Roasted Tomato Soup

This roasted tomato soup is a delicious classic made entirely from scratch, using ripe tomatoes, onions, and garlic that get roasted to pull out their deep, naturally sweet flavors.

Every summer, my garden bursts with tomatoes—my absolute favorite thing to grow, right alongside cucumbers! I usually end up with a ton of them, sometimes feeling a little overwhelmed by the harvest.

That’s when this roasted tomato soup steps in as my go-to. It’s the perfect way to bottle up that fresh tomato flavor using whatever mix my garden has given me that week.

Sweet, tangy, meaty tomatoes and onions roast together until their flavors deepen and concentrate, ready to be blended into a cozy, soul-warming bowl of soup you’ll want to make again and again!

Ingredients

• 3-4 pounds tomatoes
• 5 cloves garlic peeled
• 2 small onions quartered
• 1/4 cup olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• salt and pepper to taste
• 2 cups vegetable broth or chicken broth
• fresh basil leaves optional
• fresh thyme
• heavy cream optional
• fresh grated parmesan cheese optional

Instructions

• Heat your oven to 425°F.
• Rinse and core your tomatoes, then cut them into quarters. Arrange the tomatoes, garlic cloves, and quartered onions on a baking sheet. Drizzle with 1/4 cup olive oil and sprinkle on the smoked paprika, granulated garlic, salt, and pepper for seasoning.
• Roast everything for about 35-40 minutes, until the veggies are tender and start to caramelize beautifully.
• Move the roasted veggies to a large Dutch oven, add the broth along with fresh basil leaves and thyme.
• Let the soup simmer gently for 20 minutes, then fish out the basil and thyme.
• Blend the soup using an immersion blender right in the pot until smooth and creamy.
• Season with salt and pepper to finish, and top with a swirl of heavy cream if you like.

Nutrition

Got more tomatoes than you can handle? This roasted tomato soup is my favorite way to turn an overflowing garden haul into a meal that’s warm, comforting, and packed with deep, fresh flavor. We roast fresh tomatoes alongside onions and whole garlic at 425°F until caramelized and bursting with richness. Then, we simmer it briefly with broth and herbs before blending it into a silky, soul-soothing soup. It makes about 6 servings, and you can add heavy cream or keep it dairy-free to suit your family.

Keep reading for everything you need: a simple list of ingredients, easy step-by-step directions (roast, then simmer and blend), a helpful video walkthrough, plus tips for adjusting texture, quick swaps, freezer-friendly storage, and ideas to serve it alongside grilled cheese or crusty bread.

• What you’ll learn: how to roast veggies for maximum sweetness and flavor depth, when to add fresh herbs, and how to finish the soup with cream or keep it dairy-free.
• What’s included: the full recipe for about 6 servings, approximate cook times (roast between 25 and 40 minutes depending on tomatoes and oven), plus variations and troubleshooting help.
• What to expect: a bright, flavorful roasted tomato soup that you can make velvety smooth with cream, keep chunky and rustic, or boost with protein like beans.

Is your kitchen overrun with summer tomatoes? This roasted tomato soup is my trusty recipe for turning a garden glut into something deliciously cozy and memorable. We roast ripe tomatoes with onions and garlic until caramelized, then simmer and blend into a silky, fresh-from-the-garden soup. This is simple, scratch cooking that lets those fresh flavors shine.

Below you’ll find everything you need: a short, straightforward ingredient list, clear steps (start with 425°F oven, roast until golden and caramelized, simmer with broth and herbs, then blend), plus tips for texture, ideas to keep it dairy-free or freezer-friendly, smart swaps, and serving suggestions. This recipe yields about 6 servings and includes a step-by-step video and helpful storage advice so you can enjoy this soup anytime.

• What you’ll learn: the best way to roast tomatoes for deep flavor, when to toss in herbs, and options to finish with cream or leave dairy-free.
• What’s included: full recipe, timing estimates, variations, and helpful answers to common questions.
• What to expect: a bright, concentrated soup that goes perfectly with a grilled cheese sandwich or crusty bread.

Why This Soup Works

This roasted tomato soup is such a simple, from-scratch way to capture bright and intense tomato flavor—ideal for putting that garden surplus to good use. If you prefer a classic stovetop version, try our best tomato soup recipe. Roasting tomatoes, onions, and garlic caramelizes their natural sugars, bringing out a depth not possible with raw tomatoes. The soup comes together quickly, is flexible enough to enjoy dairy-free or creamy, stores well in the freezer, and pairs wonderfully with grilled cheese, crunchy bread, or a crisp Italian salad for the ultimate comfort meal. Plus, it’s healthy, uses pantry staples, and you can tweak it to be mild or bold depending on your taste.

