Roasted Tomato Soup
Description
Roasted Tomato Soup is a rich, comforting, and flavourful homemade soup made with ripe tomatoes, sweet red onion, roasted garlic, olive oil, herbs, and broth. The tomatoes, onion, and garlic are roasted until tender and lightly caramelised, which brings out their natural sweetness and creates a deeper flavour than simply simmering the vegetables.
Once roasted, everything is blended with vegetable or chicken broth until smooth and creamy. A small amount of cream can be added at the end for extra richness, although the soup is delicious without it as well.
This simple soup is perfect for a cosy lunch, light dinner, appetiser, or make-ahead meal. Serve it with crusty bread, garlic toast, a grilled cheese sandwich, or a fresh green salad for a complete and satisfying meal.
Ingredients
6 ripe tomatoes, halved
1 red onion, quartered
1 whole garlic bulb or 8 garlic cloves
2 tablespoons olive oil
1 teaspoon dried oregano or Italian seasoning
Salt, to taste
Black pepper, to taste
1–2 cups vegetable or chicken broth
2 tablespoons heavy cream or cooking cream, optional
Optional Ingredients
1 tablespoon tomato paste
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
½ teaspoon dried basil
1 tablespoon fresh basil, chopped
1 teaspoon balsamic vinegar
1 teaspoon honey, if the tomatoes are very acidic
¼ cup grated Parmesan cheese
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Roasting the vegetables at a relatively high temperature helps caramelise their natural sugars and gives the soup its signature deep flavour.
2. Prepare the Tomatoes
Wash the tomatoes thoroughly and pat them dry.
Cut each tomato in half and arrange the halves cut-side up on the prepared baking sheet.
For very large tomatoes, you can cut them into quarters.
Try to use ripe, flavourful tomatoes because they are the main ingredient in this soup. Roma tomatoes, vine-ripened tomatoes, or other juicy varieties can all work well.
3. Add the onion and garlic.
Place the quartered red onion around the tomatoes.
If using a whole garlic bulb, slice approximately ¼ inch from the top of the bulb to expose the cloves.
Place the garlic bulb on a small piece of foil, drizzle it with a little olive oil, and wrap it loosely.
Alternatively, you can use 8 peeled garlic cloves and place them directly on the baking sheet. If using individual cloves, keep an eye on them because they can roast faster than the tomatoes.
4. Season the Vegetables
Drizzle the tomatoes and onion with olive oil.
Sprinkle the oregano or Italian seasoning evenly over the vegetables.
Season with salt and black pepper.
If desired, add smoked paprika or red pepper flakes for extra depth and a little heat.
If using tomato paste, you can spread small amounts over some of the tomato halves before roasting.
5. Roast
Place the baking sheet in the preheated oven.
Roast for approximately 35–40 minutes, or until the tomatoes are very tender, the onion is softened and lightly caramelised, and the edges of the vegetables have developed some golden-brown colour.
The garlic may need slightly less time if using individual cloves.
The vegetables don’t need to be completely charred. A little browning adds wonderful flavour, but excessive burning can make the soup bitter.
6. Cool Slightly
Remove the baking sheet from the oven and allow the vegetables to cool for approximately 5 minutes.
Carefully unwrap the roasted garlic if using a whole bulb.
The roasted cloves should be soft and golden. Gently squeeze the bulb to push the roasted garlic cloves out of their skins.
7. Blend the Vegetables
Transfer the roasted tomatoes, onion, and roasted garlic to a blender.
Add 1 cup of broth and blend until smooth.
Depending on the size of your blender, you may need to work in batches.
If you prefer a thinner soup, gradually add more broth until you reach your desired consistency.
For a completely smooth soup, blend for an additional minute.
If using an immersion blender, transfer the roasted vegetables and broth to a large pot and blend directly in the pot.
8. Simmer the soup.
Pour the blended soup into a large saucepan or Dutch oven.
Place over medium-low heat and gently simmer for approximately 5–10 minutes.
Stir occasionally.
Taste the soup and adjust the salt, pepper, and herbs as needed.
If the tomatoes are particularly acidic, add a small amount of honey or a pinch of sugar to balance the flavour.
9. Add the Cream
If using cream, reduce the heat to low and stir in 2 tablespoons of cream.
Warm gently for another 1–2 minutes.
Do not boil the soup vigorously after adding the cream.
For a richer soup, you can add a little more cream. For a lighter version, simply leave it out.
