Use up some extra garden tomatoes in this simple and flavorful Roasted Tomato Soup! Swirl pesto into it or dip a grilled cheese sandwich. Or freeze it and save it for a cold day in February.

You’ll love this Simple Oven Roasted Tomato Soup Recipe

Want to know the secret to this incredibly easy tomato soup? Roasting.

Roasting your tomatoes, onions, and garlic concentrates their flavors and brings out a lot of natural sweetness which adds flavor to your soup! You don’t want to skip this step.

Make ahead tip: You can even roast them ahead of time and finish the soup when you’re ready to eat.

You can blend this up and eat it as is. Or you can add a glug of cream to make it richer. Or stir in some basil pesto, chili crunch, or shredded parmesan to add some fun flavors! It’s super adaptable!

Easy Tomato Soup ingredients

• Tomatoes
• Garlic
• Onions
• Oil, like coconut or avocado
• Salt and freshly ground black pepper
• Chicken or vegetable stock
• Bay leaves
• Ghee or grass-fed butter
• Salt

TIP: Make sure you get some good color on those tomatoes! Let them roast until you see dark brown spots.

How to make Roasted Tomato Soup

1. Preheat the oven to 450°F (230°C).
2. Wash, core and cut the tomatoes into halves. (You don’t need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.
3. Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
7. Season to taste with salt and freshly ground black pepper.

What kind of tomatoes are best for tomato soup?

You can use a combination of fresh and canned tomatoes until the tomatoes start raining down late summer.

Honestly, any fresh tomatoes would be delicious in this. I recommend using a combination of tomatoes, like vine-ripened along with some sweet cherry or grape tomatoes for the best flavor.

I intentionally left this recipe rather plain to make it easier to customize!

Ways to spruce up tomato soup

• PESTO. Basil pesto, dill pesto, sun-dried tomato pesto, cilantro pesto. Any pesto would be great here. 
• CHEESE. Goat cheese is my personal favorite in tomato soup, but Parmesan shavings would be lovely, too. Use a cheese that has a strong flavor.
• HERBS. Blend a bunch of basil into the soup. Or scatter some on top.
• FLAVORED OILS. Garlic or chili-infused olive oil gives it some extra pop.
• PROTEIN. Sometime I throw in some leftover protein from earlier meals. Things like grilled chicken, shrimp, steak, and pulled pork go really nicely in this soup and give it more texture.
• CREAM. A splash of cream never made anything less tasty. Just sayin’. 

How to serve this Simple Tomato Soup Recipe

Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you’re in the mood.
A sourdough grilled cheese is the optimal dipper for tomato soup.

How to store Oven Roasted Tomato Soup

Can you freeze tomato soup?

Yep! Just transfer the soup to some freezer-safe containers (I love these deli containers from Amazon.) or quart/gallon zip-top bags.

I don’t eat a lot of bread these days, but a sourdough grilled cheese is the optimal dipper for tomato soup.

I can’t resist it.

More like this Simple Tomato Soup Recipe

If you like this one, you’ll love these other silky smooth meatless soups. I love a good  blended soup. Mmm.

For fall, I love a good blended squash soup! Indian-Inspired Butternut Squash Soup and Easy Chipotle Lime Squash Soup are both great with a butternut or a kabocha squash!

If you’re in the keto camp, here’s a fun tomato soup for you — Roasted Tomato Jalapeno & Cheddar Soup. Cozy, but not heavy!

Here’s another creamy but not heavy soup for you: Creamy Paleo Mushroom Soup. (I like bacon here, but it’s optional!)

If you’ve got some extra pesto on hand, stir it in to this Garlic Almond Soup. A potato-based soup blended with almonds!

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Easy Tomato Soup Recipe FAQs

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Simple Tomato Soup Recipe

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This soup is just as its described -- simple. All you need are some perfectly ripe summer tomatoes and a handful of other ingredients to make the best tomato soup. It also freezes nicely, which is nice if you happen to get a tomato soup craving in February.

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Ingredients

• 3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup heat-safe oil, like coconut or avocado
• Salt and freshly ground black pepper
• 1 quart chicken or vegetable stock
• 2 bay leaves
• 4 tablespoons ghee or grass-fed butter
• 1/2 tsp salt

Instructions

1. Preheat the oven to 450 degrees F.
2. Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.
3. Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
4. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
5. Bring to a boil, reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
7. Season to taste with salt and freshly ground black pepper. Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.

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