When you want something tasty and hearty this Roasted Tomato Soup is going to hit the spot. The perfect comfort food and hug in a bowl it is delicious and nutritious. It doesn’t take long to make and is something the whole family will love.
On a cold day, you can’t go wrong with a hearty soup, and this roasted tomato soup recipe is one you are going to want to make.
Sweet and acidic in equal measures the tomatoes are the star of the show in this soup.
Roasting them helps to add a depth of flavor that works so well when blended with the other ingredients.
Garlic and herbs are added to enhance the flavors. It is a simple but tasty soup to enjoy.
The perfect creamy tomato soup even without any cream or dairy added to it.
This is a vegetarian dish making it perfect to incorporate into a meat-free evening meal rotation.
The ingredients are also vegan and dairy free. You are going to love this easy Tomato soup recipe.
We love to share recipes with you and if you love soup on a cold day then you have to make this Easy Instant Pot Lasagna Soup Recipe.
So tasty and filling, the perfect meal that the whole family can enjoy, especially with a tender breadstick or two.
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Why You’ll Love This Soup
- Easy to make – The roasting really intensifies the flavors and makes a delicious soup.
- Kid-friendly – It is a hug in a bowl and an easy way to get your kids to enjoy a vegetable-based dish.
- Full of flavor – roasting the garlic and tomatoes together makes a great-tasting soup.
- No big list of ingredients – you only need a handful of ingredients to bring this together. Most of which you may have at home so no emergency dash to the grocery store.
Ingredients Needed (more info in the recipe card at bottom)
- Fresh tomatoes
- Red onion
- Fresh garlic
- Fresh thyme
- Fresh rosemary
- Extra virgin olive oil
- Vegetable broth or water
- Salt & pepper to taste
- Optional: croutons or crackers for garnish
Helpful Tools
Casserole dish or roasting pan
- Stylish Design with Handles- Sweejar baking pan moves easily from kitchen to table and works well for non-slip, enable you to hold more conviniently. The handle on the sides also gives it elegant looking, which makes the pan a decoration in your kicthen.
Measuring Cups and Spoons
- HIGH QUALITY DURABLE AND STURDY – These Laxinis World Measuring Cups and Spoons are made of highly satin brushed with best quality stainless steel which will never rust! They are durable and attractive looking, easy to clean, and can be placed in the dishwasher safely after using.
Blender
- POWERFUL MOTOR BASE: 1000 watts of professional performance power.
Mason jars for storing
- Made in America by the Ball Mason Jar Company
Oil decanter
- OIL AND VINEGAR DISPENSER BOTTLE - Discover the perfect addition to your kitchen: a stylish, tall square oil dispenser bottle for kitchen. Featuring an easy-pour stainless steel pourer spout, you'll find yourself reaching for it time and again!
Soup Pot
- Made with Brushed 18/10 stainless steel inside and out with an aluminum disc layered in the bottom, Dia 11-inch, Depth 5.5-inch
Soup Ladle
- CHEF-GRADE DURABILITY = A LIFETIME OF USE. These commercial-grade, 18/8 stainless steel ladles are stronger than cheap plastic utensils. They're built to stand up to the daily demands of high-volume restaurants and catering operations.
How To Make Tomato Soup
- Gather all of your ingredients together and preheat your oven to 375 degrees F.
- Cut the tops off of your tomatoes and arrange them in the bottom of a casserole dish or roasting pan.
- Chop red onions into wedges and arrange them around your tomatoes.
- Take the tops off the garlic heads and then wrap them in aluminum foil. You will want to leave the top which you sliced, open and exposed. Then place them into the dish with your onions and tomatoes.
- You can then lay the springs of rosemary and thyme over the tomatoes and generously drizzle them with olive oil. Place the baking dish into the oven and roast the vegetables and herbs for 35-40 minutes.
- Remove the roasted veggies from the oven and allow them to cool to the touch.
- Remove the skins gently from the larger roasted tomatoes and add them to the blender along with the onions and herb sprigs.
- Next up you will want to squeeze the roasted garlic cloves out of their skins and add them to the blender jar.
- You don’t want to lose all that flavor from the roasting pan made from the tomato mixture, so make sure you pour them into the blender as well. Then secure the lid and using a medium-high setting blend until everything is smooth.
- Now get your pureed soup and pour it into a large saucepan or soup pot. Then put it onto the stove over medium heat.
- Bring the soup to a boil and then reduce the temperature to medium-low heat and allow the soup to simmer for 8-10 minutes, or until you think the soup has heated through. Serve and enjoy your homemade tomato soup!
Recipe Variations
Want to make this ultra creamy? You could add some heavy cream or half & half to the pot while cooking on the stove. Yum!
Make it herby. We have already added thyme and rosemary to this recipe but a great addition would be fresh basil leaves. It works so well with tomato soup. You can also substitute those herbs for others like basil and Italian herbs. Or swap ones out.
Add a protein. You could add a protein to this soup. Some cooked shredded ham or chicken on top will be a great addition. Or you could add cookies chicken and ham to the soup after it has blended.
