Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lbs fresh Roma or plum tomatoes, halved or quartered; 1 large yellow onion, peeled and quartered; 4–6 garlic cloves, unpeeled; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp crushed red pepper flakes (optional); 1/2 cup fresh basil leaves; 2–3 cups vegetable or chicken broth; 1/2 cup heavy cream or coconut milk (optional)

Why You’ll Love This Recipe

This roasted tomato soup stands out for its deep, caramelized flavor that you simply can’t get from canned tomatoes. Roasting the tomatoes enhances their sweetness and gives the soup a rich, robust character. It’s a wholesome, homemade alternative to store-bought soup and pairs perfectly with grilled cheese, crusty bread, or a fresh salad. Plus, it’s made with simple, real ingredients and can be easily adapted for vegan or dairy-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh tomatoes (Roma or plum work best)
Garlic cloves
Yellow onion
Olive oil
Salt
Black pepper
Fresh basil
Vegetable or chicken broth
Heavy cream or coconut milk (optional, for creaminess)
Crushed red pepper flakes (optional, for heat)

Directions

Preheat the oven: Set your oven to 400°F (200°C).
Prepare the vegetables: Cut the tomatoes in halves or quarters depending on size. Peel and quarter the onion. Leave garlic cloves in their skins.
Roast the vegetables: Spread tomatoes, onions, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35–40 minutes, until the edges are browned and the tomatoes are soft and slightly caramelized.
Blend the soup: Remove garlic skins and transfer all roasted vegetables to a blender or food processor. Add fresh basil and some broth. Blend until smooth, working in batches if necessary.
Simmer: Pour the blended mixture into a large pot. Add more broth to reach your desired consistency. Simmer over medium heat for 10–15 minutes.
Finish the soup: Stir in cream or coconut milk if using. Adjust seasoning with more salt, pepper, or red pepper flakes to taste.
Serve: Ladle hot soup into bowls and garnish with fresh basil, a drizzle of cream, or a sprinkle of Parmesan if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Roasting time: 40 minutes
Simmering time: 15 minutes
Total time: approximately 1 hour and 5 minutes

Variations

Vegan Version: Skip the cream or use coconut milk for a dairy-free alternative.
Spicy Tomato Soup: Add more red pepper flakes or a chopped chili pepper during blending.
Creamy Tomato Basil: Use more cream for a richer, café-style soup.
Roasted Red Pepper Addition: Blend in roasted red peppers for a slightly sweeter, smoky flavor.
Herb Swap: Use thyme or oregano instead of basil for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a saucepan over medium heat until hot, stirring occasionally.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, if you’re short on time. Use whole peeled canned tomatoes and simmer them with the onions and garlic for a similar effect.

What are the best tomatoes for roasting?

Roma or plum tomatoes are ideal because they’re meaty and less watery, but cherry or heirloom tomatoes can also work well.

Can I make this soup in advance?

Absolutely. It actually tastes better the next day as the flavors continue to develop.

How can I make the soup thicker?

Reduce the amount of broth or let the soup simmer uncovered for a bit longer to allow some liquid to evaporate.

Can I skip the cream?

Yes. The soup is still delicious without cream, especially if you’re looking for a lighter or dairy-free version.

Do I need to peel the tomatoes?

No, roasting softens the skins enough that they blend smoothly into the soup, especially with a high-powered blender.

What can I serve with roasted tomato soup?

Grilled cheese sandwiches, crusty bread, croutons, or a light salad make excellent pairings.

Can I add protein to the soup?

Yes. Stir in cooked lentils, shredded chicken, or white beans for added protein and heartiness.

How do I freeze this soup?

Let it cool completely, pour into airtight containers or freezer bags, and freeze for up to 3 months.

Is this soup gluten-free?

Yes, it is naturally gluten-free, just be sure to use a gluten-free broth if needed.

Conclusion

Roasted Tomato Soup is a flavorful and nourishing dish that’s both simple and satisfying. With the richness of roasted vegetables and the comfort of a warm bowl of soup, it’s a recipe that belongs in every kitchen. Whether you enjoy it as a starter or a main, this cozy classic is sure to become a favorite for any season.