10. Finish and Serve
Stir in fresh basil or a small splash of balsamic vinegar if desired.
Ladle the soup into bowls and garnish with fresh basil, a drizzle of olive oil, a swirl of cream, cracked black pepper, or grated Parmesan cheese.
Serve immediately with warm crusty bread or your favourite grilled cheese sandwich.
Recipe Notes
The quality of the tomatoes makes a significant difference in this recipe. Choose tomatoes that are ripe, fragrant, and naturally sweet.
Roasting is the key to the flavour. It concentrates the tomatoes and gives them a deeper, slightly caramelised taste.
Don’t worry if some tomato edges become dark brown. Those roasted areas can add wonderful depth. However, avoid heavily burnt vegetables because they can make the soup bitter.
The amount of broth depends on the size and juiciness of your tomatoes and how thick you prefer the soup.
Start with 1 cup of broth and add more gradually.
For an ultra-smooth soup, strain the blended soup through a fine-mesh sieve. This is optional but can remove tomato seeds and skins.
If using a blender, allow hot ingredients to cool slightly and carefully vent the blender according to its instructions. Never completely seal very hot soup in a standard blender because steam can build pressure.
An immersion blender is a convenient option for blending soup directly in the cooking pot.
Tips for the Best Roasted Tomato Soup
Use ripe tomatoes.
Fresh, ripe tomatoes provide the sweetest and most flavourful base.
Don’t overcrowd the baking sheet.
Spread the vegetables into a single layer so they roast rather than steam.
Give the vegetables enough roasting time.
The tomatoes should be soft and beginning to caramelise around the edges.
Roast the garlic carefully.
Garlic can burn more quickly than tomatoes. If using individual cloves, check them during roasting.
Balance the acidity.
Some tomatoes can be naturally acidic. A tiny amount of honey, sugar, or balsamic vinegar can help balance the flavour.
Adjust the consistency.
Use more broth for a lighter soup and less broth for a thicker, richer soup.
Taste before serving.
Salt and pepper can dramatically change the flavour of tomato soup. Taste after blending and make adjustments before serving.
Add cream at the end.
Adding cream after the soup has been blended and simmered helps maintain its smooth texture.
Make It Creamier
For a richer tomato soup, increase the cream to ¼ cup.
You can also add:
2 tablespoons cream cheese
¼ cup grated Parmesan
½ cup half-and-half
A spoonful of mascarpone
For a dairy-free creamy soup, blend in a small amount of unsweetened coconut milk or cashew cream.
Make It Dairy-Free
Simply omit the cream.
The roasted tomatoes and garlic create plenty of flavour and body on their own.
For extra creaminess without dairy, blend in a small amount of cooked white beans, cashews, or unsweetened plant-based milk.
Make It Spicy
If you enjoy heat, add red pepper flakes before roasting.
You can also add a small fresh chilli pepper or a pinch of cayenne when blending.
For a smoky, spicy flavour, add smoked paprika or a small amount of chipotle seasoning.
Make It More Filling
Although roasted tomato soup makes a wonderful light meal, you can make it more substantial by serving it with protein and hearty sides.
Try adding cooked white beans, chickpeas, shredded chicken, or lentils.
You can also serve it with a grilled cheese sandwich, toasted sourdough, garlic bread, or a protein-rich salad.
Serving Suggestions
Roasted tomato soup pairs beautifully with a variety of sides.
Serve it with:
Grilled cheese sandwiches
Crusty sourdough bread
Garlic bread
Toasted baguette
Mediterranean salad
Caprese salad
Roasted vegetables
Crispy chickpeas
Grilled chicken
Fresh green salad
For a simple presentation, drizzle a small amount of olive oil or cream over each bowl and finish with fresh basil.
Make-Ahead Instructions
This soup is an excellent make-ahead recipe.
Prepare the soup completely, allow it to cool, and store it in an airtight container in the refrigerator.
The flavour can become even better after resting because the roasted garlic, tomatoes, herbs, and onion have more time to blend together.
When ready to serve, gently reheat the soup over medium-low heat.
If it has thickened in the refrigerator, add a splash of broth or water until it reaches your preferred consistency.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
If you plan to keep it longer, freeze the soup in freezer-safe containers.
Allow the soup to cool completely before freezing.
Leave a little space at the top of the container because liquids expand as they freeze.
