There’s something magical about homemade Roasted Tomato Soup. Roasting brings out the tomatoes’ natural sweetness, while a touch of cream gives every spoonful a velvety finish. It’s a comforting classic that’s as nourishing as it is delicious.
Table of Contents
WHY YOU’LL LOVE THIS ROASTED TOMATO SOUP
It’s simple, cozy, and bursting with real flavor.
- Roasted tomatoes add deep, caramelized sweetness
- Creamy and rich without feeling heavy
- Easy to make with pantry staples
- Perfect as a starter or main dish
- Freezes beautifully for meal prep
- A restaurant-worthy soup made at home
I made this on one of those cloudy Texas afternoons when you just need something to warm your bones. A baking tray full of tomatoes, olive oil, and garlic turned into one of the best soups I’ve ever had.
INGREDIENTS YOU’LL NEED
Fresh, whole ingredients come together for maximum flavor.
Main Ingredients
- 10 large tomatoes (about 3 pounds), ends trimmed and quartered
- 4 tbsp olive oil, divided
- 1 tsp salt, divided
- Pepper to taste
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth (low sodium preferred)
- 1 tbsp dried basil
- 1 tbsp Italian seasoning
- 2 tbsp sugar
- 1 cup heavy cream
- Fresh basil and Parmesan cheese (optional for garnish)
Optional Add-Ons or Substitutes
- Use San Marzano tomatoes for richer flavor
- Add roasted red peppers for smokiness
- Swap cream for coconut milk for a dairy-free option
- Stir in chili flakes for a spicy kick
- Pair with Garlic Parmesan Dinner Rolls or Roasted Tomato and Bell Pepper Pasta for a full meal
STEP-BY-STEP INSTRUCTIONS
This soup is easy, elegant, and all about building layers of flavor.
- Roast the Tomatoes: Preheat oven to 400°F. Arrange quartered tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with ½ tsp salt and pepper, and roast 30–35 minutes until caramelized.
- Sauté the Base: In a large pot, heat remaining olive oil. Add onion and garlic, cooking until soft and fragrant.
- Add Seasonings and Broth: Stir in basil, Italian seasoning, and sugar. Add the roasted tomatoes and broth. Bring to a simmer.
- Blend Until Smooth: Use an immersion blender or transfer to a blender. Blend until creamy and smooth.
- Add Cream: Stir in heavy cream, taste, and adjust seasoning. Simmer for 5 more minutes before serving.
- Garnish and Serve: Top with fresh basil, Parmesan, and a drizzle of olive oil.
Quick reminders:
- Roast tomatoes long enough to caramelize for deeper flavor.
- Don’t skip the sugar—it balances acidity.
- For ultra-smooth texture, strain after blending.
- Add extra broth if it thickens too much.
EXPERT TIPS FOR SUCCESS
This soup is simple, but small touches make it shine.
- Use ripe, meaty tomatoes for natural sweetness
- Roast garlic alongside tomatoes for depth
- Add a splash of balsamic vinegar for brightness
- Serve with Mac and Cheese Meatloaf for a comforting dinner combo
- Chill leftovers to use as a base for creamy pasta sauces
- Garnish with a swirl of cream for presentation
It’s comfort in a bowl—silky, flavorful, and deeply satisfying.
SERVING SUGGESTIONS
Perfect as a cozy meal or elegant starter.
- Pair with grilled cheese or panini
- Serve with croutons or garlic toast
- Add a fresh green salad for balance
- Pair with Panera’s Squash Soup for a fall-inspired soup duo
- Top with a drizzle of pesto for color and richness
Each spoonful feels like a hug—warm, creamy, and full of flavor.
STORING AND REHEATING
How to Store It
- Cool completely before refrigerating
- Store up to 4 days in airtight containers
- Freeze up to 3 months for easy meals later
How to Reheat It
- Stovetop: reheat gently over medium heat
- Microwave: warm in 1-minute intervals, stirring between
- Add a splash of broth or cream to restore texture
- Avoid boiling to keep cream from separating
It keeps beautifully and tastes even better the next day.
NUTRITION (PER SERVING)
Calories: 296 kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 415mg | Potassium: 579mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2310 IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 2mg
FREQUENTLY ASKED QUESTIONS
Can I use canned tomatoes?
Yes—roasted canned tomatoes work great in a pinch.
Can I make this vegan?
Absolutely! Swap cream for coconut milk and skip cheese.
Can I add protein?
Yes—grilled shrimp or chicken add great texture.
FINAL THOUGHTS
This Roasted Tomato Soup brings out the best of simple ingredients—sweet, smoky, and luxuriously creamy. Whether you’re dipping a grilled cheese or savoring it solo, it’s the perfect way to bring warmth to any meal.
- Roast your tomatoes for deeper flavor
- Don’t rush the blending—it makes it silky smooth
- Garnish generously with basil and Parmesan
A bowl of this soup is pure homemade comfort—rich, rustic, and made with love.
Roasted Tomato Soup
Ingredients
Equipment
Method
- Preheat oven to 400 °F (200 °C). On a baking sheet, arrange quartered tomatoes. Drizzle with 2 tbsp olive oil, sprinkle with ½ tsp salt and pepper. Roast for 32–34 minutes until caramelized and slightly charred.
- In a large pot, heat remaining 2 tbsp olive oil over medium heat. Add diced onion and minced garlic. Sauté until onion is soft and fragrant, about 5 minutes.
- Add dried basil, Italian seasoning, sugar, and a pinch of salt and pepper. Stir briefly, then pour in the roasted tomatoes and broth. Bring mixture to a gentle simmer.
- Use an immersion blender (or transfer in batches to a blender) to blend the soup until smooth and velvety.
- Stir in heavy cream. Simmer gently for 5 minutes to warm through and integrate flavors. Taste and adjust salt and pepper if needed.
- Ladle into bowls and garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired. Serve hot.
Nutrition
Notes
- All cooking steps are included; roasting and simmer times are based on midpoint durations when a range is given.
- Soup freezes well—omit cream if freezing and stir in fresh cream when reheating.
- For extra smooth texture, strain after blending.
