Roasted Tomato Soup

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Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that’s so easy to make in only 29 minutes!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

I love roasted cherry tomatoes! Like seriously, in love with these flavorful little bursts of sunshine! I love them on steak, in casseroles and on bruschetta!

After making Roasted Sweet Potato Soup earlier this winter, I got the idea to make Roasted Tomato Soup! Genius, right? Flavorful roasted tomatoes pureed into a warm, comforting soup, perfect for dunking your favorite grilled cheese sandwich into!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

Get step by step directions & photos for how to make this recipe below, or watch how to make it on my web series “29 Minute Meals”!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

Roasted Tomato Soup Ingredients

  • 6 cups cherry tomatoes
  • 1 cup onion (medium dice)
  • 4 cloves garlic
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2-3 cups vegetable broth
  • ½ cup heavy cream or half and half (optional – omit to make recipe vegan & whole 30 compliant)

Roasted Tomato Soup Instructions

Preheat the oven to 425°F.

Toss the tomatoes, onion and garlic with the olive oil, balsamic vinegar, oregano, basil, parsley  salt and pepper.

Spread into an even layer on a baking sheet.

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

Roast for 20 minutes, or until the tomatoes begin to burst

Remove from the oven and transfer to the a food processor.

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes! Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

Add the vegetable broth, then add the half and half or heavy cream, if desired.

Puree until smooth.

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

Ladle into bowls and top with parmesan cheese if you’d like!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

You can also top with croutons or serve with parmesan crisps or a grilled cheese sandwich on the side for dipping!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

This simple tomato soup recipe with fresh tomatoes is easy to make in only 29 minutes!

Why buy a can of tomato soup when you can make this homemade tomato soup recipe in no time!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!

For more easy soup recipes, check out these fan favorites!

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that's so easy to make in only 29 minutes!
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Roasted Tomato Soup

Roasted cherry tomatoes, garlic and onions are pureed into a vegan and gluten free tomato soup recipe, that’s so easy to make in only 29 minutes!

Course Appetizer, Soup
Cuisine American
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings 10 cups soup
Calories 78 kcal
Author Whitney Bond

Ingredients

  • 6 cups cherry tomatoes
  • 1 cup onion medium dice
  • 4 cloves garlic
  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 ½ cups vegetable broth
  • ½ cup heavy cream or half and half optional – omit to make recipe vegan

Instructions

  1. Preheat the oven to 425°F.
  2. Toss the tomatoes, onion and garlic with the olive oil, balsamic vinegar, oregano, basil, parsley salt and pepper.
  3. Spread into an even layer on a baking sheet.
  4. Roast for 20 minutes, or until the tomatoes begin to burst
  5. Remove from the oven and transfer to a food processor.

  6. Add the vegetable broth, then add the half and half or heavy cream, if desired.
  7. Puree until smooth.
  8. Ladle into bowls and top with parmesan cheese if you’d like.