My Roasted Tomato Soup recipe gives a rich, caramelized flavor to classic tomato soup that is a huge hit with my kids and husband. It’s a warm, creamy hug in a bowl, and even more perfect when served with a crispy, melty grilled cheese sandwich.
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Roasted Tomato Soup Video
This elevated take on tomato soup is easy to make and takes just minutes after roasting the tomatoes in the oven. When making it for my family, I take advantage of the warm oven to make Baked Grilled Cheese, which cuts down on time and dishes.
Easy Roasted Tomato Soup Recipe
I don’t wait for Fall or cooler weather to enjoy this roasted tomato soup because it’s a favorite in my family (even featured in my Natasha’s Kitchen Cookbook), so we eat it year-round! It’s comforting for its warmth, but also for all the childhood nostalgia that comes with the tomato soup/grilled cheese combo.
I love making this Roasted Tomato Soup when tomatoes are in season since it really showcases the natural sweetness, but even in the colder months, roasting the veggies makes out-of-season tomatoes really shine. They become richer and more naturally sweet once the sugars are caramelized.
We’re fortunate to have an abundance of tomatoes from my Mom’s garden, so we take full advantage of them by making Roasted Salsa, Homemade Marinara, Marinated Tomatoes, and this Roasted Tomato Soup. This way, we can continue to enjoy our homegrown tomatoes through winter.
Ingredients (and Substitutions)
The Ingredients for this roasted tomato soup are simple pantry and refrigerator staples, but I included plenty of substitution options so you can use what you have on hand.
- Tomatoes – Any fresh, ripe tomatoes work, but a red tomato will give you the best color. If using canned tomatoes, try my easy tomato soup.
- Onion – I prefer yellow onion, but white, red onion, or even Vidalia onions will work.
- Garlic – I roast whole cloves for a caramelized, rich garlic flavor
- Stock – Homemade chicken stock tastes best, but store-bought works. Swap with vegetable stock for a vegetarian tomato soup.
- Basil – Use fresh basil or sub with 2 tsp dried basil
- Cream and Sugar – Help balance acidity so add them to taste. You can substitute cream with half-and-half or even full-fat canned coconut milk.
- Parmesan cheese – gives the soup a salty and rich flavor. Swap with Grana Padano, Pecorino Romano, or Asiago.
- Tomato paste – amps the tomato flavor- I recommend ‘double-concentrated’ paste which I buy in the squeeze tubes.
How to Make Roasted Tomato Soup
It’s easy to make this Roasted Tomato Soup. You’ll need a sheet pan, blender/food processor/immersion blender, and a deep pot/Dutch oven.
- Roast – Preheat oven to 400°F, and spread your tomatoes, onions, and garlic on a rimmed sheet pan. Drizzle with olive oil and season with salt and pepper, and then roast for 40-50 minutes.
- Blend add half the roasted veggies, 1 cup of broth, and 2 Tbsp of basil in a blender and then put the liquid into the Dutch oven.
- Repeat by blending the rest of the veggies with the remaining stock and basil, and then add the puree to the pot.
- Simmer over medium heat and then add the remaining soup ingredients. Taste and adjust seasoning. Garnish with more Parmesan and basil, and then serve!
Natasha’s Pro Tip:
You may need to add more sugar or cream to the soup, depending on the sweetness or acidity of your roasted tomatoes. Take a taste in step 4 and adjust as needed.
What to Serve with Roasted Tomato Soup
Baked Grilled Cheese Sandwiches are my favorite things to serve with roasted tomato soup, but the soup is also a great complement to many carb-y and fresh veggie sides.
- Sourdough Bread
- No-knead Bread
- Sourdough Croutons
- Caesar Salad
- Green Goddess Salad
- Avocado Chicken Salad
- Tuna Salad Sandwich
- Crab Cakes
Try this roasted tomato soup when you’re craving a warm and cozy dinner from your childhood. It’s perfectly paired with grilled cheese, showcasing caramelized tomato flavor, roasted garlic, and creamy broth, and it keeps well for dinners all week.
Roasted Tomato Soup
Ingredients
- 3 lbs ripe tomatoes, halved lengthwise if small/medium, or quartered if large
- 1 large yellow onion, quartered and separated into smaller pieces
- 8 garlic cloves, peeled and ends trimmed
- 3 Tbsp extra-virgin olive oil
- 2 tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 2 cups Chicken Stock, or vegetable stock for vegetarian
- 4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried*
- ½ cup heavy cream, plus more to taste
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 Tbsp tomato paste
- 2 tsp sugar, plus more to taste
Instructions
- Roast – Preheat the oven to 400°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with ½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes.
- Blend – In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil. Blend until smooth, and then transfer the puree to a large soup pot or Dutch oven and set aside.
- Repeat – Add the remaining tomato mixture, plus any juices that have accumulated in the pan, to the blender, along with the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot.
- Simmer – Over medium heat, bring the soup to a simmer. Stir in the cream, Parmesan, tomato paste, sugar, and remaining 1½ teaspoons of salt. Continue stirring so the cheese melts evenly into the soup. Taste and season as needed with more cream, sugar, salt, or pepper. Garnish with more basil and Parmesan cheese and serve warm.
Notes
*If using dried basil, let it simmer in the soup for 10-15 minutes to soften before finishing the soup with cream and parmesan. Make-Ahead:
- To Refrigerate: Cool and pack leftovers in the fridge for up to 5 days.
- Freezing: Cool completely and then pack in an airtight freezer-safe container, leaving headroom for expansion. Freeze up to 3 months. Thaw in the fridge overnight.
