss to coat thoroughly and roast in the oven for 30 to 40 minutes, tossing the vegetables halfway through to ensure even cooking and caramelization.
- Make the soup: Once roasted, transfer the vegetables and their juices into a large pot. Add the fresh basil leaves. Using an immersion blender, blend the mixture until smooth, or transfer to a traditional blender to puree. Stir in the vegetable broth and heavy cream, blending to combine evenly and create a creamy consistency.
- Season and serve: Taste the soup and adjust seasoning with additional salt if necessary. If the soup tastes too acidic, add a spoonful of sugar to balance the flavors. Ladle the hot soup into bowls and garnish with chopped fresh basil and a drizzle of heavy cream. Serve the soup warm alongside grilled cheese sandwiches or a fresh side salad for a complete comforting meal.
Notes
- Use ripe Campari tomatoes or tomatoes on the vine for the sweetest flavor.
- If garlic cloves are large, cutting them into smaller pieces ensures even roasting.
- Adjust the amount of smoked paprika to your taste if you prefer a smokier flavor.
- Add a spoonful of sugar as needed to balance acidity.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
