Roasted Tomato Soup

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. (If you’ve got extras, my tomato tart is also really great for this time of year!) 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

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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.

1. 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.
2. Roast the tomatoes. Bake tomatoes and garlic until skin on the tomatoes puckers. Allow to cool a bit.

3. 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.
4. 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.

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:

Hamburger Cabbage Soup

Cauliflower Cheddar Soup

Chicken Pot Pie Soup

Vegetable Soup