Roasted Tomato Soup

This easy roasted tomato soup recipe is healthy, hearty, and delicious – plus, it’s affordable and simple to make! It’s naturally vegan too!

For the perfect comforting meal, nothing beats a delicious bowl of roasted tomato soup.

Tangy and flavourful with just enough spice to please the palate, this easy-to-make recipe is sure to become an instant favourite in any kitchen.

With its tempting aroma and simple ingredients like tomatoes, garlic, onion, olive oil and spices – all roasted together before blending into a creamy mixture – this classic comfort food will soon have everyone begging for seconds!

So grab your pots and pans – let’s make some yummy roasted tomato soup!

Why You Will LOVE This Roasted Tomato Soup

• Easy to make.
• Rich and creamy even without added cream!
• Can be made days ahead of time.
• Stores and freezes well.
• Way more delicious than canned soup.
• Loaded with fresh ingredients.
• Quick prep time, no need to peel the tomatoes!

Roasted Tomato Soup Variations

This soup is very customisable. Modify to suit your own tastes.

• If you prefer a chunkier, thicker soup you may prefer not to add any water or broth at all and minimally blend. If you would like a creamier, smoother soup keep blending and adding liquid until the soup reaches the desired consistency.
• Add cream for a richer, smoother soup. This soup is fantastic as is but if you prefer a tomato soup with cream, go for it. Just add heavy cream to taste.
• For a thicker, richer soup that is still vegan, just roast a diced potato along with the tomatoes and blend it up with everything. You could also add coconut cream.
• Skip the fresh basil for a drizzle of basil pesto in each bowl of soup instead.
• Roast a red pepper along with the tomatoes for a roasted tomato and red pepper soup.
• For a touch of spice, roast some jalapeno peppers along with the tomatoes.

The BEST Garnishes for Roasted Tomato Soup

• A swirl of heavy cream
• Fresh basil
• Croutons – To make croutons cut the bread into large chunks. Place on a baking sheet, drizzle with olive oil and season with salt. Cook in a hot oven for 10 minutes or until the croutons are golden brown.
• Grated cheese – parmesan, cheddar, and gruyère are all great choices.
• A dollop of sour cream
• Bacon crumbles
• Grilled or toasted crusty bread
• Drizzle of olive oil

The Best Tomatoes for Making Tomato Soup

You can use any tomatoes you have on hand to make Roasted Tomato Soup. It’s really useful for using up salad tomatoes that are past best. Or perhaps you have some homegrown tomatoes that you want to get creative with. You can use large or small tomatoes in any colour – anything goes! These are some of my favourite varieties.

Plum tomatoes – Roma tomatoes and San Marzano tomatoes are both great plum tomato varieties for soup.

Cherry tomatoes – They are small and sweet and work really well for soup.

Any heirloom tomatoes – As long as they are ripe they will add loads of flavour.

Beafsteak – These are meaty which can work really well for soup.

Tomatoes on the vine – These are juicier but tend to be really ripe and fresh and flavourful and great for roasting.

Tips and Tricks for Making Roasted Tomato Soup

• Use a non-reactive pan. Avoid aluminum baking pans when roasting tomatoes as they are acidic and will react with the pan, resulting in a metallic flavour. Go with an anodized aluminum, stainless steal, ceramic, or glass pan instead.
• Use the best available ingredients. Ripe, in-season tomatoes make all the difference.
• If you don’t have an immersion blender, you can use a regular blender. Just use caution and follow your blenders instructions for blending hot ingredients. If your blender is on the small side, you may need to blend your soup in batches.
• If your soup has cooled too much by the time it’s blended, transfer the purée to a saucepan and heat over medium-low heat until warmed through.
• I think fresh basil goes the best with this roasted tomato soup, but any fresh herbs will work here if you can’t find fresh basil. Try rosemary, thyme, oregano, marjoram, dill or even a combination of these.

Roasted Tomato Soup FAQ

How to Store Leftover Roasted Tomato Soup

You can keep any leftover tomato soup in an airtight container in the fridge for up to 5 days.

To reheat, microwave the soup for 2-3 minutes or until heated through. You can also reheat the soup in a pot on the stove over medium heat.

This roasted tomato soup also freezes really well.

To freeze fresh roasted tomato soup, let it cool completely then pour into an airtight container or freezer bag. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove top or in the microwave.

Equipment Needed to Make Fresh Pea Soup

Roasting pan – Any roasting pan, casserole dish or even sheet pan will work.

Blender – Use a blender or immersion blender for the best, silkiest texture. You can also use a food processor but I find the results aren’t as creamy smooth. I have been using a Blendtec blender for almost 10 years now, and it is used on a constant basis, but the immersion blender is so handy for soup.

About the Ingredients for Roasted Tomato Soup

Tomatoes – 2.5 pounds of tomatoes is about 20 medium roma tomatoes. If you are going to do a mix of different tomatoes just keep in mind that 1 pound is equal to about 30 cherry tomatoes, 8 plum tomatoes, or 3 medium round tomatoes. Ripe, in-season tomatoes are the best, but stick with small to medium tomatoes.

Aromatics – You will need a whole yellow onion, 4 cloves of garlic (or more if you love garlic), salt, pepper, red pepper flakes, and fresh basil. The red pepper flakes add an extra dimension that we love. However, they can be omitted if you don’t want the heat. Consider using smoked paprika instead or leaving the spices out all together. If you love garlic you can increase the quantity to 6-8 cloves. When garlic is roasted in the oven it mellows in flavour.

Oil – Make sure you use olive oil and not extra virgin olive oil for roasting the tomatoes.

Vinegar – I think balsamic vinegar is the best choice here but red wine vinegar is a great substitute. The vinegar brings out the flavour of the tomatoes.

Water – Either water or vegetable broth works here. Vegetable broth is a good choice especially if your tomatoes aren’t really top in the flavour department. Either way, heat it up in a pot over the stove so when you add it the soup stays hot.

Looking for More Tasty Soup Recipes?

Check out more of my favourite recipes for tasty soups!

A delicious, healthy soup perfect for chilly fall days. This easy apple butternut squash soup recipe is perfect for Thanksgiving dinner!

Looking for a delicious and easy to make Fresh Pea Soup Recipe? This creamy soup can be made in the Instant Pot or on the stove top.

This Lasagna soup is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base.

Craving soup? Get your pot ready and make the most delicious, comforting broccoli cheddar soup ever. It’s easier than you think!

How to Make Roasted Tomato Soup

Yields: 4 Servings | Prep time: 10 Minutes | Cook time: 40 Minutes

Ingredients:

• 2.5lbs tomatoes
• 1 onion
• 4 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• handful fresh basil
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1 cup boiling water or vegetable broth

For garnish:

• 1 tablespoon heavy cream
• fresh bread
• fresh basil

Directions:

Preheat the oven to 390ºF

Cut any larger tomatoes in half. Cut the onion into wedges and peel the garlic. Arrange in a
baking pan or casserole dish.

Drizzle over the olive oil, season with salt and pepper and sprinkle over the red pepper flakes.

Cook for 40 minutes or until the tomatoes have softened and are starting to blister.

Once cooked, transfer the contents of the baking pan to a bowl – including all the juices.

Add the basil and vinegar. Use an immersion blender to blend the ingredients.

At this point you can make the texture to your personal preference by adding up to a cup of
boiling water or vegetable broth.

Check for seasoning then ladle into bowls.

Add a drizzle of heavy cream and some basil leaves for garnish.

Serve with fresh bread or croutons.

Enjoy!