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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.
Featured in this recipe
Roasted tomato soup is a delicious and comforting dish made from roasted tomatoes and herbs and spices blended together. It is a creamy and savory dish that is perfect for those cooler months but fresh and tasty for spring or summertime meals. Homemade roasted tomato soup has a rich and complex flavor profile that combines the natural sweetness of roasted tomatoes with savory and aromatic undertones.
This roasted tomato soup has fresh tomatoes roasted for a savory touch as well as sweetness from the tomatoes. It has a sweet and savory touch in every spoonful! Enjoy your homemade roasted tomato soup with your friends and family. It is a comforting and satisfying dish, especially when served with complementary garnishes like fresh basil, croutons, or a drizzle of olive oil. It pairs perfectly with a slice of crusty bread or a grilled cheese sandwich.
Ingredients in Roasted Tomato Soup
Roasted tomato soup is a delightful combination of sweet, savory, and umami flavors with herbal and roasted undertones. Simple and very minimal ingredients for a fresh and homemade tomato soup. It is the perfect blend!
- 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. Sprinkle thyme overtop for the best flavor!
- 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 chicken broth or chicken stock works 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
The roasted tomato soup recipe is definitely a comfort food! Comfort foods are often additionally characterized by high calories, high carbs, or something that is simple to prepare. This is a comfort food with all the good and healthy ingredients blended together!
- Combine – Add tomatoes, onion, garlic, and thyme in a single layer to a glass baking dish or baking sheet pan. Place parchment paper down if you want to avoid washing too much. Drizzle the vegetables with a few tablespoons of olive oil.
- Bake – 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.
- Blend – Add the contents of the baking dish to a blender. Learn how to safely blend the hot vegetables in our recipe tip below. 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. Pureeing the vegetables together gives it that unified flavor.
- Stovetop – Then, heat the pot on medium heat until the soup is heated through. Taste and add salt and pepper as needed.
- Serve – 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.
Add a Grilled Cheese Sandwich!
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 do not 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!
- Semi-hard cheeses – Sharp Cheddar, Monterey Jack, Gruyere, Provolone, Swiss, or Colby Jack are all semi-hard cheeses that take a little longer to melt but have a savory and sweet flavor.
- Semi-soft cheese – Gouda, Havarti, Fontina, Muenster, American cheese, or pepper jack cheese is a little soft but still has a form to it.
- Soft cheese – Brie is a softer cheese that does not take long to melt or soften on the griddle.
- Fresh cheese – Mozzarella cheese is a fun way to boost a different flavor on a grilled cheese sandwich.
Be very careful when blending the veggies in the blender. Allow the roasted vegetables to cool for a few minutes before blending. This allows the juices and vegetables to harden a bit so that it is not so mushy.
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 plugin, then the heat from the vegetables will build pressure, and the lid can pop off.
Ripe tomatoes are best! Plum or Roma tomatoes have the best flavor. Fresh garden tomatoes or organic tomatoes keep the soup flavorful.
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.
Freezing Roasted Tomato Soup
This is a great way to preserve this comforting soup for another meal! Place the cold soup into freezer-safe containers and freeze for three months. When ready to warm up, place the bag into boiling water and let the soup heat up from the inside out. Once the roasted tomato soup is slowly warmed up, pour it into a saucepan and finish heating the rest of the way.
More Soup Recipes
We love soup! It is warm, comforting, and savory! It has all the right ingredients that are hearty, thick, flavorful, and oh, so good! You can’t go wrong with a delicious soup. Try some of our favorite soup recipes that are quick and easy to make!
How to Make Oven-Roasted Tomato Soup
Oven 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 of 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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