The Best Easy Homemade Roasted Tomato Soup Recipe

There’s just something truly magical about a bowl of warm, comforting tomato soup, isn’t there? It takes me right back to simpler times, maybe curled up on the couch on a chilly evening, or perhaps enjoying a quick lunch with a classic grilled cheese sandwich. While canned soup certainly has its place, nothing, and I mean nothing, compares to the vibrant, rich, and utterly soul-satisfying flavor of homemade roasted tomato soup. And guess what? It’s incredibly easy, surprisingly quick, and absolutely unforgettable! This recipe transforms humble garden tomatoes into a gourmet experience that will make you feel like a culinary superstar, all without breaking a sweat.

Ingredients

Gathering your ingredients is the first step to any delicious adventure! Here’s what you’ll need for this glorious soup, with a few little notes from me:

• 3 lbs ripe tomatoes, halved lengthwise (if small/medium) or quartered (if large): These are the star of our show! The riper, the better for that intense tomato flavor.
• 1 large yellow onion, quartered and separated into smaller pieces: Onions add a lovely sweetness and depth when roasted.
• 8 garlic cloves, peeled and ends trimmed: Don’t be shy with the garlic! Roasting mellows it out beautifully.
• 3 Tbsp extra-virgin olive oil: A good quality olive oil makes all the difference in roasting.
• 2 tsp fine sea salt: We’ll use this to season our veggies and later, the finished soup.
• ¼ tsp freshly ground black pepper: Always fresh if you can, it adds so much more aroma.
• 2 cups Chicken Stock (or vegetable stock for vegetarian): This forms the base of our soup. Use what you love!
• 4 Tbsp chopped fresh basil (or 2 tsp dried): Fresh basil is a dream with tomatoes, but dried works in a pinch.
• ½ cup heavy cream: This is where the silky richness comes in. So luxurious!
• ½ cup freshly grated Parmesan cheese: For that irresistible umami boost.
• 2 Tbsp tomato paste: A secret weapon for deepening that tomato flavor even further.
• 2 tsp sugar: Just a touch to balance the acidity of the tomatoes and bring out their natural sweetness.

How to Make Roasted Tomato Soup

Let’s get cooking! You’ll be amazed at how simple it is to achieve such incredible flavor.

1. Roast Your Veggies: First things first, get your oven nice and hot to 400°F (200°C). Grab a big, rimmed baking sheet – we want enough space so our veggies aren’t overcrowded. Arrange your beautiful cut tomatoes, onion pieces, and peeled garlic cloves in a single layer, cut side up. Now, give them a generous drizzle of that lovely extra-virgin olive oil. Sprinkle them with ½ teaspoon of the sea salt and all the black pepper. Pop them into the hot oven and let them roast for about 45 to 50 minutes. You’re looking for those edges to start browning and caramelizing – that’s where all the magic happens! Once they’re beautifully roasted, pull them out and let them cool for about 10 minutes.
2. Blend the First Batch: Transfer about half of your roasted tomato mixture into a blender or food processor. Add 1 cup of your chosen broth (chicken or vegetable) and 2 tablespoons of that fragrant fresh basil. Blend it all up until it’s wonderfully smooth. Pour this velvety puree into a large soup pot or Dutch oven and set it aside.
3. Blend the Second Batch: Now, add the remaining roasted tomato mixture to your blender, making sure to scrape in any delicious accumulated juices from the pan – don’t leave any flavor behind! Add the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth, just like the first batch, and then transfer it to your soup pot with the first puree.
4. Simmer and Season: Place your soup pot over medium heat and bring it to a gentle simmer. Give it a good stir. Now for the good stuff! Stir in the heavy cream, freshly grated Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Keep stirring gently, making sure that Parmesan melts seamlessly into your luscious soup. Take a taste – this is your moment to be the chef! Adjust the seasoning as needed with a little more cream for richness, sugar for sweetness, or salt and pepper to really make those flavors sing. When you’re happy, ladle it warm into bowls, garnish with a sprinkle of fresh basil and more Parmesan, and get ready to enjoy.

