Roasted tomato soup is a classic comfort food dish that is so easy to make and bursting with flavor. Combined with fragrant onions, garlic and olive oil, the tomatoes are first slowly roasted in the oven after which they are blended into a velvety puree then simmered in a delicious broth.

Roasting the tomatoes, garlic and onions is what enhances their natural sweetness resulting in a richer flavor profile and more complex depth of flavor. This soup is sure to become your new favorite, perfect for making ahead for an easy lunch or weeknight dinner along with your bread of choice.

roasted tomato soup with parsley in a white bowl

Roasting the tomatoes first requires a bit more time and effort, but this is what brings out the best flavors of the tomatoes. And the rest of the good news is that you can make this roasted tomato soup recipe with just a handful of simple pantry ingredients. It’s a great way to finish up extra tomatoes especially at the end of season when there is often an abundance of ripe tomatoes available.

Have a look at this Spanish gazpacho or this Spanish cold tomato soup or salmorejo, but do use fresh tomatoes to make this yummy Spanish tomato bread.

As this soup is freezer friendly feel free to use up all the extra delicious tomatoes you may still have. When re-heating, and depending on the time of year or how you like your tomato soup, you can make it warm, cozy and creamy by adding warm spices like cumin and cinnamon along with a dash of heavy cream. Or give the soup some extra heat by adding red pepper flakes or cayenne pepper.

All in all, this roasted tomato soup is delicious, flavorsome and versatile, everyone will love it!

Roasted tomato soup ingredients

ingredients for making tomato soup with cherry tomatoes, 2 onions and garlic bulbs
  • Tomatoes: Use the freshest and ripest tomatoes to make this homemade tomato soup. Opt for either small varieties, such as cherry or grape tomatoes or other ripe types like Roma, plum or vine tomatoes. You can use any one type, but a mix will also offer a nice blend of different flavors.
  • Onion: Yellow, white and red onions are all great choices for this tomato soup recipe. Roasting them together with the tomatoes in the oven will cause their natural sugars to caramelize, resulting in a rich, sweet flavor and lots of extra taste
  • Garlic: First roasting garlic intensifies its natural sweetness which is what adds even more flavor to almost any meal. It’s best to leave the peel on the cloves while roasting as this helps prevent them from burning, which can result in a bitter taste. Add as many garlic cloves as you like, the more the better.
  • Olive oil: Add a splash of olive oil to roast the tomatoes for some lovely, extra fruity Mediterranean flavor. Or feel free to use any other oil you like as an alternative.
  • Vegetable stock: Use store bought low-sodium stock or broth, or make your own.
  • Spices: Season with a pinch of kosher salt and freshly ground black pepper to roast the tomatoes and onions. Spices like smoked paprika, red pepper flakes and sweet paprika also combine great with tomato soup, but I would only add them after the roasting.
  • Herbs: Add dried herbs like thyme, basil, rosemary or oregano when roasting the tomatoes, according to personal preference.
  • Toppings: Fresh herbs like chives, parsley and basil pair wonderfully with this soup.

How to make roasted tomato soup

  • Prepare the ingredients: Wash and halve the tomatoes. If you are using larger sized tomatoes then cut in quarters. Peel and roughly chop the onions. Add the tomatoes, onions and garlic cloves (with peel) in a mixing bowl and coat with olive oil, salt and pepper.
  • Prepare the sheet pan: Transfer the tomatoes, onion and garlic on to a rimmed sheet pan in a single layer. Optionally add dried herbs for extra seasoning.
sheet pan with halved cherry tomatoes and chopped onions with garlic cloves
  • Roast the vegetables: Place the sheet pan in a preheated oven (400℉ or 200℃) and roast for 40 minutes until fragrant, the edges are caramelized and the onion is soft. Shuffle around halfway through the roasting time to allow equal cooking.
oven roasted cherry tomatoes, onions and cloves
  • Blend the roasted vegetables: Remove the sheet pan from the oven. If you roasted the garlic with the peel, remove it (the peel). Transfer everything to a blender, including all the juices. Blend on high until all is pureed to a velvety consistency then transfer to a soup pot.

TIP: Be very careful when pureeing hot liquid in a blender. Leave the cap slightly open for the hot air to be able to escape. Work in batches if necessary.

  • Blend with an immersion blender: Another option is to transfer the roasted vegetables and juices to a soup pot and to use an immersion blender to blend to a smooth puree.
  • Simmer the soup: Add the vegetable broth until the soup reaches your desired thickness then bring to a simmer. After 10 minutes of simmering it’s time to serve it.