For best quality, use frozen soup within approximately 3 months.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally.
Individual portions can also be reheated in the microwave.
If cream has been added, avoid boiling the soup vigorously during reheating.
Add fresh herbs, Parmesan, or a small drizzle of olive oil after reheating for the best flavour.
Servings
Makes approximately 4 servings.
Serving size: about 1½ cups.
Prep Time
10 minutes
Cook Time
40–45 minutes
Total Time
Approximately 55 minutes
Approximate Nutritional Information
Per serving without optional toppings:
Calories: approximately 180–220
Protein: approximately 4–6 g
Carbohydrates: approximately 18–23 g
Fat: approximately 11–13 g
Fibre: approximately 4–5 g
Sugar: approximately 9–12 g
Sodium: approximately 300–500 mg
Nutrition will vary depending on the size and variety of tomatoes, amount of olive oil, type of broth, and whether cream is added.
Benefits
Rich in vegetables
This soup provides a generous serving of tomatoes, onion, and garlic in one comforting bowl.
Provides antioxidants
Tomatoes contain lycopene and other naturally occurring plant compounds. Cooking tomatoes with a source of fat such as olive oil can help create a flavourful and nutrient-rich dish.
Provides fibre
Fresh tomatoes, onions, and garlic contribute dietary fibre, which supports a balanced diet.
Contains healthy fats
Extra-virgin olive oil provides unsaturated fats and contributes richness to the soup.
Comforting and satisfying
The combination of roasted vegetables and warm broth creates a filling dish that works well as an appetiser or light meal.
Easy to customise
The soup can easily be made dairy-free, vegetarian, vegan, spicy, creamy, or extra hearty depending on your preferences.
Frequently Asked Questions
Can I use canned tomatoes?
Yes. Canned tomatoes can be used, especially when fresh tomatoes are not in season. For the best roasted flavour, drain them well and roast them briefly with the onion and garlic, although the texture may differ slightly from fresh tomatoes.
Can I make this soup without cream?
Absolutely. The soup is delicious without cream. Simply blend the roasted vegetables with broth and adjust the consistency to your preference.
Can I use chicken broth?
Yes. Chicken broth works well and adds additional savoury flavour. Use vegetable broth if you prefer a vegetarian soup.
Can I make this recipe vegan?
Yes. Use vegetable broth and omit the cream and Parmesan. The soup will still be rich and flavourful because of the roasted vegetables and olive oil.
How can I make tomato soup less acidic?
Taste the finished soup first. If it tastes overly acidic, add a small amount of honey or sugar. A little extra cream can also soften the acidity.
Why should I roast the tomatoes?
Roasting removes some moisture and concentrates the natural tomato flavour. It also encourages caramelisation, giving the soup a deeper and sweeter taste.
Can I leave the tomato skins on?
Yes. They can be blended directly into the soup. If you want an exceptionally smooth texture, strain the soup after blending.
Can I use an immersion blender?
Yes. An immersion blender is excellent for this recipe. Place the roasted vegetables and broth in a deep pot and blend until smooth.
How can I make the soup thicker?
Use less broth, simmer the blended soup uncovered for a few extra minutes, or blend in a small amount of cooked white beans.
How can I make it thinner?
Simply add additional broth or a little water until you reach your desired consistency.
Can I freeze this soup?
Yes. The soup freezes well. If you know you will freeze it, you may prefer to add cream after thawing and reheating for the smoothest texture.
What herbs go well with tomato soup?
Basil, oregano, thyme, parsley, and Italian seasoning all pair beautifully with roasted tomatoes.
Can I add cheese?
Yes. Parmesan, mozzarella, goat cheese, feta, or a small spoonful of cream cheese can add extra richness.
What is the best bread to serve with tomato soup?
Crusty sourdough, baguette, garlic bread, ciabatta, or a classic grilled cheese sandwich are excellent choices.
Final Note
Roasted Tomato Soup is a simple recipe that transforms everyday vegetables into a deeply flavourful and comforting meal. Roasting the tomatoes, onion, and garlic is the secret to creating a naturally sweet, rich, and savoury flavour before everything is blended into a silky soup.
Whether you enjoy it as a light lunch, cosy dinner, or starter for a larger meal, this homemade tomato soup is easy to customise and perfect for preparing ahead. Serve it warm with crusty bread, fresh basil, Parmesan, or a classic grilled cheese sandwich for the ultimate comforting meal.