This roasted tomato soup is an easy, one-pot dinner made with fresh tomatoes, onion, garlic, and basil, all roasted and blended into a smooth, cozy soup. Everything cooks together in a Dutch oven, making cleanup simple and the flavor rich and concentrated.
I didn't grow up eating tomato soup, unless you count the school lunch version, which I don't. But tomatoes themselves were always a staple in my house. From authentic Italian tomato sauce to bechamel lasagna, good tomatoes were never far from my Italian dad during tomato season.
This soup is my take on celebrating fresh, ripe tomatoes at their best. If you've got tomatoes sitting on your counter or windowsill, this roasted tomato soup is a comforting, low-effort way to turn them into something warm and satisfying.
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Are Beefsteak Tomatoes Good for Soup?
Yep! Beefsteak tomatoes work very well for soup, especially when roasted. Their high water content and mild sweetness help create a smooth texture once blended. If you prefer a thicker soup with fewer seeds, Roma or San Marzano tomatoes are great options.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
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!
Tips for the Best Roasted Tomato Soup
- Grab the ripest tomatoes. Ripe tomatoes bring natural sweetness and better texture.
- Roast until deeply caramelized. Roasting the tomatoes, onion, and garlic until lightly charred adds depth and prevents the soup from tasting flat.
- 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 at the end. As always, season with salt and pepper to your preferred taste after blending. Add a sprinkle of red pepper flakes or Parmesan cheese before serving.
Serving Suggestions
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!
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
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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.1 ½ pounds Roma or fresh beefsteak or heirloom tomatoes, 1 yellow onion, 1 head of garlic
- Season with olive oil, kosher salt and black pepper.2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon 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.2 cups vegetable or chicken broth, ¼ cup fresh 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
- Use very ripe tomatoes. Beefsteak, Roma, or cherry tomatoes all work well when roasted.
- Squeeze the garlic after roasting. Roasted garlic blends more smoothly and tastes sweeter.
- Add broth gradually. Start with less and thin the soup to your preferred consistency.
- Blend carefully while hot. Hot soup expands. Use an immersion blender or blend in batches.
Daryl says
This soup was fantastic! I used Roma and cherry tomatoes on the vine. The immersion blender is messy so follow Sarah's advice and cover with a towel to help reduce splatters. I did a full video review on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews and opinions. I highly recommend this awesome soup!
Sarah Hill says
Hi Daryl, thank you! I just watched your YouTube review, it was so thorough.
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