Roasted tomato soup brings comfort with every spoonful. When you slow-roast fresh tomatoes, their flavors intensify, revealing a sweet, caramelized complexity that canned versions can’t match. This soup feels both homey and special—simple enough for a weeknight, yet satisfying enough to share with guests. Whether it’s paired with crunchy grilled cheese or served on its own, the experience is warming and memorable.
Why Roast Tomatoes?
Roasting tomatoes creates a bold foundation for the soup. Heat breaks down their structure, releasing natural sugars and creating a richer, deeper flavor. Roast them with their skins on for maximum flavor retention. The juices concentrate on the baking tray, making for a flavor-packed soup base.
Roasted garlic and onions, added to the tray, lend gentle sweetness and savory depth. Olive oil ties the elements together, ensuring every bite carries hints of earthy Mediterranean notes.
Ingredients
Here’s what you’ll need for a classic roasted tomato soup. For best results, use ripe, in-season tomatoes.
Main Ingredients
- Fresh tomatoes (3 pounds) – Romas, plums, or a mix of cherry and vine-ripened for balance
- Large yellow onion (1) – Peeled and quartered
- Whole garlic cloves (6-8) – Unpeeled
- Olive oil (3 tablespoons) – For roasting
- Kosher salt and black pepper – To season
- Vegetable or chicken stock (3 cups) – Choose low-sodium for control over salt
- Dried basil (1 teaspoon)
- Dried oregano (1/2 teaspoon)
Optional Enhancements
- Heavy cream (1/4 cup) or a plant-based alternative
- Fresh basil leaves for garnish
- Roasted red bell pepper for a twist
- Smoked paprika (1/4 teaspoon) for extra depth
Equipment
You don’t need anything fancy. A standard oven, rimmed baking sheet, parchment paper, blender (stand or immersion), and soup pot will do.
Step-By-Step Directions
Preparing the Vegetables
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment or foil for easy cleanup.
- Slice large tomatoes in half or quarters. Place them cut side up on the sheet.
- Add quartered onion and unpeeled garlic cloves.
- Drizzle with olive oil, then season generously with salt and black pepper. Toss everything lightly to coat.
Roasting
- Slide the tray into the hot oven. Roast for 35–45 minutes. The tomatoes should look soft, their skins wrinkling and edges caramelizing. Onions will turn golden.
- Check garlic by pressing gently with tongs—it should feel soft inside. Remove from oven and cool briefly.
Building the Soup
- Squeeze roasted garlic from their skins. Discard peels.
- Working in batches, transfer roasted vegetables (including all the flavorful juices from the tray) to a blender. Add a bit of stock for easier blending.
- Blend until silky smooth.
- Pour into a soup pot. Stir in remaining stock.
- Add dried basil and oregano.
- For an ultra-smooth texture, strain through a fine-mesh sieve.
- Set pot over medium heat. Simmer gently for 10–15 minutes, stirring occasionally.
Adjusting Thickness & Seasoning
- For a thinner soup, add more stock.
- For a thicker result, simmer with the lid off to reduce.
- Taste and adjust salt or pepper. Stir in a splash of heavy cream or coconut cream for richness, if you like.
Serving Suggestions
Ladle hot soup into bowls. Garnish with torn fresh basil or a swirl of cream.
Serve alongside:
- Grilled cheese sandwiches
- Toasted baguette slices
- Cheesy croutons
- Roasted chickpeas for crunch
Tips for Best Results
Tomato Selection
- Use firm, ripe tomatoes. Romas and plums are best due to low moisture and rich flavor.
- Cherry tomatoes can add sweet notes to the mix.
- Avoid mealy, out-of-season supermarket tomatoes if possible.
Roasting Techniques
- Leave garlic unpeeled to prevent burning. Roasted garlic becomes buttery and gentle.
- Do not overcrowd the pan. Space vegetables for even caramelization.
- Save tomato juices on the tray. Scrape them right into your blender.
Blending Advice
- A high-speed blender yields a velvety soup. Immersion blenders work but give a slightly chunkier texture.
- If you want a rustic soup, blend less. For classic smoothness, blend thoroughly and strain.
Enhance the Flavor Profile
- Add a roasted red pepper for more sweetness and color.
- Stir in a pinch of smoked paprika or red pepper flakes for subtle heat.
- For an herby finish, use fresh thyme or marjoram before blending.
- Sprinkle with shaved Parmesan or swirl with homemade pesto at serving.
Storage and Make-Ahead
Roasted tomato soup keeps well, gaining even more depth as flavors meld.
Refrigeration
- Cool soup to room temperature before storing.
- Transfer to an airtight container.
- Refrigerate for up to 5 days.
- Store garnishes and cream separately.
Freezing
- Freeze in quart containers or freezer bags (leave space for expansion).
- Label and date.
- Keeps up to 3 months.
- Thaw overnight in the fridge before reheating.
Reheating
- Reheat gently on the stovetop over medium-low, stirring occasionally.
- Avoid boiling if using cream to prevent curdling.
- Microwave individual portions in bursts, stirring between each.
Frequently Asked Questions
Can I use canned tomatoes?
You can, but roasting fresh tomatoes elevates flavor. If using canned, opt for whole San Marzanos, drain, and roast briefly to deepen the taste.
Is this soup vegan?
Use vegetable stock and skip dairy. Coconut cream, oat milk, or cashew cream substitutes work well.
Can I make it without a blender?
For a rustic texture, mash roasted vegetables thoroughly with a potato masher. The soup will be chunkier.
What can I add for extra richness?
Try a pat of butter, a spoonful of mascarpone, or drizzle of olive oil before serving.
Roasted Tomato Soup At a Glance
| Step | Tip |
|---|---|
| Tomato Choice | Use ripe, firm roma or plum tomatoes |
| Roasting | Space vegetables for even caramelizing |
| Seasoning | Build flavor in layers |
| Blending | High-speed blender for smoothness |
| Storage | Cool before refrigerating or freezing |
Bringing it All Together
Roasted tomato soup is as much about comfort as it is about flavor. Every step, from selecting tomatoes to blending with herbs and stock, influences the final result. Taking time to roast makes all the difference—drawing out the umami, developing sweetness, and layering savory notes. The process feels as restorative as sitting down with the finished bowl.
For a cozy lunch or a simple dinner, this soup continues to charm through every season. Paired with your favorite bread and shared with family or friends, it never fails to bring warmth and contentment.
Roasted Tomato Soup
This roasted tomato soup is so much better than store-bought. It has flavors of garlic, oregano, and basil. The addition of heavy cream makes it a true delight.
Ingredients
- 2 cups chicken or vegetable stock
- Fresh basil leaves for garnish
- 1/2 cup heavy cream (optional)
- Salt and freshly ground black pepper
- 4 garlic cloves, peeled
- 1 medium onion, quartered
- 2 lbs ripe tomatoes, halved
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Arrange the halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, season generously with salt and freshly ground black pepper, and toss to coat the vegetables evenly.
- Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred. Remove from the oven and let them cool slightly.
- Transfer the roasted vegetables to a blender or food processor. Add the chicken or vegetable stock, dried basil, and oregano. Blend until the mixture is completely smooth.
- Pour the blended soup into a large pot and place it over medium heat. Bring the soup to a gentle simmer, stirring occasionally. If desired, stir in the heavy cream for a richer flavor and texture.
- Taste the soup and adjust the seasoning as needed with additional salt and pepper.
- Ladle the hot soup into bowls, garnish with fresh basil leaves or a drizzle of cream if desired, and serve immediately. Enjoy!