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.
Did You Make This Recipe?
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!!
Hi wanted to make this recipe how many is 3 pounds of plum tomatoes? Should I buy like 10?
Hi there! It’s actually about 24 plum tomatoes (or 12 Roma tomatoes). Using a produce scale at the grocery store is the best way to make sure you have 3 pounds of tomatoes. Hope that helps!
It’s tomato season and I have my handy go-to recipe ready for round two! I don’t enjoy eating tomatoes, but this was shared with me last year (when I ended up making it five times) and nobody can get enough, including me. It’s perfect for sharing or freezing, so you can enjoy it longer. Thank you for sharing such a spectacular dish that brings so much joy! 🍅💝
Aww thank you, Sarah! I’m so happy this soup brings you so much joy, that’s amazing!!
OMG!!! Thank you for this amazing recipe! I don’t usually comment… it is the best tomato soup I’ve ever had! I will make it again!
Aww thanks so much.
If I have to use dried rosemary and basil how much each?
This looks really good!
Thank you! I would start with 1/2 teaspoon of dried rosemary and 1 teaspoon of dried basil.
This was delicious I am not a lover of tomatoes soup but had loads to use up. The I have tasted I will be making this again.
So glad you liked it, Rebekah!
First time ever making tomato soup that wasn’t from a can or restaurant. Surprisingly easy to make and perfect for cold winter nights. Even better the next day.
That is amazing! I am so happy to hear that!
Oh my goodness! You weren’t kidding! This is delicious! I only added a small amount of red pepper flakes as I don’t do spicy well but other than that, followed the recipe and I will definitely be making it again and sharing with others. Thank you!
Thank you so much! That sounds perfect. You’re welcome!!
Outstanding soup recipe! My husband and I absolutely loved it.
Thank you! Glad you both enjoyed.
A friend brought this soup over to help my family get through a difficult week after a death in the family. It was so delicious and comforting and I can’t get enough of it! Even my 7 and 5 year olds loved it. So I asked my friend to share the recipe with me and here i am, super excited that now I can make it in the future. The roasted tomatoes add such a huge depth of flavor. I can’t wait to make this with fresh tomatoes, garlic and basil from our garden!
I’m so glad you all enjoyed this recipe! I’m so sorry about your loss and am sending so much love your way!
This soup is soooooo good!! It is the first time I made a tomato soup and this was very worth! Thank you so much! I added 1/4 coup of cream and the consistency was very nice 😉 definitely I will do it again.
That makes me so happy to hear! That’s such a great idea!!
GREAT EFFORT. VERY TASTY
This soup was so creamy and luscious, and the recipe made enough that I could share with my parents. Taking the time to roast the tomatoes (and garlic) definitely raised the bar. Thank you!
I’m glad you all enjoyed! I think that played a crucial part in making this recipe what it is too!
This is a really delicious recipe. Roasting the tomatoes gives it extra depth that my other tomato soups have lacked!
Thank you so much!
This recipe is fantastic!! If you haven’t tried it, it’s definitely a must! My husband and kids love it!
I’m so incredibly happy to hear that! Thank you!
I made this for my adult kids 2 years ago. They are still raving about it! Made it again today, as they are coming back in town, bringing their baby!. 🙂
I love that! Hope they enjoy this again and that you all enjoy being back with each other.
Not impressed, disappointed actually. But to be fair to the recipe, I’m use to canned tomato soup and other pre-made stuff. I’m gonna try it with a little cream. On another note, my husband loved it. He even said the house smelled amazing. And since he’s not eating dairy or red meat right now, this is going to be great frozen and saved for another time.
So glad your husband enjoyed it!! Some cream would be a nice way to elevate and maybe fit your preferences better!
So good! We were able to make 4 double batches of soup with Roma tomatoes from our garden this year. It freezes very well and we have been enjoying it this winter/fall.
I’m so happy to hear that! The Roma tomatoes from the garden sounds so fresh in this soup.
i have leftover onion soup broth. can i use it instead of the vegetable broth or will the flavor be too overpowering?
Oh i think that will actually work well!
This was great. The longer the time cooking the better on the second try. As a funny side note, I sent to my buddy and I’m starting to think he’s boarder line forest hump. The part that clearly says 1 28 ounce can he thought meant 128 ounces. I walked him thru adding the correct amounts to correct but now he has enough in his freezer to feed himself for 2 years.
LOL! That’s so funny! Roasted tomato soup for day 😂
I love creamy tomato soup, but didn’t want the calories and hidden sugars that usually accompany them. I can’t tell you how many different recipes I’ve tried before I found this one. I followed your recipe to a t and it was fabulous! I even froze two cups as a test, and this soup was still great defrosted & reheated. Thank you!
I’m so happy to hear that! Thanks so much for sharing 🙂
How many roma/plum tomatoes would be in 3lbs? Is that 24 tomatoes? Thanks.
Actually about 12
Thanks so much for this recipe! Thoroughly enjoyed it!
I actually roasted 2lbs of tomatoes with one red pepper and followed the same recipe and it turned out amazing!
Love your website and insta posts! I also made these with the grilled cheese dippers that you have on your website. Tasted great!
Thank you so much for sharing! I’m so glad you enjoyed the recipe and the others you’ve tried!!
such an amazing soup and will definitely make again! really great that there was no dairy but yet it was still so tasty!! thanks for the recipe
So glad you enjoyed it!! Thank you!
Can chicken broth be used? Hey don’t have vegetable broth on hand.
Yes you can use chicken broth 🙂
Excellent! My entire family enjoyed it.
That’s wonderful! Thanks so much for sharing!
Really great soup. Next time I make I’ll skin tomatoes first and I added a chilli and smoked paprika. I roasted the onion and the garlic it was delicious.
Oh yum! Love that you roasted the onions and garlic too. Thank you so much for the feedback 🙂
Super easy and delicious!
Thanks so much!! So glad to hear it!
I love tomato soup! Mine didn’t have much flavor, I guess Roma tomatoes aren’t the best in November flavor wise. I will add some Parmesan, cream, bay leaf, or carrots and celery next time! Tomato paste might also add flavor.
Oh that’s too bad! Yeah, usually the type of tomatoes you use will really affect the flavor. Also the type of canned tomatoes you use can really help boost the flavor too. But I like your idea of add some extra items next time! Thanks for sharing 🙂
I saved this recipe on Pinterest, and had more tries and good feedback than to any recipe I have saved ( and I have saved hundreds!). So I decided to try it myself, will save a photo on Pinterest. Thanks!
Hahaha that’s so awesome! I hope you liked it! Thanks for sharing 🙂
Outstanding! Great way to use up my fresh tomatoes, basil and rosemary! My tomatoes were a bit juicy so in the end I added a can of drained / rinsed cannellini beans to thicken it up and re-blended.
Perfect and no dairy needed.
Thx
So glad you enjoyed it! And I love the idea of adding beans to it to thicken it! Thanks so much for sharing 🙂