Roasted Tomato Soup
Updated Oct 31, 2023
This Roasted Tomato Soup is made with simple pantry items along with juicy ripe tomatoes and fresh basil, then blended into a creamy flavorful homemade soup
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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 if you pair them with aromatic basil and a hint of spice from red pepper flakes, you’re in for a real treat. It’s one of the dishes I make the most when it’s tomato season because of its rich flavor and easy prep, and honestly, it never fails to impress!
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 loaded in flavor from the juicy ripe tomatoes and basil!
Jump to Section
- Recipe at a glance
- Summary
- Ingredients to make roasted tomato soup
- How to make roasted tomato soup
- Roast the tomatoes
- Cook the soup base
- Combine everything together
- Tips for making the best homemade tomato soup
- Popular substitutions & additions
- How to store & reheat roasted tomato soup
- How long will this tomato soup last in the fridge?
- Can I freeze tomato basil soup?
- Frequently asked questions
- What to eat with tomato soup?
- For more soup recipes:
- Roasted Tomato Soup Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven, Stovetop
Dietary Info: Gluten Free, Vegan, Vegetarian
Key Flavor: Sour, Sweet
Skill Level: Easy
Summary
- Flavorful: Unlike other tomato soups, this roasted tomato soup is full of flavor by itself – it doesn’t need butter or cream to shine.
- Versatile: Depending on the occasion, this soup can be served both as an entrée or as a main course.
- Fresh Ingredients: The use of fresh tomatoes makes the soup taste much better and feel more natural than most store-bought options.
- Great for Beginner Cooks: Even if you’re not a pro in the kitchen, this easy tomato basil soup is very forgiving. It doesn’t have any complicated steps or highly specific amounts of ingredients.
Ingredients to make roasted tomato soup
- Tomatoes: The juicier, the better. If you don’t have plum tomatoes, Roma or any ripe tomato variety will do, but adjust the roasting time accordingly.
- Olive Oil: Extra virgin works wonders for a rich flavor. If you don’t have olive oil on hand, a good substitute could be avocado oil or regular vegetable oil.
- Seasonings: Salt, black pepper, and crushed red pepper flakes. These give the soup its zest and depth. Adjust the spice level to your liking.
- Onion and Garlic: The classic fragrant duo in many dishes. Chopping them finely will ensure they blend well into the soup.
- Canned Tomatoes: These complement the roasted tomatoes and add more depth to the soup. If you don’t have whole tomatoes, crushed tomatoes work too.
- Fresh Herbs: Fresh basil leaves and a sprig of rosemary. They bring a fresh and aromatic touch to the soup.
- Vegetable Broth: This is your soup’s liquid base. You can also use chicken broth or even water with a bouillon cube if that’s what you’ve got in your pantry.
How to make roasted tomato soup
Roast the tomatoes
The first step for the roasted tomato soup is to roast the tomatoes. You want to look for Roma or plum tomatoes, which are the oblong shaped tomatoes, and find the most ripe ones you can get. Then slice them in half, drizzle olive oil, salt and pepper over them and roast.
If you’d like to toss in some garlic in the pan, then you have good taste, my friend! I love that idea! This process is very similar to my Crostini with Roasted Tomatoes, so you can double up on tomatoes here or sneak one on top of a crostini 😉
Cook the soup base
While the tomatoes are in the oven, you can get started on cooking the soup base to make this homemade tomato soup. You’ll need olive oil, chopped onions, garlic and red pepper flakes. Cook until the mixture becomes soft and fragrant.
Next, add the whole canned tomatoes (and make sure to include their yummy juices!) and cover that with vegetable broth. Then you’re going to turn off the heat (or you can leave it on simmer) and wait until the roasted tomatoes are finished.
Combine everything together
Now that the tomatoes are done roasting, you can add the fresh basil and any other herbs you’re using (hello fresh garden rosemary!) along with the juicy roasted tomatoes. Bring everything to a boil and simmer the roasted tomato soup for 40 minutes uncovered.
After it’s simmered, it’s time to blend the roasted tomato soup. I use an immersion blender and do it right in the pot. You can also transfer the soup to a blender in batches to blend that way as well.
