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My 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. (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.
- 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!)
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Make the best roasted tomato soup recipe with just 5 simple ingredients, including tomatoes, garlic and broth. Thick, flavorful, & comforting!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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:
168 Comments
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.