Tips & Tricks

  • Tomatoes: This soup is best made with really fresh and juicy in-season tomatoes. It is possible however to make this soup all year round as nowadays it is easier to find ripe tomatoes in most supermarkets. Just select the ones that look bright red and slightly soft to the touch.
  • Cherry tomatoes: Another option is to use cherry tomatoes to make roasted cherry tomato soup. These tend to have a slightly sweeter flavor profile than larger tomatoes.
  • Aromatics: Roasting the tomatoes with onions and garlic will add a more complex and aromatic flavor profile to the soup. Don’t forget to add the juices from the sheet pan to the soup as they contain so much extra flavor.
  • Olive oil: Use a good quality oil to drizzle over the tomatoes before roasting, preferably olive oil as it will enhance the final taste of the soup. Olive oil provides a distinct fruity taste which will transport you immediately to the Mediterranean coast.
  • Oven temperature: Don’t roast the tomatoes at too high a temperature. You’ll want them to roast slowly so the natural sugars have time to caramelise. A temperature of max 400℉ or 200℃ is just perfect.
  • Use the correct blender: Using an immersion blender will blend the soup to a nice puree. If you use high-powered blender it will make the soup extra velvety and smooth. When blending long enough the soup will turn into an even more creamier texture, without adding any cream.
roasted tomato soup with fresh basil leaves and chives in a bowl

Recipe variations

This soup with roasted tomatoes is delicious as is, but here are some possible variations to try:

  • Make it spicy: Add red pepper flakes, cayenne pepper or spicy smoked paprika for some extra heat. I would recommend to add these spices while blending.
  • Make it creamy: Add heavy cream, coconut cream or cream cheese for a creamy version of this tomato soup. Either add the cream while blending or add a dash just before serving. Or add a dollop of sour cream or creme fraiche just before serving.
  • Make it crunchy: Serve this soup with crunchy toppings like homemade croutons or roasted chickpeas. Or use crispy bacon or pancetta as a topping.
  • Make it thick: If you prefer a thicker version of this tomato soup, add potatoes, zucchini or canned white beans. The zucchini can be roasted in the oven with the tomatoes. The canned beans can be added when mixing the soup. Boil the potatoes in some of the vegetable stock and add when blending the soup.
  • Add flavor: Add a teaspoon of pesto before serving, or add parmesan cheese, a drizzle of olive oil or chunks of avocado.
roasted cherry tomato soup with parsley in a white bowl

How to store

  • In the fridge: Leave to cool to room temperature and store in an airtight container for up to 3-4 days in the fridge. Re-heat in the microwave or on low heat on the stove top.
  • In the freezer: Leave to cool to room temperature and portion the soup in freezer-friendly, airtight containers. Freeze for up to 3 months at the correct temperature. To re-heat, leave to thaw overnight in the fridge and warm in the microwave or in a pan on the stove top on low heat.

More soup recipes to try

roasted cherry tomato soup with parsley in a white bowl
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5 from 1 vote

Roasted tomato soup

Roasted tomato soup is a classic comfort food dish that is so easy to make and bursting with flavor. Combined with fragrant onions, garlic and olive oil, the tomatoes are first slowly roasted in the oven after which they are blended into a velvety puree then simmered in a delicious broth.
Roasting the tomatoes, garlic and onions is what enhances their natural sweetness resulting in a richer flavor profile and more complex depth of flavor. This soup is sure to become your new favorite, perfect for making ahead for an easy lunch or weeknight dinner along with your bread of choice.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: Mediterranean
Servings: 4
Author: Sabine

Ingredients

  • pound (1 kg) tomatoes halved
  • 2 medium onions roughly chopped
  • 5 cloves garlic
  • 3 tablespoons olive oil extra virgin
  • 2 cups (500 ml) vegetable broth
  • salt and pepper to taste

Garnish

  • fresh basil
  • chives

Instructions

  • Preheat the oven to 400℉ or 200℃.
  • Halve the tomatoes and roughly chop the onions. In a mixing bowl, toss the tomatoes, onions and garlic with a drizzle of olive oil and season with a pinch of salt and pepper.
  • Transfer to a large rimmed sheet pan and arrange in an even layer, then place the sheet pan in the preheated oven and roast for 40 minutes until they are slightly caramelised at the edges and the onion is softened.
  • Take the tray from the oven, carefully remove the garlic cloves, peel them with a paring knife, then put them back.
  • Transfer the roasted vegetables, peeled garlic and juices to a soup pot and add half of the vegetable stock. Purée with an immersion blender until smooth.
  • Or transfer all the vegetables and juices to a table-top blender, add half of the vegetable stock and purée until smooth. Then add the pureed tomato mixture in a soup pan.
  • Allow the soup to simmer over medium heat for 10 minutes. Add more vegetable stock until you reach the desired thickness. Season with salt and pepper to taste.
  • Serve warm with fresh basil leaves and chives.

Notes

  • Garlic: Roasting the garlic cloves with the peels will shield them from direct heat and prevent burning, otherwise they’ll end up with a bitter taste. 
  • Broth: Add more or less broth depending on the desired thickness of the soup.
  • Store: Leftovers can be kept in the fridge in airtight containers for up to 3-4 days. Or keep in the freezer for up to 3 months in freezer-friendly airtight containers at the right freezing temperature, at least -18 Celsius.
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