Roasted Tomato Soup

I'm not the best at making soups, so when I found this roasted tomato soup recipe, it felt like a small victory. I was pleasantly surprised at how simple the ingredients were and how well they came together. Honestly, the combination of sweet, roasted tomatoes with a touch of cream is just delightful. It has quickly become a go-to for cozy nights in or unexpected guests.

Created by

The Simplecooktips Team

Last updated on 2026-06-03T16:50:19.045Z

A few years ago, I stumbled upon this recipe during a chilly fall afternoon, and it instantly became a go-to. I remember thinking that if I could roast the tomatoes instead of just throwing them in raw, maybe I could coax out some deeper flavors. It worked out beautifully! I also learned that topping it with a bit of fresh basil and a sprinkle of Parmesan really brings it all together.

The first time I made it, I accidentally used too much garlic. To be fair, I love garlic, but it definitely changed the soup's vibe. Now, I keep it simple – just enough to compliment the tomatoes without overpowering them. Lesson learned!

The Secret to This Roasted Tomato Soup

The magic of this roasted tomato soup really comes from how those tomatoes caramelize in the oven. While they roast, you will start to smell all that sweet goodness, and honestly, it makes the whole house feel cozy. I like to use a mix of different tomato varieties when I can, like heirlooms and Roma, to play around with textures and tastes, but regular tomatoes work just fine. Just look for ones that feel firm but slightly soft to the touch, and you’re good to go.

And here’s a little tip: if you find your tomatoes are a little too tart, adding a teaspoon of sugar when they're in the oven can balance things out really nicely. Give it a stir with the olive oil before roasting, and you’ll have a lovely base once everything comes together. Trust me, it’s a small change that can make a big difference.

Ingredients

Gather these simple ingredients before starting

For the Soup

2 pounds fresh tomatoes, halved
1 large onion, chopped
4 cloves garlic, peeled
4 tablespoons extra virgin olive oil
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon fresh ground black pepper
2 cups vegetable broth
1/2 cup heavy cream
Fresh basil, for garnish
Parmesan cheese, for serving

These ingredients make a delightful soup.

Instructions

Let's get cooking!

Roast the Tomatoes

Preheat your oven to 400°F. Arrange the halved tomatoes, chopped onion, and garlic cloves on a large baking sheet. Drizzle everything with olive oil, and sprinkle the salt and pepper. Toss gently to coat the vegetables. Roast for 30 minutes or until the tomatoes are caramelized and slightly charred. The smell is amazing, and it really boosts the soup's natural sweetness.

Blend the Soup

Once the vegetables are done roasting, let them cool for a few minutes. Transfer everything to a large pot, including any juices from the pan. Pour in the vegetable broth and bring it to a simmer. Now, this is the fun part – use an immersion blender to puree the soup until it's smooth. If you don’t have one, you can transfer to a regular blender in batches, but be careful not to fill it too full since steam can build up.

Finish It Off

Stir in the heavy cream for that luxurious texture. Taste it before serving. You might want to add a pinch more salt, depending on your preference. You’ll know it’s well balanced when the sweetness of the tomatoes shines through.

Serve

Ladle the soup into bowls and top with fresh basil and a sprinkle of Parmesan cheese. Honestly, it feels like a warm hug in a bowl! Serve with some crusty bread on the side to soak up every drop.

Enjoy your homemade soup!

Pro Tips

If you want a bit more heat, you can add a pinch of red pepper flakes when roasting the tomatoes.
To save time, you can use canned tomatoes, though fresh really shines in this recipe.
For a vegan version, simply replace the heavy cream with coconut milk or cashew cream.
A splash of balsamic vinegar while blending can add a lovely depth to the soup.

Scaling Roasted Tomato Soup for a Crowd

If you want to make this soup for a crowd, doubling the recipe is simple and can often be done in the same size pots. Just keep an eye on your roasting time, as it might need a few extra minutes if you’re cramming your baking sheet full of tomatoes. Mix everything up just as described, and don't skip tasting as you go; this way you’ll adjust any seasoning to what suits your larger batch.

Serving this soup with grilled cheese sandwiches is a classic pairing I can’t resist. If you really want to impress, consider adding a drizzle of balsamic glaze right before serving, which adds a nice touch of acidity. Plus, having different toppings available, like crispy bacon bits or spicy croutons, can make it feel like a fun soup bar that everyone can customize!

Questions About Recipes

→ Can I use canned tomatoes instead of fresh?

You can, but I wouldn't – here's why: fresh tomatoes really give that roasted flavor that canned just can't replicate.

→ How should I store leftovers?

Let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for 3-4 days or you can freeze it for up to 3 months.

→ Is it necessary to peel the tomatoes?

Honestly, I skip this half the time and it turns out just fine! The skins break down in the blending process.