Name: Homemade Roasted Tomato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 pounds ripe tomatoes (halved or quartered); 1 large yellow onion (quartered); 6 cloves garlic (peeled); 2 tablespoons olive oil; Salt and black pepper to taste; 1 teaspoon dried thyme; 1 teaspoon dried basil; 2 cups vegetable broth; 1 tablespoon tomato paste; ½ cup heavy cream or coconut milk (optional for creaminess); 1 teaspoon sugar (optional, to balance acidity); Fresh basil for garnish

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If your soul craves a soup that’s both cozy and lively, look no further than Homemade Roasted Tomato Soup. This nourishing bowl is brimming with vibrant, caramelized flavors from oven-roasting and gets irresistibly silky with just a touch of cream. It’s the kind of recipe you’ll want to make all year round: hearty enough for chilly days, fresh enough to shine even at the height of tomato season. Homemade Roasted Tomato Soup is simple, deeply comforting, and has the power to turn the humblest ingredients into pure comfort food magic.

Ingredients You’ll Need

Homemade Roasted Tomato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homemade Roasted Tomato Soup is in its simplicity: each ingredient is purposefully chosen to layer in flavor, texture, and color. Don’t skip or skimp—the combination here really lets the fresh tomatoes sing and every element has a vital role.

3 pounds ripe tomatoes: The start of it all—choose the ripest for a sweet, punchy depth.
1 large yellow onion: Balances and sweetens the tomatoes, especially once roasted.
6 cloves garlic: Roasted garlic mellows out and deepens the soup’s savoriness.
2 tablespoons olive oil: Helps caramelize the veggies and carries all those roasted flavors.
Salt and black pepper to taste: Essential for seasoning the vegetables and rounding out the soup.
1 teaspoon dried thyme: Adds a savory, earthy background note in every spoonful.
1 teaspoon dried basil: Infuses the soup with classic Italian comfort vibes.
2 cups vegetable broth: Loosens the puree just enough and reinforces the fresh, herby flavors.
1 tablespoon tomato paste: Concentrates and intensifies the tomato flavor so it sings.
½ cup heavy cream or coconut milk (optional): For an extra creamy, luxurious finish—pick your preference!
1 teaspoon sugar (optional): Balances acidity if your tomatoes are a bit tart.
Fresh basil for garnish: The vibrant finishing touch that adds a pop of color and herbal aroma.

How to Make Homemade Roasted Tomato Soup

Step 1: Roast the Vegetables

Crank your oven to 425°F and lay out the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, shower on salt, pepper, thyme, and basil, then toss everything together so each veggie glistens. Spread it out in a single layer. The roasting transforms the tomatoes and onions into a sweet, slightly caramelized foundation for your soup; you’ll know they’re ready when they’re blistered, golden, and your kitchen smells like absolute heaven—about 35 to 40 minutes.

Step 2: Blend to Velvet

Once roasted, carefully transfer every last bit (juices included!) into a blender or food processor. Toss in your vegetable broth and tomato paste, then blend until it’s gorgeously smooth. If you crave that lush, creamy texture, this is the perfect moment to add in your heavy cream or coconut milk—blend again for a dreamy finish.

Step 3: Simmer and Season

Pour the blended mixture into a large pot and warm it gently over medium heat. Taste the soup and adjust seasoning as you like; sometimes a little more salt, pepper, or even sugar really ties it all together and brings out the rich, roasted tomato flavor. Just a few minutes on the stovetop ensures everything’s piping hot and the flavors are married.

Step 4: Serve and Garnish

Ladle your steaming Homemade Roasted Tomato Soup into bowls and scatter fresh basil on top. Every spoonful is a burst of warmth, with the basil adding that fresh, peppery lift right at the end. Grab your favorite bread or side (more on that below!) and dive in.

How to Serve Homemade Roasted Tomato Soup

Garnishes

Garnishes can truly elevate every bowl. I love topping Homemade Roasted Tomato Soup with torn fresh basil for both color and a fragrant boost. A drizzle of good olive oil, a sprinkle of cracked black pepper, or even a handful of homemade croutons add contrast and crunch. If you’re feeling decadent, a swirl of cream or coconut milk looks beautiful and tastes luxurious.

Side Dishes

Few things are as classic as pairing this soup with a golden, crispy grilled cheese sandwich—cheese just loves tomato soup! Crusty country bread, warm pita wedges, or a herbed focaccia also make fantastic dippers. For a lighter side, try a peppery arugula salad tossed simply with olive oil and lemon.

