Roasted Tomato Soup Recipe
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This Roasted Tomato Soup is the ultimate cozy comfort food that brings a taste of home right to your table. Whether it’s a chilly evening or you’re just craving something simple and satisfying, this soup delivers every time. Made with ingredients you probably already have, it’s loaded with deep, rich flavors thanks to roasting those fresh tomatoes and garlic.
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I make this soup all of the time, it’s a real family favorite. With only 10 minutes of hands on time, the oven does the rest of the work. It’s perfect for chilly days, gamedays, or as a starter for the holidays, and if you pair it with grilled cheese, you’ve got an unbeatable classic combo that never gets old.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Tomato Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see how straightforward and easy it is to make this soup.
Preheat and Roast Vegetables
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, combine the tomatoes, quartered onion, unpeeled garlic cloves, olive oil, thyme, salt, and pepper, making sure everything is coated well.
Spread the vegetables onto the prepared baking sheet and roast for about 35 minutes until they’re tender and caramelized.
Blend the Vegetables
Transfer the roasted vegetables to a pot. Peel the garlic cloves by pressing on them gently until they slide out of their skins.
Pour in half of the vegetable broth and bring the mixture to a boil. Once heated, remove from heat.
Purée and Add Cream
Use an immersion blender to blend the roasted vegetables and broth until smooth. Add more broth as needed to reach the consistency you prefer.
Stir in the half-and-half and mix thoroughly. Taste and adjust salt and pepper to your preference.
Serve
Ladle the soup into bowls, garnish with fresh herbs, and serve alongside toasted slices of bread and enjoy!
Recipe Notes and Expert Tips
Here are some of my top tips for getting the best tomato soup possible for you.
- Roast for Extra Flavor: Roasting the tomatoes, onion, and garlic brings out their natural sweetness and adds a lovely caramelized flavor to the soup.
- Garlic Peeling Tip: Roasted garlic becomes soft, making it easy to squeeze out of the peel—no need to peel before roasting.
- Consistency Control: Everyone likes their tomato soup a little differently—some prefer it thick and creamy, while others like it on the thinner side. Start by adding half of the vegetable broth and blend, then add more broth gradually until you reach the perfect consistency for your taste.
- Vegan Option: If you’re making this soup for someone who’s dairy-free or vegan, no problem! You can easily replace the half-and-half with coconut cream, almond milk, or any other plant-based milk that you like.
- Blending Tip: An immersion blender makes blending easy without transferring, but a countertop blender works too—just blend in batches for safety.
- Serving Suggestion: Add a drizzle of olive oil or a sprinkle of chili flakes on top for an extra burst of flavor.
How to Store Leftover Tomato Soup
If you have leftovers, make sure to let the soup cool completely before storing. Transfer it to an airtight container and keep it in the fridge for up to 4 days. This makes it easy to grab for a quick lunch or dinner later in the week.
For longer storage, you can freeze this soup, and it freezes beautifully! Pour it into a freezer-safe container, leaving a little room at the top for expansion. It’ll keep in the freezer for up to 3 months.
When you’re ready to enjoy it again, let it thaw in the fridge overnight, then reheat it gently on the stove over medium heat, stirring occasionally until it’s hot all the way through.
What to Serve With Tomato Soup
Pair your tomato soup with a classic grilled cheese for a timeless combo, or serve it with a fresh garden salad for a lighter option. You could also top it with croutons or freshly grated Parmesan for added texture and flavor.
More Easy Soup Recipes for You to Try at Home
If you’re looking for more soup recipes, take a look at some of my favorites.
Ingredients
- 8 tomatoes
- 1 onion peeled and quartered
- 4 garlic cloves unpeeled
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme
- Salt and pepper
- 2 cups vegetable broth
- ½ cup half-and-half
To serve:
- Toasted slices
- Fresh herbs
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, toss together the tomatoes, quartered onion, unpeeled garlic cloves, olive oil, thyme, salt, and pepper until everything is evenly coated. Spread the vegetables out on the baking sheet and roast for about 35 minutes, or until they’re soft and just starting to caramelize.8 tomatoes, 1 onion, 4 garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried or fresh thyme, Salt and pepper
- Carefully transfer the roasted veggies to a large pot. Peel the garlic by pressing on each clove—it should easily slip out of its skin. Add half of the vegetable broth and bring the mixture to a boil, then take it off the heat.
- Blend everything using an immersion blender until smooth and creamy. Gradually add more broth if you want a thinner consistency. Stir in the half-and-half and mix until it’s all well combined. Give it a taste and adjust with more salt and pepper if needed.2 cups vegetable broth, ½ cup half-and-half
- Ladle the soup into bowls, garnish with fresh herbs, and serve it up with toasted bread slices for dipping.Toasted slices, Fresh herbs
Notes
- Roast for Extra Flavor: Roasting the tomatoes, onion, and garlic brings out their natural sweetness and adds a lovely caramelized flavor to the soup.
- Garlic Peeling Tip: Roasted garlic becomes soft, making it easy to squeeze out of the peel—no need to peel before roasting.
- Consistency Control: Everyone likes their tomato soup a little differently—some prefer it thick and creamy, while others like it on the thinner side. Start by adding half of the vegetable broth and blend, then add more broth gradually until you reach the perfect consistency for your taste.
- Vegan Option: If you’re making this soup for someone who’s dairy-free or vegan, no problem! You can easily replace the half-and-half with coconut cream, almond milk, or any other plant-based milk that you like.
- Blending Tip: An immersion blender makes blending easy without transferring, but a countertop blender works too—just blend in batches for safety.
- Serving Suggestion: Add a drizzle of olive oil or a sprinkle of chili flakes on top for an extra burst of flavor.
