Roasted Tomato Soup
There’s no better way to use up fresh tomatoes than this creamy, flavorful Roasted Tomato Soup! Rich, creamy and comforting, this homemade tomato soup recipe is made with slow roasted tomatoes, onion, garlic, and cream for major deliciousness and the perfect velvety texture. Serve with crusty bread or grilled cheese sandwiches for dunking!
Nothing gets me more excited for summer than my husband planting tomatoes in our garden. Aside from our family favorite salsa, I love to make homemade roasted tomato soup with our garden tomatoes. There’s nothing like a fresh garden tomato! If you’ve had one, you know that the grocery store tomatoes don’t even come close! If you don’t happen to have access to garden tomatoes, try purchasing your tomatoes from a farmer’s market to make this tomato soup recipe.
There’s really not much more comforting than a piping hot bowl of creamy tomato soup served with a perfectly golden and gooey grilled cheese sandwich. I always dip my sandwich in my soup. Absolutely incredible!
To be honest, I even really like Campbell’s tomato soup. When I was growing up, it was always a special treat and my mom would usually serve it with a sleeve of saltine crackers and sometimes a grilled cheese sandwich. It was the best.
But what about an easy, homemade tomato soup that is chock full of fresh tomatoes and definitely rivals our beloved Campbell’s? After one spoonful of this roasted tomato soup, you will never go back. Trust me on this. From one former Campbell’s addict to another. 😉
roasted tomato soup ingredients
Nothing too fancy in this creamy tomato soup recipe. All you need are fresh tomatoes and several other basic ingredients. Here’s the lineup:
- Tomatoes. The star of show! For best results, you’re going to want to use garden (or farmer’s market) fresh, ripe tomatoes. I know that not everyone will have access to garden tomatoes, and if you must get your tomatoes from the grocery store, this soup will still be delicious.
- Olive oil. For drizzling over tomatoes before roasting and also for cooking the onion and garlic. This olive oil is my favorite and I also really like this more budget-friendly olive oil as well.
- Salt + pepper. To really intensify all of the flavors.
- Onion + garlic. Sautéed onion and garlic adds delicious aromatic flavor to the soup.
- Broth. Serves as the base for our tomato soup. You can use vegetable or chicken broth.
- Seasoning. Dried basil and Italian seasoning add the perfect blend of herbs to this soup.
- Sugar. A tiny bit of sugar will cut the acidity of the tomatoes, but you can omit it, if you prefer.
- Heavy cream. This will make your tomato soup extra rich, velvety and downright delicious! You can sub with milk, half and half or even a plant-based milk, but heavy cream will yield the tastiest results.
- Garnish. We love topping our soup with fresh basil, a little parmesan cheese and an extra drizzle of cream. Yes, please!
how to make roasted tomato soup
This roasted tomato soup recipe is really pretty easy to make. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- First, roast the tomatoes. Place tomatoes cut side up on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes.
- Meanwhile, sauté onion and garlic. In a large pot, sauté onion and garlic in olive oil until soft.
- Combine ingredients. Add the roasted tomatoes to the pot with the onion and garlic. Stir in the broth and seasonings.
- Blend. Use an immersion blender or carefully transfer ingredients to a high-powered blender. Blend until smooth.
- Simmer. Allow mixture to simmer for about 30 minutes. Take the soup off of the heat and stir in the heavy cream.
- Serve. Taste and add more salt and pepper, if necessary. Garnish with fresh basil, parmesan cheese and a drizzle of cream, if desired. Enjoy with crusty bread, a grilled cheese or a simple salad. Yum!
tips for making roasted tomato soup
- You can make this soup with any fresh tomatoes you have, from cherry tomatoes to beefsteak tomatoes.
- By pureeing the soup, you don’t need to seed or peel the tomatoes―everything just gets mixed in the blender until smooth.
- Be sure your tomatoes are plenty fresh and ripe. Ripe tomatoes should have a slightly shiny skin that is deep red in color and they give off a lovely, sweet fragrance. A perfectly ripe tomato should feel firm, but at the same time, it should be soft enough to yield to a gentle press of your thumb.
- If you are blending your soup using a high-powered blender rather than an immersion blender, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully, as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can use a folded towel, instead of the lid, and hold it in place with your hands. This will help reduce steam pressure.
what to serve with this creamy tomato soup
We love this soup paired with a classic grilled cheese sandwich or some crusty bread. Dipping, dunking and even possibly slurping are totally permitted when it comes to this delicious duo!
To keep things on the lighter side, try this soup with a fresh, green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons. Better yet, serve this tomato soup alongside my tasty Italian Salad for the perfect soup/salad meal. You could also put out a nice charcuterie board for nibbling along with the soup.
Don’t stop there, experiment with tomato soup toppings too! Here are some of our favorites:
- Shredded cheese – Parmesan, Cheddar, Mozzarella
- Fresh basil
- Grilled cheese cubes
- Drizzle of olive oil and/or cream
- Dollop of sour cream or Greek yogurt
how to store tomato soup
Store this creamy tomato soup in airtight containers in the fridge for up to 4-5 days. When you’re ready to enjoy, reheat it in the microwave or on the stovetop.
can you freeze tomato soup with cream?
Yes, you can freeze this soup, if you used heavy cream. Other milk products don’t freeze well, so if you use regular milk or half and half, I wouldn’t recommend freezing it. However, you could freeze the soup and add in the cream or milk after thawing and heating it up to eat.
I definitely have plans to make this soup while tomatoes are in season, and then freeze it to enjoy later on a chilly evening.
Enjoy this comforting roasted tomato soup with a grilled cheese sandwich to soak up all the delicious creaminess, and a glass of merlot wouldn’t hurt either!
more delicious soup recipes to try
If you try this roasted tomato soup recipe, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Roasted Tomato Soup
- 10 large tomatoes (about 3 pounds) ends trimmed and cut into quarters
- 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 (I like to use low sodium.)
- 1 tablespoon dried basil
- 1 tablespoon Italian seasoning
- 2 tablespoons sugar
- 1 cup heavy cream
- Fresh basil and parmesan cheese, optional for garnish
- Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450ºF for 30-35 minutes. Remove from oven and let cool.
- In a large pot over medium high heat, add 2 tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
- Add the roasted tomatoes, including the juices, peels, and seeds.
- Add the broth, basil, Italian seasoning, 1/2 teaspoon salt and sugar.
- Take an immersion blender and blend up everything inside the pot. Or use a regular blender to blend it all. This may need to be done in batches, if using a blender. If using a blender, add the soup back to the pot.
- Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
- Garnish with fresh basil and parmesan cheese and serve hot with a grilled cheese sandwich and a yummy green salad. Enjoy!