Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lb ripe tomatoes, halved; 3 tbsp olive oil, divided; 1 medium onion, chopped; 4 cloves garlic, minced; 3 cups vegetable or chicken broth; 1 tsp salt (or to taste); 1/2 tsp black pepper; 1 tsp dried basil or 2 tbsp fresh basil, chopped; 1/2 tsp dried thyme or 1 tsp fresh thyme; 1/4 cup cream or milk (optional)

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I love how roasted tomato soup turns simple ingredients into something deeply comforting and rich. By roasting the tomatoes first, I bring out their natural sweetness and add a slightly smoky depth that makes this soup feel cozy, homemade, and satisfying any time of year.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make, requires basic pantry ingredients, and delivers bold flavor without much effort. I also enjoy how versatile it is, whether I keep it classic or customize it with herbs, cream, or spice. Most of all, I appreciate that it feels nourishing and comforting while still being light enough for any meal. Roasted Tomato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe tomatoes
olive oil
onion
garlic
vegetable or chicken broth
salt
black pepper
dried or fresh basil
dried or fresh thyme
optional cream or milk

Directions

I start by preheating the oven to 400°F (200°C). I cut the tomatoes in half, place them on a baking sheet, drizzle them with olive oil, and season them with salt and pepper. I roast them until they’re soft and lightly caramelized.

While the tomatoes roast, I sauté chopped onion in olive oil over medium heat until it becomes soft and translucent. I add garlic and cook briefly until fragrant. I then add the roasted tomatoes and broth, letting everything simmer together so the flavors blend nicely.

I blend the soup until smooth, either using an immersion blender or a countertop blender. I taste and adjust the seasoning, then stir in basil and thyme. If I want a creamier soup, I finish it with a splash of cream or milk.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time takes around 10 minutes, roasting takes about 30 minutes, and simmering plus blending takes another 15 minutes. Altogether, I plan for about 55 minutes from start to finish.

Variations

I sometimes add red pepper flakes when sautéing the onions for a spicy kick. For a richer flavor, I like roasting the garlic along with the tomatoes. If I want a vegan version, I skip the cream entirely or use coconut milk. I also enjoy adding a handful of roasted red peppers for extra sweetness.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much, I add a little broth or water to loosen it. Roasted Tomato Soup

FAQs

Can I use canned tomatoes instead of fresh ones?

I can use canned tomatoes if fresh ones aren’t available, but I prefer fresh tomatoes for roasting because they give better caramelization and flavor.

Do I need a blender to make this soup?

I find a blender makes the soup smoother, but I can also mash it with a potato masher for a chunkier texture.

What tomatoes work best for roasting?

I like using Roma or plum tomatoes because they’re less watery and roast beautifully.

Can I freeze roasted tomato soup?

I often freeze it without cream for up to 3 months, then add cream after reheating.

How can I make the soup thicker?

I usually simmer it a bit longer or reduce the amount of broth if I want a thicker consistency.

Conclusion

I think roasted tomato soup is one of those timeless recipes that never disappoints. I enjoy how simple it is to prepare and how comforting it feels with every spoonful. Whether I serve it with bread, a grilled sandwich, or on its own, this soup always earns a place at my table.