Substitutions & Additions

One of my favorite things about cooking is playing around with ingredients! This roasted tomato soup is super forgiving and open to your creative touches. Here are a few ideas:

• Different Tomatoes: While ripe beefsteaks or Roma tomatoes are fantastic, feel free to experiment with heirloom varieties for different color and flavor profiles, or even a mix of cherry tomatoes for extra sweetness.
• Herbs: If you don’t have basil, fresh oregano or thyme would also be lovely when roasted with the vegetables. A sprinkle of dried Italian herbs could also work if you’re in a pinch.
• Spice It Up: For a little kick, add a pinch of red pepper flakes to the vegetables before roasting, or stir some into the soup at the simmering stage.
• Extra Veggies: Feel free to roast other vegetables alongside your tomatoes, like red bell peppers (they add a gorgeous color and sweetness!), carrots, or even a small zucchini.
• Dairy-Free Option: You can absolutely make this soup dairy-free! Simply swap the heavy cream for full-fat coconut milk (for a creamy texture) and omit the Parmesan. You might want to add a nutritional yeast for a cheesy flavor.
• Add-ins: Serve this soup with homemade croutons, a swirl of basil pesto (I sometimes whip up my easy homemade basil pesto recipe to dollop on top), or even some shredded chicken for a more substantial meal.

Tips for Success

Want to make sure your roasted tomato soup is absolutely perfect every time? Here are a few secrets I’ve learned:

• Don’t Overcrowd the Pan: This is crucial for roasting! If your tomatoes, onions, and garlic are piled on top of each other, they’ll steam instead of roast, and you won’t get those deliciously browned, caramelized edges that bring so much flavor. Use two baking sheets if needed.
• Taste, Taste, Taste!: Seriously, this is the most important tip in cooking. Your tomatoes might be sweeter or more acidic than mine, so your soup might need more or less sugar or salt. Always taste before serving and adjust to your preference. When mastering the art of soup making, remember that seasoning is key!
• Quality Ingredients Matter: Since tomatoes are the star, using ripe, flavorful tomatoes will yield the best results. Good quality olive oil and fresh basil also make a noticeable difference.
• Prep Ahead: You can roast the vegetables ahead of time and store them in an airtight container in the fridge for up to 3 days. When you’re ready for soup, just blend and simmer! This makes weeknight meals a breeze.
• Blending Caution: When blending hot liquids, only fill your blender halfway. Secure the lid tightly, and hold it down with a kitchen towel. Start on a low speed and gradually increase to avoid a hot mess (literally!).

How to Store Roasted Tomato Soup

One of the best things about homemade soup is that it often tastes even better the next day!

• Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
• Freezer: This soup freezes beautifully! If you plan to freeze it, I recommend omitting the heavy cream and Parmesan until you reheat it, as dairy can sometimes separate or get a grainy texture when frozen and thawed. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep well for 3-6 months.
• Reheating: Thaw frozen soup in the refrigerator overnight, or gently reheat from frozen on the stovetop over low heat. Once thawed and warm, stir in the heavy cream and Parmesan (if you omitted them earlier) and simmer until heated through.

FAQs

Got questions? I’ve got answers!

Can I use canned tomatoes for this recipe?

While fresh roasted tomatoes provide the best flavor, you can certainly use high-quality canned whole peeled tomatoes in a pinch. Just drain them well, toss them with the onion, garlic, olive oil, salt, and pepper, and roast as directed. The flavor might be slightly different, but it will still be delicious!

Is this soup vegetarian or vegan?

This recipe is easily made vegetarian by using vegetable stock instead of chicken stock. To make it vegan, simply use vegetable stock, replace the heavy cream with full-fat coconut milk or another plant-based cream, and omit the Parmesan cheese (or use a vegan Parmesan substitute).

What should I serve with roasted tomato soup?

Oh, the possibilities! My absolute favorite pairing is a classic grilled cheese sandwich for dipping. It’s also fantastic with crusty bread, a fresh side salad, or even some delicious buttery, melt-in-your-mouth biscuits. A sprinkle of fresh herbs or a drizzle of good quality olive oil can also elevate each bowl.

How can I thicken or thin the soup if needed?

If your soup is too thick, simply stir in a little more broth or even some water until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate, or blend in a small cooked potato or a tablespoon of cornstarch mixed with a little water (a slurry) to thicken it.

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