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Roasted Tomato Soup

Roasted Tomato Soup

Julia
This Roasted Tomato Soup is rich, cozy, and packed with deep tomato flavor thanks to oven-roasted tomatoes, garlic, and onions. Creamy without being heavy and made with simple pantry ingredients, this easy roasted tomato soup recipe is naturally vegetarian, easy to make vegan, and perfect for meal prep, weeknight dinners, or pairing with grilled cheese.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
  

  • 2½ lbs fresh tomatoes Roma or vine-ripened, halved
  • 1 large onion cut into thick wedges
  • 6 garlic cloves peeled and left whole
  • 3 tablespoons olive oil
  • 1½ teaspoons salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or dried basil
  • 1 tablespoon tomato paste optional
  • 2½ –3 cups vegetable broth
  • 1 tablespoon butter or ¼ cup cream optional
  • Pinch of sugar optional, if tomatoes are acidic

Instructions
 

  • Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Arrange tomatoes, onion wedges, and garlic in a single layer.
  • Drizzle with olive oil and season with salt, pepper, and dried herbs.
  • Roast for 35–40 minutes, flipping once halfway, until tomatoes are blistered and lightly charred.
  • Transfer all roasted vegetables and juices to a large pot.
  • Add vegetable broth and tomato paste if using.
  • Bring to a gentle simmer over medium heat and cook for 10 minutes.
  • Blend until completely smooth using an immersion blender (or carefully in batches).
  • Stir in butter or cream if using. Adjust seasoning and add a pinch of sugar if needed.
  • Rest for 5 minutes, then serve warm.

Notes

  • Roasting is essential for sweetness and depth—don’t rush this step.
  • If soup thickens too much after cooling, add warm broth when reheating.
  • Fresh basil added at the end gives a brighter, fresher finish.