This roasted tomato soup is a wholesome, comforting dish that’s both healthy and incredibly easy to prepare. It features ripe Roma tomatoes, slow-roasted in the oven to intensify their natural sweetness and rich, tangy flavor. Combined with sweet, slow-cooked onions and roasted garlic, each spoonful of this soup bursts with rich, savory depth.
A generous handful of fresh herbs like basil and thyme adds layers of freshness and aroma, making it feel both rustic and refined. Unlike cream-heavy soups, this version is low in fat but high in flavor, allowing the ingredients to shine without compromise. Perfect as a light meal or a cozy appetizer, it’s a simple yet nourishing bowl of goodness you’ll want to make again and again.
You”ll Love This Roasted Tomato Soup
Taste:
This soup brings out the natural sweetness of oven-roasted Roma tomatoes, perfectly balanced by the deep, earthy flavor of caramelized onions and garlic. Infused with fresh basil and thyme, it offers an aromatic, herby punch that makes each bite satisfying and refreshing. The flavor is bold yet comforting, with a hint of smokiness from the roasting process.
Texture:
Thick, velvety, and luxuriously smooth—this soup has a rich, hearty consistency that clings to your spoon.
Every mouthful feels indulgent, yet it’s made entirely from wholesome ingredients.
The roasted vegetables blend into a beautifully creamy base that delivers complex layers of flavor without needing any cream or butter.
Fresh Ingredients Only:
Forget the canned tomatoes and dried seasonings—this recipe is all about fresh, seasonal produce. It calls for ripe Roma tomatoes, aromatic garlic, yellow onions, and generous sprigs of fresh basil and thyme.
Fresh ingredients elevate the soup, making it vibrant, healthy, and packed with rich, clean, homemade flavor in every comforting spoonful.
Perfect for Garden Harvests:
Use homegrown vegetables and herbs to turn this soup into a flavorful, wholesome way to enjoy your fall garden harvest.
It’s a great way to use up a surplus of tomatoes or herbs before the cold sets in, turning your harvest into something truly heartwarming.
A Cold-Weather Favorite:
This roasted tomato soup is comfort in a bowl—ideal for chilly evenings and cozy weekends. Once you experience its depth of flavor and simple, rustic charm, it’s bound to become a staple through autumn and winter.
Ingredient Notes
- Tomatoes: For the best flavor and texture, I highly recommend using Roma or plum tomatoes. These varieties are naturally sweeter, less watery, and roast beautifully in the oven. When blended, they create a smooth, creamy base with a deep, concentrated tomato flavor that forms the heart of this soup.
- Garlic: Whole garlic cloves are roasted right alongside the tomatoes, enhancing their flavor without overpowering the dish. Roasting transforms the garlic into something mellow, slightly sweet, and irresistibly fragrant, adding a rich undertone to the soup.
- Onion: You can use any type of onion you have on hand—white, yellow, or red all work well. As they roast and caramelize, they bring a subtle sweetness and depth that enhances the overall flavor profile of the soup.
- Fresh Herbs – Basil & Thyme: Fresh thyme contributes an earthy, aromatic note that pairs perfectly with roasted vegetables. Basil, on the other hand, offers a sweet, peppery finish and helps mellow out the acidity of the tomatoes. Using fresh herbs really elevates the freshness of the soup.
- Smoked Paprika: Just a touch of smoked paprika adds a hint of warmth and a delicate smokiness to the soup, giving it a more robust and layered flavor without overpowering the natural taste of the tomatoes.
- Vegetable Stock: Rather than store-bought boxed stock, I prefer using a concentrated base like Better Than Bouillon – Vegetable. It’s easy to store, mix with hot water as needed, and delivers a richer, more customizable flavor to the soup.
- Honey (Optional): If your tomatoes are particularly tangy, a small drizzle of honey can help balance the acidity. It’s completely optional but can round out the flavor beautifully if needed.
How To Make Roasted Tomato Soup?
Set your oven to 400°F (200°C) and allow it to fully preheat for at least 10 minutes to ensure even roasting.
1) Prep the Tomatoes and Garlic: Place quartered Roma or plum tomatoes and whole garlic cloves in a baking tray. Season with salt, freshly cracked black pepper, and drizzle generously with olive oil. (Note: For presentation, you may mix everything in a bowl first, but when cooking regularly, mixing directly in the baking tray saves time and cleanup.)
