Roasted Tomato Soup

Nothing beats the feeling of cozying up with a hot bowl of homemade tomato soup on a chilly fall or winter night. This roasted tomato soup features slow-roasted tomatoes that deepen in sweetness, paired with sautéed onion and garlic for an aromatic base. Add in flavorful broth, herbs, and a splash of cream, and you’ve got yourself a silky, comforting soup that’s classic comfort food at its finest.

In this post, I’ll walk you through everything—from a quick 15-minute prep to easy pantry staples, plus step-by-step instructions. You’ll roast the tomatoes, sauté your aromatics, blend it smooth, simmer to develop flavor, then finish with cream for extra richness. This recipe makes about 6 hearty servings and takes around 1 hour and 25 minutes from start to finish. No peeling or seeding needed! Plus, it reheats like a dream and is perfect for putting those fresh garden or farmer’s market tomatoes to good use.

I’ll share my favorite tips for blending, garnishing ideas (hello fresh basil and parmesan), and serving suggestions—because what’s tomato soup without some good dunking options? Also, I’ll cover how to store, freeze, and swap ingredients to make it your own.

Why You’ll Crave This

• It’s ridiculously delicious and warming. A warm bowl of creamy roasted tomato soup alongside a crisp, melty grilled cheese sandwich is the ultimate in cozy comfort. Kids and adults alike will be asking for seconds—can you blame them?
• Way better than store-bought. I’ll be honest, Campbell’s tomato soup used to be my nostalgic go-to growing up, especially with saltines and the occasional grilled cheese. But this roasted tomato soup recipe is a whole new level of fresh, vibrant flavor. Once you take a sip, you’ll never want to reach for canned again—I promise!

• Simple to prep and reheats beautifully. This recipe is light on hands-on time and doesn’t require peeling or seeding tomatoes, which is a lifesaver. Plus, leftovers heat up perfectly for easy lunches or dinners later in the week.

Ingredients You’ll Need

• 10 large tomatoes (about 3 pounds), trimmed and quartered
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• pepper to taste
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tablespoon dried basil
• 1 tablespoon Italian seasoning
• 2 tablespoons sugar
• 1 cup heavy cream
• Fresh basil and parmesan cheese, optional for garnish

How to Make It

1. Arrange quartered tomatoes cut-side up on baking sheet(s); drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and pepper, roast at 450°F for 30–35 minutes until soft and caramelized, then let cool slightly.

2. Heat 2 tablespoons olive oil in a large pot over medium-high heat; add diced onion and sauté until soft and translucent.
3. Add minced garlic to the onion and cook 1 minute until fragrant.
4. Add the roasted tomatoes, including juices, skins, and seeds, to the pot with the onion and garlic.
5. Pour in 4 cups broth and stir in 1 tablespoon dried basil, 1 tablespoon Italian seasoning, the remaining 1/2 teaspoon salt, and 2 tablespoons sugar.
6. Blend the soup until smooth using an immersion blender or by carefully pureeing in batches in a regular blender, then return to the pot.
7. Bring the soup to a gentle simmer and cook about 30 minutes to meld flavors.
8. Remove from heat and stir in 1 cup heavy cream.
9. Taste and adjust seasoning.

Tips for Best Results

• You can use any fresh tomatoes you have on hand—from cherry tomatoes, beefsteak, Roma, to plum tomatoes. Each will give a slightly different flavor but all work well in this roasted tomato soup.
• Thanks to blending, you don’t need to peel or seed the tomatoes. Just roast and blend everything together to keep things easy.
• Make sure your tomatoes are fresh and ripe. Look for deep red color, slightly shiny skins, and tomatoes that yield gently to a soft press but still feel firm.
• If you’re using a high-powered blender instead of an immersion blender, secure the lid tightly and select the “soup” or “hot” setting if your machine has one. Start slow to avoid splattering from steam pressure, and remove the lid carefully, as hot steam will escape. If your blender has no soup setting, cover the opening with a folded towel and hold it as you blend to keep things safe.

Serving Ideas and Add-Ins

Pair your roasted tomato soup with a classic grilled cheese, or just dunk it with some rustic, crusty bread. That combo? Absolute magic! Slurping is not just allowed, it’s encouraged.

If you want a lighter meal, add a fresh green salad tossed simply with lemon juice, olive oil, salt, and pepper. Feel free to boost it up with extras like red onion slices, cherry tomatoes, or crunchy croutons.

Feeling adventurous? Try adding some tasty toppings to your soup bowl! Here are a few favorites we love:

• Shredded cheeses like Parmesan, Cheddar, or Mozzarella
• Crunchy croutons for a satisfying bite
• Fresh basil leaves for a fragrant, herbal punch
• Small cubes of grilled cheese for extra fun and flavor
• A swirl of olive oil or cream for that lovely finishing touch
• A dollop of sour cream or Greek yogurt to add tang and creaminess

Storing and Reheating

• Storing leftovers. Pop any leftover roasted tomato soup into airtight containers and keep it chilled in the fridge. It stays great for 4 to 5 days and reheats wonderfully on the stovetop or in the microwave.
• Freezing. This soup freezes well if you use heavy cream. If you swap to milk or half-and-half, freezing is less ideal, but you can freeze the soup without cream and stir in the cream after thawing and reheating.

I like to make this in the summertime when tomatoes are at their best, then freeze batches to enjoy on cooler evenings. It’s such a comforting, easy meal that keeps giving back all year long.

Serve this roasted tomato soup with your favorite grilled cheese sandwich and get ready to cozy up with all that creamy, tomato-y goodness!

Common Questions Answered

Is tomato soup healthy to eat?

Tomato soup is packed with antioxidants like lycopene, flavonoids, and vitamins C and E—all great for your health. Antioxidants are linked to lowering risks of cancer, inflammation, and heart disease. To lighten this recipe, swap the heavy cream for a plant-based milk. You can find the nutrition details in the recipe card below.

How do you make tomato soup taste better?

This roasted tomato soup gets its fantastic flavor from roasting fresh tomatoes to deepen their sweetness, sautéing onion and garlic to build aroma, adding herbs, and finishing it off with plenty of creamy richness.

Do you have to remove tomato skins for tomato soup?

Not at all! Since everything gets roasted and blended, there’s no need to fuss with peeling the skins. They blend right in and add to the texture and body of the soup.

Why should you not boil tomato soup?

Boiling tomato soup can make the texture grainy and cause flavors to become harsh or dull. We avoid boiling here by gently simmering the soup, which helps it develop smooth, mellow flavors without breaking down the creaminess.