Roasted Tomato Soup Recipe
My Roasted Tomato Soup recipe gives a rich, caramelized flavor to classic tomato soup that is a huge hit with my kids and husband. It’s a warm, creamy hug in a bowl, and even more perfect when served with a crispy, melty grilled cheese sandwich
Easy Roasted Tomato Soup Recipe
I don’t wait for Fall or cooler weather to enjoy this roasted tomato soup because it’s a favorite in my family (even featured in my Natasha’s Kitchen Cookbook), so we eat it year-round! It’s comforting for its warmth, but also for all the childhood nostalgia that comes with the tomato soup/grilled cheese combo.
I love making this Roasted Tomato Soup when tomatoes are in season since it really showcases the natural sweetness, but even in the colder months, roasting the veggies makes out-of-season tomatoes really shine. They become richer and more naturally sweet once the sugars are caramelized.
We’re fortunate to have an abundance of tomatoes from my Mom’s garden, so we take full advantage of them by making Roasted Salsa, Homemade Marinara, Marinated Tomatoes, and this Roasted Tomato Soup. This way, we can continue to enjoy our homegrown tomatoes through winter.
Ingredients (and Substitutions)
The Ingredients for this roasted tomato soup are simple pantry and refrigerator staples, but I included plenty of substitution options so you can use what you have on hand.
- Tomatoes – Any fresh, ripe tomatoes work, but a red tomato will give you the best color. If using canned tomatoes, try my easy tomato soup.
- Onion – I prefer yellow onion, but white, red onion, or even Vidalia onions will work.
- Garlic – I roast whole cloves for a caramelized, rich garlic flavor
- Stock – Homemade chicken stock tastes best, but store-bought works. Swap with vegetable stock for a vegetarian tomato soup.
- Basil – Use fresh basil or sub with 2 tsp dried basil
- Cream and Sugar – Help balance acidity so add them to taste. You can substitute cream with half-and-half or even full-fat canned coconut milk.
- Parmesan cheese – gives the soup a salty and rich flavor. Swap with Grana Padano, Pecorino Romano, or Asiago.
- Tomato paste – amps the tomato flavor- I recommend ‘double-concentrated’ paste which I buy in the squeeze tubes.
How to Make Roasted Tomato Soup
It’s easy to make this Roasted Tomato Soup. You’ll need a sheet pan, blender/food processor/immersion blender, and a deep pot/Dutch oven.
- Roast – Preheat oven to 400°F, and spread your tomatoes, onions, and garlic on a rimmed sheet pan. Drizzle with olive oil and season with salt and pepper, and then roast for 40-50 minutes.
- Blend add half the roasted veggies, 1 cup of broth, and 2 Tbsp of basil in a blender and then put the liquid into the Dutch oven.
- Repeat by blending the rest of the veggies with the remaining stock and basil, and then add the puree to the pot.
- Simmer over medium heat and then add the remaining soup ingredients. Taste and adjust seasoning. Garnish with more Parmesan and basil, and then serve!
Natasha’s Pro Tip:
You may need to add more sugar or cream to the soup, depending on the sweetness or acidity of your roasted tomatoes. Take a taste in step 4 and adjust as needed.
What to Serve with Roasted Tomato Soup
Baked Grilled Cheese Sandwiches are my favorite things to serve with roasted tomato soup, but the soup is also a great complement to many carb-y and fresh veggie sides.
- Sourdough Bread
- No-knead Bread
- Sourdough Croutons
- Caesar Salad
- Green Goddess Salad
- Avocado Chicken Salad
- Tuna Salad Sandwich
- Crab Cakes
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