Roasted Tomato Soup

There’s just something so cozy about wrapping your hands around a steaming bowl of roasted tomato soup when the air turns chilly. This recipe uses ripe, fresh tomatoes roasted until they’re just caramelized, then blends them into a rich, creamy soup your family will ask for again and again. Prep takes about 15 minutes, and from start to finish it’s about an hour and a half, making plenty to feed six hungry appetites.

Keep reading, I’ll take you through all the steps—from a short ingredient list to easy step-by-step instructions (roasting, sautéing, blending, and finishing with cream)—plus tips to get the perfect consistency, ideas for serving, and handy pointers for storing or freezing any extras. The full recipe with measurements and nutrition is right down below.

Why This Roasted Tomato Soup Is So Perfect

• Pure comfort in a bowl. Seriously, it doesn’t get much better than a warm, creamy bowl of roasted tomato soup paired with a golden, melty grilled cheese sandwich. It’s ideal for dunking and loved by kids and adults alike.
• So much better than canned. I grew up on Campbell’s tomato soup with saltines and grilled cheese—it’s a nostalgia thing for sure! But once you taste this homemade roasted tomato soup, with its bright, fresh tomato flavor and creamy texture, you’ll never want that canned stuff again. The freshness and taste here simply can’t be beaten. If you love how roasting intensifies vegetables, you might also enjoy Maple Roasted Sweet Potato Carrot Soup.

• Simple to make and easy to store. This soup is approachable and quick to prep. No peeling or seeding tomatoes necessary because everything goes in to be blended smooth. Plus, it reheats well, making for easy lunches or dinner leftovers. For another make-ahead soup that reheats beautifully, see Tuscan White Bean Soup.

Ingredients and Tools Needed

• 10 large tomatoes (around 3 pounds), ends trimmed, cut into quarters
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• Freshly ground black pepper to taste
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth (I usually use low sodium)
• 1 tablespoon dried basil
• 1 tablespoon Italian seasoning
• 2 tablespoons sugar
• 1 cup heavy cream
• Fresh basil leaves and grated parmesan, optional for garnish

How to Make the Soup

1. Preheat your oven to 450ºF (230ºC).
2. Trim the ends off the tomatoes and cut them into quarters.
3. Lay the tomatoes cut side up on a large baking sheet (or divide between two 9×13 pans). Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt and some fresh black pepper.

4. Roast the tomatoes for 30 to 35 minutes until they’re soft and caramelized. Let them cool just a bit before you handle.

5. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it’s soft and translucent, stirring often.
6. Add the minced garlic to the onions and cook for 1 more minute until fragrant.
7. Add the roasted tomatoes—including all their juices, skins, and seeds—right into the pot.
8. Pour in the broth, then stir in dried basil, Italian seasoning, the remaining 1/2 teaspoon salt, and sugar.
9. Blend the soup with an immersion blender until smooth. If you’re using a regular blender, carefully blend in batches, then return it to the pot.
10. Let the soup simmer gently for about 30 minutes, stirring now and then to help the flavors mingle.
11. Take the pot off the heat and slowly stir in the heavy cream until it’s silky smooth. Taste and adjust seasoning if needed.
12. If you want extra smoothness, strain the soup through a fine mesh sieve before serving—it’s totally optional but lovely.

Tips for Best Results

• You can use any fresh tomatoes you like—from sweet cherry tomatoes to big beefsteaks or Roma. Each type lends its own tasty twist to this roasted tomato soup.
• Don’t waste time peeling or seeding because everything goes in and gets blended smooth. It makes this recipe super easy and keeps all that good fiber and nutrients.
• Pick tomatoes that are ripe and fragrant. Look for deep red color and a firm but slightly tender feel when you press gently. This will seriously boost the flavor.
• When using a countertop blender (instead of immersion), blend hot soup with care—this goes for other puréed soups like Split Pea Soup as well. Start on low speed, cover the lid with a towel, and go slow to avoid splatters or burns. Watch out for hot steam when you open the lid!

Ways to Customize the Soup

This roasted tomato soup shines as a meal when paired with your favorite grilled cheese or some crunchy, rustic bread—ideal for dunking, dipping, and a little slurping, too!

For a lighter take, serve alongside a bright green salad. Toss mixed greens with olive oil, lemon juice, salt, and pepper, then add extras like cherry tomatoes, thinly sliced red onion, or crunchy croutons. You can also try an Italian-style salad, like an orzo pasta salad with feta and sun-dried tomatoes, that matches the Italian seasoning in the soup. Feeling fancy? A charcuterie board on the side pairs beautifully.

Toppings are a fun way to change things up and make this soup feel extra special. Here are some of my favorites to keep around:

• Grated cheeses like Parmesan, Cheddar, or Mozzarella
• Crispy croutons
• Fresh basil leaves torn on top
• Small grilled cheese cubes for a playful bite
• A drizzle of good olive oil or extra cream
• A spoonful of sour cream or Greek yogurt for a tangy kick

Storage, Freezing, and Reheating

• Save leftovers right. Store any extra roasted tomato soup in an airtight container in your fridge for up to 4 or 5 days. When you’re ready for a cozy bowl again, reheat gently on the stove or in the microwave, stirring occasionally.
• Freeze for later. You can absolutely freeze this soup, especially if you make it with heavy cream. For dairy alternatives like milk or half-and-half that don’t freeze well, freeze the soup before adding cream; then stir cream in after thawing and warming up.

I love to double this recipe when tomatoes are ripe and in season, then portion it out into freezer bags so I can pop a bowl in seconds during busy, chilly evenings—and for variety, I also keep a batch of Coconut Curry Pumpkin Soup in the freezer. It’s such an easy meal when life gets hectic!

And truly, nothing beats grabbing a warm grilled cheese sandwich to dunk into this creamy roasted tomato soup—comfort food at its very best, like a warm hug in a bowl on a chilly day! For a heartier side, try Roasted Vegetable Orzo.

Answers to Common Questions

Is tomato soup healthy to eat?

Tomato soup is full of antioxidants like lycopene, flavonoids, and vitamins C and E. They help fight inflammation and lower the risk of certain illnesses such as heart disease and some cancers. If you want a lighter soup, try swapping the heavy cream for almond or oat milk. The nutrition info in the recipe card below has all the details!

How do you make tomato soup taste better?

This roasted tomato soup gets its bold flavor from the slow roasting that brings out natural tomato sweetness, sautéing onion and garlic for extra depth, seasoning with herbs, and finishing with creamy heavy cream. These simple steps turn a basic soup into a flavor-packed family favorite.

Do you have to remove tomato skins for tomato soup?

Nope! Because everything is roasted and blended, peeling or seeding tomatoes isn’t necessary, which saves time and keeps all the good stuff in.

Why should you not boil tomato soup?

Boiling tomato soup can make it taste dull and mess with the texture. Instead, gently simmer to marry flavors and keep the soup silky smooth—delicate, egg-thickened soups like Avgolemono — Greek Lemon Chicken Soup also rely on low, gentle heat to stay velvety.