Hooray! Your search for the perfect tomato soup is officially over; Roasted Tomato Soup is rich, satisfying, and just the right pairing for grilled cheese sandwiches.
No matter the season, this soup comes out perfectly every single time, thanks to the sweetness of oven-roasted plum tomatoes. You don’t have to wait until tomato season to make it, either! Regular grocery store tomatoes still give you an amazing tomato soup you’ll make again and again. And again.
This easy tomato soup recipe makes a big batch for friends, family, or just a week’s worth of healthy lunches. And if you make the soup with vegetable broth or even just water, it’s vegetarian and vegan, too.
Making Roasted Tomato Soup for a soup exchange? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What kind of tomatoes do you need to make tomato soup?
You certainly don’t need anything fancy, so put the heirlooms down! Head for the plum tomatoes, those little oblong guys, also known as Romas, that are always at the store. They should fit in the palm of your hand.
Plum tomatoes have more flesh than other tomatoes, so they’re perfect for cooking down into Italian sauces and soups. Grab a few pounds, though! They’ll shrink when they roast down in the oven.
Also, you need a big can of whole plum tomatoes in juice. San Marzanos are a popular variety, but any canned whole tomato will do.
Tomato Soup Ingredients:
- Tomatoes, fresh and canned.
- Garlic. Feel free to add or subtract garlic depending on your passion for it.
- Onion. Yellow onion works well, but any color onion will do.
- Red pepper flakes.
- Butter. Omit the butter if you’re making a vegan version of tomato soup, and use coconut oil instead.
- Fresh basil. The secret ingredient in this tomato soup is lots and lots of fresh basil.
- Chicken broth. If you’re wanting to make vegetarian soup, make the soup with vegetable broth or even water. It will still be as delicious.
- Olive oil.
How to make Roasted Tomato Soup:
Are you ready to make the best soup in the whole world? Okay then, come on! (If you’re a visual learner, these pictures show you what’s up–but for the actual recipe with specific amounts, look towards the bottom of the page!)
- First, you need to roast the tomatoes. Heat the oven to 400 degrees.
- Cut the fresh tomatoes in half, and add them to a large bowl. Toss them in some olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast them for 45 minutes. This step concentrates the flavors in the tomatoes and makes them sweeter, too.
- Meanwhile, in a Dutch oven or a large stock pot, sauté the chopped onion in butter and olive oil. Add the garlic and pepper flakes.
- Then pour in the chicken broth, thyme, basil, and canned tomatoes. Add the roasted tomatoes, as well as any juice from the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer for about 40 minutes.
- To purée the soup, use an immersion blender (stick blender) or run batches through a food processor or blender. Then season to taste with salt and pepper.
- Serve hot or cold. Store the extra soup in the refrigerator, or place in individual serving sized containers and freeze to enjoy later.
How to make Creamy Tomato soup:
There are a few things you can do to turn this recipe into a wonderful creamy tomato soup:
- Keto friendly tomato soup: Stir in an 8-ounce block of plain cream cheese into the hots soup and stir until melted.
- Pour in a cup or so of heavy whipping cream to the soup, more if necessary.
- Serve hot or chilled soup with a dollop of Greek yogurt or crème fraîche, right on the top.
Roasted Tomato Soup Nutrition:
This soup is naturally low carb, and low in calories, too: about 138 calories per cup. Soup is excellent for weight loss because it’s filling and hydrating at the same time.
It’s also gluten-free, and high in potassium, antioxidants, vitamins A, C, K, lycopene, and folate.
Certain compounds in tomatoes have been found to improve vision, regulate blood sugar, and help prevent cancers. In other words, incorporating more tomatoes into your diet is always a good idea!
- 3 pounds plum tomatoes halved lengthwise
- 1/4 cup olive oil plus 2 tablespoons
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 1 large onion chopped (about 2 cups)
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes or to taste, optional
- 32 ounces chicken broth or water
- 28 ounces canned plum tomatoes with juice (undrained)
- 4 cups fresh basil leaves packed, plus more for garnish (chiffonade)
- 1 teaspoon fresh thyme leaves
- Preheat oven to 400 degrees.
- In a large bowl, add tomato halves, olive oil, and salt and pepper to taste (I like 1 tablespoon salt and 1 1/2 teaspoons pepper). Spread evenly on a rimmed baking sheet and roast for 45 minutes.
- In a large Dutch oven or stock pot (at least 5 1/2 quarts) over medium-high heat, heat remaining 2 tablespoons olive oil and butter until melted. Stir in onions and cook until softened, about 7 minutes. Stir in garlic and red chili flakes until fragrant, about 30 seconds.
- Stir in chicken broth, canned tomatoes and juice, basil, thyme, and roasted tomatoes with any accumulated juices on the baking sheet. Bring to boil, reduce heat, and simmer uncovered for 40 minutes.
- Working in batches, puree soup in food processor (or use an immersion blender). Season to taste with salt and pepper and garnish with fresh basil if desired.
- 5 entree servings (2 cups each)
- 10 appetizer servings (1 cup each)