- To Reheat: reheat the whole recipe or single portions in a pot on the stove while whisking until warmed to 165°F, or in the microwave covered with a paper towel to prevent spattering.
Nutrition Per Serving
Filed Under
More Cozy Soup Recipes
Warm up with my roasted tomato soup and these other cozy soup recipes:
- Clam Chowder
- Taco Soup
- French Onion Soup
- Chicken Chili
- Chicken Tortilla Soup
- Zuppa Toscana
- Creamy Chicken Noodle Soup
- Corn Chowder
Used this recipe tonite with my last bag of roasted tomatoes. Very good soup. Thank you Natasha for sharing your recipes.
You’re welcome! I’m glad you enjoyed it!
I’ve made this twice now and I’m making it again tonight. It’s unbelievably easy and honestly better than anything I’ve ever picked up at the grocery store. I’m not sure why I never made homemade soup before—maybe because hubby isn’t a fan—but when he loved this as much as I did, I knew it was a keeper.
Thank you, Natasha, for another wonderful recipe. I haven’t made one yet that’s left us disappointed!
That’s so wonderful, Beth! I’m so happy you gave this recipe a try and loved it!
Love it!!! I don’t have a food processor so I used an immersion blender. Took a little more finagling but still came out great! I usually make it with the baked grilled cheese as suggested in Natasha’s cookbook and it’s a family favorite.
Delicious! I’ve made it 2 ways. This way exactly and I’ve also added spinach in the simmering process just to get more greens in me! Spinach has a relatively benign flavor so it blended in perfectly for a tomato Florentine version
I love that idea, Amy! Thanks for sharing with us.
This soup is delicious and so super easy to make. I can hardly wait to have fresh tomatoes from the garden again next summer so I can make a big batch of this again.
I can’t wait to make this soup recipe! I bought your cookbook off Amazon and received it a couple of days ago. I have already made quite a few of your recipes and have loved every single one. I made the Chicken Tenders with Pan Gravy tonight and baked the Best Ever Brownies. I love your videos and absolutely love everything I have made so far. Look forward to another cookbook….hint, hint…hee hee.
Hi Sarah! Thank you so much. I’m happy to hear you’re loving the recipes. I’m still on the fence about a second cookbook, but I will definitely announce it if I decide to make another one. Thanks for the love and support!
The roasted tomato soup is wonderful! My husband and I love tomato soup with toasted cheese sandwiches!
This is always such a hit with Grilled Cheese Sandwiches! I’m so glad you loved it, Libby!
The best soup, al my family love it!!
That’s wonderful, Adriana! Glad to hear it was a hit.
This was absolutely delicious. I remember reading somewhere to save the rinds of your parmesan cheese blocks for soups and sauces……so I simmered the soup with a rind and it took it to next level flavour.
Do you need to peel the skin from the tomatoes prior to putting in the blender. What about removing the tomato seeds?
Hi P, we leave the skin and the seeds, they blend in nicely. I hope you love this recipe.
Love this soup it will definitely be in my weekly winter line up!
Do you remove the skins from tomatoes when they’re done roasting in oven & before you put in blender?
Hi Diana! You can leave the skins on and proceed as instructed. It will work fine and the flavour will be there.
This soup is outstanding!! It’s super easy to make. I used vegetarian broth and added a little extra sugar to balance the acidity of the tomatoes. The last tomato soup I’d had was as a kid. This was SOOO much better. Your husband/videographer’s comments (and yours!) made me want to try it!!
Aw, I’m so glad you gave it a try. Thanks so much for sharing your experience.
Hi Natasha, I have a question. In the past, I have seeded and peeled my tomatoes. I read that the seeds and skins can make the soup bitter, so I spent the time to remove the seeds and skins. I made some roasted tomato basil soup about a month or so ago with tomatoes from my garden. I decided to skip the step of seeding and peeling the skins and threw the tomatoes with the other ingredients into the oven. Then I blended it with my immersion blender. When I went to try some of the soup, I kept getting bits of tough skin in my bite and it was very unpleasant. I tried to strain the soup to see if that helped. I never did end up eating any of it because I was so turned off by the tough skin pieces in my soup. The whole thing was a waste. Sooooo, long story short, my question is, do you think it’s because I used an immersion blender instead of a regular blender? (I actually have a Pampered Chef cooking blender that I could potentially make this soup in but it wouldn’t hold all of the ingredients at one time). I’m planning to make the soup today, so I’ll probably seed and peel it since I assume I won’t have an answer from you that quick. So maybe next time I can make it with your suggestion. Thanks in advance.
Hi Mary! An immersion blender works too. If you want to use your blender instead, you could end it in smaller portions and add it to the pot.
Loved that it required minimal ingredients & was still super yummy!
Hi Griselda! I’m so happy you enjoyed it.
well well, my taste buds literally hate tomato soups – I only buy the boxed ones that should be better than can. But I saw your video and decided to go for it since this kind of dinner is popular with my boys and my husband. I got various colored ones from heirloom tomatoes, also some from my friend, and I bought my first blender because of this soup lol. The color was a little different because I had a few orange tomatoes, but the flavor is for the win…I had seconds! This is the best burst of flavor on a spoon after my Babi’s chicken noodle one. That one takes 4 hours to make. Now back to this magic on a spoon from you – along with the fantastic one pan grilled cheese – 5 out of 5 approved. I am one happy camper today. YUM
I’m all smiles reading this review, Petra! Thanks so much for sharing your experience. I’m glad you loved it!