Rich, silky, and full of deep roasted tomato flavor, this homemade tomato soup is made with oven-roasted tomatoes, garlic, onion, herbs, and olive oil. It’s cozy, simple, and delicious with crusty bread or a grilled cheese sandwich.
Ingredients
For the Roasted Tomatoes
2½ lbs (1.1 kg) ripe Roma or vine tomatoes, halved
1 medium yellow onion, quartered
5–6 cloves garlic, peeled
3 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
For the Soup
3 cups vegetable or chicken broth
2 tbsp tomato paste
½ tsp dried basil
½ tsp dried oregano
½ tsp smoked paprika, optional
½ cup heavy cream, optional
1 tsp sugar or honey, optional, if the tomatoes are very acidic
1 tbsp fresh lemon juice or balsamic vinegar
Salt and black pepper, to taste
For Garnish
Fresh basil leaves
Drizzle of olive oil
Freshly cracked black pepper
Parmesan cheese, optional
Croutons, optional
Plain Greek yogurt or cream, optional
Instructions
- Preheat the Oven
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
- Roast the Tomatoes
Arrange the halved tomatoes, onion, and garlic on the baking sheet.
Drizzle with olive oil and sprinkle with oregano, basil, salt, black pepper, and optional red pepper flakes.
Place the tomatoes cut-side up.
Roast for 35–45 minutes, until the tomatoes are softened, slightly charred around the edges, and caramelized.
- Make the Soup Base
Transfer the roasted tomatoes, onion, and garlic to a large pot.
Add the tomato paste and broth.
Stir in the dried basil, oregano, and optional smoked paprika.
Bring to a gentle simmer and cook for 10–15 minutes.
- Blend Until Smooth
Use an immersion blender to blend the soup directly in the pot until smooth and creamy.
Alternatively, carefully transfer the soup to a regular blender in batches.
Important: If using a traditional blender, don’t completely seal hot soup in the container. Allow steam to escape according to the blender’s instructions.
- Make It Creamy
Stir in the heavy cream if using.
Add lemon juice or balsamic vinegar.
Taste and adjust salt and black pepper.
If the tomatoes taste particularly acidic, add a small amount of sugar or honey.
Simmer gently for another 2–3 minutes. Do not boil vigorously after adding the cream.
- Serve
Ladle the hot soup into bowls.
Garnish with fresh basil, a drizzle of olive oil, freshly cracked pepper, and optional Parmesan.
Serve immediately.
Serving Suggestions
Serve with:
Grilled cheese
Garlic bread
Crusty sourdough
Toasted baguette
Homemade croutons
Mediterranean salad
Roasted vegetables
A simple chickpea salad
For extra protein, top with a spoonful of Greek yogurt or serve alongside grilled chicken.
Recipe Details
Prep Time: 15 minutes
Roasting Time: 35–45 minutes
Stovetop Time: 15–20 minutes
Total Time: About 1 hour
Servings: 5–6
Course: Soup
Cuisine: Mediterranean-inspired
Approximate Nutrition
Per serving, based on 6 servings and without heavy cream or toppings:
Calories: ~190
Protein: ~4 g
Carbohydrates: ~18 g
Fat: ~11 g
Fiber: ~4 g
Sugar: ~10 g
Sodium: varies depending on the broth and added salt
With heavy cream, calories and fat will be higher.
Nutrition is an estimate and varies according to ingredient brands and serving sizes.
Nut & Allergen Information
Tree Nuts
No tree nuts are included in the basic recipe.
Peanuts
No peanuts are included.
Dairy
The soup is dairy-free without the optional heavy cream, Parmesan, or Greek yogurt.
Gluten
The soup itself is naturally gluten-free when using certified gluten-free broth and other packaged ingredients. Bread and croutons may contain gluten.
Eggs
No eggs are used.
Soy
No soy is intentionally included, but check packaged broth, tomato paste, croutons, and other ingredients if preparing for someone with a soy allergy.
Nut-Free Note
This recipe contains no nuts as written. For someone with a severe allergy, check all packaged ingredients and avoid cross-contact during preparation.
Easy Substitutions
Tomatoes: Use Roma, plum, vine, or cherry tomatoes.
Cream: Use half-and-half, evaporated milk, or plain Greek yogurt.
Dairy-free: Use unsweetened coconut cream, oat cream, or another dairy-free cooking cream.
Broth: Use vegetable broth for a vegetarian version.
Fresh basil: Substitute additional dried basil or fresh parsley.
Tomato paste: Add a little extra roasted tomato if you don’t have tomato paste.
Helpful Tips
Use ripe, flavorful tomatoes for the best soup.
Roasting the tomatoes instead of simply boiling them gives the soup a deeper, sweeter flavor.
Don’t discard the roasted garlic juices or browned bits from the baking sheet—add them to the soup.
If the soup is too thick, add more broth a little at a time.
If it’s too thin, simmer uncovered for several minutes.
A small splash of balsamic vinegar at the end adds excellent depth.
For an ultra-smooth soup, pass the blended soup through a fine-mesh sieve.
Storage & Freezing
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze the soup without the cream for up to about 3 months.
Thaw overnight in the refrigerator, reheat gently, then add cream after reheating.
Q&A
Q: Can I make this soup without cream?
A: Yes. The roasted tomatoes naturally create a rich, smooth soup. You can also blend in a little Greek yogurt for creaminess.
Q: Why roast the tomatoes first?
A: Roasting concentrates their natural sweetness and adds caramelized, slightly smoky flavor.
Q: Can I use canned tomatoes?
A: Yes. For the best roasted flavor, use good-quality whole tomatoes and roast them briefly with the onion and garlic before simmering.
Q: Can I use cherry tomatoes?
A: Absolutely. Cherry tomatoes become especially sweet and caramelized when roasted.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth instead of chicken broth.
Q: Can I make it vegan?
A: Yes. Use vegetable broth and skip the heavy cream, Parmesan, and Greek yogurt, or use plant-based alternatives.
Q: Is roasted tomato soup gluten-free?
A: The soup itself can be gluten-free. Check the broth and any toppings, and serve without regular bread or croutons if necessary.
Q: How can I make the soup higher in protein?
A: Stir in Greek yogurt, blend in white beans or chickpeas, or serve it with grilled chicken or a high-protein grilled cheese.
Q: Why does my tomato soup taste acidic?
A: Some tomatoes are naturally acidic. A small amount of sugar or honey, a splash of cream, or a little balsamic vinegar can help balance the flavor.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes, cayenne, or a pinch of chili powder before roasting.
Q: Can I use an immersion blender?
A: Yes. It’s the easiest way to blend the soup directly in the pot.
Q: Can I freeze creamy tomato soup?
A: It’s best to freeze the soup before adding cream. Dairy can sometimes separate after freezing and thawing.
Q: What can I add to make it more filling?
A: Add cooked chickpeas, white beans, lentils, small pasta, or shredded chicken.
Q: Can I make this in a slow cooker?
A: Yes. Roast the tomatoes, onion, and garlic first for maximum flavor, then transfer them to the slow cooker with broth and tomato paste. Cook on LOW for 4–5 hours, blend, and add cream at the end if desired.
Q: How long does homemade tomato soup last?
A: Properly refrigerated, it generally keeps for 3–4 days.
Q: What is the best topping for roasted tomato soup?
A: Fresh basil, Parmesan, a drizzle of olive oil, homemade croutons, or a spoonful of Greek yogurt are all excellent choices.
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