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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
Joanne
0Excellent! This is my new “go to” tomato soup. So flavorful and easy to make!
Carri
0I made this for lunch today. Not bad. I added 3 tbsp butter at the end. I served it with some air fryer low carb croutons. I’m not sure how roasting the tomatoes added any extra flavor to the soup. It was very mild but was a decent lunch.
Sandra
0I used 5 regular tomatoes, 1 cup of broth spices, 1 cup of chopped ham and 1 can of stewed tomatoes and blended in high speed blender. There was ham in every bite.
Sandrav
0I made this recipe and threw in about a cup of cooked ham. It was outstanding
Ellen Eaton
0Hi I have made this soup and it’s delicious but I find it difficult to figure out how many tomatoes to use. The recipe calls for 10 med size Roma tomatoes. I used regular tomatoes and adjusted but not sure if it was correct or not. It came out good but is there a measurement such as cups? pound? That I can convert to use this recipe to increase to serve more people. Thanks.
Wholesome Yum D
0Hi Ellen, You need about 4 cups of diced tomatoes.
Steph Kay
0We love soup anytime in any season. I have made this twice now but used fresh cream instead of coconut cream. It is fantastic and my family loves it. Last night I added some fresh paprikas to the tomato roasting tray as I had them on hand and needed to be used and it also came out delicious. I also added a little ground Paprika and roughly a teaspoon of Xylitol. It has become our new favourite soup! Thank you for this and for so many other wonderful recipes. 😀
Linda Smith
0Very good recipe… the only thing I added was a little sweetener to balance the acid… I seem to like everything sweeter than most folks LOL… I also didn’t have fresh basil so I used the basil in the grocery cooler in the produce dept… not really fresh, but not dried either. Will definitely make this again to have with low carb grilled cheese sandwich for dunking.
Sandra Longenecker
0Doubled the recipe so we can have it a few days. My husband requests this frequently. Make a keto focaccia and you have a delightful meal.
Crystal
0Delish!!! I’ve made this twice, once with fresh Roma tomatoes & once with canned tomatoes. Both are good, but nothing beats fresh romas !!
Wholesome Yum D
0Hi Heather, You could use dried basil or an Italian seasoning blend.
Aleida Lozano-Netzel
0Best tomato soup I’ve made. Herbs de Provence makes the difference.
Wholesome Yum D
0Hi JoMarie, Yes, you can freeze this soup, just make sure to thaw the soup first, and reheat slowly while stirring.
Trudy
0I used cherry tomatoes I had. I sliced & roasted them, then pulsed and put the soup together. I added cayenne pepper for some spice. Very good & simple to make.
Sherry
0Not sure what I did wrong. Too much oil? Not enough roasting time? It looks good but a little, tasteless even with extra salt. Also, where is the fat, carb breakdown?
Wholesome Yum D
0Hi Sherry, Sorry this didn’t turn out as expected. Under the recipe notes section listed under the instructions, you will find the nutrition facts for this recipe.
Vladislav
0Hello, can you advice me the volume of tomatoes in grams? Thank you!
JoMarie Flores
0Does this soup freeze well?
Wholesome Yum M
0Hi Valdislav, Fresh tomatoes vary in size and shape, so I cannot give an exact gram measurement. Look for tomatoes anywhere from 2- 2.5″ those will be the idea size.
Melanie Fette
0Absolutely delicious soup!! I used a blend of tomatoes and it turned out great!! We loved the flavor of fresh tomatoes and Basel!! Will be our favorite tomato soup recipe to go to!!
DeAnne Holliday
0I love this soup! I would like to try it as a Roasted Bell Pepper and Tomato Soup. Do you have any suggestions on how to prepare?
Heather
0This soup looks really good. What substitute seasonings can I use if I don’t have herbs de province?
Wholesome Yum M
0Hi DeAnne, You may want to try my Easy Stuffed Pepper Soup!
Wholesome Yum M
0Hi Stacey, Average weight for a Roma tomato is 2 ounces. I hope this helps!
Stacey
0I cant find these tomatoes in the UK …i was wondering if you could tell me the weight of the tomatoes so I can substitute with the correct amount please.
Jenn
0This was fabulous! I added an extra cup of chicken broth and a little more cream to stretch it further and it tasted like a one of my favorite meals growing up.. but in a mug. I will definitely make again!