Roasted Tomato Soup

Nothing beats a steaming bowl of roasted tomato soup when you want to chase away the chill. This soup is creamy, hearty, and packed with real tomato flavor thanks to slow-roasted tomatoes, sautéed onions and garlic, plus a touch of cream. It’s comforting enough for a simple weeknight dinner but can also shine when guests stop by.

The best part? It’s surprisingly easy. You’ll spend about 15 minutes prepping — chopping and arranging the tomatoes — then just roast, blend, and simmer a bit. This recipe yields around 6 servings and takes about 1 hour 25 minutes start to finish. Below, you’ll find the full recipe card, detailed step-by-step instructions, tips for perfect results, tasty serving ideas, and storage advice so you can make it again and again.

• Master roasting tomatoes to boost their natural sweetness and deepen flavor and learn how to finish your soup with a luscious, silky texture.
• Discover quick serving ideas like grilled cheese, crusty bread, and simple ingredient swaps for pantry staples.
• Find out how to make this soup ahead, reheat it beautifully, and freeze leftovers so you always have comfort food ready.

Keep scrolling for the full ingredient list and easy-to-follow directions — your next bowl of rich roasted tomato soup is just a roast away.

Comfort in Every Spoonful

• So comforting and delicious. There’s something magical about a hot bowl of creamy roasted tomato soup paired with a perfectly melty grilled cheese — or a slice of Zucchini Cheddar Cheese Herb Beer Bread for dunking. It’s pure comfort food that kids and adults alike adore — the ultimate dunking combo!
• Better than canned, hands down. Don’t get me wrong — Campbell’s tomato soup holds a special place in my heart from childhood. It was a classic dinner with saltines or grilled cheese. But this homemade roasted tomato soup, bursting with fresh, slow-roasted tomato flavor, is on a whole different level. After trying it, you’ll never want canned again. That’s a promise! Craving another from-scratch classic? Try our Easy French Onion Soup for the same cozy vibes.

• Easy, quick prep and great leftovers. You only spend a little time chopping and roasting — no need to peel or seed the tomatoes. Plus, it reheats wonderfully for lunches or dinners later in the week, making it a perfect meal prep winner.

Fresh Ingredients and Staples

• 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• pepper to taste
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth (I like to use low sodium.)
• 1 tablespoon dried basil
• 1 tablespoon Italian seasoning
• 2 tablespoons sugar
• 1 cup heavy cream
• Fresh basil and parmesan cheese, optional for garnish

How to Roast and Blend

1. Preheat oven to 450°F.
2. Trim tomato ends and cut tomatoes into quarters.
3. Arrange tomato quarters cut-side-up on a large baking sheet or two 9×13 pans.
4. Drizzle tomatoes with 2 tablespoons olive oil, sprinkle 1/2 teaspoon salt and pepper to taste.

5. Roast tomatoes 30–35 minutes until tender and caramelized; let cool slightly.

6. Heat 2 tablespoons olive oil in a large pot over medium-high heat.
7. Add diced onion and sauté until soft and translucent, stirring regularly.
8. Add minced garlic and cook 1 minute until fragrant.
9. Add roasted tomatoes with their juices, skins, and seeds to the pot.
10. Add 4 cups broth, 1 tablespoon dried basil, 1 tablespoon Italian seasoning, the remaining 1/2 teaspoon salt, and 2 tablespoons sugar.
11. Blend soup until smooth using an immersion blender or carefully blend in batches in a blender, then return soup to the pot.
12. Simmer gently for 30 minutes to develop flavor.
13. Remove from heat and stir in 1 cup heavy cream.
14. Taste and adjust salt and pepper if needed.

Expert Tips and Shortcuts

• You can make this roasted tomato soup with any fresh tomatoes on hand — cherry, beefsteak, roma, or plum. Each will give slightly different textures and sweetness, so have fun experimenting!
• No need to peel or seed the tomatoes. Pureeing everything smooth means you get all that delicious fiber and nutrients without any hassle.
• Choose ripe, fragrant tomatoes for the best flavor. They should be firm but yield gently to a touch, with vibrant red, glossy skin.
• If blending in a traditional blender, be careful with hot soup. Secure the lid tightly and use a “soup” or “hot” setting if available, or cover the top with a towel and hold it on gently. Slowly increase speed to avoid splatters, and always remove the lid away from you to avoid steam burns.

