This Homemade Roasted Tomato Soup is the ultimate comfort food, packed with fresh, vibrant flavors and perfect for any time you need a warm, satisfying meal. Roasting the tomatoes brings out their natural sweetness, making this soup extra rich and flavorful. Pair it with a grilled cheese sandwich, and you’ve got the perfect cozy meal!
Why You’ll Love This Recipe
This homemade roasted tomato soup is made with real, wholesome ingredients that are full of flavor. The roasted tomatoes add depth and sweetness, while the creamy texture from the heavy cream makes it comforting and velvety. It’s easy to make, healthier than canned options, and perfect for a cozy dinner on a chilly evening.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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6 large tomatoes, halved
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1 tablespoon olive oil
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1 onion, chopped
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2 cloves garlic, minced
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4 cups vegetable broth
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½ cup heavy cream
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Salt and pepper to taste
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Fresh basil for garnish
directions
Roast the Tomatoes:
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Preheat your oven to 400°F (200°C).
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Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Sauté the Onion and Garlic:
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While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat.
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Add the chopped onion and minced garlic, sautéing for about 5 minutes, until softened and fragrant.
Combine the Tomatoes and Broth:
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Once the tomatoes are roasted, add them to the pot with the sautéed onion and garlic.
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Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes.
Puree the Soup:
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Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a blender. Blend until smooth, then return it to the pot.
Add Cream and Season:
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Stir in the heavy cream and season with salt and pepper to taste.
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Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
Serve:
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Serve the soup hot, garnished with fresh basil for an aromatic finish.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories per serving: 220 kcal
Variations
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Vegan option: Use coconut milk or cashew cream instead of heavy cream to make this soup vegan.
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Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
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Roast other vegetables: Try adding roasted carrots, bell peppers, or onions for an extra flavor boost.
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Cheesy: Stir in a bit of shredded cheese like Parmesan for an extra creamy, cheesy twist.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. When reheating, simply warm it on the stove, adding a little extra broth or cream if needed to adjust the consistency.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well if you want to make it in bulk and enjoy it later.
Can I make this soup without a blender?
If you don’t have a blender or immersion blender, you can leave the soup chunky or mash it with a potato masher for a more rustic texture.
How do I make the soup thicker?
If you prefer a thicker soup, you can reduce the broth a bit or add a few tablespoons of tomato paste during the cooking process.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, using fresh tomatoes is a great option for this soup. Roasting them first brings out their natural sweetness and adds depth to the flavor.
What can I serve this soup with?
This soup is fantastic when paired with grilled cheese sandwiches, croutons, or a side salad for a complete, comforting meal.
Conclusion
This Homemade Roasted Tomato Soup is rich, creamy, and bursting with flavor from the roasted tomatoes. It’s the perfect meal for a cozy night in, and it pairs beautifully with grilled cheese or a warm baguette. Made with simple ingredients and ready in under an hour, this soup will become a family favorite that’s both comforting and satisfying!
Print
Homemade Roasted Tomato Soup
This Homemade Roasted Tomato Soup is the ultimate comfort food—rich, creamy, and packed with vibrant, roasted tomato flavor. Roasting the tomatoes brings out their natural sweetness, creating a soup that’s both satisfying and healthy. Paired with a grilled cheese sandwich, it’s the perfect cozy meal for any occasion!
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
6 large tomatoes, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
½ cup heavy cream
Salt and pepper to taste
Fresh basil for garnish
Instructions
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Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
-
Sauté the Onion and Garlic: While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes, until softened and fragrant.
-
Combine the Tomatoes and Broth: Once the tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes.
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Puree the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a blender. Blend until smooth, then return it to the pot.
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Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
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Serve: Serve the soup hot, garnished with fresh basil for an aromatic finish.
Notes
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Vegan Option: Use coconut milk or cashew cream instead of heavy cream for a vegan version.
-
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
-
Roast Other Vegetables: You can also add roasted carrots, bell peppers, or onions for an extra flavor boost.
-
Cheesy: Stir in some shredded Parmesan cheese for an extra creamy and cheesy twist.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat on the stove, adding a little broth or cream as needed to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American, Comfort Food
- Diet: Gluten Free
