Roasted Tomato Soup Recipe - Creamy & Easy

There is nothing quite like a bowl of roasted tomato soup made from scratch. Roasting the tomatoes in the oven concentrates their natural sweetness and gives the soup a deep, slightly smoky flavor that you simply cannot get from a can.

Looking for more soup recipes? Checkout 20+ Soup Recipes

This recipe uses just a handful of pantry staples - fresh tomatoes, garlic, onion, a touch of smoked paprika, and good olive oil and comes together in about 50 minutes with very little hands-on work. It is naturally gluten-free and vegan, and you can swirl in cream at the end if you want something richer.

Perfect served with a grilled cheese sandwich, Garlic Knots, or crusty bread. For a real café experience, try it in a homemade Bread Bowl.

Love creamy soups? Also try: Vegan Broccoli Soup, Instant Pot Butternut Squash Soup, and Cream of Mushroom Soup.

About This Roasted Tomato Soup

This roasted tomato soup is rich, hearty, and incredibly easy to make. Unlike soups made with canned or boiled tomatoes, the slow oven-roasting process intensifies the flavor and adds a caramelized depth that makes the soup taste gourmet, even though it takes minimal effort.

Fresh tomatoes go into a hot oven with garlic, onion, and olive oil. They roast until soft, jammy, and slightly charred at the edges. Then everything gets blended with vegetable broth and a pinch of smoked paprika into a silky, vibrant soup.

Whether you serve it as a weeknight dinner or a starter for guests, this roasted tomato soup is a timeless classic you will want to make all season long.

Why You'll Love This Roasted Tomato Soup

• Incredible depth of flavor - Oven-roasting transforms ordinary tomatoes into something rich and slightly smoky.
• Simple ingredients - Fresh tomatoes, garlic, onion, olive oil, and a few seasonings you already have.
• Easy, mostly hands-off - Minimal prep; the oven does the heavy lifting.
• Naturally vegan & gluten-free - No dairy needed, though you can add cream if you like.
• Versatile - Make it creamy, spicy, or herb-packed depending on your mood.
• Freezer-friendly - Make a double batch and freeze for busy weeknights.

Ingredients for Roasted Tomato Soup

Here is what you will need and a few notes on each ingredient:

• Tomatoes - Use ripe Roma, plum, cherry, or grape tomatoes. Smaller, ripe varieties roast beautifully and have concentrated, sweet flavor. If fresh tomatoes are out of season, canned fire-roasted tomatoes work as a substitute, see the Tomato Bisque for that shortcut version.
• Onion & Garlic - Roasting them with the tomatoes is the key to savory depth. Do not skip this step.
• Olive oil - Extra virgin olive oil helps the vegetables caramelize and adds richness.
• Smoked paprika - A small amount adds subtle smokiness and warmth that elevates the whole soup.
• Red pepper flakes - Just a pinch for mild background heat. Add more if you like spice.
• Fresh basil - Blended right into the soup for a classic, fragrant finish.
• Vegetable broth - Keeps this vegan and vegetarian. Chicken broth works too if you prefer.
• Cream (optional) - A splash of heavy cream, coconut milk, or cashew cream turns this into a silky, luxurious soup.

How to Make Roasted Tomato Soup

Step 1 - Roast the vegetables: Arrange halved tomatoes, quartered onion, and garlic on a baking sheet. Drizzle with olive oil, season generously with salt, pepper, and smoked paprika. Roast at 450°F for 30-40minutes until soft and caramelized at the edges.

Step 2 - Blend: Transfer the roasted vegetables (squeeze the roasted garlic cloves out of the skin) to a blender with fresh basil and half the broth. Blend until smooth. For an extra-smooth texture, strain through a fine-mesh sieve.

Step 3 - Simmer: Pour into a pot, add remaining broth to reach your preferred consistency, and simmer on medium heat for 10 minutes. Stir in cream if using. Taste and adjust seasoning.

Step 4 - Serve: Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, or homemade croutons.

Blending tip: An immersion blender is the easiest option - blend directly in the pot. If using a traditional blender, do it in batches and leave the lid slightly open to let steam escape.

Variations

• Creamy version: Stir in heavy cream, coconut milk, or cashew cream after simmering.
• Extra-creamy without dairy: Add a drained can of white beans before blending - it thickens the soup naturally and adds protein.
• Spicy: Double the red pepper flakes, or blend in a roasted jalapeño.
• Herb twist: Swap basil for fresh thyme, rosemary, or oregano for a different flavor profile.
• Add veggies: Roast carrots, red peppers, or beetroot alongside the tomatoes - try the Tomato Carrot Beetroot Soup or Roasted Red Pepper Tomato Soup for inspiration.
• Pesto swirl: Skip the basil in the soup and swirl a spoonful of basil pesto into each bowl before serving.
• Grilled cheese croutons: Make a grilled cheese sandwich, cut it into small cubes, and use as croutons on top. A fun, crowd-pleasing twist.

