Bright, zesty, and soul-warming, Homemade Roasted Tomato Soup is everything you crave on a chilly day, with its luscious texture and garden-fresh flavor. Every spoonful is bursting with slow-roasted sweetness, mingled with hints of garlic and basil, and kissed by a swirl of cream if you like it richer. Whether you’re making this soup as a cozy lunch, a light dinner, or a crowd-pleasing starter, you’ll love how this recipe brings out the very best in simple ingredients, transforming them into something utterly irresistible.
Ingredients You’ll Need
Let’s start by gathering your key players—the freshest, most vibrant ingredients that make Homemade Roasted Tomato Soup so special. Each one lends something unique, from the tomatoes’ deep sweetness to the bright hit of fresh basil.
- Ripe tomatoes (3 pounds, halved): The real stars; go for the ripest you can find for the deepest, sweetest flavor.
- Large onion (1, quartered): Adds a soft, mellow backbone that complements the tomato beautifully.
- Garlic cloves (6, peeled): Roasts into mellow, nutty sweetness—don’t skip it!
- Olive oil (3 tablespoons): Helps caramelize the veggies and enriches the soup’s texture.
- Salt (1 teaspoon): Amplifies all the flavors and draws moisture from the veggies.
- Black pepper (1/2 teaspoon): Brings just a touch of warmth.
- Dried thyme or Italian seasoning (1 teaspoon): Gives the soup that herby, savory depth.
- Vegetable broth (3 cups): The foundation that ties everything together with savory goodness.
- Fresh basil leaves (1/4 cup): For finishing with a burst of aromatic brightness.
- Heavy cream (1/2 cup, optional): Stir in for a luxurious finish—delicious but totally optional for dairy-free and vegan friends!
- Additional salt and pepper to taste: Season at the end to make those flavors pop.
How to Make Homemade Roasted Tomato Soup
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C). Spread the halved tomatoes, quartered onion, and peeled garlic cloves across a large baking sheet. Drizzle generously with olive oil, and then sprinkle with salt, pepper, and dried thyme or Italian seasoning. With your hands or a large spoon, give everything a quick toss to make sure those veggies are fully coated. Pop the tray in the oven and roast for 30 to 35 minutes, until the tomatoes look wrinkled and caramelized at the edges—the flavors will concentrate beautifully during this step.
Step 2: Simmer With Broth
Carefully scrape all the roasted veggies (plus any golden juices left on the pan) into a large soup pot. Pour in the vegetable broth—this is where everything begins to meld. Set the pot over medium heat and bring it to a gentle simmer. Let it bubble away for 10 minutes, which brings all those flavors together into one cozy pot of goodness.
Step 3: Puree Until Silky Smooth
Now comes the magic! Use an immersion blender right in the pot to blend everything until velvety-smooth. No immersion blender? No problem—just let the mixture cool slightly, then blend in batches in a regular blender, holding the lid down tightly with a towel. Return it to the pot when you’re done. Your Homemade Roasted Tomato Soup should look creamy and unified with a gorgeous, warm red hue.
Step 4: Finish With Basil and Cream
Turn off the heat and stir in the fresh basil leaves so their flavor infuses the soup at the very end. If you want a touch of decadence, swirl in the heavy cream (or leave it out for a lighter, vegan version). Don’t forget to taste and add a little more salt or pepper if you like. Now you’re ready to ladle up!
How to Serve Homemade Roasted Tomato Soup
Garnishes
Amp up the flavor and make your Homemade Roasted Tomato Soup extra Instagram-worthy with garnishes. A drizzle of good olive oil, a sprinkle of extra chopped basil, a swirl of cream, or a grind of black pepper are all stellar choices. For a delightful crunch, try scattering some toasted pumpkin seeds or croutons right on top.
Side Dishes
Few things are as soul-satisfying as a piping-hot bowl of tomato soup paired with something hearty. Think classic grilled cheese (extra gooey, please!), a chunk of crusty artisan bread, or even a simple side salad for freshness. The soup’s tangy-sweetness is a perfect partner for mild cheeses and rustic grains.
