The Best Roasted Tomato Soup

The Best Roasted Tomato Soup

I’ve made my fair share of tomato soups over the years, but none quite like this.

Some were too thin, others too bland—but this one? It’s everything a tomato soup should be.

Slow-roasting ripe tomatoes brings out their natural sweetness, while caramelized onions, garlic, and fresh basil build layers of rich, deep flavor.

A quick blend turns it into a velvety, restaurant-worthy bowl of comfort.

It’s simple, made mostly with pantry staples, and tastes even better the next day.

Whether you need a cozy weeknight dinner, a make-ahead meal, or just an excuse to dip some grilled cheese, this roasted tomato soup has you covered.

I can’t wait for you to try it!

For Roasted Tomato Soup

• Tomatoes – Use ripe plum tomatoes for the best flavor. Roasting them brings out their natural sweetness.

• Olive Oil – Adds richness and helps caramelize the tomatoes.

• Onions – Yellow onions work best for a slightly sweet, savory base.

• Garlic – Essential for deep, aromatic flavor.

• Butter – Adds a bit of richness to balance the acidity of the tomatoes.

• Red Pepper Flakes – A touch of heat to enhance the overall taste.

• Canned Plum Tomatoes – Brings extra depth and body to the soup.

• Fresh Basil – Gives a vibrant, fresh taste.

• Thyme – A warm, earthy herb that complements the tomatoes.

• Chicken or Vegetable Broth – Adds liquid and enhances the soup’s flavor.

For Garnishing

• Grated Parmesan – A salty, umami-rich topping.

• Fresh Basil – For extra freshness and a pop of color.

Roasted Tomato Soup

Craving a cozy, homemade meal? This Roasted Tomato Soup is packed with rich, caramelized flavor, fresh basil, and a velvety texture—made effortlessly with simple ingredients.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Roasted Tomato Soup

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours

Servings: 6

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Ingredients

• 3 lbs ripe plum tomatoes, halved lengthwise
• ¼ cup + 2 tbsp extra virgin olive oil
• 2 yellow onions, chopped (about 2 cups)
• 5 cloves garlic, minced
• 2 tbsp butter
• ¼ tsp crushed red pepper flakes
• 1 (28 oz) can whole plum tomatoes, undrained
• 2 cups fresh basil leaves, packed and chopped
• ½ tsp dried thyme
• 4 cups low-sodium chicken or vegetable broth
• Optional toppings: grated Parmesan, fresh basil

 

Instructions

1. Roast the Tomatoes:
   • Preheat the oven to 400°F (200°C).
   • Toss halved tomatoes with ¼ cup olive oil, salt, and pepper.
   • Spread on a baking sheet in a single layer.
   • Roast for 45 minutes until tender and slightly caramelized.
2. Sauté the Aromatics:
   • In a large pot over medium heat, heat 2 tbsp olive oil and butter.
   • Add chopped onions, garlic, and red pepper flakes.
   • Sauté for about 10 minutes until onions are translucent and golden.
3. Simmer the Soup:
   • Stir in canned tomatoes, basil, thyme, and broth.
   • Add the roasted tomatoes, including their juices from the pan.
   • Bring to a boil, then reduce heat and let simmer uncovered for 40 minutes.
4. Blend Until Smooth:
   • Use a blender or food processor to puree the soup until smooth.
   • Adjust seasoning with salt, pepper, or more basil and thyme if needed.
5. Serve & Enjoy:
   • Ladle into bowls and garnish with grated Parmesan and fresh basil.
   • Pair with cheesy bread for a comforting meal!

 

Storage & Make-Ahead Tips

• Make Ahead: Store in the refrigerator for up to 3 days. The flavors deepen over time!
• Freeze: Store in an airtight container and freeze for up to 3 months. Thaw overnight and reheat on the stove.

Nutrition

Calories: 275kcal | Carbohydrates: 20g | Protein: 7g | Fat: 20g | Saturated Fat: 5g Cholesterol: 10mg | Sodium: 102mg | Potassium: 1074mg | Fiber: 5g | Sugar: 11g Vitamin A: 3555IU | Vitamin C: 54mg | Calcium: 69mg | Iron: 2mg

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1. Can I use canned tomatoes instead of fresh?
   Absolutely! You can use canned tomatoes (28 oz can of whole plum tomatoes) if fresh ones aren’t in season. While fresh tomatoes add that roasted flavor, canned tomatoes still work wonderfully for a rich, comforting soup.
2. How do I make the soup creamy without cream?
   No cream? No problem! Blend part of the soup to give it a smooth, creamy texture without needing extra dairy. A splash of milk or a bit of butter can also help add richness while keeping things light.
3. What if I don’t have fresh basil?
   Fresh basil is fantastic, but if you don’t have it, dried basil or even a mix of herbs like thyme or oregano will still bring great flavor to your soup. Feel free to get creative with what you have on hand!
4. How can I make the soup spicier?
   Add a pinch more red pepper flakes or toss in a chopped fresh chili when you sauté the onions and garlic. Adjust the spice level to your taste, and let those flavors build as you simmer.
5. Can I make this soup ahead of time?
   Yes! This soup stores beautifully in the fridge for up to 3 days. In fact, the flavors get better as they meld together. You can even freeze it for up to 3 months—just thaw and reheat when you’re ready to enjoy!