Ever notice how a pot of roasted tomato soup bubbling away smells like comfort wrapped in a kitchen towel? This Roasted Tomato Soup with Tomatoes is trending again—Pinterest and TikTok can’t stop ladling it. I’ve made it twice this fall already. It’s rich, oven-roasted, and silky, with just enough char on the tomatoes to make it feel fancy. Super easy, too—about 15 minutes of prep and a whiff of garlic that lingers (in a good way).
It’s a cozy comfort food classic that warms the soul. Just olive oil, ripe tomatoes, and garlic. Stuff you already have—or can snag in one grocery trip. Like mom’s old-school tomato soup but creamier, toast-friendlier, and deeper in flavor. Full details in the blog, so you don’t miss a step!
I first stirred up something like this next to my grandma, while she wore her floral apron and I sneakily ate cherry tomatoes off the counter. Took me a few tries to get it just right—roasting time matters! I don’t do frills, just good honest food. I tested it thoroughly. You’ll love the smoky twist that comes from properly caramelized tomatoes and garlic.
Why You’ll Love This Recipe
This roasted tomato soup isn’t just any tomato soup—it’s a flavor bomb of cozy nostalgia. Roasting the tomatoes brings out their natural sweetness and creates just a whisper of smokiness, elevating a childhood classic into something truly special. It’s the soup you’ll crave on cool evenings, perfect with a grilled cheese sandwich or a dollop of cream for indulgence.
Pro Tip: Roasting is where the magic happens. Those little charred edges on the tomatoes? That’s where all the depth and richness come from, making this soup anything but boring or one-note.
The Ingredients and Tools That Make It Special
Let’s talk tomatoes. Fresh, ripe tomatoes are the star here (about 2.2 lbs or 1 kg). Pair them with flavorful basics like garlic and white onion, and you’ve got a base that’s already delicious. A splash of balsamic vinegar adds tangy depth, while fresh basil and thyme layer in that herbaceous warmth. Olive oil is your roasting MVP—it coaxes out caramelized edges on the tomatoes and garlic.
Note: If fresh tomatoes aren’t in season, you can swap in high-quality canned tomatoes. Just roast them for a shorter time—around 15 to 20 minutes—to wake up their flavors without overcooking.
Step-by-Step Process with Tips
Prep the tomatoes: Slice your tomatoes in half or quarters (depending on size), drizzle with olive oil, and sprinkle with salt and pepper. Add whole garlic cloves (skin-on) right to the baking sheet for an easy peel later!
Roast: Pop everything in a 400°F (200°C) oven for about 25–30 minutes. Check at the 20-minute mark—edges should start turning golden but avoid heavy charring.
Sauté and blend: In a large pot, cook the diced onion with 1 tablespoon of butter or olive oil until soft and fragrant. Stir in 1 tablespoon of tomato paste for a quick flavor boost, then deglaze with a splash (about 1/4 cup) of chicken or vegetable stock. Add your roasted tomatoes and squeeze the roasted garlic out of its skin into the pot. Let everything simmer together for 5–10 minutes before blending until smooth.
Pro Tip: If you’re using a countertop blender, remember: Hot liquids expand! Fill only halfway and remove the cap insert to let steam escape. A kitchen towel over the lid helps avoid splashes. An immersion blender makes this even easier.
Troubleshooting and Common Issues
Issue: The soup tastes too acidic. This can happen depending on how ripe your tomatoes are. Fix: Add a pinch of sugar (about 1/2 teaspoon) or an extra pat of butter to balance those tangy notes. A splash more stock can also help mellow things out.
Issue: Tomatoes are burning during roasting. This might mean your oven runs too hot or there wasn’t enough olive oil. Fix: Toss tomatoes generously in oil and space them evenly on the pan. Check a bit earlier next time—they should be blistered, not blackened.
Tip: If the soup feels too thin, let it simmer uncovered for a few extra minutes to thicken slightly. Prefer a silky texture? Strain it through a mesh sieve after blending to remove skin and seeds.
Creative Twists on the Classic
Want to switch things up? Try these twists for a little extra flair:
Add heat: Stir in a pinch of red pepper flakes or a dash of smoked paprika for a warm, spicy kick.
Dairy-free option: Swap the butter for olive oil and stir in a splash of coconut milk or oat cream for a creamy, plant-based version.
Bulk it up: Add cooked rice, lentils, or chickpeas during simmering for a more filling soup.
Pro Tip: This soup doubles beautifully as a dipping sauce for crispy grilled cheese sandwiches—don’t skip them if you’re feeling indulgent!
Ingredient Swaps and Add-Ons
Ingredient
Swap
Flavor Boost
Fresh Tomatoes
High-quality canned tomatoes
Shorter roasting time to avoid overcooking
Chicken Stock
Vegetable stock
Add a splash of balsamic vinegar for depth
Butter
Olive oil
Coconut milk for creaminess and richness
Expert Insight: The Art of Roasted Tomato Soup
Roasting tomatoes deepens their natural sweetness and enhances umami, creating a richer base for this roasted tomato soup with tomatoes. This technique not only intensifies flavor but also helps reduce acidity, resulting in a balanced and comforting bowl that feels both rustic and refined. Don’t rush the roasting—those golden edges are flavor gold.
