Roasted Tomato Soup Recipe – Easy Comfort Food Youll Love

Posted on September 1, 2025

The smell of fresh tomatoes roasting in the oven, all caramelized and sizzling, fills my kitchen like a warm hug every single time. I swear, the first spoonful of this easy roasted tomato soup always reminds me of cozy weekends at my grandma’s – she’d make a big pot, slice up some crusty bread, and let us dunk until our hearts (and bellies) were full. Honestly, this roasted tomato soup recipe is my absolute go-to when I crave something simple yet mind-blowingly delicious. It’s the kind of comfort food that feels like a soft blanket and a good book rolled into one bowl.

I first stumbled onto the magic of roasting tomatoes during a rainy fall afternoon. I had a pile of overripe tomatoes and zero desire to run out for canned soup. Turns out, roasting is the secret – the tomatoes get sweet and smoky, and their flavor deepens in a way you just can’t fake. You toss in a few garlic cloves, some onion, maybe a splash of olive oil, and let the oven do all the work. After a quick blend, you’ve got a soup that’s creamy, tangy, and straight-up soul-soothing.

What I love about this roasted tomato soup recipe is it works for everyone. Picky eaters, vegan friends, busy parents, and even folks counting carbs – you name it. It’s healthy, vibrant, and incredibly easy. If you’re chasing that classic comfort bowl but want something fresher and more flavorful, you’ll want this recipe in your back pocket. I’ve made it a dozen different ways, and it never disappoints. Trust me – once you try roasted tomato soup made from scratch, you’ll never look at canned soup the same way again.

Why You’ll Love This Recipe

Quick & Easy: This roasted tomato soup comes together in about 45 minutes (most of it hands-off). Perfect for busy nights or when you need a fuss-free meal!
Simple Ingredients: You probably have everything you need right now. Tomatoes, onion, garlic, olive oil, a little broth – nothing fancy, just pure flavor.
Perfect for Any Occasion: This soup is ideal for weeknight dinners, lazy weekend lunches, or even as a starter for a cozy dinner party.
Crowd-Pleaser: Kids love it, adults rave about it, and it’s so easy to customize for different tastes (throw in croutons, swirl in cream, or sprinkle cheese – go wild!).
Unbelievably Delicious: The roasting step brings out a sweet, smoky depth you just can’t get any other way. Each spoonful is packed with flavor and comfort.

I’ve tested this recipe more times than I can count, tweaking the seasoning, swapping out herbs, and playing with different tomato varieties. The secret sauce? Roasting everything together – it’s like turning up the volume on every flavor. The tomatoes get jammy, the garlic mellows out, and the onions caramelize just enough to add a gentle sweetness. I’ve even tried it with cherry tomatoes for a pop of brightness, and, you know what? It’s always a hit.

This roasted tomato soup recipe isn’t just another version floating around online. It’s my best version – made for real life, with real ingredients, and real soul. It’s the kind of soup that makes you pause, savor, and maybe even close your eyes after the first bite. Whether you’re cooking for one or feeding a hungry crowd, this soup is a surefire way to impress without breaking a sweat. Comfort food doesn’t have to be complicated – sometimes, all it takes is a tray of roasted veggies and a little love.

Ingredients Needed

This roasted tomato soup recipe relies on simple, wholesome ingredients that work together to make magic. Most of them are pantry staples, and you can swap or adjust as needed for what you have on hand.

For the Roasted Vegetables:
- 2 lbs (900 g) ripe tomatoes, halved or quartered (Roma or vine tomatoes work best – super fresh is great, but slightly overripe is even better for flavor!)
- 1 medium yellow onion, cut into wedges (adds sweetness and depth)
- 4 large garlic cloves, peeled (roasting mellows out the sharpness)
- 2 tbsp (30 ml) olive oil (for roasting; extra virgin tastes best)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper (freshly cracked, if possible)
For the Soup Base:
- 2 cups (480 ml) vegetable broth (chicken broth works too for a non-vegan version)
- 1 tsp dried oregano (or Italian seasoning for extra herbs)
- 1/2 tsp smoked paprika (optional, but adds a lovely smoky note)
Optional Add-Ins & Garnishes:
- 1/2 cup (120 ml) heavy cream or coconut cream (for creamier soup – skip or use dairy-free for vegan)
- 1 tbsp fresh basil leaves, chopped (adds freshness at the end)
- Croutons, grated Parmesan, or dairy-free cheese (for serving)

Ingredient Tips: For the best roasted tomato soup, choose tomatoes that are juicy and slightly soft. During peak summer, I love using heirlooms or cherry tomatoes for extra flavor. If you’re out of fresh tomatoes, you can swap in canned whole tomatoes – just drain them well and roast as usual. For broth, I usually reach for low-sodium store brands, but homemade is amazing if you have some in the freezer.

