This roasted tomato soup is simple to make with fresh tomatoes. It’s creamy, comforting, and full of bright roasted tomato flavor.
Roasted tomato soup is a flavorful variation on classic tomato soups. Roasting concentrates the tomatoes’ natural sweetness and adds a deeper, slightly caramelized flavor that pairs perfectly with a grilled cheese or a crusty loaf of bread.
A Healthy Classic to Love
If you enjoy tomato-based soups, this roasted tomato version is a must-try. It’s a satisfying, homey dish that’s perfect for lunch, dinner, or a cozy evening. Serve it with warm bread or crispy homemade croutons for a complete meal.
Why roasted tomato soup stands out:
- Simple to prepare. Minimal prep and straightforward steps make this an easy weeknight favorite.
- Deep flavor. Roasting the tomatoes enhances sweetness and adds a rich, savory depth.
- Versatile. Top it with croutons, parmesan, or fresh basil, or pair with a sandwich for a hearty meal.
Roasted Tomato Soup Ingredients
- Fresh tomatoes – 3 pounds. Use in-season tomatoes for the best flavor. Mix larger tomatoes (cut into wedges) with smaller grape or cherry tomatoes (roast whole). If using canned fire-roasted tomatoes, use three 14.5-ounce cans and skip the roasting step.
- Olive oil – for drizzling before roasting.
- Onion – 1 medium, cut into wedges.
- Salt and pepper – to taste.
- Butter – for the roux and added richness.
- Flour – to thicken the soup into a smooth, velvety consistency.
- Half-and-half – or heavy cream for a richer result.
- Chicken broth – or substitute vegetable broth for a vegetarian version.
- Sugar – a small amount to balance acidity.
- Dried basil – or 1 tablespoon fresh basil added near the end of cooking.
- Garlic powder – for savory depth; fresh garlic may also be added when roasting.
How to Make Roasted Tomato Soup
- Preheat. Heat the oven to 450°F (230°C).
- Roast. Arrange tomatoes and onion on a rimmed baking sheet, drizzle with olive oil, season with salt and pepper, and roast 25–30 minutes until softened and lightly caramelized. Let cool 10–15 minutes.
- Puree. Transfer roasted vegetables and pan juices to a blender (or use an immersion blender) and blend until smooth. Strain through a fine-mesh sieve to remove seeds and skins, if desired.
- Make the base. In a heavy pot or Dutch oven, melt butter over medium heat. Stir in flour and cook 2–3 minutes until bubbling and golden to form a roux.
- Finish the soup. Gradually whisk in half-and-half, then whisk in chicken or vegetable broth. Add salt, sugar, dried basil, and garlic powder. Stir in the tomato puree and simmer 10–15 minutes until slightly thickened and well combined.
Tomato Roasting Tips
- Easy cleanup. Line the baking sheet with parchment or foil before roasting.
- Blend safely. When pureeing hot liquids, fill the blender no more than three-quarters full and remove the center of the lid slightly to let steam escape, tilting the lid away from your face.
Recipe Tips
Small adjustments can tailor this soup to dietary needs and flavor preferences.
- Vegetarian/vegan. Use vegetable broth and vegan butter; replace half-and-half with coconut cream or a non-dairy creamer.
- Dairy-free. Use dairy-free butter and coconut cream in place of half-and-half.
- Boost flavor. Roast a few garlic cloves with the tomatoes, or stir in red pepper flakes or smoked paprika for heat and smokiness. Finish with grated parmesan or fresh basil.
- Adjust thickness. Simmer longer to thicken, or add a cornstarch slurry (1:1 cornstarch to cold water) a little at a time until the desired consistency is reached.
- To thin. Add extra broth or water to reach preferred consistency.
Serving Suggestions
This roasted tomato soup pairs beautifully with sandwiches and salads. Popular pairings include grilled cheese, Monte Cristo sandwiches, ham and cheese sliders, or a fresh green salad. A bread bowl, French bread, or soft rolls are great for dipping.
Storing Information
- Store. Refrigerate cooled soup in airtight containers for up to 5 days.
- Freeze. Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat. Warm single servings in the microwave, or reheat larger batches gently on the stovetop or in a slow cooker, stirring occasionally until heated through.
More Creamy Vegetable Soups
Carrot Soup
1 hr 25 mins
Butternut Squash Soup
1 hr 50 mins
Grilled Cheese and Tomato Soup
Tomato Bisque
20 mins
Roasted Tomato Soup Recipe
Video
Ingredients
- 3 pounds fresh tomatoes (mix larger and smaller varieties)
- 2 tablespoons olive oil
- 1 medium onion, cut into wedges
- Salt and pepper, to taste
- 6 tablespoons butter
- ⅓ cup flour
- 1 cup half and half (or heavy cream)
- 5 cups chicken or vegetable broth
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon dried basil (or 1 Tbsp fresh)
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F (230°C).
- Place tomatoes and onion on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast 25–30 minutes until softened and slightly caramelized. Cool 10–15 minutes.
- Blend roasted vegetables and pan juices until smooth. Strain if you prefer a very smooth texture.
- In a large pot, melt butter over medium heat. Stir in flour and cook 2–3 minutes until golden.
- Slowly whisk in half-and-half, then gradually add broth, whisking to combine and prevent lumps.
- Add salt, sugar, dried basil, and garlic powder. Stir in the tomato puree and simmer 10–15 minutes until thickened and flavorful.
Notes
Store. Refrigerate cooled soup in airtight containers for up to 5 days.
Freeze. Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Reheat. Warm in the microwave, on the stovetop, or in a slow cooker until heated through, stirring occasionally.
Nutrition
Calories: 289 kcal • Carbs: 21 g • Protein: 6 g • Fat: 22 g
Nutrition information is an approximation.