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
- Âź 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:Â
- 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
I think Iâm making this tomorrow. Weather is starting to get colder at night. Make this for dinner hot tomatoe soup and grilled cheese.
Itâs a perfect combination! Enjoy!