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My favorite part about cooler weather is comforting soups. I know I’m not the only one who craves an easy roasted tomato soup recipe this time of year… When I brought this healthy soup to a friend’s house after the third round of testing, she wanted the recipe right away. I hope you’ll enjoy it as much as she did.
This tomato soup is as rich and thick as a classic tomato bisque, lobster bisque, or a squash soup. But instead of milk or cream, we’re blending roasted tomatoes and fresh basil for smooth, savory results. It’s a little like keto tomato soup, but much thicker, even simpler, and works for any lifestyle.
Why You’ll Love This Roasted Tomato Soup Recipe
- Thick, velvety smooth texture
- Rich and vibrant flavors
- Just 5 simple ingredients (plus salt and pepper)
- Very easy to make
- Mostly hands-off prep time (roasting and simmering)
- Healthy, naturally gluten free, vegan, and dairy free
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade roasted tomato soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Tomatoes – I roasted Roma tomatoes (a.k.a. plum tomatoes), and you’ll need to slice them in half. You could roast cherry tomatoes or other types of tomatoes. I love using fresh garden tomatoes from farmers markets for this roasted tomato soup when I can, so have tried it with different kinds — fresh works best. Canned roasted tomatoes might work to save time, but I haven’t tested canned to confirm how much you’d need.
- Olive Oil – For roasting the tomatoes. You can substitute avocado oil or another neutral heat-safe oil.
- Garlic – Since you will roast the garlic, use fresh garlic cloves. You’ll need to chop them into 1/4 inch pieces. Minced garlic will burn, so don’t recommend using jarred garlic, unless you can find whole cloves. Alternatively, if you have leftover roasted garlic on hand, you can roast the tomatoes on their own and blend with the roasted garlic afterward.
- Fresh Basil Leaves – Adds flavor and aroma to the soup, but you can also incorporate other fresh herbs, like thyme or oregano. Alternatively, you can use 1 teaspoon of Italian seasoning or dried basil.
- Vegetable Broth – I opted to keep this soup vegetarian (and it’s actually vegan too), but feel free to use chicken broth or even bone broth instead.
- Sea Salt & Black Pepper
How To Make Roasted Tomato Soup
This section shows how to make roasted tomato basil soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the tomatoes. Brush a large rimmed baking sheet with olive oil. Arrange the halved tomatoes in a single layer, cut side down. Sprinkle chopped garlic over them. Drizzle with olive oil.
- Roast the tomatoes. Bake tomatoes and garlic until skin on the tomatoes puckers. Allow to cool a bit.
- Blend until smooth. Transfer the tomatoes, garlic, and juices from the baking sheet into a blender or food processor. Add fresh basil and puree until smooth.
- Simmer the soup. Pour the tomato puree into a Dutch oven or large pot. Add the vegetable broth, salt, and pepper. Bring roasted tomato soup to a boil, then reduce to medium heat and simmer. Adjust salt and pepper to taste, if desired. I like to garnish with extra fresh basil, but this is optional.
Variations On Tomato Soup
- Add onions – Cut an onion into large chunks or slices, and roast them together with the tomatoes. Alternatively, you can dice the onion and saute in olive oil before cooking the soup, but then you’d have to blend it at the end instead of before simmering.
- Use an immersion blender – If you don’t have a blender or food processor, you can use an immersion blender to blend the soup. To do this, just combine the roasted tomatoes, garlic, and remaining ingredients in the Dutch oven, and puree until smooth. You can do this before or after simmering.
- Roasted red pepper tomato soup – Chop a red bell pepper into large pieces and roast along with the tomatoes. Or, simply blend leftover roasted red peppers during the blending step.
- Tomato bisque – If you prefer a creamier soup with milk or cream added, I recommend making my tomato bisque recipe instead. However, you could also add 1/4 to 1/2 cup of heavy cream directly to this roasted tomato soup at the very end.
- Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
- Meal prep: Prepare a batch according to the roasted tomato soup recipe below, allow it to cool, and then portion it into individual meal-sized containers. Store in the refrigerator for easy, healthy lunches! This soup is perfect with a salad or sandwich (see more serving ideas below).
- Reheat: Transfer to a saucepan and heat on the stovetop, stirring occasionally, until warm. Alternatively, you can reheat it in the microwave.
- Freeze: After cooling, pour the soup into airtight freezer-safe containers or zip lock bags, leaving some headspace for expansion, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What To Serve With Roasted Tomato Soup
There are so many ways to serve roasted tomato soup recipes. Here are some of my favorite pairings:
- Toppings – Try shredded parmesan cheese and chopped fresh herbs like parsley or basil.
- Salad – Pair this soup with a side of chicken Caesar salad or steak salad for a classic soup and salad meal.
- Sandwiches – A grilled cheese sandwich (my fave is with 90 second bread) is the perfect match for roasted tomato soup. You can also try it with other sandwiches or even wraps.
- Biscuits – One of my favorite pairings is biscuits. Try almond flour biscuits for a lighter alternative.
- Main Dish – Make some simple crispy chicken thighs, saucy zucchini lasagna, a simple flounde recipe, or browse my other healthy dinner recipes. For a vegetarian meal, my favorite is eggplant rollatini.
More Comforting Soup Recipes
Nothing quite compares to a warm bowl of soup when you want a comforting meal. These recipes will keep you cozy all season long:
Tools For This Recipe
- Baking Sheet – I use this baking sheet in my kitchen all the time. It’s one of my favorite kitchen tools.
- Dutch Oven – I love the sturdiness and even heating of this one (pictured above), and the best part is it’s pretty enough to go from oven to table. But, you could use a regular pot instead.
- Blender – A high-powered one makes this soup SO smooth. You could also use a food processor, or see variations above for how to use an immersion blender.
Roasted Tomato Soup
Roasted Tomato Soup (5 Ingredients!)
Make the best roasted tomato soup recipe with just 5 simple ingredients, including tomatoes, garlic and broth. Thick, flavorful, & comforting!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Get a large baking sheet and brush with olive oil.
Arrange the tomatoes on a large baking sheet, cut side down, in a single layer. Sprinkle the chopped garlic over the tomatoes (it’s fine if some fall down onto the baking sheet). Drizzle with olive oil.
Roast the tomatoes and garlic in the oven for about 25 minutes, until the skin on the tomatoes puckers. Cool for 10 minutes.
Adjust salt and pepper to taste, if desired.
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Serving size: 1 cup
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