Roasted Tomato Soup Recipe

There’s something incredibly comforting about a warm bowl of tomato soup, especially when it’s packed with the deep, rich flavors that come from roasting fresh tomatoes to perfection. This roasted tomato soup recipe is by far one of my favorites because it’s simple, delicious, and feels like a warm hug on a chilly day. Plus, it’s perfect for those moments when you want a hearty yet light meal that doesn’t skimp on flavor.

I love this roasted tomato soup recipe because the roasting step really transforms the tomatoes — it brings out their sweetness and adds a subtle smoky undertone that you just can’t get from a raw tomato base. Whenever I make it, friends always ask for seconds, and I find it works beautifully as a cozy lunch or an elegant starter for dinner. You’re going to love how easy it is to make, and how satisfying it tastes!

this Recipe

Ingredients You’ll Need

The magic of this roasted tomato soup recipe comes from building layers of flavor, starting with fresh tomatoes and a handful of herbs and spices. I always choose tomatoes on the vine or Campari tomatoes for the perfect balance of sweetness and acidity, while the fresh basil at the end brightens things up beautifully.

• Campari tomatoes or tomatoes on the vine: I prefer these smaller tomatoes because they’re juicy and naturally sweet, which really shines after roasting.
• Olive oil: Use a good quality extra virgin olive oil to get the best flavor in roasting and blending.
• Large onion: Adds a subtle sweetness and depth when roasted alongside the tomatoes.
• Garlic: Halving or quartering large cloves speeds up roasting and infuses the soup with amazing aroma.
• Kosher salt: Essential to balance and enhance all the fresh flavors.
• Oregano: Brings a lovely herby warmth that pairs perfectly with tomatoes.
• Smoked paprika: I discovered this spice adds a subtle smoky note, giving the soup extra dimension.
• Vegetable broth or chicken stock: Adds savory depth to the soup base; vegetable broth keeps it vegetarian-friendly.
• Heavy cream: For creaminess—optional to add more at the end if you like a richer texture.
• Fresh basil: Loosely packed for blending and extra basil for garnish—it’s all about that fresh burst of flavor.

Variations

I love how flexible this roasted tomato soup recipe is — it’s a great base to customize with your favorite flavors or dietary needs. Whether you want it vegan, extra spicy, or loaded with herbs, you can tweak it easily to suit your tastes.

• Vegan variation: Skip the heavy cream and use coconut milk or cashew cream for a dairy-free creamy texture that still feels indulgent.
• Spicy twist: Add a pinch of red pepper flakes or a dash of cayenne while roasting for a gentle heat that wakes up the soup.
• Herb swap: Try thyme or rosemary in place of oregano for a different herbal character that pairs well with roasted tomatoes.
• Roasted red peppers: Toss in some roasted red bell peppers for a sweeter, smoky variation I stumbled upon that my family absolutely loves.

How to Make Roasted Tomato Soup Recipe

Step 1: Roast the Tomatoes, Onion, and Garlic

Preheat your oven to 450°F — this high heat is key to getting those beautiful roasted edges that boost the flavor. Slice the tomatoes in half and toss them into a large, deep baking dish along with the onion pieces and garlic cloves. Drizzle everything evenly with olive oil, then sprinkle on the kosher salt, oregano, and smoked paprika. Make sure everything is nicely coated but not drowning in oil. Roast for about 30 to 40 minutes, giving the pan a gentle toss halfway through to help everything cook evenly. You’ll know they’re ready when the tomatoes are soft and caramelized around the edges and your kitchen smells awesome.

Step 2: Blend the Roasted Veggies into Soup

Carefully transfer the roasted tomatoes, onions, and garlic — along with all those delicious juices — into a large pot. Toss in the fresh basil leaves, then use an immersion blender right in the pot to blend everything smooth and silky. If you don’t have an immersion blender, a regular blender works fine; just be cautious not to overfill it with hot liquids. Once smooth, stir in the vegetable broth and heavy cream until combined. This is where the soup transforms from chunky roasted veg into that creamy, velvety texture we all crave.

Step 3: Season and Serve

Give your soup a taste test — this is the moment to tweak it. Adjust the salt if needed, and if you find the soup a bit too tangy or acidic (which can happen with very ripe tomatoes), add a small spoonful of sugar to balance it out. Finally, ladle the soup into bowls and garnish with some chopped fresh basil. The soup is lovely on its own but pairs wonderfully with a grilled cheese sandwich or a crisp side salad for a truly comforting meal.

How to Serve Roasted Tomato Soup Recipe

Garnishes

I’m a huge fan of topping roasted tomato soup with fresh chopped basil — it adds the perfect pop of color and freshness. Sometimes, I drizzle a bit of good olive oil or a spoonful of sour cream on top for added richness. A sprinkle of cracked black pepper or even some toasted pine nuts gives it a nice crunch and extra flavor dimension, especially if you’re serving it to guests.

Side Dishes

Nothing pairs better with this roasted tomato soup recipe than a classic grilled cheese sandwich — gooey, buttery, and comforting. I also love serving it with a crisp green salad, like arugula with lemon vinaigrette, to cut through the creaminess and add some zing. For a heartier meal, warm crusty bread or garlic breadsticks are perfect for dipping.

Creative Ways to Present

For dinner parties, I like to serve this soup in mini mason jars or espresso cups as an elegant appetizer. Swirling a spoonful of pesto on top or garnishing with edible flowers can make it feel extra special. Another fun idea is to serve it alongside a small grilled cheese skewer for a fancy yet approachable presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover roasted tomato soup in an airtight container in the refrigerator — it keeps well for up to 4 days. I find the flavors actually meld beautifully overnight, so it’s great if you want to prepare it ahead and enjoy it the next day.

Freezing

Freezing this soup works like a charm and makes for a wonderful anytime meal. I portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Just remember to leave a little space at the top for expansion. When I’m ready to eat, I thaw it overnight in the fridge before reheating gently.

Reheating

I reheat my roasted tomato soup gently on the stove over low heat, stirring often to prevent it from sticking or scorching. If it thickens during storage, adding a splash of broth or water helps to loosen the texture without losing the richness. Microwave works too for a quick warm-up, just stir halfway through to heat evenly.

FAQs

Final Thoughts

This roasted tomato soup recipe has become a staple in my kitchen because it’s both comforting and easy, with flavors that feel special without tons of work. I love sharing it with friends and seeing their faces light up when they taste how rich and fresh it is. If you want a reliable, delicious soup recipe that you can make any time of year, I promise this one will quickly become a favorite in your house too. Give it a try and enjoy every cozy spoonful!

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