Roasted Tomato Soup

Our roasted tomato soup is a classic soup recipe made from scratch with ripe tomatoes, onions, and garlic, roasted to bring out rich, naturally sweet flavor.

Every summer, my garden turns into a tomato jungle. Tomatoes are my favorite thing to grow in my garden in addition to cucumbers! I always end up with an abundance and sometimes overwhelmed by them.

That’s when this roasted tomato soup comes out to play. It’s my favorite way to capture that fresh, tomato flavor in a bowl, using whatever mix the garden has gifted me that week.

Sweet, tangy, meaty, they all roast together until their flavors are rich and concentrated, ready to be blended into the coziest soup you’ll ever make!

Roasted Tomato Soup Ingredients

• Fresh tomatoes: I love using a variety of garden fresh tomatoes. Grape, roma, even heirloom! Each variety adds its own unique flavor and sweetness.
• Garlic: We use fresh garlic which we roast, but also a bit of granulated garlic for that extra flavor.
• Onions: Roasting makes them sweet and caramelized. We love using our home grown onions too!
• Olive oil: Just a little to help caramelize and roast the veggies.
• Smoked paprika: A subtle, warm smokiness that makes the soup taste slow-cooked.
• Salt and pepper: A must to add flavor and balance it all together.
• Vegetable broth: You can use veggie broth or chicken broth even!
• Fresh herbs: I like to use a combo of basil and thyme.
• Heavy cream (optional): Swirled in at the end for a velvety, indulgent texture.
• Freshly grated Parmesan cheese (optional): A savory, nutty topping that melts beautifully into the hot soup.

How to Make Roasted Tomato Soup

Preheat the oven to 425°F.
Wash, core, and quarter the tomatoes. Place tomatoes, peeled garlic cloves, and quartered onions on a baking sheet and toss with olive oil and the seasonings.

Roast for 25 to 30 minutes, until softened and lightly caramelized. Let them get a little browned.

Doing this brings out deeper flavor, natural sweetness, and more richness for the soup.

Transfer the roasted vegetables to a Dutch oven. Add the vegetable broth, thyme, and basil leaves, if using, and stir everything together.

As the soup simmers, the herbs and broth will soak up all the rich, roasted flavor from the vegetables.

Simmer for 20 minutes to let the flavors blend together, then remove the thyme and basil leaves before moving on.

Use an immersion blender to puree the soup until smooth, blending right in the pot for easy cleanup.

Keep blending until you reach your preferred texture, silky smooth or with a little bit of rustic chunkiness.

Season with salt and pepper to taste, adjusting until the flavors really pop.

Give it a quick stir and taste again to be sure it’s perfectly balanced before serving. I like to stir, let it sit for a minute or two to get the flavors, then taste.

Serve hot, topped with cream, Parmesan, or fresh basil if desired. We love to serve with homemade french bread recipe or a good grilled cheese.

You could also add a swirl of heavy cream for extra richness and a velvety finish.

Keep it dairy free and garnish with fresh herbs or a drizzle of olive oil or dairy free plant cream. Country Crock plant cream is our preferred dairy free heavy cream.

Recipe Tips and Notes

• Mixing tomato varieties gives the most complex flavor, sweetness from cherries or grapes, depth from Romas or vine-ripened.
• If your tomatoes lean tart, add a teaspoon of sugar after blending to mellow the acidity.
• For a chunkier soup, blend only part of the batch and leave the rest rustic.
• A swirl of pesto in each bowl is a bright, garlicky twist.
• Pair with grilled cheese or cheesy croutons for the ultimate comfort meal.

Storage and Reheating Tips

• Refrigerate: Store slightly cooled tomato soup in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, preferably refrigerate it first, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating
• Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water. Microwave in short bursts, stirring between intervals, until heated through.