Roasted Tomato Soup
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Cherry tomatoes, garlic and onions are roasted and pureed into this delicious homemade Tomato Soup recipe. It’s incredibly flavorful and so easy to make with fresh tomatoes in only 29 minutes!
Table of contents
Roasted cherry tomatoes are basically like flavorful little bursts of sunshine! While they are great in steak, casseroles, and bruschetta, roasted tomato soup is one of my favorite ways to enjoy the tomatoes.
This roasted tomato soup with fresh tomatoes couldn’t be easier to make, and the whole dish is ready in under 29 minutes. Why buy a can of tomato soup when you can make this homemade tomato soup recipe in no time!
It’s perfect for a cozy lunch or a filling dinner with a grilled cheese sandwich, or these amazing cheesy pull apart rolls!
Why you’ll love this soup
- It’s comforting. This roasted tomato soup hits the spot on a cool fall or winter day!
- It’s simple and quick to make. All you have to do is roast the tomatoes and place them in a blender. It doesn’t get easier than that!
- It’s exploding with flavor. Literally! The cherry tomatoes roast until they burst to enhance their natural sweetness.
Ingredients
- Cherry tomatoes – look for fresh tomatoes that are bright and firm. While these are in their peak in the summer, you can find these tomatoes year-round at major grocery stores.
- Onion – the sharp flavor of the onion mellows as it roasts with the tomatoes.
- Garlic – I recommend keeping the garlic cloves whole. They will roast with the tomatoes and break down smooth when blended.
- Olive oil – olive oil coats the tomatoes and onions for a nice flavor when roasting. If you prefer a milder oil, swap it for vegetable or grapeseed oil.
- Balsamic vinegar – the vinegar adds a slight sweetness and bright acidity to the roasted vegetables.
- Oregano – used to season the tomatoes before roasting.
- Basil – dried basil is best to use for roasting with the vegetables. You can also garnish the soup with fresh basil leaves at the end, if you’d like.
- Parsley – dried parsley adds an earthy flavor to the soup.
- Salt – kosher salt seasons the vegetables to balance out the flavors.
- Black pepper – use ground black pepper to season the vegetables.
- Vegetable broth – feel free to make your own vegetable broth for the recipe, or use store-bought vegetable broth. If you’re not vegetarian, you can also use chicken broth.
- Heavy cream or half and half – the dairy gives the soup a creamy addition. This is optional and can be left out to make the soup dairy-free and vegan.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the vegetables. Toss cherry tomatoes, sliced onions, and whole garlic cloves with olive oil, balsamic vinegar, oregano, basil, parsley, salt, and pepper. Spread everything evenly on a baking sheet.
- Roast the tomatoes for about 20 minutes until they begin to burst. Remove from the oven and transfer to a food processor.
- Blend the soup. Add the vegetable broth to the food processor with the roasted vegetables. Add the half and half, or heavy cream, if desired. Place the lid on the food processor, or blender, and puree until smooth and creamy.
- Ladle into bowls and top with parmesan cheese, if you’d like!
You can also top the soup with croutons or parmesan crisps, or serve it with a grilled cheese sandwich on the side for dipping.
Recipe tips
- If your blender or food processor isn’t big enough, you might have to puree the tomato soup in two batches. Place half of the roasted vegetables and half of the broth in the blender and puree. Transfer the soup to a large bowl, then puree the remaining roasted tomatoes and broth in the blender. Transfer the remaining soup to the bowl, then mix in the cream or half-and-half, if you’d like.
- If you don’t have a food processor or blender, you can use an immersion blender to blend the tomato soup. Place the roasted tomatoes in a large pot with the liquid and use the handheld blender.
- If you can’t find cherry tomatoes, use Roma tomatoes or San Marzano tomatoes. Since they’re larger than cherry tomatoes, you will need to roast them longer. It will take 30 minutes, or more, to roast these tomatoes. Watch until the skin on the outside starts to crack, this means the tomatoes are ready to come out of the oven and get blended into the soup.
Optional additions
This creamy tomato soup recipe is very tasty on its own. However, there are some additions that make the tomato soup even better!
- Croutons – top the soup with croutons for a texture boost.
- Parmesan crisps – these tasty crisps are found at almost every major grocery store these days. And they’re a great pairing with this roasted tomato soup!
- Fresh basil – added on top of the soup before serving, this fresh herb adds a sweet and peppery taste to the soup.
- Red pepper flakes – if you feel like spicing the soup up, sprinkle some red pepper flakes on top.
Storage and reheating
Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 6 days.
Reheat the soup by placing the leftovers in a pot on the stove, reheating it on medium-low heat, and letting it come to a simmer. The soup can also be placed in a microwave-safe bowl and reheated in the microwave for 2-3 minutes.
The roasted tomato soup can be frozen in an airtight container for up to 3 months. When ready to eat, let the container thaw overnight. You can also place the container in a warm water bath, and when it has defrosted enough to be removed, it can be added to a pot to be reheated on the stove.
What to serve with it
Homemade tomato soup paired with a sandwich or salad makes for a really tasty meal! Try any of these flavorful pairings.
- With a sandwich – there’s a reason why tomato soup and grilled cheese sandwiches are a classic combination. Try pairing the soup with a Bacon Avocado Grilled Cheese or Jalapeno Popper Grilled Cheese, or mix things up and pair it with a Reuben Sandwich or Hot Pastrami Sandwich.
- With a salad – pair the soup with an Italian Salad, Grilled Caesar Salad, or Beet Salad, for a healthy meal.
More soup recipes
For more easy soup recipes, check out these fan favorites!
Roasted Tomato Soup
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion, sliced
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 ½ cups vegetable broth
- ½ cup heavy cream or half and half, optional – omit to make the recipe vegan
Instructions
- Preheat the oven to 425°F.
- Toss the tomatoes, onions and garlic cloves with the olive oil, balsamic vinegar, oregano, basil, parsley, salt and pepper.
- Spread into an even layer on a baking sheet. Place in the oven and roast for 20 minutes, or until the tomatoes begin to burst
- Remove from the oven and transfer to a large blender or food processor. Add the vegetable broth, then add the half and half or heavy cream, if desired. Puree until smooth.
- Ladle into bowls and top with parmesan cheese, if you’d like.
Notes
- The nutritional information provided does not include the optional added heavy cream or half and half.
- To make this recipe dairy-free and vegan, do not add the heavy cream.
- If your blender or food processor isn’t big enough, you might have to puree the tomato soup in two batches. Place half of the roasted vegetables and half of the broth in the blender and puree. Transfer the soup to a large bowl, then puree the remaining roasted tomatoes and broth in the blender. Transfer the remaining soup to the bowl, then mix in the cream or half-and-half, if you’d like.
- Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 6 days. Reheat the soup by placing the leftovers in a pot on the stove, reheating it on medium-low heat, and letting it come to a simmer. The soup can also be placed in a microwave-safe bowl and reheated in the microwave for 2-3 minutes.
- The roasted tomato soup can be frozen in an airtight container for up to 3 months. When ready to eat, let the container thaw overnight. You can also place the container in a warm water bath, and when it has defrosted enough to be removed, it can be added to a pot to be reheated on the stove.
Nutrition Facts
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