Without even using any cream, you’ll notice the soup will transform to a velvety smooth consistency with a rich and flavorful aroma. It’s homemade tomato soup time!
Tips for making the best homemade tomato soup
- Use the ripest and reddest tomatoes you can find. The tomatoes are the star of the recipe, so pick them carefully to deliver the best flavor!
- Roast the garlic with the tomatoes for a deeper flavor. You can do this instead of cooking them in the pot with the onions and olive oil.
- Blend in batches if 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 the soup rest. After cooking, let the soup sit for about 10 minutes off the heat. This helps the flavors come together even more.
- Be flexible with the fresh herbs. Basil goes the best with roasted tomato soup, but really any herbs will work here: try rosemary, thyme, oregano, cilantro, dill or a combination.
- Remedy bitter tasting tomatoes by adding sugar or cream. If you have ripe tomatoes, you shouldn’t have this problem. But if you find that the soup tastes bitter, you can add unsweetened coconut milk, sour cream (for non vegan option) or just a teaspoon of sugar.
Popular substitutions & additions
- Mix in pesto. After blending, stir in a couple tablespoons of basil or sun-dried tomato pesto for an extra layer of flavor and a richer texture.
- Sprinkle parmesan on top. Before serving, sprinkle some freshly grated Parmesan cheese over the soup. If there is a perfect match for tomatoes, it’s definitely cheese!
- Try different herbs. Instead of basil and rosemary, try rosemary, thyme, oregano, cilantro, dill or a combination.
- Boost with veggies. While the main focus in this soup are roasted tomatoes, tossing in some roasted bell peppers or carrots can make the soup even more flavorful and heartier.
How to store & reheat roasted tomato soup
Once you’ve let the soup cool to room temperature, pour it into an airtight container or mason jar and store it in the fridge.
When you’re ready for another serving, just pour what you need into a pot and warm it up over medium heat. If it’s thickened a bit in the fridge, you can add a splash of broth or water to get it back to its original consistency.
How long will this tomato soup last in the fridge?
Your roasted tomato soup will stay fresh in the fridge for up to 5 days.
Can I freeze tomato basil soup?
If you want to store it for longer, you can freeze this soup. Simply pour the cooled soup into freezer-safe containers or resealable bags, leaving a little space at the top to allow for expansion. Once frozen, your soup should stay fresh for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and then reheat on the stove.
Frequently asked questions
If you have ripe tomatoes, you shouldn’t have this problem. But if you find that the soup tastes bitter, you can add unsweetened coconut milk, sour cream (for non a vegan option) or just a teaspoon of sugar to fix it.
This might come down to preference, but there’s no need to peel the tomatoes. You will blend the roasted tomatoes with the liquid so the presence of the tomato peel doesn’t affect the end results. If you decide you want to, here’s a quick guide on how to peel tomatoes that might help.
Any kind of tomatoes will work. But since we’re roasting the tomatoes and blending them, I would recommend looking for the ripest reddest ones you can find. That will yield the sweetest flavor for the roasted tomato soup.
What to eat with tomato soup?
A Grilled Cheese Sandwich is my favorite thing to eat with a warm bowl of homemade tomato soup! Here are some other great ideas that go well with this soup:
- Olive Oil Garlic Bread
- Grilled Cheese Dippers
- Grilled Mozzarella Sandwich
- Turkey Panini
- Pesto Chicken Avocado Panini
For more soup recipes:
- Easy French Onion Soup
- Hearty Chicken and Vegetable Soup
- Ravioli Soup
- Roasted Cauliflower Soup
- Roasted Butternut Squash Soup
- Vegan Corn Chowder
- Vegetarian Minestrone Soup
- Tortellini Soup
- Lasagna Soup
This roasted tomato soup is seriously one of the easiest soups you can make that’s so full of flavor – the best way to use those garden tomatoes and herbs you may have from the end of summer. It’s a healthy, silky smooth homemade tomato soup that definitely tastes better than the canned version.
If you’ve tried this healthy-ish feel good Roasted Tomato Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Roasted Tomato Soup
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
- 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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
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 🙂