Roasted Tomato Soup Recipe
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This roasted tomato soup isn’t like any tomato soup you’ve had. It’s an herb-kissed, flavor-packed version that is addictive and delicious. We’re talking golden roasted tomatoes, onions, and garlic blended smooth then topped with fresh basil. Make it in 1 hour for some serious cozy comfort vibes.
Soup has a way of bringing comfort to the table like no other dish, and they fit into any season and any vibe. From classic French onion soup to creamy pumpkin soup, there’s something for everyone. And this roasted pumpkin soup is definitely for me!
This recipe takes a classic comfort and makes it even better with bold, well-rounded flavors that hit all the right notes: a deep, savory base, a hint of freshness from herbs, and just enough seasoning to make each spoonful irresistible.Whether it’s a rainy day, a busy weeknight, or a dinner party starter, this superstar of a soup will be nothing short of satisfying.
Why You’ll Love This Recipe
- Budget-friendly: Uses simple, everyday ingredients that you probably already have in your kitchen.
- Fresh flavors: Filled with bright, vibrant flavors from wholesome ingredients like tomatoes, aromatics, and herbs.
- Light yet filling
- Pairs well with everything
- Diet-friendly: Easily adapt it to be vegetarian, vegan, gluten-free, or low-carb with simple swaps.
- Great for meal prep: This soup reheats beautifully, so make a big batch and enjoy it all week.
How to Make Roasted Tomato Soup
You can make this roasted tomato soup in about an hour using just a handful of fresh, flavorful ingredients. Simply roast the tomatoes with the aromatics, blend until silky smooth, and then serve warm topped with herbs.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Tomatoes: I use Roma tomatoes because they’re naturally sweet, low in water content, and have fewer seeds.
- Yellow onion and garlic: Roasted to add natural sweetness, warmth and depth of flavor.
- Olive oil
- Tomato paste: Helps deepen the tomato flavor. Opt for no-salt-added tomato paste if you’re watching sodium intake.
- Basil: Fresh basil leaves to brighten the dish and add a pop of color.
- Salt and ground black pepper
Step-By-Step Instructions
Ready to make the coziest, most flavor-packed tomato soup of your life? Follow these simple steps, and you’ll transform humble ingredients into a rich, velvety bowl that tastes like it simmered all day. Let’s get to it!
Step 1: Prep
Set the oven to 400 F.
Cut the tomatoes in half lengthwise and remove stems. Quarter the onion and peel the garlic cloves.
Step 2: Roast
Arrange the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 40 minutes.
Step 3: Blend
Let the roasted vegetables cool for about 10 minutes. Transfer everything from the baking sheet, including juices, into a blender. Add tomato paste and blend until smooth.
Step 4: Garnish and serve
Stack and slice the basil leaves into thin strips. Divide the soup into four bowls and top with fresh basil before serving warm.
Substitutions
The good news is that you probably have most of the ingredients for roasted tomato soup in your kitchen. But if you’re missing something or want to switch it up, I’ve got some great alternatives for you!
- Tomatoes: Substitute with cherry tomatoes. In a pinch or if tomatoes aren’t in season, use canned whole San Marzano tomatoes.
- Yellow onion: Use white onion for a sharper taste or shallots for a milder, slightly sweet flavor.
- Garlic: Swap with roasted garlic powder.
- Olive oil: Use avocado oil or ghee for a richer, buttery note.
- Tomato paste: Replace with sun-dried tomato purée or slow-roasted tomato halves blended into a paste.
- Basil: Substitute with fresh parsley.
Expert Tips
- Avoid aluminum cookware: Choose safe non-reactive cookware like a stainless steel baking sheet.Tomatoes are acidic and can damage aluminum, cast iron, copper, and other bare metal pots and utensils.
- Blend in batches: Work in small batches and cover the lid with a kitchen towel to avoid splatters from the hot soup.
- Make it creamy: For a creamier version, you can add ½ cup of cream or Greek yogurt when blending.
- Make it heartier: Stir in protein like shredded chicken, chickpeas, tofu cubes, or veggies like spinach, roasted red peppers, or zucchini for a heartier, more nutrient-packed bowl.
- Play with spices: Smoked paprika, red pepper flakes, or cumin can transform the soup’s personality while keeping it wholesome.
- Add the basil at the end: Stir in fresh basil right before serving to preserve its bright, peppery flavor and nutrients.
How to Store This Recipe
Let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for 4 to 5 days without losing flavor. For longer storage, freeze in portion‑sized containers or freezer bags for up to a month; just be sure to leave a little room at the top for expansion.
To reheat, warm on the stovetop over medium heat, stirring occasionally until hot. If reheating from frozen, thaw overnight in the fridge or place the container in a bowl of cold water until loosened, then heat gently. Add a splash of stock, milk, or water as needed to bring back its silky texture.
What to Serve with Roasted Tomato Soup
Roasted tomato soup pairs beautifully with both cozy classics and fresh, vibrant sides. You can’t go wrong with a golden, melty grilled cheese sandwich for dunking, but it’s also fantastic with crusty sourdough, focaccia, garlic bread, or homemade croutons for a satisfying crunch.
For a lighter balance, serve it alongside a crisp green salad or roasted vegetables. If you want a heartier meal, pair with mains like baked chicken tenders, tuna melts, or even steak.
More Easy Soup Recipes To Try
Easy Roasted Tomato Basil Soup
Ingredients
- 3 pounds Roma tomatoes
- 1 small yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 8 individual basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Set the oven to 400 °F .
- Cut the tomatoes in half lengthwise and remove stems. Quarter the onion and peel the garlic cloves.
- Arrange the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 40 minutes.
- Let the roasted vegetables cool for about 10 minutes. Transfer everything from the baking sheet, including juices, into a blender. Add tomato paste and blend until smooth.
- Stack and slice the basil leaves into thin strips. Divide the soup into four bowls and top with fresh basil before serving warm.
Notes
- Tomatoes are acidic and can damage bare metal pots and utensils, so cook with safe non-reactive cookware like a stainless steel baking sheet.
- Work in small batches and cover the lid with a kitchen towel to avoid splatters from the hot soup.
- For a creamier version, you can add ½ cup of cream or Greek yogurt when blending.
- Stir in your choice of protein or veggies for a heartier, more nutrient-packed bowl.
- Smoked paprika, red pepper flakes, or cumin can transform the soup’s personality while keeping it wholesome.
- Stir in fresh basil right before serving to preserve its bright, peppery flavor and nutrients.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
