Roasted Tomato Soup
roasted tomato soup

Date

When your garden starts overflowing with tomatoes, what do you do? Make oven roasted tomato soup, of course! You'll never crave store bought tomato soup again.

I think that tomato soup is one of the most basic soups out there… but I still love it.

My homemade roasted tomato soup is one of my favorite dishes to make in the late summer / early fall months. It’s made with fresh roasted tomatoes, fresh basil, and a few other basic ingredients – not to mention it takes almost no time to make!

It’s honestly the best tomato soup recipe I’ve ever had (and I’ve had a looooot of tomato soup).

Why you’ll love this roasted tomato soup recipe

It’s so much better than canned tomato soup. This roasted tomato soup recipe has so much flavor that it’s hard to even compare it to something you’d buy in a can.

It’s nostalgic. I’m going to go out on a limb here and say that almost everyone ate tomato soup and grilled cheese as a kid. This roasted tomato basil soup is an elevated version of your favorite childhood soup!

It’s so easy to make. Minimal ingredients and hardly any “hands on” time is needed for this roasted tomato soup. That alone gives this roasted tomato soup recipe 5 stars in my mind.

tomato soup

Ingredients

To make this roasted tomato soup recipe, you’ll need:

  • Tomatoes – When making this roasted tomato soup, I’ll use a variety of garden tomatoes. Roma tomatoes, Campari tomatoes, plum tomatoes, and heirloom tomatoes are great to use! Just be sure to just fresh tomatoes if you’re able to. Cherry tomatoes work too!
  • Onion and garlic – Garlic and onion are a must have in all tomato soup recipes! They bring so much flavor to the soup and compliment roasted tomatoes well.
  • Broth – I use vegetable broth in my tomato soup but chicken broth works just as well!
  • Olive oil – I drizzle a bit of olive oil over the fresh tomatoes, onion, and garlic before roasting.
  • Fresh basil – I typically add basil leaves into my tomato soup itself as well as a garnish on top. I believe that every tomato soup recipe should have a fair amount of basil!
  • Salt & Pepper – I sprinkle a bit of salt and pepper on the tomatoes before roasting – feel free to adjust to taste.
  • Heavy cream – Heavy cream isn’t needed in this soup, but I like to add a bit of it in at the end (and drizzle a bit on top). Feel free to skip if you don’t have any though!

This homemade tomato soup recipe is perfect as is, buuuuuut adding some tomato paste and red pepper flakes will enhance the dish as well.

Also – you’ll notice how there’s no added sugar in this homemade tomato soup recipe! I truly don’t think it’s needed at all in a good tomato soup.

How to make roasted tomato soup

This roasted tomato soup is one of my favorite soup recipes simply because it’s so easy to make.

Toss the tomatoes, onion, and garlic with some olive oil, salt and pepper – roast in the oven for about 50 minutes.

Add your roasted tomatoes, garlic, and onion to a large soup pot along with the vegetable broth and fresh basil. Blend everything together with an immersion blender until well combined. Serve with grilled cheese, toasted croutons, fresh bread, or on its own!

Tip: If you don’t have an immersion blender feel free to add the roasted tomatoes, onion, garlic, fresh basil, and vegetable broth in a blender. Blend until it’s reached the consistency you’re after and serve!

Regardless of how you make it, this will be the best tomato soup you’ve ever had <3

creamy tomato soup

Frequently asked questions

If you have a question not answered below, feel free to leave a comment and I’ll answer ASAP!

Can I freeze my roasted tomato basil soup?

Yes! Allow the soup to cool completely, then store in an airtight container in the freezer for up to three months. Allow to defrost in the fridge overnight and heat over the stove or in a microwave safe bowl.

How long will my leftover tomato soup last?

Store in the fridge in an airtight container for up to five days.

Print

Roasted Tomato Soup

When your garden starts overflowing with tomatoes, what do you do? Make oven roasted tomato soup, of course! You’ll never crave store bought tomato soup again.

  • Author: Kayla
  • Prep Time: 10 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 1 Hour & 5 Minutes
  • Yield: 5 Servings 1x

Ingredients

Scale
  • 3 lbs tomatoes, quartered
  • 1 sweet onion, quartered
  • 1 garlic bulb (or 8 cloves)
  • 2 cups vegetable broth
  • 2 TBSP olive oil
  • Handful of basil, plus more for garnish
  • 1 TSP each: salt & pepper
  • Optional add ins – Heavy cream & basil pesto for topping

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and line a baking tray with parchment paper. 
  2. Toss the tomatoes, onion, and garlic with some olive oil, salt and pepper – roast in the oven for 50-55 minutes.
  3. Add the roasted tomatoes, garlic, and onion to a large soup pot along with the vegetable broth and fresh basil. Blend everything together with an immersion blender until well combined.
  4. Serve with grilled cheese, toasted croutons, fresh bread, or on its own!

Notes

Tip: If you don’t have an immersion blender feel free to add the roasted tomatoes, onion, garlic, fresh basil, and vegetable broth in a blender. Blend until it’s reached the consistency you’re after and serve!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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