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This roasted tomato soup is easy to make with fresh tomatoes. It’s irresistibly creamy and bursting with flavor.
Roasted tomato soup is just as delicious as our Tomato Basil Soup and classic Tomato Soup. It’s a tasty twist that will not disappoint!
A Healthy Classic To Love!
We have tons of soup recipes here on our site – and a good handful that involves tomatoes. There is just something so lovely about a bowl of tomato soup with a side of Grilled Cheese. It takes me back to my childhood.
Why we love this adult version of a classic:
- Easy. With a quick prep, this homemade favorite is really on the table in no time!
- Flavor explosion. Roasting the tomatoes adds an extra layer of flavor and takes this soup classic to an entirely new level!
- Make it a meal. We love to top this tasty bowl with some Homemade Croutons or pair it with a classic sandwich.
Ingredients
- fresh tomatoes – In-season tomatoes are best. Stick to small to medium-sized tomatoes like Roma tomatoes, cherry tomatoes, plum tomatoes, grape tomatoes, and vine tomatoes. No need to peel. Cut large tomatoes into wedges, and roast smaller tomatoes whole. Use canned fire-roasted tomatoes instead: pour the tomatoes and juice from 3 cans (14.5-ounce each) into a blender to puree and then continue with step 5 on the recipe card instructions.
- olive oil
- onion
- salt and pepper
- butter
- flour
- half and half – heavy cream works as well
- chicken broth – chicken stock or vegetable broth work as well
- salt
- granulated sugar
- dried basil – replace dried basil with 1 tablespoon of fresh basil, but don’t add it until the soup is almost done (you can also use fresh basil leaves).
- garlic powder
How to Make Roasted tOmato Soup
- PREP. Preheat the oven to 450°F.
- ROAST. Place the tomatoes and onions on a large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast 25-30 minutes, then remove and let cool for 10-15 minutes.
- PUREE. Scoop the tomatoes and onions into a blender, and pour all of the juices from the pan into the blender. Blend until smooth. Pour the tomato mixture through a fine mesh strainer to remove the seeds and skin.
- In a heavy pot or dutch oven, melt the butter over medium heat.
- THICKEN. Add the flour and stir to make a roux. Cook 2-3 minutes, until bubbling and golden.
- Slowly pour in the half and half, whisking constantly to prevent lumps. Whisk in the chicken broth gradually.
- SEASON. Add the salt, sugar, dried basil, and garlic powder and whisk to combine. Add the tomato puree and whisk to combine. Cook 10-15 minutes, until thickened.
Tomato Roasting Tips
- Easy clean up. Line a large baking sheet with parchment paper or aluminum foil, then spread the tomatoes and onion in a single layer over the pan.
- Use caution. Pour the soup into a blender to puree or use an immersion blender. Be cautious as the soup is very hot and do not fill your blender more than ¾ of the way full. Remove the lid away from you so the steam doesn’t burn your face.
Recipe Tips
Homemade roasted tomato soup gets its tasty flavor from its layer of ingredients.
- Vegetarian/vegan soup. Replace the chicken broth with vegetable broth and use vegan butter. Omit the half and half or use coconut cream.
- Dairy-free version. Use dairy-free butter and omit or replace the half-and-half with coconut cream.
- Extra flavor. Add minced garlic cloves to the pan roasting the tomatoes. Sprinkle paprika or red pepper flakes into the soup for a bit of a kick. Top with parmesan cheese and Homemade Croutons.
- To thicken the soup let it simmer a bit longer to let the liquid evaporate. Or add a corn scratch slurry (mix 2 teaspoons of cold water with an equal amount of cornstarch. Once smooth add it to the soup and simmer. Repeat if needed)
- To thin out the soup add a little more water or broth.
Serving Suggestions
While soup makes a wonderful dish all on its own, it also pairs well with salads and sandwiches. Some favorites include:
- Grilled Cheese Sandwich
- Monte Cristo Sandwiches
- Ham and Cheese Sliders
- Strawberry Harvest Salad
- Arugula Salad
- Wedge Salad
Side of bread. Roast tomato soup recipe pairs well with a side of bread for sopping like a Bread Bowl, French Bread, Olive Garden Breadsticks, or Potato Rolls.
Storing Info
- STORE. Keep the cooled tomato soup leftovers in an airtight container, or individual-sized containers, in the fridge for up to 5 days.
- FREEZE. Store in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat. Smaller portions can be heated in the microwave. You can also reheat the easy roasted tomato soup on the stovetop or in a crock pot.
For More Creamy Vegetable Soups:
Roasted Tomato Soup Recipe
This roasted tomato soup is easy to make with fresh tomatoes. It's irresistibly creamy and bursting with flavor.
Ingredients
- 3 pounds fresh tomatoes can be a mixture of both larger (cut into wedges), and smaller grape-sized tomatoes (can be roasted whole)
- 2 tablespoons olive oil
- 1 medium onion cut into wedges
- salt and pepper to taste
- 6 tablespoons butter
- ⅓ cup flour
- 1 cup half and half
- 5 cups chicken broth
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F.
- Place the tomatoes and onions on a large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast 25-30 minutes, then remove and let cool for 10-15 minutes.
- Scoop the tomatoes and onions into a blender, and pour all of the juices from the pan into the blender. Blend until smooth. Pour the tomato mixture through a fine mesh strainer to remove the seeds and skin.
- In a heavy pot or dutch oven, melt the butter over medium heat.
- Add the flour and stir to make a roux. Cook 2-3 minutes, until bubbling and golden.
- Slowly pour in the half and half, whisking constantly to prevent lumps. Whisk in the chicken broth gradually.
- Add the salt, sugar, dried basil, and garlic powder and whisk to combine. Add the tomato puree and whisk to combine. Cook 10-15 minutes, until thickened.
Video
Notes
STORE. Keep the cooled tomato soup leftovers in an airtight container, or individual-sized containers, in the fridge for up to 5 days.
FREEZE. Store in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
To reheat. Smaller portions can be heated in the microwave. You can also reheat the easy roasted tomato soup on the stovetop or in a crock pot.
Nutrition
Serving: 1g, Calories: 289kcal, Carbohydrates: 21g, Protein: 6g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 1435mg, Potassium: 674mg, Fiber: 3g, Sugar: 11g, Vitamin A: 2387IU, Vitamin C: 33mg, Calcium: 87mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this soup today and it turned out so delicious! Love it so much and my family enjoyed it too.
This soup had so much flavor! I can’t wait to make it again this summer with my backyard tomatoes.
Love how freash and easy this was to make! Great recipe – my family loved it. We also made grilled cheese on the side.