Substitutions

• Tomatoes: Canned fire-roasted tomatoes can stand in for fresh - skip the roasting step and go straight to blending.
• Oil: Avocado oil or a pat of butter works in place of olive oil.
• Broth: Vegetable broth keeps it vegan; chicken broth adds extra savoriness.
• Smoked paprika: Regular sweet paprika works if that is what you have, though the smoky depth will be milder.

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if it has thickened.

Freezer: This soup freezes beautifully. Let it cool completely, then freeze in airtight containers for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the fridge before reheating.

Tips for the Best Roasted Tomato Soup

• Use the ripest tomatoes you can find. The flavor of the soup is entirely dependent on the quality of your tomatoes. Ripe, in-season Roma, plum, or cherry tomatoes will give you the best results.
• Roast at high heat. 450°F gives you better caramelization and deeper flavor than a lower temperature.
• Do not skip the smoked paprika. It adds a subtle smokiness that makes the soup taste like it took hours.
• Leave the garlic skin on during roasting. Roasting a whole garlic bulb (or individual unpeeled cloves) keeps the garlic from burning. Just squeeze out the soft roasted garlic before blending.
• Blend thoroughly for the smoothest texture. If using a regular blender, blend for at least 1-2 minutes and strain if you want it extra silky.
• Season in layers. Season the tomatoes before roasting, then taste and adjust again after blending. Tomatoes need more salt than you think.
• Double the batch. This soup freezes perfectly -make extra while you have fresh tomatoes in season.

FAQ's

Roasted Tomato Soup

Jyoti Behrani

This roasted tomato soup is deeply flavorful, naturally vegan, and easy to make with just a handful of simple ingredients. Oven-roasted tomatoes, garlic, and onion are blended with smoked paprika and fresh basil into a rich, silky soup that tastes like it took all day. Ready in about 50 minutes.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 88 kcal

Equipment

• Baking Sheet
• Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2-2½ lbs ripe tomatoes (Roma, plum, or cherry)
• ▢ 1 onion, quartered
• ▢ 1 garlic bulb, trim ¼ inch top leaving the bulb intact
• ▢ ¾  teaspoon smoked paprika
• ▢ ¼ teaspoon crushed red pepper flakes (optional)
• ▢ salt and pepper to taste
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2-2½ cups vegetable broth, divided
• ▢ 2-4 tablespoons heavy cream or coconut milk (optional)
• ▢ Fresh basil leaves

Instructions

 

• Preheat oven to 450°F (230°C).
• Halve the tomatoes and place them cut-side up on a large rimmed baking sheet. Add the quartered onion and the garlic bulb (cut side up, or unpeeled cloves). Drizzle with olive oil and season with salt, pepper, and smoked paprika.
• Roast for 30-40 minutes, until the tomatoes are very soft, jammy, and slightly caramelized at the edges.
• Remove from the oven and let cool for 5 minutes. If using a garlic bulb, squeeze the soft roasted cloves out of the skin before blending.
• Transfer the roasted vegetables to a blender along with the fresh basil and 1½ cups of the broth. Blend until smooth. For an extra-velvety texture, strain through a fine-mesh sieve.

  Blending safety note: If using a traditional blender with hot liquid, do not fill more than ⅔ full. Keep the lid slightly ajar (covered with a folded kitchen towel) so steam can escape.
• Pour into a pot over medium heat. Add the remaining broth and red pepper flakes (if using) and stir to combine. Simmer for 10 minutes, stirring occasionally.
• If making it creamy, stir in heavy cream or coconut milk now. Taste and adjust salt, pepper, and smoked paprika as needed.
• Serve hot, garnished with fresh basil, a drizzle of olive oil, or homemade croutons.

Notes

Tips for the best soup:

• Tomatoes: Use the ripest tomatoes you can find - Roma, plum, or cherry work beautifully. Ripeness is everything here.
• Smoked paprika: Don't skip it! It adds subtle smokiness that makes the soup taste complex without extra effort.
• Blending: An immersion blender is easiest. If using a countertop blender, leave the lid slightly open (with a towel over it) so steam can escape safely.
• Consistency: Add broth gradually until the soup is the consistency you like.
• Freeze it: Cools and freezes well for up to 3 months.

Variations:

• Creamy: Stir in 2-4 tablespoons of heavy cream, coconut milk, or cashew cream.
• Extra creamy (no dairy): Blend in a drained can of white beans before serving.
• Spicy: Double the red pepper flakes or add a roasted jalapeño.
• Pesto swirl: Drizzle basil pesto into each bowl instead of adding basil to the soup.

Substitutions:

• Tomatoes: Canned fire-roasted tomatoes work - skip the roasting step.
• Oil: Avocado oil or butter can be used instead of olive oil.
• Broth: Chicken broth adds extra savoriness if not keeping it vegan.

Storage: Refrigerator up to 4 days. Freezer up to 3 months in an airtight container.

Nutrition

Nutrition Facts

Roasted Tomato Soup

Amount per Serving

Calories

88

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

13

mg

1

%

Potassium

 

581

mg

17

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

3

g

6

%

Vitamin A

 

1890

IU

38

%

Vitamin C

 

33

mg

40

%

Calcium

 

30

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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