Roasted Tomato Soup

A rich, creamy, naturally sweet tomato soup made with oven-roasted tomatoes, garlic, onion, and fresh herbs. Perfect with crusty bread or a grilled cheese sandwich.

 Servings

4–6 servings

 Prep Time

15 minutes

 Roast Time

35–40 minutes

 Total Time

55–60 minutes

Ingredients

For the Roasted Tomatoes

• 2½ lbs (1.1 kg) ripe Roma or vine tomatoes, halved
• 1 medium yellow onion, quartered
• 6 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup or honey, optional

For the Soup

• 3 cups vegetable or chicken broth
• 2 tbsp tomato paste
• ½ tsp red pepper flakes, optional
• ½ cup heavy cream or coconut milk
• ¼ cup fresh basil leaves
• 1 tbsp fresh parsley
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 tsp sugar, only if the tomatoes are very acidic

Optional Garnishes

• Fresh basil
• Heavy cream drizzle
• Olive oil
• Croutons
• Freshly grated Parmesan
• Toasted pumpkin seeds

Instructions

1. Roast the Vegetables

Preheat the oven to 425°F (220°C).

Place the halved tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and pepper.

Toss everything until evenly coated.

2. Roast

Roast for 35–40 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges.

Remove from the oven and drizzle with balsamic vinegar. Let cool for a few minutes.

3. Start the Soup

Transfer the roasted tomatoes, onion, garlic, and all the flavorful juices from the pan into a large pot.

Add:

• Vegetable or chicken broth
• Tomato paste
• Red pepper flakes

Bring to a gentle simmer and cook for 10 minutes.

4. Blend

Add the fresh basil and parsley.

Using an immersion blender, blend until smooth and creamy. You can also carefully transfer the soup to a regular blender in batches.

For an extra-smooth soup: Strain it through a fine-mesh sieve after blending.

5. Make It Creamy

Lower the heat and stir in the heavy cream or coconut milk.

Simmer gently for another 2–3 minutes. Do not boil rapidly after adding the cream.

Taste and adjust the salt, pepper, and sweetness if needed.

6. Serve

Ladle the hot soup into bowls. Garnish with fresh basil, a small drizzle of cream or olive oil, and freshly grated Parmesan if desired.

Serve warm with toasted bread, grilled cheese, or a fresh salad.

 Nut & Allergy Information

• Nuts: No tree nuts are required in the basic recipe.
• Nut-free: Yes, when made with heavy cream and nut-free toppings.
• Dairy: Contains dairy if using heavy cream or Parmesan.
• Dairy-free: Use unsweetened coconut milk and omit Parmesan.
• Gluten-free: The soup itself is naturally gluten-free. Use certified gluten-free croutons or bread.
• Vegan: Use vegetable broth, coconut milk, and maple syrup instead of honey.
• Soy-free: Yes, provided the broth and toppings are soy-free.
• Egg-free: Yes.
• Sesame-free: Yes, provided toppings are sesame-free.

Allergy note: Always check packaged broth, tomato paste, cream alternatives, croutons, and seasonings for allergen statements if cooking for someone with a serious allergy.

Approximate Nutrition

Per serving, based on 6 servings and using heavy cream

• Calories: 245
• Protein: 5 g
• Carbohydrates: 19 g
• Fat: 17 g
• Fiber: 4 g
• Sugar: 11 g
• Sodium: 620 mg

Nutrition will vary depending on the tomatoes, broth, cream, and toppings used.

Recipe Q&A

Q: Can I make this soup without cream?
A: Absolutely. Simply leave it out for a lighter tomato soup, or blend in a little coconut milk for dairy-free creaminess.

Q: Can I use canned tomatoes?
A: Yes. For the best roasted flavor, use whole peeled tomatoes and roast them with the onion and garlic.

Q: How do I make the soup less acidic?
A: Use very ripe tomatoes and add a small amount of maple syrup or sugar. Roasting the tomatoes also naturally reduces their sharp acidity.

Q: Can I freeze roasted tomato soup?
A: Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. If using cream, the texture may change slightly after thawing.

Q: How do I reheat it?
A: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling.

Q: Can I make it vegan?
A: Yes. Use vegetable broth, coconut milk or another dairy-free cream, and maple syrup instead of honey.

Q: What can I serve with it?
A: Grilled cheese, garlic toast, sourdough, roasted vegetables, a green salad, or crispy chickpeas are excellent options.

Q: Can I make it spicy?
A: Yes. Add red pepper flakes, cayenne, or a little hot sauce to taste.

Q: How long does it last in the refrigerator?
A: Store in an airtight container for 3–4 days in the refrigerator.