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Perfecting My Roasted Tomato Soup with Tomatoes
This roasted tomato soup with tomatoes didn’t come together overnight—I must have roasted dozens of batches before finding the perfect balance of sweetness and earthiness. I still remember the afternoon when a smoky over-roast taught me to keep a closer eye on the oven. Years of tasting, tweaking, and sharing have made this a family favorite for good reason.
FAQs ( Roasted Tomato Soup with Fresh Tomatoes )
What type of tomatoes are best for roasted tomato soup?
Roma, San Marzano, or beefsteak tomatoes work wonderfully for roasted tomato soup because they have fewer seeds and more flesh. These varieties develop a rich, concentrated flavor when roasted that creates the perfect soup base. If you’re using garden-fresh tomatoes, choose ones that are fully ripe but still firm for the best results. Even regular slicing tomatoes from the grocery store will work beautifully when roasted properly.
How long should I roast tomatoes for soup?
Roast your tomatoes at 400°F for 25-35 minutes until they’re caramelized and slightly charred around the edges. The exact time depends on the size and type of tomatoes you’re using – larger pieces need a bit more time. You’ll know they’re ready when the edges start to brown and the tomatoes have released their juices. This roasting process intensifies the natural sweetness and creates that deep, rich flavor that makes this soup so special.
Can I make roasted tomato soup ahead of time?
Absolutely! Roasted tomato soup actually tastes even better the next day as the flavors have time to meld together. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of broth or cream if it seems too thick. Just remember to cool it completely before storing, and always reheat gently on the stovetop while stirring occasionally.
Do I need to peel tomatoes for roasted tomato soup?
You don’t need to peel the tomatoes before roasting – the skins will soften during cooking and add extra flavor. However, if you prefer a completely smooth soup, you can strain it through a fine-mesh sieve after blending to remove any skin pieces. Many people actually leave them in because the roasted skins contribute to the soup’s rich, complex taste. It’s really a matter of personal preference and how smooth you want your final soup to be.
What can I serve with roasted tomato soup?
Classic grilled cheese sandwiches are the perfect pairing, but you can also serve crusty bread, garlic breadsticks, or a fresh green salad. For a lighter option, try some herb-crusted croutons or a dollop of fresh basil pesto on top. A sprinkle of freshly grated Parmesan cheese and a drizzle of good olive oil also make excellent finishing touches. The soup is hearty enough to be a meal on its own, but these accompaniments make it extra special.
Wrapping Up Your Roasted Tomato Soup with Tomatoes
This Roasted Tomato Soup with Tomatoes is pure, cozy comfort served in a bowl—rich, smoky, and surprisingly simple. With just 30 minutes and everyday kitchen ingredients, you’ll get silky texture and deep flavor that feels like a warm hug on a cool day.
Feel free to stir in a pinch of smoked paprika or swap butter for olive oil to suit your mood. Leftovers keep beautifully in the fridge (up to 4 days), or freeze in portions for up to 3 months. Store in airtight containers and label with the date for best results.
A little tip I learned from an old family recipe: always roast those tomatoes just right for the magic to bloom—don’t rush that step. Did this recipe bring back any cherished kitchen memories? Snap a pic or share your favorite twist—I love hearing how these simple, homemade dishes fit into your family’s story. Pass it along, serve it with love, and let’s keep cozy cooking alive.
Home Chef
Roasted Tomato Soup with Tomatoes: Perfect Comfort Food
This roasted tomato soup combines fresh tomatoes, garlic, and herbs into a rich, comforting bowl of warmth. Perfect for chilly days, it’s a delicious twist on classic tomato recipes and pairs beautifully with grilled cheese sandwiches.
Halve the fresh tomatoes and place them on a baking tray along with garlic cloves and thyme sprigs.
Drizzle olive oil over and season with salt and black pepper.
Roast the tomatoes and garlic for 30-35 minutes until caramelized and soft.
While tomatoes roast, melt butter in a large pot over medium heat and sauté diced onion until translucent.
Add tomato puree to the onions and cook for 1-2 minutes.
Remove roasted garlic skins and add roasted tomatoes, garlic, and thyme to the pot.
Pour in chicken stock (or vegetable stock) and bring to a simmer for 10 minutes.
Remove thyme sprigs and blend the soup with fresh basil leaves until smooth.
Adjust seasoning with salt, pepper, and balsamic vinegar.
Serve hot with grilled cheese sandwiches if desired.
Notes
For a vegan version, substitute butter with olive oil and use vegetable stock. The recipe is great for using up extra garden tomatoes. Leftovers can be refrigerated for up to 3 days or frozen for 1 month.
