Cherry tomatoes, garlic, and onions are roasted until sweet and caramelized, then pureed into a rich, homemade Roasted Tomato Soup. This simple, flavorful soup comes together quickly—ready in about 29 minutes—and showcases the bright, fresh taste of ripe tomatoes.
Table of contents
- Why you’ll love this soup
- Ingredients
- Instructions
- Recipe tips
- Optional additions
- Storage and reheating
- What to serve with it
- More soup recipes
Roasted cherry tomatoes concentrate their natural sweetness and add a lovely depth to dishes. They’re excellent alongside grilled meats, stirred into casseroles, or piled on bruschetta—but this roasted tomato soup is one of the most comforting and straightforward ways to enjoy them.
This roasted tomato soup is easy to make with fresh tomatoes and basic pantry herbs. The method is simple: roast, blend, and warm. The result is a vibrant soup with a silky texture that’s ideal for a quick lunch or a cozy dinner in under 30 minutes.
Why you’ll love this soup
- Comforting and bright. The roasted tomatoes provide warmth and depth while preserving fresh tomato flavor.
- Fast and easy. Minimal prep and a short roast time make this a great weeknight recipe.
- Full of natural sweetness. Roasting encourages the tomatoes to burst and caramelize, enhancing their flavor without added sugar.
Ingredients
- Cherry tomatoes – choose bright, firm tomatoes for the best flavor. They roast quickly and develop concentrated sweetness.
- Onion – sliced; roasting mellows its sharpness and adds depth.
- Garlic – keep cloves whole so they roast gently and blend into a smooth, mellow flavor.
- Olive oil – coats the vegetables and helps them caramelize. Substitute a neutral oil if preferred.
- Balsamic vinegar – a touch of balsamic brightens the roasted vegetables with sweet acidity.
- Dried oregano, basil, and parsley – these herbs season the tomatoes during roasting; fresh basil makes a nice garnish when serving.
- Kosher salt and black pepper – to taste; they balance the sweetness of the tomatoes and bring out the other flavors.
- Vegetable broth – use homemade or store-bought. Chicken broth can be used in non-vegetarian versions.
- Heavy cream or half-and-half (optional) – adds richness; omit for a dairy-free or vegan soup.
Instructions
These steps are designed to be straightforward so you can make this soup at home with confidence.
- Preheat the oven to 425°F (220°C).
- Toss the vegetables. In a large bowl, combine cherry tomatoes, sliced onion, and whole garlic cloves. Drizzle with olive oil and balsamic vinegar, then sprinkle with dried oregano, basil, parsley, salt, and pepper. Toss to coat evenly.
- Roast. Spread the vegetables in a single layer on a baking sheet and roast for about 20 minutes, or until the tomatoes begin to burst and the onions are softened and slightly caramelized.
- Blend the soup. Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and, if using, the heavy cream or half-and-half. Puree until smooth and creamy. If you prefer a thinner soup, add more broth until you reach the desired consistency.
- Warm and serve. Pour the blended soup into a pot and warm gently over medium-low heat to combine flavors. Adjust seasoning, then ladle into bowls and garnish as desired.
Finish each bowl with freshly grated Parmesan, torn basil leaves, croutons, or a drizzle of olive oil for added richness and presentation.
Recipe tips
- Blend in batches if needed. If your blender or food processor is small, puree half the roasted vegetables with half the broth, transfer to a large pot or bowl, then repeat with the remaining ingredients.
- Use an immersion blender. If you don’t have a countertop blender, place the roasted vegetables and broth in a large pot and blend with an immersion blender until smooth.
- Substitute tomatoes if necessary. If cherry tomatoes aren’t available, Roma or San Marzano tomatoes work well; they may require a longer roast time (about 30 minutes) until the skins crack and the flesh softens.
- Adjust the texture and richness. For a lighter soup, reduce or omit the cream and add extra broth. For a silkier mouthfeel, stir in a splash of cream just before serving.
Optional additions
This roasted tomato soup is delicious on its own, but you can enhance it with a few toppings and mix-ins:
- Croutons for crunch.
- Parmesan crisps to add a salty, crispy contrast.
- Fresh basil torn over each bowl for bright herbal notes.
- Red pepper flakes for a touch of heat.
- Swirl of pesto for an aromatic, savory finish.
Storage and reheating
Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 6 days. Cool completely before refrigerating to preserve flavor and food safety.
Reheating: Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. You can also reheat in the microwave in a microwave-safe bowl for 2–3 minutes, stirring halfway through.
Freezing: This soup freezes well. Place cooled soup in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or thaw in a warm water bath and then finish on the stovetop.
What to serve with it
Roasted tomato soup pairs beautifully with sandwiches and salads. Classic combinations and tasty pairings include:
- Grilled cheese sandwich – a timeless match for dipping and comfort.
- Bacon avocado grilled cheese or a jalapeño popper-style grilled cheese for a flavor upgrade.
- Hearty sandwiches such as a Reuben or a hot pastrami sandwich for a filling meal.
- Green salads like an Italian salad, grilled Caesar, or a beet and feta salad for a lighter contrast.
More soup recipes
Looking for other comforting soups to try next? Fan favorites to explore include:
Broccoli Cheddar Soup
Sweet Potato Soup
One Pot Creamy Tortellini Soup
Lasagna Soup
Pasta Fagioli Soup
Pierogi Soup
Roasted Tomato Soup
10
cups soup
9 minutes
20 minutes
29 minutes
Whitney Bond
Ingredients
- 6 cups cherry tomatoes
- 1 cup onion, sliced
- 4 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 1/2 cups vegetable broth
- 1/2 cup heavy cream or half-and-half (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the tomatoes, onions, and garlic with olive oil, balsamic vinegar, oregano, basil, parsley, salt, and pepper.
- Spread everything in an even layer on a baking sheet and roast for about 20 minutes, until the tomatoes begin to burst and the onions are tender.
- Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and the cream or half-and-half if using. Puree until smooth.
- Warm the blended soup over medium-low heat if needed, adjust seasoning, then ladle into bowls and garnish as desired.
Notes
- The nutritional information below does not include the optional heavy cream or half-and-half.
- To make this recipe dairy-free and vegan, omit the cream.
- If your blender is small, puree the soup in batches and combine in a pot before serving.
- Store leftovers in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months.
Nutrition Facts
Carbohydrates: 7 g (2%)
Protein: 1 g (2%)
Fat: 6 g (9%)
Saturated Fat: 1 g (5%)
Sodium: 479 mg (20%)
Potassium: 235 mg (7%)
Fiber: 1 g (4%)
Sugar: 4 g (4%)
Vitamin A: 568 mg (11%)
Vitamin C: 22 mg (27%)
Calcium: 23 mg (2%)
Iron: 1 mg (6%)