Roasted tomato soup is one of those dishes that feels like a warm hug in a bowl. Sweet, caramelized tomatoes take center stage, blistered just enough to deepen their natural sugars and amplify that bright, garden-fresh essence we all crave. As a beginner-friendly recipe, this one invites you to roll up your sleeves without any intimidation. With just 15 minutes of prep time and about an hour of cooking, you’ll end up with a luscious, velvety soup that clocks in at roughly 350 calories per serving. Whether you’re looking for a cozy lunch to break up your workday or a simple yet satisfying dinner, this soup checks all the boxes: gluten-free, loaded with healthy ingredients, and bursting with aromatic garlic, thyme, and just a whisper of basil.
Every spoonful sings of that slow-roasted magic, making it the perfect companion to crisp autumn afternoons or chilly evenings by the window. You don’t need fancy equipment—just an oven, a pot, and your trusty immersion blender (or regular blender if that’s what you have on hand). From the moment you chop your onions and garlic, to the final swirl of optional heavy cream, this recipe feels more like an enjoyable kitchen adventure than a chore. And the best part? Leftovers can be stashed in the fridge for up to three days, ready to warm you up again. So grab your apron, cue up your favorite playlist, and let’s turn simple pantry staples into a flavor-packed masterpiece that feels both sophisticated and downright comforting.
KEY INGREDIENTS IN ROASTED TOMATO SOUP
Before we dive into the step-by-step process, let’s meet the stars of this recipe. Each ingredient plays its part in balancing sweetness, acidity, and creaminess to create a truly unforgettable bowl of soup.
- Ripe tomatoes
These are the backbone of the soup, offering natural sweetness and bright acidity. Roasting them concentrates their flavor, caramelizes the sugars, and gives the soup its signature depth.
- Olive oil
Used twice—first to coat the tomatoes for roasting, then to sauté onions and garlic—olive oil brings richness and helps develop those golden edges on vegetables.
- Sea salt
A pure, clean salt that enhances the inherent flavors of tomatoes and aromatics without any unwanted bitterness.
- Freshly ground black pepper
Adds a gentle kick and subtle heat, balancing the sweet tomatoes and creamy finish. Grinding it fresh locks in the bright peppery notes.
- Onion
Provides a sweet, savory base when sautéed. As it softens and becomes translucent, it forms the perfect foundation for the garlic and herbs to shine.
- Garlic
Minced garlic infuses the oil with a warm, pungent aroma that deepens the overall flavor. It pairs beautifully with the tomatoes’ natural tang.
- Dried thyme
Offers an earthy, slightly minty essence that complements the sweetness of roasted tomatoes and blends seamlessly into the broth.
- Tomato paste
Intensifies the tomato flavor with a concentrated kick. Browning the paste for a minute unlocks a richer, more complex taste.
- Vegetable broth
Provides liquid volume and savory undertones. It’s mild enough to let the tomatoes be the star but seasoned enough to tie everything together.
- Fresh basil leaves
Chopped just before serving, basil adds a bright splash of herbal freshness that elevates every spoonful.
- Heavy cream (optional)
Swirled in at the end for a silky texture and mild sweetness. For a vegan twist, swap in coconut milk.
- Salt and pepper to taste
Final seasoning is key. Adjust at the end to ensure every element is perfectly balanced.
HOW TO MAKE ROASTED TOMATO SOUP
Bringing this cozy soup together is a straightforward dance of roasting, sautéing, and simmering, all culminating in a silky finish thanks to a quick blend. Follow these detailed steps to capture every nuance of flavor.
1. Preheat your oven to 400°F (200°C). Ensuring the oven is fully preheated will help the tomatoes roast evenly and develop those irresistible caramelized edges.
2. Place the halved tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt and freshly ground black pepper. This initial coating helps the tomatoes blister and brown.
3. Roast the tomatoes in the oven for 35–40 minutes, or until they begin to caramelize and blister. You’ll see the skins darken and the juices concentrate—this is flavor magic.
4. While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Warming the oil slowly is key for an even sauté.
5. Add the chopped onion and sauté for 5–6 minutes until they are translucent and just starting to turn golden around the edges.
6. Add the minced garlic and dried thyme to the pot and cook for another 2 minutes, stirring constantly to prevent the garlic from burning and to wake up the herbs.
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor. The paste should turn a darker red and become fragrant.
8. Once the tomatoes are roasted, remove them from the oven and add them, juices and all, to the pot. Those roasted juices are liquid gold for this soup.
9. Pour in the vegetable broth and bring the mixture to a gentle boil, scraping the bottom of the pot to lift any flavorful bits.
10. Reduce the heat and let it simmer for about 20 minutes to allow all the flavors to meld together into a cohesive base.
11. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender, being careful with the hot liquid.
12. Stir in the fresh basil and optional heavy cream if you desire a creamier texture. The basil brightens the soup, while the cream adds luxurious silkiness.
