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This Roasted Tomato Soup is about as easy as it gets. The secret is roasting the vegetables first. It seals in flavor and makes the soup even better.
Ingredients in Roasted Tomato Soup
- Heirloom Cherry Tomatoes – I love the bright flavor of heirloom cherry tomatoes, so that is what I use. However, you can use regular cherry tomatoes, plum tomatoes, or roma tomatoes.
- Yellow Onion – You can use white or yellow onions. Make sure to remove any papery skin, as it will burn in the oven.
- Head of Garlic – If you don’t want to peel all of the garlic cloves, then you can cut the whole head in half and place it in the dish. After it is roasted and cooled to the touch, you can squeeze the roasted garlic out into the blender.
- Thyme – I love the savory taste that thyme adds to this roasted tomato soup. You can throw in other fresh herbs like fresh rosemary or fresh basil leaves if desired. If you are a big fan of basil, try our Tomato Basil Soup recipe.
- Heavy Cream – This makes your soup nice and creamy. Feel free to substitute half and half or whole milk, if desired. Your soup may turn out a bit thinner, but still tasty!
- Vegetable Broth – Vegetable broth or chicken broth or chicken stock work great in this recipe.
- Balsamic Vinegar – Balsamic vinegar just adds a little bit of bright acid flavor to this rich soup. It can be omitted or you can substitute red wine vinegar.
- Salt and Pepper – After adding the cream, broth, and vinegar, taste the soup and add salt and pepper a little at a time until you are happy with the taste.
How to Make Roasted Tomato Soup
- First, preheat the oven to 480 degrees.
- Next, add tomatoes, onion, garlic, and thyme to a glass baking dish. Drizzle the vegetables with a few tablespoons of olive oil.
- Roast for 35 minutes. The roasted tomatoes should blister and blacken in places.
- Remove from the oven and let cool for a few minutes. Remove the thyme stems and discard them.
- Add the contents of the baking dish to a blender. See Recipe Tip below for how to safely blend the hot vegetables. Blend until smooth. If you want to use an immersion blender instead, you can add the roasted vegetables to a large pot. Then, add the cream, broth, and vinegar. Use the immersion blender to blend everything until smooth.
- Then, heat the pot on medium heat until the soup is heated through. Taste and add salt and pepper as needed.
- Serve with your favorite grilled cheese sandwich!
This is a very basic recipe that you can tweak to your preferences. Add protein to this soup by browning some ground Italian sausage and stirring it in before serving. Add some spice to the soup by roasting red bell peppers along with the other vegetables or adding red pepper flakes. You can also get creative with garnishes. Top the soup with crème fraîche, pesto, olive oil, croutons, toasted pine nuts, orzo pasta, or parmesan cheese or goat cheese.
Ever wonder why some people refer to certain foods as “comfort food”? Or maybe you have some foods that just hit the spot when you need them. Whether you’re seeking comfort from a common cold, something to help you de-stress, or some other reason, soups are often thought of as comfort cuisine. But why? Most often comfort food is something that provides some sort of nostalgic or sentimental value. Maybe your mom always made a certain meal when you were sick. Or maybe your grandmother’s mashed potatoes were the only thing that could keep you from melting down over a bad grade. These all fall into the category of comfort foods, which are often additionally characterized by high calories, high carbs, or something that is simple to prepare.
The Perfect Pair – Tomato Soup and Grilled Cheese
For adults and kids alike, sometimes a Grilled Cheese Sandwich with a bowl of hot roasted tomato soup just hits the spot. I love how easy they are to make and how much you can customize your sandwich with a variety of cheeses, meats, vegetables, and more! Check out our How To Make Grilled Cheese post for a step by step guide to making the perfect Grilled Cheese Sandwich, as well as some fun variations to try. If you are looking for a gourmet grown-up version, then try our Margherita Grilled Cheese!
What Cheese is Best for Grilled Cheese?
Almost any cheese will work on a Grilled Cheese Sandwich. However, you want to stay away from cheeses that don’t melt or slice well. Avoid feta, blue cheese, goat cheese, queso blanco, and white cheddar. Additionally, avoid using pre-shredded cheese. Pre-shredded cheese is coated with a material that stops it from sticking together in the bag. Unfortunately, that material also causes it to not melt as well. It will be grainy and lumpy. So, use sliced cheese or slice your own off of a block! Some of my favorite cheeses for Grilled Cheese are:
- Sharp Cheddar
- Pepper Jack
- Monterey Jack
- Colby Jack
- American cheese
Be very careful when blending the veggies in the blender. Allow the roasted vegetables to cool for a few minutes before blending. Remove the plug in the center of the lid of the blender. Press a kitchen towel over the top of the hole (one that you don’t mind getting dirty) while you blend. If you leave the plug in, then the heat from the vegetables will build pressure and the lid can pop off.
If your tomato soup is too thin, then you can add a little more heavy cream. You can also add some freshly grated parmesan cheese. Additionally, you can simmer it, uncovered, to reduce it.
If your soup is too thick, add more vegetable stock, chicken broth, or water.
Store any leftovers in an airtight container in the fridge. Leftovers will be good for up to a week.
More Soup Recipes
Roasted Tomato Soup
- 3 tablespoons olive oil
- 1 pound heirloom cherry tomatoes
- 1 yellow onion sectioned in large pieces
- 1 head of garlic peeled
- 1 bunch thyme
- 1/2 cup heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- Preheat oven to 480 degrees. Place tomatoes, onion, garlic, and thyme in a glass baking dish. Drizzle with olive oil.
- Bake for 35 minutes. Cool for 5 minutes.
- Remove the thyme sprigs and discard. Place everything else in a blender. Remove the plug from the lid from the blender and cover the hole with a kitchen towel. Blend until smooth.
- Pour the vegetable mixture into a pot. Add heavy cream, broth, and vinegar and stir to combine. Heat over medium high heat until heated through. Taste and add salt and pepper accordingly.
- Serve with a grilled cheese sandwich for a classic meal!
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This soup was amazing and so easy to make. Of course, I had to pair it with a grilled cheese! The best combo! Can’t wait to make this soup again!
This soup was SO flavourful! Roasting the veggies first is a must.