Roasted Tomato Soup: A Creamy Homestyle Recipe

Y’all, if you’re looking for the best Roasted Tomato Soup around, you’ve found it! This roasted tomato soup is a warm hug in a bowl and the perfect way to use up those fresh garden tomatoes. By roasting ripe tomatoes and garlic cloves you bring out their natural sweetness and create a depth of flavor that’ll knock your socks off. Add in some carmelized onions and, oh my! This is the best recipe for homemade tomato soup.

Roasted Tomato Soup

Now, I’ve tried a lot of tomato soups in my day, but this Roasted Tomato Soup recipe right here?

It’s the best, hands-down!

It’s the kind of recipe you’ll want to double or even triple, just so you can have some stashed in the freezer for those days when you need a little comfort in a bowl.

To me, there’s nothing better than warm and creamy tomato soup and a grilled cheese sandwich. Especially on a rainy day!

When I was a kid, my favorite lunch was Campbell’s tomato soup and a grilled cheese sandwich. Now that I’ve grown up and my taste buds have matured, I never reach for the canned stuff.

Honestly, I think my recipe makes the best tomato soup! Try it and you’ll see what I mean.

It’s a simple recipe and the results are not just a good tomato soup—rather the best roasted tomato soup!

What makes this soup stand out is how we treat those tomatoes. Roasting the tomatoes and garlic brings out their natural sweetness, while caramelizing the onions adds a another whole layer of flavors. You won’t believe how delicious it is!

So grab your favorite grilled cheese sandwich, and let’s get cooking. This is comfort food at its finest!

Why You’ll Love My Roasted Tomato Soup

• Perfect for Any Season: Whether it’s soup season in the fall or a sunny summer day, this roasted tomato soup hits the spot.
• Versatile and Customizable: Feel free to add your favorite spices, like red pepper flakes for a little kick, or toss in some fresh basil for extra flavor. You can even stir in a splash of cream for a creamy roasted tomato soup (that’s what I love to do!).
• Great with Grilled Cheese: There’s nothing like dipping a gooey grilled cheese sandwich into a hot bowl of tomato soup! This is the kind of comfort food that brings back all the good memories of childhood.
• Satisfying and Filling: This homemade tomato soup is not only delicious but also filling. The combination of roasted tomatoes, garlic, and onions creates a rich, hearty soup that will warm you up from the inside out.

Roasted Tomato Soup Ingredients

• Fresh Tomatoes: Use a mix of your favorites! Heirloom, cherry, Roma, or even vine tomatoes will work just fine. The best flavor comes from ripe, summer tomatoes, so be sure to grab a variety from your local farmer’s market or grocery store.
• Garlic Cloves: Fresh garlic is key to bringing out rich flavors in this soup. You’ll want them peeled and ready to go.
• Yellow or Sweet Onions: I use medium to large yellow or sweet onions for this tomato soup recipe. They caramelize beautifully and add a natural sweetness to the soup. If you have white onions or even red ones, those can work too, they’ll just change the flavors a bit.
• Butter: A little butter is used to sauté the onions, which adds a richness to the soup. You can use olive oil or avocado oil if you prefer.
• Olive Oil: Drizzling olive oil on your roasted veggies helps with caramelization and adds flavor.
• Chicken Stock or Vegetable Broth: Chicken stock will give it a hearty flavor, while vegetable broth is a great option for a vegetarian or lighter soup. I prefer to use homemade chicken stock, but store-bought works too.
• Bay Leaves: A couple of bay leaves will infuse the soup with some great flavor as it simmers. Just remember to remove them before serving!
• Salt and Pepper: Adjust to your taste; I like to use sea salt and fresh ground black pepper for the best results.
• Heavy Cream (Optional): If you want to make your soup extra creamy, add a splash of heavy cream at the end. It gives the soup a smooth texture and a richer flavor. (I always add some heavy cream because I love my tomato soup creamy.)
• Fresh Basil (Optional): Chopped fresh basil not only adds a pop of color and a fresh taste, but it’s pretty too! If you don’t have fresh basil, feel free to leave it out or use dried basil.

The Best Tomatoes for Soup

When it comes to making roasted tomato soup, the type of tomatoes you choose can really change the flavor. Here are some delicious options to consider:

1. Heirloom Tomatoes: These beauties come in many shapes, sizes, and colors. Heirloom tomatoes have a rich, sweet flavor with a bit of acidity. They’ll give your soup a wonderful flavor. Their unique taste really comes through when roasted!
2. Roma Tomatoes: Roma tomatoes are meaty and have fewer seeds, making them perfect for sauces and soups. They have a strong tomato flavor with a little sweetness. Using Roma tomatoes will give your soup a nice, thick texture.
3. Cherry Tomatoes: Cherry tomatoes are small and sweet. When you roast cherry tomatoes, they just burst with flavor. If you’re craving a soup that has a tad bit of sweetness, cherry tomatoes are a good choice.
4. Grape Tomatoes: Similar to cherry tomatoes, grape tomatoes are sweet and small. They have a firmer texture, which can add a nice contrast in your soup. When roasted, they caramelize beautifully and bring out their natural sugars.
5. Vine Tomatoes: These are juicy and have a well-balanced flavor. Vine tomatoes tend to be slightly sweet with a touch of acidity. They’re great for roasting and will add a lovely richness to your soup.
6. San Marzano Tomatoes: Known for their sweet flavor and low acidity, San Marzano tomatoes are a popular choice for sauces and soups. Some people consider them to be the best tomatoes in the world!
7. Plum Tomatoes: Plum tomatoes are similar to Roma tomatoes but usually a bit larger. They have a rich flavor and are also great for making sauces. Their meaty texture helps create a hearty soup.