Substitutions: Use yellow or red onions, swap the garlic for shallots if you want a milder taste, or toss in a red bell pepper for a touch of sweetness. Almond milk or oat cream works for dairy-free creaminess. If you’re gluten-free, skip croutons or use GF bread for topping. This roasted tomato soup is super forgiving, so don’t stress if you’re missing something – improvise and make it yours!

Equipment Needed

You don’t need fancy gadgets for this roasted tomato soup recipe – just basic kitchen tools and a little oven magic.

Baking Sheet or Roasting Pan: A sturdy rimmed baking sheet works best. Line it with parchment paper for easy cleanup.
Blender or Food Processor: For that ultra-smooth soup texture. An immersion blender (stick blender) works too and is my favorite for fewer dishes.
Large Saucepan or Pot: You’ll combine everything after roasting and simmer a bit – any medium or large pot is fine.
Knife and Cutting Board: For prepping veggies. I use my trusty chef’s knife, but a serrated knife is handy for tomatoes.
Measuring Cups & Spoons: Precision helps with seasoning!

Equipment Tips: If you don’t own a blender, mash everything with a potato masher for a rustic texture – it won’t be silky, but still delicious. I’ve tried roasting on a glass dish too, but metal pans caramelize the veggies better. For budget-friendly options, stick with basic brands (I’ve used IKEA and Target baking sheets for years with no complaints). Keep your blender blades sharp for smoother soup, and always let hot ingredients cool a touch before blending to avoid kitchen mishaps!

Preparation Method

Preheat the Oven: Set your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (makes cleanup a breeze).
Prep the Veggies: Cut 2 lbs (900 g) tomatoes into halves or quarters. Slice the onion into wedges and peel the garlic cloves. Scatter everything onto the baking sheet.
Season & Oil: Drizzle 2 tbsp (30 ml) olive oil over the veggies. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently so everything gets coated (I use my hands – it feels more fun!).
Roast: Pop the baking sheet in the oven and roast for 30-35 minutes, until tomatoes are soft, edges are caramelized, and garlic is golden. You’ll smell that toasty, sweet aroma – that’s your cue it’s ready. If some veggies roast faster, pull them off early to avoid burning.
Blend: Carefully transfer roasted veggies (and all those tasty juices!) to a blender or food processor. Add 2 cups (480 ml) vegetable broth, 1 tsp dried oregano, and 1/2 tsp smoked paprika (if using). Blend until smooth and creamy – about 1 minute. If using an immersion blender, put everything into your saucepan first, then blend.
Simmer: Pour the blended soup into a large saucepan or pot. Bring to a gentle simmer over medium heat, stirring occasionally. Taste and adjust salt or pepper if needed. Simmer for 10 minutes to meld flavors. If the soup is too thick, add more broth, 1/4 cup (60 ml) at a time, until you like the consistency.
Finish & Serve: For extra richness, stir in 1/2 cup (120 ml) heavy cream or coconut cream. Let it heat through for 2 minutes, then remove from the stove. Ladle into bowls, sprinkle with fresh basil, and add croutons or cheese if you want. Serve hot, with plenty of bread for dipping.

Troubleshooting: If your soup tastes too acidic, add 1/2 tsp sugar or a splash of cream to mellow it out. For chunkier soup, pulse the blender instead of running it full-speed. If it’s too thin, simmer uncovered until it thickens up. Texture isn’t quite right? Don’t worry – it’ll still taste amazing! Remember to let the roasted veggies cool a bit before blending, especially if your blender isn’t vented.

Personal Tips: Roasting the tomatoes cut-side up helps them caramelize better. Save time by prepping toppings while the veggies roast. If you’re cooking for a crowd, double the recipe and use two baking sheets – more soup, more happy faces!

Cooking Tips & Techniques

Let’s face it, even a classic like roasted tomato soup can go sideways if you rush things. I’ve had my share of bland batches and watery bowls, but a few simple techniques help every time.

Roast at High Heat: Don’t be tempted to lower the oven temp! 425°F (220°C) caramelizes the tomatoes, giving that deep, sweet flavor. Anything lower and you risk soggy, pale veggies.
Don’t Crowd the Pan: Spread veggies in a single layer. Overcrowding means steaming, not roasting, and you’ll miss out on those crispy edges.
Use All the Pan Juices: When you transfer the roasted veggies, scrape up every last drop of those golden juices – it’s liquid gold for flavor.
Blend in Batches: If your blender is small, work in batches to avoid spills. I’ve painted my kitchen walls with tomato soup more than once – learned the hard way!
Add Cream at the End: Stir in cream or coconut cream after simmering. Adding it too soon can cause curdling, especially with high heat.

I once forgot to add the salt until after blending – no biggie, but it took more stirring to get it just right. Another time, I roasted the garlic whole and it didn’t soften enough. Now I always peel and smash the cloves a bit before roasting. Timing matters, too: multitask by prepping toppings or salad while the soup simmers. The key is patience – let the flavors develop and don’t rush the blend. Taste as you go, and don’t be afraid to adjust seasoning. Trust your gut (and your taste buds)!

