Roasted tomatoes blended into the smoothest, most flavorful tomato soup you have ever had.
Why This Roasted Tomato Soup Works
Low and slow simmering is the secret here. Every ingredient gets time to release its flavor into the broth, creating something rich and deeply satisfying. Plus it is mostly hands-off cooking.
Roasting the tomatoes first concentrates their flavor and adds a caramelized sweetness that canned soup can never match. Blend them with garlic, onion, and a splash of cream for a soup that is velvety, rich, and perfect with a grilled cheese sandwich. This homemade tomato soup is a keeper.
Halve those tomatoes and fire up your oven. Let’s make it together.
Ingredients
Roasted Tomato Soup
- 2 pounds Roma tomatoes, halved
- 1 small onion, quartered
- 6 cloves garlic, whole
- 3 tablespoons olive oil
- 2 cups vegetable or chicken broth
- 1/4 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper
- Fresh basil for garnish
Optional add-ins:
- Grilled cheese croutons
- Red pepper flakes
- Balsamic drizzle
- Parmesan
How to Make Roasted Tomato Soup
- Roast. Spread halved tomatoes, onion, and garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400F for 30 minutes until the tomatoes are blistered and slightly charred.
- Blend. Transfer the roasted vegetables to a blender or pot. Add broth, dried basil, and sugar. Blend until completely smooth.
- Simmer. Pour the soup into a pot and bring to a gentle simmer over medium heat. Stir in the heavy cream. Cook for 5 minutes, season with salt and pepper.
- Serve. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil. Serve with grilled cheese for the ultimate combo.
Tips for the Best Roasted Tomato Soup
- Roma tomatoes work best because they have less water and more flesh.
- Roasting brings out natural sweetness, so you need less sugar.
- Blend in batches if your blender is small. Hot soup can splash.
- A pinch of sugar balances any acidity from the tomatoes.
- This soup freezes beautifully for up to 3 months.
Fun Variations to Try
- Add roasted red peppers for a roasted tomato red pepper soup.
- Skip the cream for a dairy-free version that is still delicious.
- Add a can of fire-roasted tomatoes for extra flavor.
- Stir in a spoonful of pesto for a basil-tomato soup.
- Top with homemade croutons instead of grilled cheese.
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Can I freeze Roasted Tomato Soup?
Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Can I make Roasted Tomato Soup in a slow cooker?
Absolutely. Add everything to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
How do I make Roasted Tomato Soup thicker?
Let it simmer uncovered for an extra 10 minutes. You can also mash some of the ingredients or stir in a cornstarch slurry.
What bread goes best with Roasted Tomato Soup?
Crusty sourdough, warm garlic bread, or simple oyster crackers are all excellent choices for dunking and scooping.
How long does leftover Roasted Tomato Soup last?
Store in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.
Ingredients
Method
- Roast. Spread halved tomatoes, onion, and garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400F for 30 minutes until the tomatoes are blistered and slightly charred.
- Blend. Transfer the roasted vegetables to a blender or pot. Add broth, dried basil, and sugar. Blend until completely smooth.
- Simmer. Pour the soup into a pot and bring to a gentle simmer over medium heat. Stir in the heavy cream. Cook for 5 minutes, season with salt and pepper.
- Serve. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil. Serve with grilled cheese for the ultimate combo.
Notes
Roma tomatoes work best because they have less water and more flesh. Roasting brings out natural sweetness, so you need less sugar. Blend in batches if your blender is small. Hot soup can splash.
FAQ
Can I use canned tomatoes?
You can use two 28-ounce cans of whole tomatoes. Drain some liquid before roasting them on a sheet pan for concentrated flavor.
Do I have to use cream?
No. The soup is delicious without cream. It will just be lighter and more tomato-forward.
Why do I need sugar?
A small amount of sugar balances the natural acidity of the tomatoes. Taste the soup first; you might not need it if your tomatoes are very sweet.
Can I make this in a slow cooker?
Yes. Roast the tomatoes first for flavor, then add everything to a slow cooker on low for 4 hours. Blend before serving.
