Roasted Tomato Soup

This roasted tomato soup recipe will quickly become a household favorite.

This roasted tomato soup recipe is coziness in a bowl—made with ripe, juicy tomatoes, fragrant garlic, and fresh herbs roasted in the oven. The result is a vibrant, velvety soup that bursts with garden-fresh flavor. Simple, rustic, and deeply satisfying, it’s a beautiful way to make this kitchen classic shine.

What sets this tomato soup recipe apart is the roasting process, which concentrates the natural sweetness of the tomatoes while adding a touch of smokiness and depth. Roasting also mellows the garlic and brings out the earthy essence of fresh herbs like thyme and basil. The caramelization that happens in the oven enhances every bite, transforming humble ingredients into something truly comforting and crave-worthy.

Once the vegetables are roasted to perfection, they’re blended into a smooth puree—either in a high-powered blender or with an immersion blender right in the pot. A pinch of red pepper flakes adds a gentle warmth, while a final sprinkle of fresh basil or cracked black pepper makes for an elegant finish.

Roasted Tomato Soup

Servings: 4

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What'll You Need

¼ cup olive oil
2 pounds Campari tomatoes, halved
6 garlic cloves
1 Vidalia or sweet onion, sliced in thin ringlets
several sprigs of fresh hearty herbs (oregano, thyme, rosemary)
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon white pepper
32 ounces vegetable stock
1 teaspoon fresh lemon juice
½ teaspoon red pepper flakes
dash of cayenne pepper sauce, optional
fresh basil leaves

Directions

1. Preheat the oven to 425 degrees.

2. In a large bowl, combine the tomatoes, onion, garlic cloves, and fresh herbs. Add the olive oil, sugar, salt and pepper, tossing to coat the ingredients well.

3. Pour ingredients out onto a parchment lined baking sheet. Place each tomato half face down on the baking sheet.

4. Roast the tomatoes in the oven until broken down and caramelized, approximately 30 minutes.

5. Remove the baking sheet from the oven. Remove the herb sprigs.

6. Carefully pour the baking sheet contents into a 3+ quart saucepan.

7. Place saucepan on stovetop over medium heat. Add the vegetable stock and lemon juice. Stir well.

8. Using an immersion blender, purée the soup until smooth.

9. Allow soup to come to a low boil, and cook for 7-8 minutes, until heated throughout.

10. Remove from the heat and cool slightly. Season for salt, pepper, and heat.

11. Garnish soup with fresh basil and other desired toppings.

This roasted tomato soup recipe is endlessly adaptable! Add a handful of roasted red peppers for a smoky twist, toss in some cooked white beans for a protein boost, or stir in a spoonful of pesto for extra herbaceous flair. Serve it alongside a grilled cheese sandwich or a crusty hunk of sourdough, and you’ve got a soul-soothing meal that feels like a warm hug.

Whether you’re savoring a bowl on a chilly afternoon or using up a bumper crop of summer tomatoes, this roasted tomato soup recipe brings comfort, flavor, and simplicity together in one nourishing dish that you’ll return to again and again.