Roasted Tomato Soup
on Nov 05, 2014, Updated Sep 09, 2024
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I am a soup person through and through. During the colder winter months (and to be honest, even when it’s not that cold) I find myself gravitating toward soup. Roasted Tomato Soup is colorful, smooth, and rich without a trace of cream.
The roasted tomatoes and fresh basil in this recipe blend together in such a way that the flavor gets so deep and savory! This tomato soup is surprisingly simple to make and tastes delicious to boot.
Toppings for roasted tomato soup can be as simple or complex as you’d like. I love to devour this soup steaming hot without anything other than a big pile of basil for garnish, but the options are endless for toppings and can bring a new element to the soup each time you make it. Some soup topping ideas include, cheddar and pepper gougeres (cheese puffs), croutons or top with a swirl of fresh cream.
Table of Contents
Why You’ll Love This Recipe
- Bursting with tomato flavor from both fresh and canned tomatoes.
- Ready in just 30 minutes, perfect for a quick and satisfying meal.
- Roasting the tomatoes adds a deep, rich flavor that elevates the soup.
- Easily customizable with different types of tomatoes or herbs.
Recipe Ingredients
- Fresh tomatoes – Use any tomatoes you like here–grape tomatoes, Romas, vine tomatoes… or a mixture (my favorite)
- Onion
- Olive oil
- Garlic – Cloves
- Canned diced tomatoes
- Vegetable broth
- Fresh basil – For in the soup and as garnish
- Spices – Salt and pepper
See the recipe card below for full information on ingredients and quantities
How to Make Roasted Tomato Soup
Step #1. Roast the fresh tomatoes and onions at 400°F for 40-60 minutes until blistered and blackened.
Step #2. Add the roasted tomatoes, garlic, canned tomatoes, broth, and basil to a pot.
Step #3. Simmer the soup for 15-30 minutes.
Step #4. Blend the soup until smooth and season with salt, pepper, and fresh basil for garnish.
Recipe FAQs
I like to serve tomato soup with a nice carb-y bread. My favorites are these amazing and surprisingly simple homemade baguettes, a loaf of crusty sourdough bread, or my mom’s jumbo dinner rolls. All of those are excellent options.
If you are looking for a twist, you can swap out the canned tomatoes with fire roasted tomatoes and the basil with cilantro, then serve it with quesadillas.
You can use any tomatoes you like. I have used grape tomatoes, Roma tomatoes, vine tomatoes or a mixture of them which happens to be my favorite. You’ll love that you can use what you like or have on hand. It’s a very flexible recipe.
Expert Tips
- Roasting the tomatoes enhances their natural sweetness—don’t skip this step.
- For a richer flavor, substitute part of the vegetable broth with cream or milk.
- Use an immersion blender for easier cleanup and a quick blend.
- Add a pinch of sugar if your tomatoes are too acidic.
How to Serve and Store Roasted Tomato Soup
I love to serve this soup with grilled cheese sandwiches on my soft whole wheat sandwich bread or make a bread bowl to put it in! Caesar salad or a green salad topped with one of my 9 homemade salad dressing recipes is a perfect refreshing appetizer to this mean as well.
Keep any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and warm on the stove over medium heat.
More Soup Recipes to Consider
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Texas Chili Recipe
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Pasta Fagioli Soup Recipe
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Classic Chicken Noodle Soup
Soups, Stews & Chowders
Easy Baked Potato Corn Chowder
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Roasted Tomato Basil Soup
Ingredients
- 3 pounds fresh tomatoes, halved or quartered if large
- 1 medium onion, large diced
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 can diced tomatoes, (14.5 ounces)
- 2 cups vegetable broth
- 1/2 cup fresh basil, plus more for garnish
- salt and pepper
Instructions
- Toss the fresh tomatoes and onion in olive oil. Spread out onto a baking sheet and season liberally with salt and pepper. Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.
- Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil.
- Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
- Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).
- Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.
Notes
- Use any tomatoes you like here–grape tomatoes, Romas, vine tomatoes… or a mixture (my favorite)
- Roasting the tomatoes enhances their natural sweetness—don’t skip this step.
-
- Add a pinch of sugar if your tomatoes are too acidic.
- For a richer flavor, substitute part of the vegetable broth with cream or milk.
Absolutely love this recipe. Perfectly creamy and delicious while not being overly fattening. And Gluten Free, too! Keep up the good work, Bless! Love your site!