Variations & Adaptations

This roasted tomato soup recipe is endlessly adaptable. I love switching things up based on what’s in my fridge, who’s coming for dinner, or just my mood that day.

Vegan Variation: Use coconut cream or cashew cream in place of dairy. Skip Parmesan, or swap in nutritional yeast for that cheesy vibe.
Spicy Twist: Add a pinch of red pepper flakes or a roasted jalapeño to the blender for a kick. My family loves a hint of heat, especially in winter.
Summer Garden Soup: Throw in zucchini, red bell pepper, or a handful of fresh basil during roasting. The veggies boost nutrition and flavor.
Roasted Garlic Tomato Soup: Double the garlic, roast until deeply golden, and blend for a richer, almost sweet taste.
Low-Carb Option: Skip the bread and croutons, and use almond milk or cream for a lighter finish.

For a personal favorite, I sometimes stir in a spoonful of pesto right before serving. The basil and garlic swirl through the soup, making every bite extra special. You can also grill cheese sandwiches, slice into sticks, and serve as “dippers” for a fun twist. Allergic to dairy? Go with a vegan cheese or just skip the topping – the soup is still hearty and satisfying. Try roasting cherry tomatoes for a tangier flavor or add smoked paprika for extra warmth. Seriously, make this roasted tomato soup your own!

Serving & Storage Suggestions

I like this roasted tomato soup piping hot, poured into deep bowls with a swirl of cream or a sprinkle of fresh basil. It’s perfect with thick slices of toasted sourdough or crusty baguette – dunk and repeat! If you’re serving guests, ladle the soup into mugs for a cozy, hands-on vibe. Pair with grilled cheese, a green salad, or crispy chickpeas for crunch.

Leftovers? They’re even better the next day. Store cooled soup in airtight containers in the fridge for up to 4 days. Flavors deepen overnight, so don’t be surprised if it tastes richer tomorrow. For longer storage, freeze soup in batches (I use zip-top bags or freezer-safe jars) for up to 3 months. Thaw overnight in the fridge, then reheat gently in a saucepan over low heat, stirring so it doesn’t scorch. Add a splash of broth or water if it’s too thick after chilling.

Reheat individual servings in the microwave, covered, stirring halfway through. If you want to jazz up leftovers, add cooked rice, quinoa, or roasted veggies for a hearty meal. This roasted tomato soup keeps its flavor and texture beautifully, so make a double batch and stash some for busy days!

Nutritional Information & Benefits

This roasted tomato soup is packed with vitamins and nutrients from fresh tomatoes, garlic, and onions. Each serving (about 1 cup/240 ml) contains roughly 120 calories, 6g fat, 15g carbs, and 3g protein (without cream or cheese). Tomatoes are loaded with lycopene, an antioxidant linked to heart health and glowing skin.

It’s naturally gluten-free (just skip croutons or use GF bread) and can be made vegan or dairy-free. If you’re watching sodium, use low-sodium broth and season to taste. The soup is low in sugar, high in fiber, and a great way to sneak extra veggies into your diet. I love that it’s satisfying without being heavy – perfect for lunch, dinner, or as a healthy starter. Plus, it’s allergy-friendly and easy to adapt. Personally, I feel energized after eating this soup, and it always clears my head on chilly days!

Conclusion

This easy roasted tomato soup recipe is one you’ll come back to again and again. It’s comforting, deeply flavorful, and so simple you can whip it up on a whim. Whether you’re seeking a cozy weeknight dinner, impressing friends, or just craving that classic comfort bowl, this soup delivers every single time.

Don’t be afraid to tweak the recipe to suit your tastes – switch up the herbs, add a dash of spice, or stir in extra veggies. That’s the beauty of homemade soup! My family loves this recipe, and I hope it brings warmth and joy to your table, too.

If you try this roasted tomato soup recipe, leave a comment below or tag me on social media. I’d love to hear about your favorite toppings, tweaks, and family stories! Here’s to more comfort bowls and happy kitchen memories. Enjoy every spoonful!

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Absolutely! Drain whole canned tomatoes and roast them as you would fresh. The flavor is still delicious, though fresh tomatoes add a bit more sweetness and depth.

Is this roasted tomato soup recipe vegan?

It can be! Just use vegetable broth and skip or replace the cream and cheese with plant-based alternatives. Coconut cream works great for richness.

How do I thicken my roasted tomato soup?

If your soup is too thin, simmer uncovered for a few extra minutes until it thickens. You can also add a peeled potato or extra roasted veggies before blending for a creamier texture.

Can I freeze roasted tomato soup?

Yes, this soup freezes beautifully! Cool completely, then pour into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stovetop.

What’s the best bread to serve with tomato soup?

Crusty sourdough, baguette, or classic grilled cheese are my top picks. Toasted garlic bread or gluten-free rolls work well for different dietary needs.

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