Roasted Tomato Soup
Updated Oct 19, 2025
Roasted Tomato Soup made with fresh roasted tomatoes and basil simmered in vegetable stock with onion and garlic, and then blended until smooth and creamy.
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Roasted Tomato Soup is so good!
This roasted tomato soup recipe is my go-to when I need some extra tomato-y goodness. Roasting the tomatoes makes them even sweeter and richer, and I love them paired with aromatic basil and a little heat from red pepper flakes. It’s one of the dishes I make the most when it’s tomato season because of its rich flavor and easy prep!
Hands down, the best homemade tomato soup I’ve ever had was from Ina Garten. So this Roasted Tomato Soup recipe is a loose adaptation of hers. It’s simple to make, uses basic pantry ingredients, and is super flavorful!
Happy Cooking!
– Yumna
How to Make Roasted Tomato Soup
Roasted Tomato Soup Recipe
This Roasted Tomato Soup is made with fresh roasted tomatoes and basil simmered in vegetable stock with onion and garlic, and then blended until smooth and creamy.
Video
Ingredients
- 3 pounds ripe plum tomatoes cut in half lengthwise
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion chopped
- 6 garlic cloves minced
- 1/4 teaspoon crushed red pepper
- 1 28-ounce canned whole peeled tomatoes with their juice
- 1 ½ cups fresh basil leaves packed
- 1 sprig fresh rosemary
- 1 quart low sodium vegetable broth
Instructions
- Preheat the oven to 425°F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
- Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
Notes
Recipe: Inspired by the roasted tomato basil soup from the fabulous Ina Garten.
- Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well. If you’re serving with cream, I recommend adding after your reheat the soup to avoid is cream curdling.
- Freezing Instructions: Cool the soup completely after cooking, then place in freezer safe containers or bags. You can freeze in individual portions or in larger quantities for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.
- Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender.
- You can skip the canned tomatoes if you prefer, but I love the combination of canned and roasted in this recipe. If you do so, you can double the roasted tomatoes and you may need to add some tomato paste to brighten the color.
- Feel free to use dried basil if necessary. Although if you can find fresh basil, it really transforms the flavor of the recipe.
Nutrition
Calories: 154kcal, Carbohydrates: 17g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Sodium: 1518mg, Potassium: 723mg, Fiber: 4g, Sugar: 10g, Vitamin A: 2647IU, Vitamin C: 41mg, Calcium: 64mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Roast your garlic with your tomatoes for a deeper flavor. You won’t need to cook your garlic in the pot if you’re adding it to your tomato roasting pan!
- Blend in batches if you’re using a regular blender. Hot tomato soup can create pressure and overflow the blender. So, instead of filling it all the way to the top, fill it halfway and blend in portions. Then, combine everything in the pot.
- Let your soup rest. After cooking, let your soup sit for about 10 minutes off the heat. This will help the flavors come together even more!
- Add sugar or cream to balance out bitterness. If you have ripe tomatoes, this shouldn’t be a problem, but occasionally, unripe tomatoes will leave you with a bitter soup. If this happens, you can add unsweetened coconut milk, sour cream (for non vegans), or a teaspoon of sugar.
Serving Ideas
- Serve with a sandwich. I love using this soup as a dipping side for a sandwich. My kids are huge fans of my grilled cheese sandwiches or grilled cheese dippers, but I also love this soup with a turkey panini or a chicken pesto avocado panini.
- Add bread. If you’re not up for a full sandwich, sopping up some soup with fresh bread will work, too. I like olive oil garlic bread and classic French bread dinner rolls.
- Make a salad. For a light lunch, this makes for a great soup-and-salad combo paired with my simple garden salad, Mediterranean chicken salad, or quinoa avocado salad.
FAQs
Should I peel my tomatoes?
There’s no need to peel the tomatoes for this recipe! You’ll blend the roasted tomatoes with the liquid so the presence of the tomato peels won’t change your end results. If you decide you want to, here’s a quick guide on how to peel tomatoes that might help.
Comments
I have made this delicious soup at least a dozen times. It is incredibly easy to make. I grow my own basil and freeze the leaves intentionally for this recipe. My friends and family love this soup. It is a great soup to freeze. Thank you for sharing this recipe.
Aww, love that you freeze your basil leaves for this soup and the soup itself! Glad you love it!! Thanks, Robin!
It was tasty, I will make it again today.
So happy you liked it, Oula! Thanks!
One rosemary?
Oops! I just updated the recipe to say “1 sprig of rosemary,” so sorry for the confusion there. Thanks for pointing this out to me!!
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