What You’ll Need

• 3-4 pounds tomatoes
• 5 cloves garlic peeled
• 2 small onions quartered
• 1/4 cup olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• salt and pepper to taste
• 2 cups vegetable broth or chicken broth
• fresh basil leaves optional
• fresh thyme
• heavy cream optional
• fresh grated parmesan cheese optional

Roast, Blend, and Finish

1. Preheat oven to 425°F.
2. Rinse, core, and quarter tomatoes; peel garlic cloves and quarter onions.
3. Arrange tomatoes, garlic, and onions on a baking sheet and toss with 1/4 cup olive oil, 1/4 tsp smoked paprika, 1/2 tsp granulated garlic, salt, and pepper.

4. Roast 25-40 minutes, until tomatoes, onions, and garlic are softened and caramelized.

   

5. Transfer roasted vegetables to a large Dutch oven or pot; add 2 cups vegetable or chicken broth and fresh basil and thyme.
6. Simmer gently for 20 minutes, then remove the basil and thyme.
7. Puree the soup with an immersion blender (or in batches in a regular blender) until smooth or to desired texture.
8. Season with salt and pepper to taste.
9. Stir in heavy cream if desired.

Tips for Best Results

• Blend a few varieties of tomatoes for the richest, most layered flavor—mix sweet cherries or grapes with meaties like Roma or vine-ripe tomatoes. For a deeper dive into picking tomatoes and balancing flavors, see our Best Tomato Soup Recipe.
• If your tomatoes taste a bit tart, stir in a teaspoon of sugar after blending to balance the acidity and bring out sweetness.
• Prefer soup with some texture? Blend just half and leave the rest chunky.
• For a fun twist, add a dollop of pesto to each bowl—it adds a fresh, garlicky brightness.

• This soup pairs beautifully with grilled cheese, cheesy croutons, or crunchy artisan bread for ultimate comfort food. For something fresh on the side, try a simple spinach salad.

Flavor Twists and Swaps

• Add a roasted red bell pepper or up the smoked paprika for a deeper, smoky twist on this roasted tomato soup.
• Keep it dairy-free by swapping heavy cream for coconut milk or a plant-based cream like Country Crock instead of dairy cream. For more creamy, dairy-free soup inspiration, try our Creamy Vegan Asparagus Soup.
• To get a chunkier soup, blend only half the roasted veggies and leave the rest rustic and hearty.
• Boost protein by stirring in cooked white beans or lentils at the end—perfect for a more filling meal.
• Switch up the herbs! Try oregano, rosemary, or finish with a spoonful of pesto for a fresh pop of flavor.
• If you like a little heat, add red pepper flakes, smoked chipotle, or a dash of curry powder for a unique flavor profile.
• No fresh tomatoes? Two 28-ounce cans of whole peeled tomatoes work great. Roast or sauté them briefly for extra flavor before simmering.

Store, Freeze, and Reheat

• Refrigerate: Once the soup has cooled slightly, transfer it to an airtight container and store in the fridge for up to 4 days.
• Freeze: Cool completely—refrigerate first if you can—and freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before warming.
• Reheat: Heat gently on the stovetop over medium heat, stirring now and then. If it’s a bit thick, add a splash more broth or water. You can also microwave in short intervals, stirring between rounds until hot. For an easy pairing, serve with a fresh spinach salad.

Instructions

• Heat your oven to 425°F.
• Prep and quarter tomatoes. Spread tomatoes, garlic, and onions on a baking sheet; toss with olive oil and seasonings.
• Roast 35-40 minutes, until soft and caramelized.
• Transfer roasted produce to Dutch oven, add broth and fresh herbs.
• Simmer 20 minutes, then remove herbs.
• Use an immersion blender to puree soup until smooth. The same technique makes our creamy roasted pumpkin soup velvety too.
• Season and finish with cream if desired.

Nutrition

Common Questions Answered

• Can I use canned tomatoes? Yes! If fresh aren’t available, swap in two 28-ounce cans of whole peeled tomatoes. For richer flavor, roast or sauté the canned tomatoes briefly before simmering, and adjust salt and seasonings to your taste.
• Why does roast time vary (25–30 vs 35–40 minutes)? It depends on factors like oven temperature, tomato size, and type. Roast until the tomatoes, onions, and garlic are soft and lightly caramelized—that usually takes between 25 and 40 minutes.
• Can I make this soup dairy-free? Absolutely! Skip the heavy cream and finish with a drizzle of olive oil, some broth, or a plant-based cream like Country Crock for a dairy-free finish.
• How can I thin or thicken the soup? To thin, add extra broth a little at a time. To thicken, simmer longer to reduce liquid, blend less for chunkier texture, or stir in a little tomato paste.
• What’s the best way to store and reheat leftovers? Cool the soup slightly, refrigerate in an airtight container for up to 4 days, or freeze it for up to 3 months. Reheat gently on the stove over medium heat, adding broth if it’s too thick. For another make-ahead option that freezes and reheats well, try Crock-Pot Chicken Noodle Soup.
• Do I need an immersion blender? No, you can use a regular blender, but be careful blending hot soup—vent the lid slightly and do it in small batches to avoid splatters. This method also works for other silky purees like our Easy Pumpkin Soup.