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Easy Homemade Roasted Tomato Soup

Experience the magic of homemade roasted tomato soup! This incredibly easy and quick recipe transforms humble garden tomatoes into a vibrant, rich, and utterly soul-satisfying gourmet experience, perfect for a cozy evening or quick lunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs ripe tomatoes halved lengthwise (if small/medium) or quartered (if large)
  • 1 large yellow onion quartered and separated into smaller pieces
  • 8 cloves garlic peeled and ends trimmed
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 2 cups Chicken Stock or vegetable stock for vegetarian
  • 4 Tbsp chopped fresh basil (or 2 tsp dried)
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 Tbsp tomato paste
  • 2 tsp sugar

Equipment

  • Large Rimmed Baking Sheet
  • Blender or food processor
  • Large Soup Pot or Dutch Oven

Method
 

  1. Step 1: Roast Your Veggies: Preheat your oven to 400°F (200°C). Arrange the cut tomatoes, onion pieces, and peeled garlic cloves in a single layer, cut side up, on a large, rimmed baking sheet. Drizzle generously with 3 Tbsp extra-virgin olive oil. Sprinkle with ½ teaspoon of the sea salt and all the black pepper. Roast for about 45 to 50 minutes, until edges are browning and caramelizing. Remove from oven and let cool for about 10 minutes.
  2. Step 2: Blend the First Batch: Transfer about half of the roasted tomato mixture into a blender or food processor. Add 1 cup of chicken (or vegetable) broth and 2 tablespoons of fresh basil. Blend until wonderfully smooth. Pour this puree into a large soup pot or Dutch oven and set aside.
  3. Step 3: Blend the Second Batch: Add the remaining roasted tomato mixture to your blender, scraping in any accumulated juices from the pan. Add the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth, then transfer it to your soup pot with the first puree.
  4. Step 4: Simmer and Season: Place the soup pot over medium heat and bring it to a gentle simmer. Stir in the heavy cream, freshly grated Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Stir gently, ensuring the Parmesan melts seamlessly. Taste and adjust seasoning as needed with more cream, sugar, salt, or pepper. Ladle warm into bowls, garnish with a sprinkle of fresh basil and more Parmesan, and serve immediately.

Notes

Substitutions & Additions: Feel free to experiment with different tomato varieties. Fresh oregano or thyme can substitute basil. For a kick, add red pepper flakes before roasting or simmering. Roast other vegetables like red bell peppers or carrots alongside tomatoes. For a dairy-free option, swap heavy cream for full-fat coconut milk and omit Parmesan (add nutritional yeast for cheesy flavor). Serve with croutons, basil pesto, or shredded chicken for a more substantial meal.
Tips for Success: Don't overcrowd the baking pan; use two if needed to ensure vegetables roast, not steam. Always taste and adjust seasoning throughout the cooking process. Use ripe, flavorful tomatoes, good quality olive oil, and fresh basil for the best results. You can prep ahead by roasting vegetables up to 3 days in advance and storing in the fridge. When blending hot liquids, fill the blender halfway, secure the lid tightly with a kitchen towel, and start on low speed, gradually increasing.
How to Store: Store leftover soup in an airtight container in the fridge for up to 3-4 days. This soup freezes beautifully; if freezing, omit heavy cream and Parmesan until reheating to prevent separation. Cool completely, then transfer to freezer-safe containers for 3-6 months. Reheat thawed soup gently on the stovetop, stirring in cream and Parmesan if omitted earlier.