Rich and Silky Roasted Tomato Soup
A bowl of roasted tomato soup is the kind of meal that makes a weeknight feel a little more special. The tomatoes blister in the oven until they are soft and sweet, then get blended into a silky soup that needs only a handful of ingredients.
This version keeps it simple with a creamy finish and plenty of fresh basil, so it tastes like summer no matter the season.
What Makes This Roasted Tomato Soup So Good
The oven does most of the work, concentrating the tomato flavor without any standing and stirring. Roasting brings out the natural sweetness, so you get a deep, savory soup without a long ingredient list.
And that swirl of cream at the end rounds everything out without hiding the bright tomato taste.
Ingredients
- 2 lbs Roma tomatoes, halved: the meaty kind that roast down into concentrated flavor.
- 1 medium onion, cut into wedges: any yellow or white onion works.
- 4 cloves garlic, smashed: keep them whole so they don’t burn.
- 2 tbsp olive oil: plus more for drizzling.
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp sugar: (optional): helps balance overly acidic tomatoes.
- 1 cup vegetable broth: or chicken broth for a richer taste.
- 1/4 cup heavy cream: makes the soup velvety.
- Fresh basil leaves: for garnish and a fresh herbal pop.
Variations / Substitutions
- Swap fresh for canned: Use two 28-oz cans whole peeled tomatoes, drained, and shorten the roast time to about 15 minutes.
- Make it dairy-free: Full-fat coconut milk replaces the heavy cream and keeps the texture creamy.
- Add a kick: Stir in 1/4 tsp red pepper flakes with the broth for gentle heat.
- Boost the umami: A splash of balsamic vinegar or a Parmesan rind simmered in the pot adds depth.
If you like roasted flavors, our Roasted Carrot and Ginger Soup is another favorite.
How to Make Roasted Tomato Soup
Step 1: Roast the Tomatoes
Heat your oven to 400°F (200°C). On a large sheet pan, toss the 2 lbs halved Roma tomatoes, onion wedges, smashed garlic, 2 tbsp olive oil, salt, and pepper until everything is coated. Spread the vegetables in a single layer.
Roast for 25 to 30 minutes, until the tomatoes have collapsed and the onions are soft with charred edges. The house will fill with a sweet, savory aroma that tells you it’s almost soup time.
Step 2: Blend the Vegetables
Carefully transfer the roasted vegetables and all the pan juices to a blender. Add the 1 cup vegetable broth and blend until completely smooth, about 30 seconds.
If you want an extra-velvety texture, strain the soup through a fine-mesh sieve into a pot, but it’s not necessary. The roasted skins and seeds blend in easily and add body.
Step 3: Simmer the Soup
Pour the puree into a medium pot. Stir in the 1/4 cup heavy cream and simmer over medium-low heat for about 5 minutes, just until warmed through. Taste and adjust salt or pepper as needed.
The soup will thicken slightly and take on a soft, creamy consistency. If it seems too thick, add a splash of broth.
Step 4: Ladle and Garnish
Ladle the soup into bowls. Drizzle a little extra cream or olive oil on top and scatter torn fresh basil over each serving.
Serve hot, with crusty bread or a grilled cheese on the side. The steam carries that roasted tomato smell right to the table.
Tips for the Best Roasted Tomato Soup
- Pick plum tomatoes like Roma or San Marzano because they have less water and roast down into a concentrated, meaty flavor.
- If your tomatoes are particularly acidic, add the optional teaspoon of sugar with the salt before roasting to mellow the tartness.
- A teaspoon of balsamic vinegar stirred in with the cream adds a subtle tang that balances the sweetness.
- Leftovers actually improve overnight; the soup thickens and the flavors meld, so make a double batch if you have the space.
Storing Leftovers
- Refrigerate: Keep in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.
What to Serve With Roasted Tomato Soup
A classic grilled cheese sandwich with plenty of melted sharp cheddar is the obvious partner: the crispy, buttery bread and gooey center are a perfect contrast to the smooth soup. A simple arugula salad dressed with lemon and olive oil adds a peppery, fresh note that cuts through the richness. Or just tear off a chunk of warm, crusty bread for dunking.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, drain two 28-oz cans of whole peeled tomatoes and cut the roast time to about 15 minutes, just to soften the onion and garlic.
Can I make this dairy-free?
Absolutely, swap the heavy cream for full-fat coconut milk or skip it entirely for a lighter soup.
Can I freeze it?
Yes, freeze the soup without the cream for up to 3 months, then stir in the cream after reheating.
Do I need to peel the tomatoes?
No, the skins blend into the soup smoothly and add fiber; roasting softens them so they disappear.
Roasted Tomato Soup Recipe
Ingredients
Method
- Heat oven to 400°F. On a sheet pan, toss tomatoes, onion, garlic, olive oil, salt, and pepper. Roast 25 to 30 minutes until collapsed and charred at the edges.
- Transfer roasted vegetables and juices to a blender with broth; blend until smooth.
- Pour puree into a pot, stir in cream, and simmer 5 minutes. Adjust seasoning.
- Ladle into bowls, drizzle with cream or olive oil, and top with fresh basil.
