This Roasted Tomato Soup recipe is an easy and delicious soup to warm you up this time of year. A one-pot, no-fuss fresh tomato soup made with a handful of ingredients roasted and blended to form the best tomato soup.
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I didn't grow up eating tomato soup, unless you count the school lunch days of tomato soup and grilled cheese, which I don't. We ate a lot of soup but for some reason never tomato soup. Tomatoes in other forms were a huge part of my childhood though. Usually in an authentic Italian tomato sauce or a bechamel lasagna. Good tomatoes were never far from my Italian father during tomato season. Cherry tomatoes, plum tomatoes you name it we ate it.
This tomato soup is an ode to my family's love of tomatoes and fresh ingredients melded together to create a rich and flavorful meal. Next time you have those ripe tomatoes sitting on your window sill, whip up this comforting and easy roasted tomato soup.
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🌟Why You'll Love this Recipe
- One-pot meal. Roasted and blended in a Dutch oven this recipe is an easy clean-up.
- Simple ingredients. The best homemade tomato soup made with a handful of fresh ingredients.
- Vegan-friendly. This is a vegan tomato soup made up of fresh vegetables and herbs. Looking for another meat-free soup? Try broccoli soup next!
🥘Ingredients
- Fresh tomatoes, cut into quarters. My favorite tomatoes to use are San Marzano or Roma tomatoes because they have fewer seeds and are rich in flavor.
- Yellow onion, chopped. Yellow onions serve as the foundation of the recipe bringing a savory sweet flavor to the base of the soup.
- Fresh head of garlic. Use a whole fresh garlic head to elevate the flavor profile by bringing a rich and aromatic flavor. Garlic contains natural umami compounds which are only enriched by roasting.
- Vegetable broth or chicken broth. Broth adds the needed liquid to turn this from roasted vegetables to roasted soup. I like using chicken stock or broth for my tomato soup.
- Fresh basil. Fresh basil leaves add a bright fresh flavor to the soup.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Tomatoes. You can also use heirloom tomatoes or cherry tomatoes.
- Make it creamy. For a creamy soup add a splash of coconut milk, heavy cream or whole milk.
- Add more vegetables. Adding more vegetables before roasting like carrots, celery, or bell peppers adds flavor complexity, and depth.
🔪Instructions
Step 1: Preheat the oven to 450 degrees F. Chop your tomatoes and yellow onion.
Step 2: To a Dutch oven or baking sheet, add the tomatoes, onion and garlic head. Season with olive oil , kosher salt and black pepper.
Step 3: Roast in the oven for 40-45 minutes. Remove from the oven and squeeze the garlic cloves out of the peel. Pour in the broth and add the basil.
Step 4: Use an immersion blender and blend until smooth. Serve with a grilled cheese sandwich, cheese croutons, or sprinkle with red pepper flakes. Enjoy!
💭Recipe FAQs
Whether you peel the tomatoes or not is a personal preference that really won't hinder the soup in any way. For me, it's just easier not to so I don't!
Yes, you can use canned tomatoes to make roasted tomato soup. Opt for high-quality canned tomatoes, such as whole peeled or crushed tomatoes, for the best flavor.
Common herbs include basil, thyme, rosemary, and oregano. Experiment with your preferred herbs to find the flavor profile you like best.
👩🏻🍳Chef Tips
- Grab the ripest tomatoes. Ripe tomatoes have the best sweet flavor. Ripe tomatoes also add to the aroma and texture of the soup as well as having the perfect amount of acidity.
- Don't forget to squeeze the garlic cloves out of the peel before blending!
- Be careful when blending. Blending hot liquids can be messy and dangerous, use the immersion blender with care as hot liquids expand when blended. I like to wear an apron and place a towel over my blender hand. Check out my tips for blending hot soup.
- Season to taste. As always season with salt and pepper to your preferred taste. Add a sprinkle of red pepper flakes or parmesan cheese before serving.
🥗Serving
Serve this roasted tomato soup on a rainy day with homemade croutons, grilled cheese, or crusty bread smeared with butter. This is a great recipe for sick days, snow days or a light lunch on a busy day!
Some of my other soup recipes include:
🥣Storage & Reheating
- Leftover soup can be stored in the refrigerator in an airtight container for 3-4 days.
- Store in the freezer in freezer-safe containers or freezer-safe bags for 2-3 months. Remember to allow the soup to cool completely before adding it to the freezer-safe containers.
- To reheat, defrost in the refrigerator overnight or in a saucepan over medium-high heat. For defrosted soup, you can heat it up in a microwave-safe bowl in the microwave for 2 minutes, mixing halfway through.
More Soup Recipes
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Roasted Tomato Soup
KITCHEN TOOLS NEEDED
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Ingredients
- 1 ½ pounds Roma or fresh beefsteak or heirloom tomatoes, cut into quarters (approx. 4 heaping cups)
- 1 yellow onion, chopped
- 1 head of garlic, sliced in half
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable or chicken broth
- ¼ cup fresh basil
Instructions
- Preheat the oven to 450 degrees F.
- To a Dutch oven or another oven-safe dish, add the tomatoes, onion and garlic.
- Season with olive oil, kosher salt and black pepper.
- Place the pot in the oven and roast for 40-45 minutes. Remove from the oven and squeeze the garlic cloves out of the peel. Pour in the broth and add the basil.
- Use an immersion blender and blend until smooth. Serve with grilled cheese and top with more basil and some red pepper flakes
Sarah's Tips
- Grab the ripest tomatoes. Ripe tomatoes have the best sweet flavor. Ripe tomatoes also add to the aroma and texture of the soup as well as having the perfect amount of acidity.
- Don't forget to squeeze the garlic cloves out of the peel before blending!
- Be careful when blending, blending hot liquids can be messy and dangerous, use the immersion blender with care as hot liquids expand when blended. I like to wear an apron and place a towel over my blender hand. Check out my tips for blending hot soup.
- Season to taste. As always season with salt and pepper to your preferred taste. Add a sprinkle of red pepper flakes or parmesan cheese before serving.
- Leftover soup can be stored in the refrigerator in an airtight container for 3-4 days.
- Store in the freezer in freezer-safe containers or freezer-safe bags for 2-3 months. Remember to allow the soup to cool completely before adding it to the freezer-safe containers.
- To reheat, defrost in the refrigerator overnight or in a saucepan over medium-high heat. For defrosted soup, you can heat it in a microwave-safe bowl in the microwave for 2 minutes, mixing halfway through.
trish says
I just whipped this up from fresh tomatoes gifted to us. So easy and absolutely amazing!!
Nancy says
This was delicious
Going to try again with canned Marzano tomatoes