Ways to Customize the Soup

Want to shake things up a bit? Here are some tasty ways to tweak this roasted tomato soup recipe so it suits what you have and your tastes.

• Try different tomatoes. Swap in roma or plum tomatoes for a thick, less watery soup. Or roast whole cherry tomatoes for an extra sweet, intense flavor.
• Make it chunky. Hold back 1-2 cups of the roasted tomatoes before blending, chop roughly, and stir them in after blending for a heartier, chunky texture—similar to Stuffed Peppers Soup.
• Add roasted veggies. Toss peeled carrot chunks, red bell pepper, or garlic cloves on the sheet pan with the tomatoes for added sweetness and body to your soup—think along the lines of a vegetable-forward bowl like One Pot Creamy Vegetable Soup.
• Throw in smoky or spicy flavors. Stir in ½ to 1 teaspoon smoked paprika for a smoky layer, or add a minced chipotle pepper in adobo or red pepper flakes for a bit of heat.
• Brighten it up. Splash in 1-2 teaspoons of balsamic vinegar, red wine vinegar, or a bit of dry sherry at the end to lift flavors and add depth.
• Dairy and vegan swaps. Use half-and-half or milk for a lighter soup, or swap cream for coconut milk or blended soaked cashews to keep it dairy-free and vegan.
• Boost richness. Stir in 2-3 tablespoons of cream cheese, mascarpone, or ricotta after blending for a creamy, tangy finish.
• Herb swaps. If you don’t have basil, fresh thyme or oregano work beautifully. A spoonful of chopped fresh basil right before serving really brightens the soup.
• Pack in protein. Blend in a can of drained white beans or cooked lentils to make this soup more filling without changing the flavor much.

• Topping ideas. Swap parmesan for pecorino, swirl in basil pesto, scatter crispy bacon or pancetta (if you eat meat), or top with crunchy garlic croutons for extra texture.

Storing, Freezing, and Reheating

• Storing leftovers. Keep your roasted tomato soup in an airtight container in the fridge. It’ll stay good for 4–5 days, making it perfect for dinner or lunch leftovers. Warm it gently in the microwave or on the stove for best results.
• Freezing tips. You can freeze this soup if you make it with heavy cream. Other dairy products don’t freeze as well, so if you use milk or half-and-half, I usually recommend freezing the soup before adding the cream, then stirring cream in after thawing and reheating.

I always try to make a big batch during tomato season and stash some in the freezer for those chilly nights when you want comfort food fast. It’s such a treat! If you want another cozy option to have on hand, try Chicken Pot Pie Soup.

Don’t forget to serve it with a grilled cheese sandwich so you can soak up all that creamy, cozy roasted tomato goodness—or pair it with Air Fryer Zucchini Fries for a crunchy side.

Answers to Common Questions

Is tomato soup healthy to eat?

Tomato soup is packed with antioxidants like lycopene, flavonoids, and vitamins C and E, which help fight inflammation and support heart health. Swapping heavy cream for plant-based milk lowers fat and calorie load. For detailed nutrition, check the recipe card. If you’re looking for another wholesome bowl, try our High Protein Broccoli Cheddar Soup.

How do you make tomato soup taste better?

This roasted tomato soup amps up flavor by roasting the tomatoes slowly for rich sweetness, sautéing onion and garlic for aroma (a technique we also use in Garlic Parmesan Pasta Soup), seasoning with herbs, and adding heavy cream for creamy depth.

Do you have to remove tomato skins for tomato soup?

Since the tomatoes are roasted and blended completely, there’s no need to peel or seed them. It saves time and still gives a silky texture.

Why should you not boil tomato soup?

Boiling can ruin the texture and dull the flavors. This recipe prefers a gentle simmer to keep the soup smooth and bright tasting.