Want some spice? You could add red pepper flakes or some fresh chili to this soup
Add some seasoning. You could also add some seasoning to jazz up the flavor. Salt and some black pepper would work well.
Tips & Tricks
- For this recipe we used a variety of garden tomatoes. You may find that tomatoes like cherry tomatoes may not need the skin removed after roasting whereas larger tomatoes will typically need the skin removed. This will help get that smooth consistency.
- Don’t be put off by the amount of garlic we use for this recipe. When garlic is roasted the flavor changes dramatically. It becomes a sweet and aromatic flavor that is certainly not overpowering. Trust us on this one!
- If you think that the flavor is too acidic from the acidity of the tomatoes then a little sugar will take that edge off.
- An immersion blender or food processor will help to get an even smoother soup. However, if you have a regular blender this will work just fine!
Storage
Storage is key to keeping this soup fresh. It is perfect for lunch the following day or to have in your freezer when you want something wholesome and healthy.
To store, let the soup cool completely and then transfer it to a sealed airtight container or jar.
You can store it in the refrigerator for up to 5 days.
You could also freeze this soup. Make sure you don’t fill the container fully as when the soup freezes the liquid will expand slightly.
Add the cooled soup to a jar or freezer bag and then freeze. Lay soup in the freezer bag flat to freeze, this will help conserve space and make sure the soup freezes a little easier.
It will last for up to three months in the freezer.
FAQ
What should I serve with the tomato soup?
You could sprinkle some parmesan cheese over the top to garnish, or some fresh herbs.
It is perfectly served on its own but you can’t go wrong with a bit of crusty bread dipped in.
Crackers will also work well. You could even have a go at homemade croutons if you like to add a bit of texture.
However, if you want the truth we think a soup and sandwich combo is ideal.
A grilled cheese sandwich would be delicious and served with this epic homemade soup.
Why can’t I boil the soup like you would with another vegetable-based soup?
Traditionally a soup would be cooked in the stove where the vegetables will be boiled in some sort of broth or stock like chicken stock or chicken broth, but with tomatoes, you are going to lose all of that wonderful flavor.
Boiling tomatoes will make them even mushier and you won’t get the right consistency and a lack of flavor in your soup. Roasting is always best here.
What blender did you use?
We used The Ninja Professional seen in these images.
Can I use canned tomatoes instead?
We wouldn’t recommend solely using canned tomatoes but if you are short on tomatoes then it can be a great substitution and addition to help make up the soup.
What should I use to roast the tomatoes and other ingredients?
Any baking dish, casserole dish, or even a le creuset dish will work well. Use what you have.
Other soup recipes
- Homemade Easy Instant Pot Cheeseburger Soup – Who loves cheeseburgers? This Instant Pot Cheeseburger Soup is one of the best flavors ever! It’s literally like eating a cheesy & hearty version of a cheeseburger, but stored perfectly in a mason jar!
- Broccoli Cheddar Soup – Holy cheesy goodness! This Instant Pot Broccoli Cheddar Soup is one of the best soups to make in your Instant Pot. Loaded down with broccoli, cheese, and flavor!
- Instant Pot Taco Soup – This “under 30-minute taco soup” recipe is amazing! Using your Instant Pot to create this delicious Instant Pot Taco Soup is the perfect weeknight dinner.
- Olive Garden Minestrone Soup Copycat – It’s soup weather! This Olive Garden Minestrone Soup Copycat is fast, simple, and loaded with delicious ingredients. Put on your comfy clothes and make this easy copycat soup instead of heading out to the restaurants and battling the crowds.
Tomato Soup Recipe
Ingredients
- 3 pounds fresh tomatoes
- ½ red onion wedged
- 1-2 heads fresh garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 cup 8 ounces vegetable broth or water
- Salt & pepper to taste
- Optional: croutons or crackers for garnish
Instructions
- Gather all of your ingredients together and preheat your oven to 375 degrees F.
- Cut the tops off of your tomatoes and arrange them in the bottom of a casserole dish or roasting pan.
- Chop red onions into wedges and arrange them around your tomatoes.
- Take the tops off the garlic heads and then wrap them in aluminum foil. You will want to leave the top which you sliced, open and exposed. Then place them into the dish with your onions and tomatoes.
- You can then lay the springs of rosemary and thyme over the tomatoes and generously drizzle them with olive oil. Place the baking dish into the oven and roast the vegetables and herbs for 35-40 minutes.
- Remove the roasted veggies from the oven and allow them to cool to the touch.
- Remove the skins gently from the larger roasted tomatoes and add them to the blender along with the onions and herb sprigs.
- Next up you will want to squeeze the roasted garlic cloves out of their skins and add them to the blender jar.
- You don’t want to lose all that flavor from the roasting pan made from the tomato mixture, so make sure you pour them into the blender as well. Then secure the lid and using a medium-high setting blend until everything is smooth.
- Now get your pureed soup and pour it into a large saucepan or soup pot. Then put it onto the stove over medium heat.
- Bring the soup to a boil and then reduce the temperature to medium-low heat and allow the soup to simmer for 8-10 minutes, or until you think the soup has heated through. Serve and enjoy your homemade tomato soup!
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