Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Roasted Tomato Soup Recipe Is Thick, Sweet Comfort In A Bowl
My favorite part about cooler weather is warming up with comforting, healthy soups. And this roasted tomato soup is one of my favorites for so many reasons:
- Easy, vibrant flavor with just 5 ingredients – The sweetness of roasted tomatoes and peppery fresh basil leaves really shine here. It’s so much flavor, but only 5 simple ingredients (plus salt and pepper) and the prep time is mostly hands-off (roasting and simmering).
- Thick, velvety smooth texture – I based this roasted tomato soup recipe off an older, more brothy version I used to make, but this one is much thicker and even simpler. It’s as thick as my tomato bisque, lobster bisque, and squash soup, except unlike those, there’s no milk or cream.
- Fresh and hearty at the same time – It’s also naturally gluten free, vegan, and dairy free, but also just plain good for you even if none of those matter.
When I brought this roasted tomato soup to a friend’s house after the third round of testing, she wanted to know how to make it right away. Now it’s your turn to make it with me — I hope you’ll enjoy it as much as she did!
Ingredients & Substitutions
Here I explain the best ingredients for homemade roasted tomato soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Tomatoes – I roasted Roma tomatoes (a.k.a. plum tomatoes), and you’ll need to slice them in half. You could roast cherry tomatoes for this soup too, or use a larger variety. I especially love using fresh garden tomatoes from farmers markets when the season hits. You can also use canned roasted tomatoes (3 14.5-oz cans is equivalent to the 3 pounds in this recipe), but it’s not quite the same.
- Garlic – Chopped into 1/4-inch pieces. Minced garlic will burn, so I 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 – For flavor! Feel free to add or swap in 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 I’ve also made it with chicken broth and even bone broth. Both delicious.
- Olive Oil – For roasting. You can substitute avocado oil or another neutral heat-safe oil.
- 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 with amounts and temperatures, see the recipe card.
- Season the tomatoes. Brush a large rimmed baking sheet (I use and love this one that never sticks) 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 powerful blender (what I used below) or food processor. Add fresh basil and puree until smooth.
- Simmer the soup. Pour the tomato puree into a Dutch oven (this is my favorite, shown below) or large pot. Add the vegetable broth, salt, and pepper. Bring the 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.
My Recipe Tips & Variations
- Don’t have a blender or food processor? You can use an immersion blender instead. 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.
- Need to cut the acidity? It can vary depending on how sweet your tomatoes are. If your roasted tomato soup tastes too acidic, stir in a dash of your favorite sweetener. You can also add cream, which would make this soup similar to my tomato bisque, or sometimes extra salt is what it needs.
- Want to add a little something? Try onions or red bell peppers for a variation! Cut an onion or bell pepper (or both!) into large chunks or slices, and roast them together with the tomatoes. Then proceed with the recipe as written. You can also just blend in leftover roasted red peppers during the blending step.
- Want a version with much less sugar? It’s just from so many tomatoes in each serving. My older, brothy version of this soup was basically identical to this roasted tomato soup recipe, except I used 2 cups of broth instead. Make it that way if you want only 3 grams of sugar per serving. I also add a tablespoon of Herbs De Provence to that one to make up for some of the lost flavor.
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!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
-
Transfer the tomatoes into a blender or food processor (including garlic and liquid in the pan). Add the fresh basil. Puree until smooth.
-
Pour the tomato puree into a dutch oven or pot. Add the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
-
Adjust salt and pepper to taste, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above for alternative tools you can use for this recipe, my recommendations for adjusting the flavor if it doesn’t seem right, and variations for less sugar or delicious add-ins.
- Storage & meal prep: Keep the soup in an airtight container in the fridge for up to 4-5 days. I also like to portion it in individual glass soup containers for easy, healthy lunches!
- Reheat: Heat on the stovetop or in the microwave.
- Freeze: You can freeze roasted tomato soup for up to 3 months. I prefer to freeze in these soup cubes for convenient portions.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Roasted Tomato Soup
Serving Ideas
I’ve served this roasted tomato soup for everything from a starter to a meal pairing. Here are some ideas to eat it with:
- Toppings – My faves are shredded parmesan cheese, chopped fresh herbs (especially basil but sometimes parsley), and almond flour biscuits for dunking.
- Salad – Pair this soup with my 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. Or try my collard green wraps for something ultra nutritious.
- Main Dish – Some of the ones I’ve been loving lately are crispy chicken thighs, zucchini lasagna, and this simple flounder recipe. For a vegetarian meal, my eggplant rollatini works really well with this soup as a starter.
More Comforting Soup Recipes
Nothing quite compares to a warm bowl of soup when you want a comforting meal. Try my other recipes that will keep you cozy all season long:
166 Comments
Emilie Hamachek
0If I use the canned, roasted tomatoes (because the fresh Romas aren’t looking that good here), do I buy the diced ones? If so, do they need to be drained before being pureed? Thanks for the great recipe!
Maya | Wholesome Yum
0Hi Emilie, Yes, the diced tomatoes are what I used in the canned version. I didn’t drain them first. You can drain them if you prefer to make the soup even thicker, but this will reduce the total amount of soup so you’ll probably want to add more tomatoes.
Diana
0I must be over looking the serving size. I see 6 servings but not the serving size. Can you help my aging eyes? Thanks!
Maya | Wholesome Yum
0Hi Diana, A serving is 3/4 cup (as a starter/addition to a meal). I added this clarification to the recipe card.
Susan Spar
0Oops! Never mind. Just found it. So sorry!
Susan Spar
0This looks wonderful! I didn’t see a portion amount however. What constitutes a serving?
Keith @ How's it Lookin?
0I gotta try this. Tomato is one of my favorite soups. Thanks a lot.
Stacey
0I love fire roasting tomatoes for salsa, so I know roasting tomatoes would be awesome for soup! We have a restaurant called Ciao Bella where I live too. Looks so good.
Taryn
0I’ve made fresh tomato soup but I’ve never roasted the tomatoes first. I bet it enhances the flavor exponentially!
Katrin
0It really makes such a difference to roast tomatoes before making soup. Your pictures make me want to get cooking straight away
Renee
0This sounds absolutely wonderful and I can’t wait to try it! Do you find the tomato skins to be a problem? My blender is not high-powered, so I was thinking of trying my food mill. Thank you for the recipe!
Maya | Wholesome Yum
0Roasting softens the skins a lot, so they are pretty easy to blend. I haven’t tried it with a regular blender but it should work based on how soft they are. You could try a food mill, too. Whatever method you use, I’d love to hear how it turns out.
Kim | Low Carb Maven
0Yes, talking a nice walk with toddlers can be a challenge (smiling).
We adore a nice, thick, creamy tomato soup in the winter. I like how you start with fresh tomatoes and roast them for your soup. Sounds delicious.
Georgina
0Looks absolutely perfect for a winter’s lunch! Yum!
Kylee Cooks
0What sized can of tomatoes would you sub for fresh?
Maya | Wholesome Yum
0Great question! Two 14 1/2 ounce cans of roasted tomatoes would be about equivalent to the fresh ones in this recipe. Make sure you get the roasted ones for maximum flavor!