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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!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Get a large baking sheet and brush with olive oil.
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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.
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Roast the tomatoes and garlic in the oven for about 25 minutes, until the skin on the tomatoes puckers. Cool for 10 minutes.
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Transfer the tomatoes into a blender or food processor (including garlic and liquid in the pan). Add the fresh basil. Puree until smooth.
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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.
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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.
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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
Marsha Bustos
0I love this soup!! I did add about a scant teaspoon of liquid allulose to the recipe to see if it would cut the acidity a little and it did. (I actually had a cup with and a cup without). This will be a go-to recipe for me. It’s also a great way to use up some of my home grown basil. Easy to prepare and oh, so, easy to eat! Mmmm. Paired with your Cheesy Bread from the fathead dough, brought back memories of grilled cheese sandwiches and tomato soup . . . but this was way better because of the seasonings!!
Sara Clarke
0The recipe says there is only 1g of carbs in this, but when I just entered the recipe into my app it showed there are 9g per serve. What would I have done wrong for this to happen?
Wholesome Yum M
0Hi Sara, Thank you for pointing this out! I have updated the nutrition for this recipe, correcting the carb count. Please double check your ingredients logged, the carb count you got seems very high.
Danielle Suess
0I’ve made several recipes and they have all been delicious! My only problem is the serving sizes whatever I make it never ends up following the guide even when I follow the recipes not sure where I’m making mistakes but it ends up vastly changing the nutritional values when I recalculate
Wholesome Yum M
0Hi Danielle, The volume of this soup can vary some due to the size of tomatoes used and how much water was lost from the soup during the cooking process. You can adjust the overall amount of soup by adding water or stock as needed to the pot.
Sabrina
0Hi, I’m wondering if you could use tomato puree for this soup? We make our own tomato sauce so we have jars that are just pureed tomatoes that have been boiled. If so, how much would you use?
Wholesome Yum M
0Hi Sabrina, You may need to play with the amounts to get the desired flavor, but I would start with 20 ounces and adjust to taste.
Sara S
0This is the 2nd time I have made this, & it is delicious! Not hard to do or time consuming either. This time I used only 2 tsp Herb de Provence & more salt & pepper, but that is one’s own taste. My Roma tomatoes were on the big side so I used a bit more garlic & olive oil for roasting. The slightly cooled tomatoes puréed nicely in the deep soup pot with a stick blender. Beware though, it can splatter some!
I froze some of the 1st batch with the cream & it did fine, so I am planning to freeze this too for a quick work lunch to have on hand.
Jasmine
0I’ve tried several of your baked good recipes, they all turned out delicious. So I gave this soup a whirl.. Omg.. it was divine.. Adding the cream makes it feel so luxurious and reminiscent of lunches with a grilled cheese sandwich and Campbell’s soup. Only this had tons of flavor and paired with a grilled cheese on low carb bread truly had me revisiting my childhood
LadyJ1225
0Wow this is an AWESOME recipe, the flavor is AMAZING!!! It is very easy and quick to make this soup. It is a chilly, windy day and I needd something to help warm me up after walking the dog. This soup hit the spot. It is definitely going into my regular recipe rotation. Thank you = )
Jenn
0Thanks for this delicious recipe!
Jessica
0I love this recipe and so does my family! The flavor is amazing whether you choose to follow a keto diet or not. It’s simple and quick, and perfect for a yucky weather day as a great accompaniment to grilled cheese for the kids and hubby, or with salad and a protein for me and fellow low carb friends. This is an very easy recipe to make for less experienced cooks.
Laura Gossett
0This soup was so good and very easy to make. I used the option to change the number of servings to one and just made the one serving. I love this option as I would have ate all 6 servings if I had kept the recipe as it was written!
Barbara Simoes
0When I’m in a hurry and am craving tomato soup, I take the shortcut a step further and use canned tomato sauce instead of chopped or diced tomatoes. This saves me time and effort in that I don’t have to use the immersion blender or then clean it! Works like a charm. Sometimes, I’ll use tomato sauce with almond milk, a little cream, some spices, a little sweetener….yum!
Destin Wright
0This soup is wonderful and made my taste buds come to life.
Milissa
0Love loved your Roased Tomato Soup recipe, I added eight cloves of garlic instead of four. Amazing Soap! I’ve made it three times.
M
Sherri
0Amazing! I added coconut oil to the tomatoes and garlic onion mix, rather than olive oil. Came out great!
Wholesome Yum L
0Hi Diane, we use the USDA Food Database to calculate nutrition values because it is the most accurate source. Many online calculators will round up their values.
