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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.
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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
Jodie
0So simple yet so fabulous! I really wanted tomato soup and came upon your recipe. As luck would have it, I already had roasted tomatoes in the freezer from last summer’s harvest. Your recipes make Keto/low carb so easy. I’m in my 3rd year, 100+ pounds gone & maintaining without issue. Incredible recipe – thank you!
Lisa
0This recipe is so simple – and quite forgiving if you don’t have peak-season tomatoes because roasting them really concentrates their flavor. The only thing I would change next time is I plan to swap out the herbs in the recipe for dried Basil. I wasn’t crazy about the flavor (it wasn’t bad at all, I just much prefer the classic tomato basil flavor).
AmyLu Riley
0I made this with fire-roasted canned tomatoes and it was amazing. Thanks for the great recipe!
Martha Newell
0Delicious!! added a few pieces of mozzarella string cheese, my family loved it!!
Lynda Pedersen
0This soup is amazing!! I did roast half a red pepper and an onion along with the tomatoes. Going to the farmers market today to get more tomatoes and make again.
T
0Followed the recipe but even with less broth 16oz. It wasn’t quite as flavorful as I hoped. Sautéed a little fresh not store salsa. Pureed and added to cream and basil with extra black pepper. Tasted better
Melissa N Parker
0Can you can this soup as well
Wholesome Yum M
0Hi Melissa, It’s my understanding that you should not home can dairy products. So no as is, but if you omit the cream, then you may be able to.
Bob
0Can you make it without the Heavy cream/Coconut cream? I prefer my tomato soup without it. Can I substitute additional broth in place of the cream?
Wholesome Yum M
0Hi Bob, It won’t have the same creamy texture or consistency, but yes, the recipe will still work without the cream.
Dawn
0It is canning season and I am wondering if this recipe cans well?
Wholesome Yum M
0Hi Dawn, I’m sorry, I have not tried canning this recipe. I don’t know if it will work.
Trott
0I really appreciated this recipe! I added a little stevia to balance it out, along with some parm cheese. Everyone loved it!
Nicole
0Delicious! It’s raining today and my fam wanted warm soup for lunch. Made this with fresh tomatoes and basil from my garden. I did swap the herbs for an Italian seasoning blend. Still great. Roasting the tomatoes is key to the flavor in my opinion. Will make it again!
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.