Creative Ways to Present
Design matters! Serve your soup in vintage mugs for a cozy, café-style vibe. Pour it into petite shooters for elegant dinner party appetizers, or pair it with mini sandwiches on a wooden board to charm friends and family. Swirl some pesto or roasted red pepper puree on top for restaurant-worthy flair.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Roasted Tomato Soup keeps beautifully in the fridge. Let it cool completely, then transfer it to an airtight container. It’ll stay fresh for up to four days, making it the ideal lunch for busy weekdays or a quick, nourishing dinner.
Freezing
This soup is a freezer’s best friend! Spoon cooled soup into freezer-safe containers or heavy-duty zip-top bags (leave a little room for expansion), and freeze for up to three months. Just skip the cream before freezing for the best texture—stir some in after thawing, if you like.
Reheating
Gently reheat your soup on the stovetop over medium-low heat, stirring occasionally until hot. If you froze your Homemade Roasted Tomato Soup, let it thaw overnight in the fridge before reheating. A quick whisk or blend will restore that silky texture, and you can add a splash of broth or cream if it needs loosening.
FAQs
Can I use canned tomatoes if fresh aren’t in season?
Absolutely! While garden-fresh tomatoes are unbeatable, quality canned whole tomatoes will still deliver great soup, especially in the colder months. Roast them in the same way for extra flavor, and your Homemade Roasted Tomato Soup will be delicious year-round.
Is there a vegan version of this soup?
Yes—just skip the cream at the end, and this soup is wonderfully vegan. You’ll still get plenty of lushness from the roasted vegetables and olive oil. A swirl of coconut cream or cashew cream is also lovely as a dairy-free finish.
How can I make this soup thicker or thinner?
For a thicker texture, let the soup simmer a few extra minutes to reduce, or blend in some crusty bread or cooked potato. To thin it, simply add more vegetable broth until you reach your desired consistency.
Can I add protein for a heartier meal?
Definitely! Stir in cooked white beans, shredded rotisserie chicken, or a scoop of lentils for a more filling bowl. These additions mix in seamlessly with the tomato base.
What’s the best way to blend the soup safely?
An immersion blender is foolproof for hot soups, keeping mess to a minimum. If using a regular blender, let the mixture cool slightly and blend small batches on low, venting the lid carefully to avoid splatters or steam build-up. Always blend with caution!
Final Thoughts
There’s something incredibly comforting about a steaming bowl of Homemade Roasted Tomato Soup, whether you’re curled up with a book or sharing it with friends. With its vibrant flavor and endless ways to personalize, this is a recipe I hope you’ll return to all season long. Give it a try—the freshness and comfort are truly worth it!
Print
Homemade Roasted Tomato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian, Gluten Free, Vegan (without cream)
Description
Indulge in the rich, comforting flavors of homemade roasted tomato soup with this easy-to-follow recipe. Perfect for a cozy night in or as a starter for a special meal.
Ingredients
Roasted Tomatoes:
3 pounds ripe tomatoes halved,
Vegetable Mix:
1 large onion quartered, 6 cloves garlic peeled,
Seasonings:
3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or Italian seasoning,
Broth and Finishing:
3 cups vegetable broth, 1/4 cup fresh basil leaves, 1/2 cup heavy cream (optional), additional salt and pepper to taste
Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Place tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme, then toss to coat.
- Roast: Roast for 30 to 35 minutes until tomatoes are softened and caramelized.
- Simmer and Blend: Transfer roasted vegetables to a pot, add vegetable broth, and simmer for 10 minutes. Puree until smooth with an immersion blender or in batches in a regular blender.
- Finish: Stir in fresh basil and heavy cream if desired. Adjust seasoning to taste before serving.
Notes
- Enhance flavor with a roasted red pepper.
- Pair with grilled cheese or crusty bread.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Roasting, Simmering, Blending
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 9g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg (0mg without cream)