Cara Langshaw
0I Normally don’t like tomato soup because it always taste like it’s out of a can (It normally probably is lol) But this tasted awesome. I only had 6 tomatoes so I only used 1 and a half cups of chicken stock and it worked beautifully. Wasn’t sure what the Herbs de provence was as we’re in Australia so I just sprinkled a little bit of mixed herbs over it instead. Even my husband loved it and went looking for seconds. Definitely going on my list to make again. Thank you so much for this recipe!
L
0Adding in 1 tablespoon of herbs de provence made the soup way too fragrant with lavender…. honestly I would recommend just using Italian seasoning for a good ole bowl of tomato soup. But if you want to go for something fancy, go ahead. I also felt like 2 cups of broth was a bit too much and made the soup too watery. Maybe go for 1 1/2 cups or less instead.
noelle
0AMAAAAAZING! I used canned tomatoes and vegetable broth as I was making this for a vegetarian friend. also, did not have herbs de Provence so I just used some parsley and basil
so good and CRAZY easy!. the best soup I’ve ever made.
Angela Eichholzer
0Delicious, and certainly a lot healthier than canned but, as others have already done, I have to question the nutritional information shown for this soup. I prepared the recipe exactly as provided for 6 servings. Medium tomatoes, according to the USDA, are roughly 2-1/2″ diameter so that’s what I used. According to 2 meal trackers, the calories came out closer to 127 and the net carbs were 6g per serving, even with the amount of broth and cream as specified. Further, the end result was only 4 cups of soup so the serving size was only 2/3 cup. Either that or the counts would have been even worse. It satisfied the craving but it’s disappointing when it uses up almost a third of your carb allowance for the day for such a tiny portion. My tummy was still grumbling.
Teresa Wells
0This is the first time I’ve ever made tomato soup from scratch…and it was wonderful. I added a little stevia to sweeten it up a bit.
Diane
0I plugged the ingredients in for this on the MyFitnessPal app and it came up with 6.7 net carbs for 1 cup of soup.
Christine
0So Yummy! Thanks.
Neil
0I added double the cream for a wonderful rich soup.
Leesa Lolotea
0Is there another spice I can substitute for Herbs de Provence due to allergic to lavender?
Maya | Wholesome Yum
0Hi Leesa, You could use Italian seasoning instead.
Holly
0I used Marscapone instead of HWC, and added a little sour cream and shredded cheddar cheese on top after I placed it in the bowls. My family and I LOVED it!!!
Maya | Wholesome Yum
0Love that idea, Holly! Thanks for sharing!
Barri
0Hi – I want to double check the carb count for a full cup of this soup? It shows on 1g carb which I don’t know how that can be considering that it is full of tomatoes? Can you please let me know if this is correct? The calories at 95 seem awfully low for something made with heavy cream as well.
Thanks!
Maya | Wholesome Yum
0Hi Barri, Yes, it’s correct because there is quite a bit of broth in there. The trade-off is the soup is not super thick. You could reduce the broth if you want a thicker soup in exchange for higher carb count.
Dorothy
0How can it have 1 net carb when you say there are 5 grams sugar? What is the carb count?
Maya | Wholesome Yum
0Hi Dorothy, This does not have 5 grams of sugar, it’s less than 1 gram per serving. The carb count is 1g net carbs per serving, as shown on the recipe card above.
Bethany
0How long does this last in the refrigerator?
Maya | Wholesome Yum
0Hi Bethany, It will last about 5 to 7 days.
Lacey
0I want to try this recipe but I don’t think we have Herbs de Provence. Is there something else I can substitute?
Thanks
Maya | Wholesome Yum
0Hi Lacey, You could use Italian seasoning instead.
Mo
0I made it with half a cup of cream and half a cup of water by mistake and it had a really nice consistency. It was good, but I think it would have been excellent with better tomatoes.
Maya | Wholesome Yum
0I am so happy you liked the soup! Thanks for stopping by!
Jo-Anne Naismith
0Delicious! I’ve made this several times. Thanks for posting it.
Maya | Wholesome Yum
0I am so happy that you liked the soup, Jo-Anne! Have a great day!
Rosanne
0This was FANTASTIC! I made a double batch and used a cup of broth instead of water to thin it out a bit. Smelled delicious and tasted even better. I have a garden full of tomatoes so I will be making more to freeze. Thank you for posting your recipe.
Maya | Wholesome Yum
0I am so happy that you liked the soup, Rosanne! Have a great day!
Dru
0Hey, I am in process of making your soup. My question is will it freeze?
