Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs ripe tomatoes, halved; 1 medium onion, quartered; 4 cloves garlic, peeled; 3 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; 2 cups vegetable broth (or chicken broth); 1 tsp dried basil (or 1 tbsp fresh basil leaves); 1 tsp sugar (optional, to balance acidity); ½ cup heavy cream or coconut milk (optional, for creaminess)

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Why You’ll Love This Recipe

I love this soup because it transforms humble tomatoes into a restaurant-worthy bowl of comfort. Roasting the tomatoes with garlic and olive oil caramelizes their flavor, and when blended with broth and herbs, the result is smooth, rich, and deeply satisfying. It’s cozy enough for a chilly night but light enough to enjoy any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ripe tomatoes, halved (Roma or cherry work great)
1 medium onion, roughly chopped
4 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cups vegetable broth (or chicken broth)
1 teaspoon dried basil (or a handful of fresh basil leaves)
1 teaspoon sugar (optional, to balance acidity)
½ cup heavy cream or coconut milk (optional, for creaminess)

Directions

I preheat the oven to 400°F (200°C).
I arrange the halved tomatoes, onion, and garlic on a baking sheet. I drizzle everything with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until the tomatoes are soft and slightly caramelized.
I transfer the roasted vegetables (including the juices) to a large pot or blender.
I add the broth and basil, then blend until smooth. If I’m using a pot, I use an immersion blender; if I’m using a regular blender, I work in batches.
I return the soup to the pot, taste, and adjust with salt, pepper, or sugar as needed. For a creamier soup, I stir in cream or coconut milk.
I simmer for 5–10 minutes on low heat before serving hot with fresh bread or grilled cheese.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes of prep time and 30 minutes of cooking, for a total of 45 minutes.

Variations

Spicy twist: I add a pinch of red pepper flakes or a roasted chili for heat.
Chunky style: Instead of blending completely, I pulse just enough to keep some texture.
Herb-forward: I use oregano, thyme, or rosemary for a different flavor profile.
Vegan version: I skip the cream and use coconut milk or almond milk instead.
Extra roasted flavor: I roast a red bell pepper along with the tomatoes for added sweetness and depth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat or in the microwave. This soup also freezes beautifully for up to 3 months—I thaw it overnight in the fridge and reheat before serving.

FAQs

Do I need to peel the tomatoes?

No, I don’t peel them—the skins blend in smoothly once roasted. If I prefer a silkier texture, I strain the soup after blending.

Can I use canned tomatoes instead of fresh?

Yes, I use two 28-ounce cans of whole tomatoes when fresh ones aren’t in season. I still roast them briefly with onions and garlic for flavor.

What’s the best bread to serve with this?

I love it with grilled cheese, crusty sourdough, or even garlic breadsticks.

Can I make this ahead of time?

Absolutely. The flavors deepen as it sits, so I often make it the day before and reheat.

How can I thicken the soup?

I simmer it a bit longer to reduce the liquid or add a spoonful of tomato paste for richness.

Conclusion

This Roasted Tomato Soup is the ultimate comfort food—simple, wholesome, and packed with flavor. I love how roasting elevates the tomatoes and makes every spoonful rich and satisfying. Whether I’m making it for a cozy weeknight meal or serving it at a dinner party, this soup always warms the heart and belly.