How to Make Roasted Tomato Soup

1. Preheat the Oven: Start by heating your oven to 425 degrees.
2. Prepare the Tomatoes: Cut your tomatoes in half.
3. Arrange on the Baking Sheet: Place the halved tomatoes cut side down on a parchment-lined baking sheet. Add the peeled garlic cloves to the sheet. Drizzle with olive oil and season with salt and pepper.
4. Roast the Tomatoes and Garlic: Pop the baking sheet into the oven for about 45-60 minutes. Keep an eye on them until they’re browned. After roating, your tomatoes will have a nice caramelized taste.
5. Cool and Peel (if desired): Once they’re done, remove the baking sheet from the oven and let the tomatoes cool. If you prefer, you can peel the skins off the tomatoes. It’s easy to do after roasting, but it’s not necessary since you’ll be blending everything later. Sometimes I peel them, sometimes I don’t.
6. Sauté the Onions: While your tomatoes are cooling, melt butter in a large skillet over medium heat. Add sliced yellow onion and season with salt and pepper. Cook them slowly until they’re caramelized, about 10-15 minutes.
7. Blend the Ingredients: In a high-powered blender or food processor, combine the cooled tomatoes, roasted garlic, and sautéed onions. Pour in the remaining butter from the skillet, too! Blend until the mixture is smooth. If you like a bit of texture, you can use an immersion blender instead.
8. Combine in a Pot: Pour the blended mixture into a large soup pot. Add chicken broth or veggie broth along with bay leaves. Bring everything to a boil, then reduce the heat and let it simmer for about 20-30 minutes.
9. Final Touches: Remove the bay leaves and discard them. Taste your soup and season with more salt and pepper if needed. If you like a creamy texture, now’s the time to stir in a splash of heavy cream.
10. Serve and Enjoy: Garnish with chopped fresh basil if you’d like, and serve. This roasted tomato soup pairs wonderfully with grilled cheese sandwiches or homemade croutons.

Recipe Tips and Variations

• Use Fresh Ingredients: Always try to use fresh tomatoes, especially during tomato season. Ripe tomatoes are naturally sweeter, adding richness to your soup.
• Mix Tomato Varieties: Each variety brings its own unique taste and flavor to the soup.
• Add Extra Vegetables: Caramelized bell peppers or even carrots can add a little sweetness. Just chop them up and sauté them along with the onions.
• Spice It Up: If you like a little heat, sprinkle in some red pepper flakes or smoked paprika.
• Top with Bacon: If you love bacon like I do, you can sprinkle some fresh bacon bits on top of your soup before serving.
• Add Some Pesto: Instead of using basil, stir in some pesto!
• Use Tomato Paste: For a richer tomato flavor, add a spoonful of tomato paste to the blender with your roasted tomatoes. This will give your soup a thicker consistency.
• Make It Creamy: If you want a creamy soup, add a splash of heavy cream or even a dollop of sour cream at the end.
• Garnish for Flair: Finish your soup with a sprinkle of freshly grated Parmesan cheese or some crunchy homemade croutons. A little fresh basil on top gives it a pop of color and a fresh taste too!

What to Serve with Roasted Tomato Soup

• Jalapeno Grilled Cheese: My jalapeno grilled cheese recipe is SO DANG GOOD dunked onto this soup!
• Grilled Cheese Fries: You could also try my grilled cheese fries with this soup. Perfect dippers! You can also try my bacon cheese crescent squares.
• Bacon & Guac Grilled Cheese: I’ve got a love affair going on with grilled cheese, can you tell? My bacon guacamole grilled cheese is one of those things you that must try!
• Mac and Cheese Balls: Skip the grilled cheese and eat your soup alongside my amazing mac and cheese balls.
• Meatloaf Grilled Cheese: Y’all my meatloaf grilled cheese is AMAZING served with roasted tomato soup. Probably the best side for it!

Storing Leftovers

• Refrigeration: Store your soup in the fridge for up to 5-7 days. Just make sure to eat it within that time frame for the best flavor.
• Freezing: If you want to keep it longer, you can freeze the soup. It’ll last for about 3 months in the freezer. Just pour it into a freezer-safe container, leaving some space at the top for expansion.

Tip: I love to portion our indivudal servings and freeze them for easy lunches later.

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Roasted Tomato Soup

Ingredients

• 3 pounds tomatoes mix of heirloom, cherry, Roma, vine, etc. Or just one of those. Whatever you have works!
• 8-10 cloves garlic peeled
• 2 medium to large yellow or sweet onions sliced
• 3 tablespoons butter
• olive oil to taste
• 2 cups chicken stock or vegetarian stock
• 2 bay leaves
• salt & pepper to taste
• heavy cream optional
• fresh basil leaves chopped (optional)

Instructions

• Preheat your oven to 425 degrees. Cut your tomatoes in half and place on a parchment paper lined baking sheet with the cut side down. Sprinkle with the garlic cloves. Drizzle with olive oil & season with salt & pepper.
• Bake for about 45-60 minutes, depending on the size of your tomatoes, until the garlic and tomatoes are browned. I like to roast mine until the tomatoes blacken a little.
• Remove from the oven and let cool. Remove the skins from the tomatoes if desired.
• Meanwhile, in a large skillet - melt the butter. Add the onion and season to taste with salt and pepper. Sauté the sliced onion on medium/low until caramelized. Let cool.
• In a blender or food processor, add the cooled tomatoes, garlic, and onion. Add the butter that is remaining in the pan with the onion too! Puree until smooth.
• Pour the mixture into a large pot. Add the stock and bay leaves. Bring to a boil, then reduce heat and simmer for 20-30 minutes. Remove the bay leaves and discard.
• Garnish with a splash of heavy cream and chopped fresh basil, if desired. Season with more salt and pepper if desired.