Maya | Wholesome Yum
0Hi Dru, Yes, you can freeze it!
Carolyn
0I’d like to substitute almond milk in place if all milk and cream. How would I adjust the carbs, cals etc?
Maya | Wholesome Yum
0Hi Carolyn, You can do that, but it will be thinner. This would reduce calories primarily. You’d need to enter ingredients into an online calculator if you modify the recipe to see the specific numbers.
Kay
0This is entirely labor intensive for such a small quantity of soup, even though I doubled the entire recipe. It’s good, but too much work. There has to be a way to make this soup in a healthy fashion, without so much prep time.
Maya | Wholesome Yum
0Hi Kay, Sorry you found it to be labor intensive. I did modify the recipe a bit since your comment and it now makes more soup. You can also use canned roasted tomatoes as a shortcut if you’d like.
Peggy
0What is sugar and sodium in the soup?
Maya | Wholesome Yum
0Hi Peggy! The nutrition info is on the recipe card above. Thank you!
Lizzu
0Score! Never in my life have I ever thought of eating tomato soup. But lately, when my mom is making Spanish rice or Spanish meatballs, I just CRAVE the tomato sauce she makes. I am sure this recipe will satisfy that craving. I’ve never had tomato soup and I hope it tastes as delicious as it smells when my mom is cooking! 🙂
Maya | Wholesome Yum
0Hope you love it!
Bill
0I substituted chicken broth for the water it gave it a more complex flavor, thank you for your recipes!
Maya | Wholesome Yum
0Thank you, Bill! That’s a great idea!
Christine
0This was soo good, easiest soup recipe and tasted like I was in a fancy restaurant. I did make a couple adjustments such as using fire roasted can tomatoes to simplify things, I used 2 cups of chicken broth instead of 1/4 cup of water and I added a spoonful of shredded Parmesan cheese in my bowl. This will be a regular in my house and perfect for my KETO Diet! Thanks for sharing 🙂
Maya | Wholesome Yum
0Thank you, Christine!
Pam
0Can any tomatoes be used?
Maya | Wholesome Yum
0Hi Pam, any kind of tomatoes should work just fine.
Diana
0This sounds wonderful! Will this freeze well? Thank you
Maya | Wholesome Yum
0Thank you, Diana! I haven’t tried freezing it. Let me know how it goes if you try that!
Katelyn
0Would a food processor work?
Maya | Wholesome Yum
0Hi Katelyn, Yes, absolutely!
Penny
0Hi, Maya. What a great recipe. I poured it over stuffed cabbage a few nights ago. Delicious.
Maya | Wholesome Yum
0Thank you, Penny! What a great idea to pour it over stuffed cabbage!
Jaimie L
0Holy cow, I just realized it’s ‘4 cloves garlic.’ The ‘garlic’ just looks like it’s in a diffferent column on my phone so it looks like an unrelated ingredient. Sorry about that!
Maya | Wholesome Yum
0Yes, it’s 4 cloves of garlic. 🙂
Jaimie L
0This recipe sounds so tasty- I’m planning on making it tonight. But may I ask where the cloves come in? The ingredients call for four cloves but I don’t see them in the instructions. Thanks!
Zabrina
0I am going to try making this, minus the cream, and canning it in separate jars. Then I can add cream when I am ready to eat!
Maya | Wholesome Yum
0That’s a great idea, Zabrina!
Kristen Fischer
0Are you able to freeze this soup?
Maya | Wholesome Yum
0Hi Kristen, Yes, you can freeze it. However, note that the cream may separate during freezing. If this happens, just whisk or puree it again with a bit of fresh cream after thawing.
Debbie
0Love this recipe! I made the soup last week as written and today modified it by omitting some water and keeping some tomato chunks to make it into more of a tomato sauce for pasta. Outstanding both ways!
Maya | Wholesome Yum
0Thank you, Debbie! What a great idea to use a thicker version as a sauce, too.
Crystal
0I made this. Super easy to prepare. Very tasty. I have been thinking about tomato soup for about two weeks, and all the canned soup is sooooo high in carbs, it was making me sad. Thanks for this great recipe!
Maya | Wholesome Yum
0Thank you, Crystal! I’m so glad you liked it.
Vicki
0Ingredients say 1/4 c heavy cream… instructions say water? Which is correct?
Maya | Wholesome Yum
0Hi Vicki, It’s actually both. The water is added in step 4, and the cream in step 5. I updated the recipe card to hopefully clarify that a bit (the recipe didn’t change, just added water to the ingredient list and shuffled the ingredients to be in order of use). Hope this helps!