Roasted Tomato Soup Made Easy and Irresistible

Welcome to PrimedRecipes.com—where home cooking becomes simple and joyful. If you’re in the mood for something cozy, flavorful, and incredibly satisfying, this roasted tomato soup is just what you need. Think of it as comfort in a bowl—made from scratch with real ingredients and that warm homemade touch. Whether you’re feeding the family or prepping for a solo lunch, this easy soup fits beautifully into any weeknight routine. With deep-roasted flavor and a smooth, velvety texture, it’s a favorite that always hits the spot. Once you try it, this recipe just might become a permanent part of your rotation.

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Bowl of roasted tomato soup with basil and cream.

Roasted Tomato Soup


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  • Author: Monica
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

A comforting and flavorful roasted tomato soup that’s easy to make and perfect for any occasion.


Ingredients

Scale
  • 3 ½ pounds ripe tomatoes
  • 1 large white or yellow onion, diced
  • 5 cloves garlic, minced
  • ½ cup fresh basil leaves, loosely packed
  • 2 ½ cups vegetable broth
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: Freshly grated Parmesan, heavy cream, olive oil, homemade croutons, fresh basil

Instructions

  1. Preheat Oven: Set oven to 450°F (230°C).
  2. Prepare Tomatoes: Quarter or halve tomatoes and place on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper.
  3. Roast Tomatoes: Roast for 30–40 minutes until softened and caramelized. Let cool slightly.
  4. Sauté Aromatics: In a stockpot, heat remaining 1 tablespoon olive oil over medium-high heat. Sauté onion for 5 minutes, add garlic, smoked paprika, and red pepper flakes; cook for 2 more minutes.
  5. Combine Ingredients: Add roasted tomatoes, basil, and vegetable broth to the pot. Stir well.
  6. Blend Soup: Use an immersion blender to purée until smooth. Alternatively, blend in batches using a countertop blender.
  7. Season and Simmer: Adjust seasoning as needed. Simmer for 10–15 minutes.
  8. Serve: Ladle into bowls, garnish with desired toppings, and enjoy.

Notes

  • For a creamier texture, add a splash of heavy cream or a dollop of sour cream.
  • To make it vegan, use plant-based cream alternatives and omit cheese toppings.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting, Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 180 kcal
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Key Benefits

This recipe is all about delivering flavor and comfort with minimal effort—perfect for the busy home cook.

  • Bold Flavor: Roasting brings out the natural sweetness of tomatoes and adds a delicious smoky depth.
  • Good-for-you and flavorful: This soup brings a hearty feel and is full of the natural goodness found in tomatoes—like vitamin C and other powerful antioxidants.
  • Weeknight Friendly: Using pantry staples and a hands-off roasting method, it’s super simple to make, even after a long day.
  • Customizable: Whether you prefer creamy, spicy, dairy-free, or loaded with herbs, this soup can be tailored to your taste.
  • Meal Prep Hero: Make it ahead, freeze it in batches, and enjoy rich, homemade flavor any time.

If you’re also into bold sauces, check out our guide to unlocking the magic of umami sauce for more inspiration.

Ingredients for Roasted Tomato Soup

Let’s round up what you’ll need to whip up this tasty tomato soup:

  • 3½ pounds of ripe tomatoes (Roma, cherry, or on-the-vine work great)
  • 1 large onion, finely chopped
  • 5 garlic cloves, minced
  • ½ cup loosely packed fresh basil
  • 2½ cups vegetable broth
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon smoked paprika
  • Just a small shake of red pepper flakes if you’re in the mood for a little spice
  • Salt and cracked black pepper, added to your liking

Optional toppings: freshly grated Parmesan, a swirl of cream or olive oil, buttery croutons, or extra basil

If you’re looking for more tomato ideas, see our easy guide to homemade tomato sauce.

Step-by-Step Instructions for Roasted Tomato Soup

  1. Fire Up the Oven: Heat it to 450°F to get started.
  2. Prep Your Tomatoes: Cut your tomatoes into halves or quarters depending on size. Place the tomato pieces with the juicy side facing up on your baking tray.
  3. Season and Roast: Drizzle 2 tablespoons of olive oil over the tomatoes, sprinkle with salt and pepper, and roast for 30–40 minutes until slightly charred and juicy.
  4. Sauté the Base: In a large soup pot, heat the remaining tablespoon of olive oil over medium-high heat. Add the chopped onion and let it soften up in the pan for about 5 minutes, stirring now and then. Toss in the garlic, paprika, and red pepper flakes, cooking for another 2 minutes.
  5. Add the Good Stuff: Transfer the roasted tomatoes (including any juices) to the pot. Stir in the basil and broth. Mix it all together.
  6. Blend It Smooth: Use an immersion blender to purée everything until creamy. If using a stand blender, work in batches and be careful—it’s hot.
  7. Lower the heat and let the pot bubble away softly for about 10–15 minutes to blend the flavors.
  8. Dish It Up: Serve it hot, topped with your favorite garnishes.

Pro Tips and Variations for Roasted Tomato Soup

  • Go Creamy: Stir in a splash of heavy cream or coconut milk for a richer finish.
  • Add a Kick: Crank up the spice with more chili flakes or a touch of cayenne.
  • Try Other Herbs: Swap out basil for fresh thyme, rosemary, or oregano.
  • Make It Vegan: Just skip any dairy and use plant-based broth and toppings.
  • Freeze-Friendly: Cool the soup completely and freeze in sealed containers for up to 3 months. Let it defrost in the fridge overnight, then warm it back up slowly on the stove.

This soup is a great side for bold mains like our Texas Brisket Bacon or even something quirky like beef cheek meat.

Serving Suggestions for Roasted Tomato Soup

are some tasty ways you can enjoy every spoonful:

  • Grilled Cheese Pairing: A classic combo—crispy, buttery bread meets gooey cheese and smooth tomato soup.
  • Artisan Bread on the Side: Dip a thick slice of rustic sourdough into the warm soup and enjoy every bite.
  • Topped with Crunch: Croutons, a sprinkle of Parmesan, or even a handful of toasted seeds add a nice texture contrast.
  • Add Protein: Serve alongside a grilled chicken salad or a small charcuterie board for a more filling meal.
  • Soup Flight Night: Offer it as part of a cozy trio with chickarina soup and purple black bean soup.

Conclusion

This roasted tomato soup delivers bold taste with simple ingredients—making it the perfect recipe to return to again and again. It’s cozy, flexible, and packed with goodness. Whether you enjoy it as a starter, main, or part of your weekly meal prep, this soup brings warmth to any kitchen. Let it be your go-to comfort dish that never lets you down.

FAQs

What if I don’t have fresh tomatoes—can I use canned instead?

Yes, good-quality canned tomatoes work well. Just roast them with some garlic and herbs for deeper flavor.

Got thin soup? Here’s how to make it thicker:?

Let it simmer longer uncovered, or stir in a spoonful of tomato paste.

Is this soup gluten-free?

It sure is! Just be sure any toppings or sides are, too.

Can I freeze leftovers?

Definitely. Let the soup cool, pour into freezer containers, and keep for up to 3 months.

Don’t have basil?

No problem—use oregano or thyme, or skip herbs altogether for a simpler flavor.

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