This roasted tomato soup uses fresh tomatoes, garlic, onion, all roasted in the oven to enhance their flavors. It’s the perfect bowl of soup to enjoy with some bread on a cool day!
We’ve got a big garden full of fresh tomatoes, and I just knew some tomato soup was in store. This roasted tomato soup is bursting with the perfect flavor!
Roasting the tomatoes takes them to that next level, it gives them a little more flavor, helps them puree nice and smooth in the soup, and gives you that fresh tomato taste in every bite. It really helps intensify the tomatoes flavors!
What to serve with roasted tomato soup?
I love enjoying a bowl of hot tomato soup, paired with a big cheesy grilled cheese sandwich. Here’s some other options:
- Grilled ham or turkey sandwiches
- Turkey Bacon Avocado Sandwich
- Fresh bread or rolls
What types of tomatoes should I use?
I like to use one of the smaller tomato varieties, like roma, plum, or cherry. But honestly any ripe tomato will do. I recommend using garden fresh tomatoes, or some from a local farmers market or farm stand if you can find them. But you just want to make sure your tomatoes are fresh and juicy!
How to make Roasted Tomato Soup?
Cut your tomatoes in half and throw them on a cookie sheet, skin side down. Then add some garlic (smash the cloves with a knife) and some onion (cut in quarters) on to the cookie sheet too. You may need 2 cookie sheets depending on how big your tomatoes are. Sprinkle a little olive oil over the top, and salt and pepper and roast your tomatoes until they are nicely golden brown!
Add the tomatoes to a food processor (in batches) or a high powered blender, and some fresh basil and blend it all up until smooth.
Then add the tomato puree, and some vegetable broth to a large pot. Stir it all together and let it simmer for about 5 minutes. Stir in some heavy cream, if you want (I love it, but a little goes a long way).
Taste the soup and add some more salt, pepper, or other seasonings according to your preferences.
Ladle the soup up into bowls, top them individually with some parmesan cheese, and enjoy!
Tips for making Roasted Tomato Soup:
- Grab fresh, extra ripe tomatoes for the best flavor!
- I typically leave the skins on the tomatoes, and keep the seeds too. They both blend up smooth and aren’t noticeable in the soup, but you are welcome to remove them before roasting if you prefer. Or you can strain out the seeds with a fine mesh strainer if you see them even after blending.
- If you’re going to freeze any of the soup, leave the heavy cream out, as it separates and doesn’t reheat well.
- This soup is naturally gluten free and vegetarian. But you can make it vegan and dairy free and leave out the heavy cream, and parmesan on top, if desired.
- You can substitute dried basil if you can’t find fresh (though I do recommend fresh). You’ll need about 2 TBS of dried basil.
How to store leftover tomato soup:
Store any leftover soup in an airtight container and keep it in the fridge for up to 4 or 5 days.
If you want to freeze the soup to last longer, I recommend not adding in the heavy cream. The heavy cream doesn’t reheat well from frozen, so stir it in fresh when you’re reheating the frozen soup.
To freeze the soup, let it cool completely then pour it into a large freezer safe zip top bag, or other freezer safe container. You can freeze the soup (without the cream) for up to 5 or 6 months. When you’re ready to serve it let it thaw in the fridge overnight. Then heat it up on the stove in a large pot until it is hot throughout.
This roasted tomato soup is perfect for a warm bowl of soup, topped with some parmesan cheese, and paired a hot grilled cheese sandwich. It’s great for a cool day, and so, so delicious!
More Soup Recipes:
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Roasted Tomato Soup
- 3 lbs tomatoes
- 1 large yellow onion
- 4-6 garlic cloves (smashed)
- 3 TBS olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup fresh basil (lightly packed)
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional)
- freshly shredded parmesan cheese
- 1/4 cup heavy cream
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet (or two) with foil, and set aside.
- Cut your tomatoes in half and place them on the cookie sheet, with the skin side down, open sides up. Cut your onion into quarters, and add them to the pan. Then add your garlic cloves to the pan.
- Sprinkle olive oil over the top of the tomatoes. Then sprinkle salt and pepper over the top too.
- Roast the tomatoes for 35-45 minutes, or until tender, and edges are golden brown.
- Add the tomatoes into a food processor or high powered blender, and add the fresh basil and blend it up until totally smooth.
- Add the tomato puree to a pot, and add in the vegetable broth. Stir them together. Simmer for 5 minutes.
- Stir in the heavy cream.
- Adjust seasonings to taste, and serve immediately.
- Top individual bowls with fresh parmesan, and a drizzle of heavy cream if desired.