Roasted Tomato Soup (5 Ingredients!)

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My favorite part about cooler weather is the comforting soups.I know I’m not the only one craving relief Roasted Tomato Soup Recipe It’s that time of year…when I bring this healthy soup At a friend’s house after the third round of testing, she immediately wanted the recipe. I hope you enjoy it as much as she does.

This tomato soup is as rich and thick as a classic tomato puree, lobster bisqueor Butternut Squash Soup. But instead of milk or cream, we blend roasted tomatoes with fresh basil for smooth, delicious results.A bit like keto tomato soupbut thicker and simpler, suitable for any lifestyle.

Why You’ll Love This Roasted Tomato Soup Recipe

Thick, velvety texture
Rich and vibrant flavor
Just 5 simple ingredients (plus salt and pepper)
very easy to make
Mostly hands-off prep time (baking and simmering)
Healthy, naturally gluten-free, vegan, dairy-free

Ingredients and Substitutions

This section explains how to choose the best ingredients for homemade roasted tomato soup, what each ingredient’s role is in the recipe, and substitution options.For measurements see Recipe card below.

tomato – I roasted Roma tomatoes (aka plum tomatoes), you need to cut them in half.you can Roasted Cherry Tomatoes Or other types of tomatoes. I like to use fresh tomatoes from the farmer’s market whenever possible for my roasted tomato soup, so I’ve tried different kinds of tomatoes – fresh ones work best. Canning roasted tomatoes might save time, but I haven’t tested canning to confirm how many you need.
olive oil – for grilled tomatoes. You can substitute avocado oil or other neutral heat-resistant oil.
garlic – Since you are roasting the garlic, use fresh garlic cloves. You need to cut them into 1/4 inch pieces. Chopped garlic can burn, so using canned garlic is not recommended unless you can find whole cloves.Or if you have any leftover roasted garlic On hand, you can roast your own tomatoes and mix them with roasted garlic.
fresh basil Leaves – Adds flavor and aroma to the soup, but you can also add other fresh herbs like thyme or oregano.Alternatively, you can use 1 tsp italian seasoning Or dried basil.
vegetable soup – I chose to keep this soup vegetarian (actually vegetarian too), but feel free to use chicken stock, or even Bone soup instead.
sea salt and black pepper

How to Make Roasted Tomato Soup

This section shows how to make Roasted Tomato Basil Soup, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

Season the tomatoes. Brush a big one rimmed baking sheet Use olive oil. Arrange halved tomatoes in a single layer, cut side down. Sprinkle chopped garlic on top. Drizzle with olive oil.
Grilled tomatoes. Roast tomatoes and garlic until tomato skins become wrinkled. Let it cool slightly.

Place tomatoes and garlic on a baking sheet.

Place the tomatoes on a baking sheet and roast.

Blend until smooth. Transfer tomatoes, garlic and juices from baking dish to baking dish mixer or food processor. Add fresh basil and puree until smooth.
Bring soup to boil. Pour the tomato puree into dutch oven or cauldron. Add vegetable stock, salt and pepper. Bring roasted tomato soup to a boil, then reduce heat to medium and simmer. Adjust salt and pepper to taste if needed. I like to garnish with extra fresh basil, but this is optional.

Variations of tomato soup

Add onions – Cut the onions into large chunks or slices and roast them with the tomatoes. Alternatively, you can dice the onion and sauté it in olive oil before cooking the soup, but you have to blend it in at the end rather than before simmering.
use immersion blender – If you don’t have a blender or food processor, you can use an immersion blender to blend the soup. To do this, simply add the roasted tomatoes, garlic, and remaining ingredients to the Dutch oven and puree until smooth. You can do this before or after boiling.
Roasted Red Pepper Tomato Soup – Cut the red bell peppers into large chunks and roast them with the tomatoes.Or, simply mix in the remaining roasted red peppers during the mixing step.
tomato puree – If you like creamy soups with added milk or cream, I recommend making my soup Tomato Bisque Recipe instead. However, you can also add 1/4 to 1/2 cup of heavy cream directly to the roasted tomato soup at the end.

Storage instructions

Shop: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Meal Preparation: Prepare a batch according to the roasted tomato soup recipe below, let cool, and then portion into individual meal-size containers. Store in the refrigerator for easy storage. healthy lunch!This soup is salad or sandwich (see more serving ideas below).
Reheat: Transfer to saucepan and heat on stove, stirring occasionally, until hot. Alternatively, you can heat it in the microwave.
freeze: Once cooled, pour the soup into an airtight freezer-safe container or zip-top bag, leaving some headspace for expansion, and store in the refrigerator for up to 3 months. Thaw in the refrigerator overnight before reheating.

Roasted tomato soup in bowl, garnished with fresh basil.

What to Serve with Roasted Tomato Soup

There are many ways to serve a roasted tomato soup recipe. Here are some of my favorite pairings:

More Comforting Soup Recipes

When you want a comfort meal, there’s nothing better than a hot bowl of soup. These recipes will keep you cozy all season long:

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Click on the time in the instructions below to start the kitchen timer while cooking.

Preheat oven to 400 degrees F (204 degrees C).get Large baking pan And brush with olive oil.
Place tomatoes, cut side down, in a single layer on a large baking sheet. Sprinkle the chopped garlic over the tomatoes (it’s okay if some falls onto the baking sheet). Drizzle with olive oil.
Place the tomatoes and garlic in the oven and roast for approx. 25 minutes, until the skins of tomatoes become wrinkled.cool 10 minutes.
Transfer the tomatoes to mixer or food processor (Include garlic and pan liquid). Add fresh basil. Puree until smooth.
Pour the tomato puree into dutch oven or pot. Add vegetable stock, salt and pepper.Once boiling, reduce heat to medium and bring to a boil 10 minutes.
Adjust salt and pepper to taste if needed.

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Recipe Notes

Serving size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories 130

fat 7.5 grams

protein 3.3 grams

total carbohydrates 15.2 grams

net carbs 11 grams

fiber 4.2 grams

sugar 9.2 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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