2) Toss to Coat: Mix the tomatoes and garlic well, ensuring each piece is evenly coated with the oil and seasoning. This will help them roast beautifully and develop a rich flavor.
3) Arrange for Roasting: Position the tomatoes with the cut side facing up on the tray. This allows for better caramelization and helps intensify the natural sweetness during roasting.
4) Transfer the tray to the preheated oven and let the tomatoes roast for approximately 30 minutes until they begin to soften and caramelize. Then, switch to the broil setting on high for 3–4 minutes to give the tomatoes a slightly charred, smoky edge.
5) Start on the Onions: With 10 minutes left on the oven timer, heat a large saucepan or Dutch oven over medium heat. Drizzle in some olive oil, then add the finely chopped onions to the pan. Sprinkle a pinch of salt and sauté.
6) Caramelize the Onions: Cook the onions slowly, stirring occasionally to prevent sticking or burning. Cook until the onions become tender, develop a rich golden hue, and release a deep, sweet aroma.
7) Add Roasted Veggies and Spices: Transfer the roasted tomatoes and garlic (including any juices from the tray) into the pan with the onions. Stir in fresh thyme sprigs and a dash of smoked paprika.
8) Add Liquid and Herbs: Pour in the prepared vegetable stock and toss in fresh basil leaves. The herbs will infuse the soup with freshness and cut through any acidity.
9) Simmer Slowly: Bring the entire mixture to a gentle boil, then reduce the heat. Cover the pan partially with a lid and allow it to simmer on low for about 30 minutes so the flavors meld together.
10) Blend to Perfection: Once the soup has simmered and slightly cooled, use an immersion blender to puree it directly in the pot. Alternatively, blend in batches using a standard blender until smooth and creamy.
11) Add a Touch of Sweetness: Stir in a small amount of honey to balance the acidity, especially if the tomatoes are very tangy. This step is optional but adds a beautiful finish.
12) Final Seasoning & Serve: Give the soup a final taste. Adjust the salt, pepper, or sweetness as needed. Serve piping hot with a drizzle of olive oil, a sprinkle of fresh herbs, or alongside crusty bread.
Expert Tips For Roasted Tomato Soup
- Always Choose Ripe Tomatoes: Using fully ripe tomatoes is key to achieving a naturally sweet and balanced flavor in your soup. Unripe tomatoes tend to be overly acidic, resulting in a sour taste that can overpower the other ingredients and make the soup less enjoyable.
- Best Type of Tomatoes to Use: For the most flavorful and creamy roasted tomato soup, Roma or plum tomatoes are the ideal choice. They have firm flesh, low moisture content, and a deep, rich taste when roasted. These qualities make them perfect for achieving that velvety texture and concentrated flavor.
- Alternatives to Roma Tomatoes: If Roma or plum tomatoes aren’t available, cherry or grape tomatoes are good substitutes. They also roast well and develop a lovely sweetness. However, avoid using large slicing tomatoes or any variety that has a high water content, as they tend to make the soup thinner and dilute the overall flavor.
- Use Fresh Basil for Best Flavor: Fresh basil leaves are essential for that classic tomato soup taste. They bring a naturally sweet and slightly peppery note that balances the acidity of the tomatoes and adds a bright, herbal freshness to the soup.
- Substituting Thyme: Fresh thyme brings an earthy, aromatic depth to the soup, but if it’s not on hand, dried thyme can be used instead. Just remember that dried herbs are more concentrated, so use only half the amount of dried thyme in place of fresh to avoid overpowering the dish.
Serving Ideas
- This roasted tomato soup pairs beautifully with a variety of sides to transform it into a satisfying and wholesome meal. Serve it piping hot with a slice of toasted, crusty bread or a classic grilled cheese sandwich for a timeless comfort food experience. You can also enjoy it alongside a flavorful chili cheese toast or warm, buttery garlic bread to add extra richness and texture.
- If you’re looking to round out the meal, consider pairing the soup with a fresh green salad or your favorite sandwich—whether it’s a veggie-loaded panini or a simple hummus wrap. For a protein boost, top the soup with oven-roasted chickpeas, sautéed tofu cubes, or a handful of white beans. These additions not only make the dish more filling but also bring in a variety of textures and nutrients, making it a hearty and balanced option for lunch or dinner.
- Whether served as a cozy standalone bowl or a main course with accompaniments, this roasted tomato soup is incredibly versatile and can be customized to suit any preference.