13. Heat the soup gently until warmed through. Adjust seasoning with additional salt and pepper if needed to hit that perfect flavor note.
14. Serve hot in bowls, garnished with additional basil leaves if desired. Each colorful swirl promises maximum comfort.
SERVING SUGGESTIONS FOR ROASTED TOMATO SOUP
Turning a simple bowl of soup into a memorable meal is all about the little extras. These serving ideas add texture, flair, and balanced flavors that complement the soup’s natural sweetness and herbal notes. Whether you’re hosting friends or treating yourself, try one (or all!) of these combinations for an elevated experience.
- Classic grilled cheese pairing
Sandwich your favorite cheese between slices of crusty bread and grill until the cheese becomes gooey. Dip into the soup for that perfect savory balance.
- Drizzle of herbed olive oil
Whisk chopped fresh herbs like parsley or chives into high-quality olive oil. A light drizzle on top brings an aromatic finish and elegant look.
- Crunchy garlic croutons
Cube day-old bread, toss with olive oil, minced garlic, and salt, then bake until golden. These crispy bites add delightful texture contrast.
- Basil chiffonade and cracked pepper
Roll fresh basil leaves into a tight cigar shape and thinly slice. Sprinkle over each bowl along with a crack of fresh black pepper for a bright, herbal kick.
HOW TO STORE ROASTED TOMATO SOUP
Keeping your roasted tomato soup at peak freshness is surprisingly simple, thanks to its robust flavors. Whether you’re planning ahead for busy weeknights or want to enjoy extra servings throughout the week, follow these guidelines to maintain texture and taste without any fuss.
- Refrigerate in an airtight container
Let the soup cool slightly, then transfer to sealed glass jars or plastic containers. Store in the coldest part of your fridge for up to 3 days to preserve vibrant tomato flavor.
- Freeze in portions
Ladle cooled soup into freezer-safe bags or containers, leaving a small headspace for expansion. Freeze flat for easy stacking, and enjoy within 2 months for optimal taste.
- Separate creamy add-ins
If you used heavy cream or coconut milk, consider storing the base without it. Add the dairy component fresh when reheating to maintain a silky texture.
- Gentle reheating
Warm over low heat on the stove rather than in the microwave to prevent separation. Stir frequently, and add a splash of broth or cream if it thickens too much.
CONCLUSION
We’ve journeyed from fresh, garden-ripe tomatoes to a steaming bowl of roasted tomato soup that’s rich, comforting, and accessible for cooks at any level. This recipe takes just 15 minutes of prep, an hour of gentle cooking, and the simplest of pantry staples—olive oil, garlic, onion, broth, and herbs—to create a dish that’s truly greater than the sum of its parts. It’s the kind of meal that feels homemade and a little special, whether you’re enjoying it solo on a chilly afternoon or sharing with loved ones over casual lunch or dinner. The deep caramel notes from roasting and the bright pop of fresh basil make every spoonful a celebration of natural flavors.
Feel free to print this article or save it for later—underline your favorite tips, circle the serving suggestions you want to try, and bookmark it so you can refer back anytime. You’ll also find an FAQ below for additional troubleshooting and expert tips. If you give this roasted tomato soup a whirl, I’d love to hear how it turned out! Leave a comment, share questions, or let me know your own creative spins on this classic comfort food. Your feedback helps me keep these recipes friendly, fun, and tailored to what home cooks like you really want in the kitchen. Enjoy every cozy, flavor-packed spoonful!
Roasted Tomato Soup
Description
This roasted tomato soup bursts with sweet, caramelized tomato goodness, fragrant garlic, and fresh basil, perfect for cozy afternoons or a quick dinner fix.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Place the halved tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt and black pepper.
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Roast the tomatoes in the oven for 35-40 minutes, or until they begin to caramelize and blister.
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While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
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Add the chopped onion and sauté for 5-6 minutes until they are translucent.
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Add the minced garlic and dried thyme to the pot and cook for another 2 minutes.
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Stir in the tomato paste and cook for 1 minute to deepen its flavor.
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Once the tomatoes are roasted, remove them from the oven and add them (juices and all) to the pot.
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Pour in the vegetable broth and bring the mixture to a gentle boil.
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Reduce the heat and let it simmer for about 20 minutes to allow all the flavors to meld together.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
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Stir in the fresh basil and optional heavy cream if you desire a creamier texture.
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Heat the soup gently until warmed through. Adjust seasoning with additional salt and pepper if needed.
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Serve hot in bowls, garnished with additional basil leaves if desired.
Note
- Roasting the tomatoes enhances their sweetness and rich flavor.
- You can substitute fresh basil with dried basil if fresh is unavailable.
- For a vegan version, omit the heavy cream or use coconut milk as a substitute.
- This soup pairs well with a grilled cheese sandwich for a comforting meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
