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This delicious Roasted tomato soup is made with caramelized veggies, simple seasonings, a hint of sweetness, and a swirl of heavy cream for a rich, silky finish. Simple to prepare, it’s a foolproof, family-friendly comfort food perfect for every season.
I’m a big fan of soups of all kinds, like my creamy vegetable soup and chicken potato soup. However, this tomato soup might be my favorite. A classic for a reason, it’s warm, nostalgic, and tastes like a hug in a bowl.
Even better, my version comes together with fewer than 10 ingredients and simple steps. Easy to customize, it’s far more flavorful than anything canned and makes for the best appetizer, side dish, or main course!
❤️ Why You’ll Love Roasted Tomato Soup
- Delicious family meal everyone will love.
- Easy weekday soup with simple ingredients.
- Freezer and make-ahead friendly.
Roasted Tomato Soup Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Tomatoes: I like to use ripe tomatoes for the best flavor.
- Grape tomatoes: No need to halve them before roasting.
- Garlic: You’ll need one whole bulb or two smaller bulbs (mine were small). Halve across the middle.
- Onions: I use yellow onions, but any will do.
- Maple syrup: To balance the sharpness from the tomatoes. You can add more if necessary.
- Seasoning: You’ll need flaky sea salt, black pepper, and oregano.
How to Make Roasted Tomato Soup
- Preheat the oven to 200°C (392°F). Halve the tomatoes, onion, and garlic bulbs, and place them on a baking sheet with the grape tomatoes.
- Drizzle olive oil on top and season with sea salt, pepper, and oregano. Roast for 40 minutes.
- Squeeze out the garlic and mix everything in a blender until smooth.
- Pour into a medium pot, add heavy cream, and season well. Top with sour cream, fresh basil, and serve with garlic bread.
Recipe Tip
Broil the veggies for 2-3 minutes for even more roasted flavor! Just watch they don’t burn!
Possible Variations
- Tomatoes: Use whole peeled tomatoes cartons or cans instead.
- Onions: Red onions, shallots, or white onions.
- Garlic: Add minced garlic as you are blending if you prefer.
- Heavy cream: Or Greek yogurt, sour cream, half-and-half, creme fraiche, or coconut milk.
- Oregano: Thyme, basil, paprika, or Italian seasoning.
- Maple syrup: Swap for balsamic glaze, honey, or cane sugar.
- Add-ins: Add 1-2 cups chicken or vegetable stock, even water.
- Toppings: Croutons, crispy bacon, whipped feta, Parmesan chips, toasted seeds, chili oil, red pepper flakes, chili crunch, or pesto.
Best Served with
- Garlic bread.
- Focaccia.
- Pita bread.
- Sourdough.
- Crusty bread.
- Grilled cheese sandwich.
- Simple green salad.
- Quesadillas.
- Breadsticks.
How to Store Leftovers
Use an airtight container and keep leftovers in the refrigerator for up to 3 days.
FAQs
Add chicken broth to the pot after the soup is blended and bring to the boil.
Absolutely! Roast and blend the tomatoes. Pour the mixture in a pot and store it in the fridge once it has cooled. Heat the soup 30 minutes before serving, add the cream, and season well.
About 3 days in the fridge.
Yes, freeze it in an airtight container for up to 3 months. Thaw it in the fridge overnight or reheat it in a covered pot from frozen on medium-low heat until hot. You can add water or broth if the soup is too thick.
More Soups and Sides
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Roasted Tomato Soup
Equipment
- large baking sheet
Ingredients
- 15 large tomatoes
- 200 grams grape tomatoes
- 2 yellow onions
- 1 large garlic bulb, or 2 small ones
- 8 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 tablespoon maple syrup
- 200 ml heavy cream
- sea salt, to taste
- pepper, to taste
Garnish
- fresh basil, to garnish
- sour cream, to serve
Instructions
- Preheat the oven to 200°C (392°F).
- Peel and quarter the onions. Arrange them on a large baking sheet.
- Halve the tomatoes and garlic bulbs. Place them on the baking sheet with the cherry tomatoes.
- Drizzle the veggies with olive oil and sprinkle with dried oregano.
- Roast for 40 minutes.
- Once cool enough to handle, squeeze out the garlic cloves into the baking sheet.
- Discard the rest of the bulb.
- Transfer all the veggies and juices into a blender and mix until smooth (or use an immersion blender).
- Pour the tomato mixture into a medium-sized pot on medium heat.
- Add maple syrup and heavy cream and bring to a soft simmer. Stir.
- Season with sea salt and pepper.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