Creative Ways to Present

If you want to get playful, try serving Homemade Roasted Tomato Soup in petite cups or shot glasses as an appetizer at a dinner party—it makes for a vibrant, fun starter. Hollowed bread bowls or small mason jars add a rustic touch. Or go “deconstructed” with mini grilled cheese croutons perched right on top!

Make Ahead and Storage

Storing Leftovers

Homemade Roasted Tomato Soup keeps beautifully in the fridge. Let the soup cool completely before transferring to an airtight container. It stays delicious for up to 4 days, making it a fantastic meal-prep or easy weeknight option.

Freezing

This soup is a star in the freezer! Pour cooled soup into freezer-safe containers or zip-top bags (lay flat for easy storage). Skip the cream if you plan to freeze and add it in after reheating for the smoothest results. Homemade Roasted Tomato Soup will keep for up to 3 months in the freezer and makes a perfect stash for those “just need soup” days.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally until hot throughout. If you’ve added cream, go slow and steady to keep it silky. For a single serving, you can use the microwave—just cover and heat in short bursts, stirring in between. If the soup thickens after sitting, add a splash of broth or water to loosen the texture.

FAQs

Can I use canned tomatoes if fresh aren’t in season?

Absolutely! While fresh tomatoes give Homemade Roasted Tomato Soup its brightest flavor, you can substitute two large cans of whole peeled tomatoes (use their juices too). Roast them just as you would the fresh ones for that signature caramelized depth.

Is there a vegan version of this soup?

Yes! To make Homemade Roasted Tomato Soup entirely vegan, use coconut milk for the creamy option and double-check your vegetable broth is dairy-free. The result is just as rich and luxurious, with a subtle coconut note in the background.

Can I strain the soup for a smoother texture?

If you prefer an ultra-silky finish, pour your blended soup through a fine mesh sieve before heating. This step catches any lingering tomato seeds or skins, giving you a restaurant-worthy smoothness that will wow anyone who tries it.

Why add sugar to tomato soup?

A pinch of sugar can make all the difference, especially if your tomatoes are tart! It doesn’t make Homemade Roasted Tomato Soup sweet—it simply balances acidity and lets the tomato flavor shine through, so don’t hesitate to taste and adjust.

What toppings go best with this soup?

You can’t go wrong with fresh basil, a swirl of cream, or homemade croutons. For even more flavor, try parmesan shavings, roasted chickpeas, or crispy pancetta. Each of these turns a simple bowl of Homemade Roasted Tomato Soup into something truly special.

Final Thoughts

Every simmering pot of Homemade Roasted Tomato Soup delivers pure comfort and flavor—trust me, this is one recipe you’ll return to again and again. Whether you’re spooning it up for a cozy night in or serving it at a gathering, you’ll be amazed at how a few simple ingredients can become something so delicious. I hope you give it a try and enjoy every last drop!

Homemade Roasted Tomato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the rich flavors of this Homemade Roasted Tomato Soup, a comforting classic that’s perfect for any time of year. Roasting the tomatoes, onions, and garlic brings out their natural sweetness and depth of flavor, resulting in a velvety smooth soup that’s both satisfying and nutritious.

Ingredients

Scale

For the Roasted Tomatoes:

3 pounds ripe tomatoes (halved or quartered)
1 large yellow onion (quartered)
6 cloves garlic (peeled)
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon dried thyme
1 teaspoon dried basil

For the Soup:

2 cups vegetable broth
1 tablespoon tomato paste
½ cup heavy cream or coconut milk (optional for creaminess)
1 teaspoon sugar (optional, to balance acidity)
Fresh basil for garnish

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Instructions

Preheat the oven: Preheat the oven to 425°F.
Prepare the vegetables: Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, season with salt, pepper, thyme, and basil. Toss gently to coat, then spread into a single layer.
Roast the vegetables: Roast for 35–40 minutes until tomatoes are blistered and caramelized.
Blend the ingredients: Transfer roasted vegetables to a blender, add vegetable broth and tomato paste. Blend until smooth. Add cream or coconut milk for creaminess.
Heat the soup: Pour the blended soup into a pot, warm over medium heat. Adjust seasoning with salt, pepper, or sugar. Serve hot, garnished with fresh basil.