After years of slow roasting, seasoning, and stirring, I’ve nailed a version of this Roasted Tomato Soup that combines simplicity and depth. Think roasted garlic, caramelized onions, and sun-ripened tomatoes, all blending into a bowl of silky, deeply satisfying goodness that anyone can make.
Why You'll Love This Recipe for Roasted Tomato Soup
This soup has the perfect balance of bright and cozy. A splash of cream (or coconut milk if you're dairy-free) makes it indulgent without going overboard. Want to fancy it up? Drizzle with olive oil, chili crisp, or swirl in some basil pesto. I’ve tested the tweaks, and they all work beautifully.
Serve it with crusty sourdough, a sprinkle of fresh basil, or just your best spoon. It’s quick, nourishing, and the kind of recipe that turns red sauce into comfort food royalty.
Roasted Tomato Soup Recipe 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.
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.
How to Make Oven Roasted Tomato Soup
- Preheat the oven to 450°F (230°C).
- 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.
- Drizzle with ½ cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
- Season to taste with salt and freshly ground black pepper.
I intentionally left this recipe rather plain to make it easier to customize!
Roast Tomato Soup Variations
- 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'.
Serving Suggestions for Homemade Roasted Tomato Soup
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
Yep! Just transfer the soup to some freezer-safe containers (I love these deli containers from Amazon.) or quart/gallon zip-top bags.
What to Serve With Oven Roasted Tomato Soup
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.
Easy Tomato Soup Recipe FAQs
Nope! That is way to much effort considering you will be blending the soup anyway.
If your soup is too thin, you can simmer it for longer to evaporate some of the liquid. You could also use a thinkener like corn flour.
Yes, roasting tomatoes enhances their flavor due to the lose in moisture.
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, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Oven Roasted Tomato Soup Recipe
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.
Ingredients
- 3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- ½ 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
- ½ teaspoon salt
Instructions
- Preheat the oven to 450 degrees F.
- 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.
- Drizzle with ½ cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.
Liz @ The Lemon Bowl says
Oh I am loving this recipe!!!!! Gorgeous photo!
Tieghan says
Loving this!!
Sonia! The Healthy Foodie says
Why not whip up a "manual smoothie" Natalie? One that does not require the use of electrical power whatsoever?
I'm sure you could come up with something half decent... like mash half an avocado and half a banana with a fork, then whisk the heck out of them until they become somewhat frothy, add some coconut milk, almond milk, cacao powder, shredded coconut, maybe a handful of raspberries or mashed strawberries... or whatever else you have on hand!
That sure would hit the spot for me!
And you really made me laugh with your flicking the lights open! I think I would've done that too, especially if I feared ants were going to attack me any minute! ;)
Hang in there my friend, you're almost done! :)
Ryann says
By far the best tomato soup I have ever made. Absolutely incredible!
Katrina @ Warm Vanilla Sugar says
A soup like this would definitely be the best after an emergency preparedness week!! Looks lovely!
Joanne says
I would be going CRAZY if I were you!! Thank god for this soup with all it's fresh flavor!
Stephie @ Eat Your Heart Out says
I still say you are a better woman than I. Let's just say that my idea of "roughin' it" is a Holiday Inn without cable...so this "experiment" week would be sending me over the edge. Can't blame you for sneaking some electricity.
Nothing like a simple tomato soup with a grilled cheese sandwich! One of my favorite meals. (Although I'm still not sure how grilled cheese fits in with the paleo thing...so maybe just sprinkle some cheese on top, then. ;-) )
Bree {Skinny Mommy} says
This soup looks delicious!
Laurie {SimplyScratch} says
Now THIS is my kind of tomato soup! The color is insane Natalie!
Aura says
Just made it and it is fab!
Christina says
This was incredible! I made a few slight changes, and put it on my blog!! I'll be making this again, definitely :) http://xtinaluvspink.wordpress.com/2013/09/26/roasted-tomato-soup/
Natalie Perry says
Thanks! I'm glad you enjoyed it!
Victoria says
Hello! I'm going to make this soup today, ....how much basil should I add (we like basil a lot)....thank you!
Betsy says
At what temperature are roasting the tomatoes?
Betsy Wells says
This soup is the best. I make several batches and freeze it. It tastes so good for lunch any time of the year.
Natalie Perry says
That's so great to hear! I'm so glad you've enjoyed it.
Daniele cole says
Did you take out the bay leaves before blending?
Natalie Perry says
Yes! Sorry I didn't clarify that. I'll make a note in the recipe. Thank you!
Charles Reid says
This has become my family's go-to tomato soup recipe. It's so simple and very good. Thanks so much for sharing it.
Natalie Perry says
So good to hear you've enjoyed it! Thanks for letting me know!
Sassy says
I veganised the recipe and it was delicious. I have tried several variations m both suggested and my own. My family loves it with a tablespoon of brine from pickled jalapeño pepper slices and some vegan parmesan cheese on top. This is one of my go to soups when tomatoes are needing to be used up.
Natalie Perry says
Love those ideas! Thanks!
Debora Hotard says
I made the roasted Tomato Soup for lunch today, it is amazing. I added a swirl of pesto and a splash of heavy cream to dress it up a bit and ate a few rice crackers with it. This recipe will have a regular place in my menu rotation.
Natalie Perry says
Yum! Thanks for letting me know!