This roasted tomato soup is perfect for the cold weather or as an everyday, cozy meal with a side of grilled cheese sandwich! Top it with your choice of extra virgin olive oil, heavy cream or creme fraiche, basil, and some seasoned croutons for a tangy but balanced bowl of comfort. This soup is incredibly easy to make and tastes even better the next day, making it perfect for make-ahead meals. Plus, it's also vegan and vegetarian friendly!
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Roasted tomato soup ingredient notes
Please scroll down to the recipe card for the ingredient quantities!
For the tomato soup:
- Tomatoes - Small varietal tomatoes are the best for making roasted tomato soup because they are the most flavorful. Our favorite choices are Campari tomatoes and tomatoes on the vine.
- Onion and garlic - Both of these serve as aromatics in the soup and makes the soup more flavorful. The onion also acts as a natural sweetener.
- Olive oil - For roasting the tomatoes but it also adds some fattiness to the tomato soup which helps to balance the acidity a little.
- Stock - Some stock is necessary to thin out the soup and make the tomatoes blend-able. We usually use vegetable stock, which makes this roasted tomato soup vegan and vegetarian friendly. You can also use chicken stock too. Just make sure the stock is unsalted!
- Basil - Tomato and basil is a classic pair made in heaven, but it's totally optional if you want to add it to your tomato soup.
- Salt - For seasoning the soup. We used Kosher salt.
- Sugar - Believe it or not, a little sugar goes a long way in make your tomato soup tastier, less acidic, and well balanced.
- Optional toppings - You can enjoy the tomato soup plain or top it with some heavy cream (or crème fraîche), extra virgin olive oil, basil, and/or croutons.
How to make roasted tomato soup
Please scroll down to the recipe card for the full recipe and instructions!
1. Preheat the oven to 400°F (205°C) and prepare a sheet pan lined with aluminum foil.
2. Roast tomatoes. Transfer the cut tomatoes onto the prepared sheet pan along with the onion and garlic. Spread them out and drizzle with olive oil.
Bake the tomatoes and aromatics for about 40 minutes or until everything is softened and a little browned.
3. Blend tomatoes. Remove the roasted tomatoes and aromatics from the oven and transfer everything (juices included) into a high powder blender. Also add the basil leaves and vegetable stock and blend until smooth. Be VERY careful! The soup will be hot.
📌 Blender alternative: If you prefer, you can blend the tomato soup using a hand blender. Simply transfer everything into the pot that you'll be cooking in, instead of the blender, and blend using the hand blender until smooth.
4. Season and simmer. Once the tomato soup has been blended, transfer the soup into a pot and season with salt and sugar.
Bring the soup to a low simmer and let it cook for about 5 minutes with the lid cracked to allow the flavors to deepen. Stir occasionally.
5. Garnish. Once the soup is done, transfer to servings bowls and top with a drizzle of heavy cream, extra virgin olive oil, basil, and/or some croutons. Enjoy while hot!
- Cut the tomatoes into similar size. The thickness and size the tomatoes are cut into will affect how long they will take to roast.
- Adjust the soup consistency by adding more stock if you prefer a thinner roasted tomato soup. For a thicker soup, let it simmer for 5 to 10 minute longer or till it reaches your desired consistency.
- Avoid using aluminum pots. This applies to any tomato recipes. Aluminum pots can get corroded by the tomato's acid and your tomato soup may also develop a metallic flavor.
Any leftover roasted tomato soup can be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 3 months. Just make sure to let the soup cool completely before covering and storing.
Roasted tomato soup tastes even better the next day and can be reheating in the microwave or on the stovetop.
Microwave method: Place the tomato soup in a loosely covered microwave safe container. Microwave until hot. Midway through heating, stir the soup to help distribute the heat.
Stovetop method: Transfer the soup into a pot over medium to medium low heat. Cover with a lid and heat until hot.
If the soup is frozen, make sure to allow it to thaw in the fridge overnight.
How sour your roasted tomato soup is depends on your tomatoes. Some people like to add a little baking soda to their soup to help cancel out some of that acidity. We like to add a touch of sugar to our tomato soup to help balance out the tanginess. You can also add more olive oil and heavy cream to help balance it out too.
For this roasted tomato soup, you do not need to peel the tomatoes. If you have a high power blender, it'll make the soup smooth. However, if you prefer, you can definitely peel the tomato to achieve a smoother consistency.
Roasted Tomato Soup
For the tomato soup:
- Preheat the oven to 400°F (205°C) and prepare a sheet pan lined with aluminum foil.
- Cut the tomatoes in half or into quarters depending on their size. Transfer the tomatoes onto the prepared sheet pan along with the onion chunks and garlic cloves. Drizzle with olive oil and bake for about 40 minutes or until the vegetables are softened and a little browned.
- Once done, remove the roasted tomatoes and aromatics from the oven and transfer everything (including the juices) to a high power blender. Add the vegetables stock and basil and blend until smooth.*You can also do this with a hand blender.*
- Transfer the blended tomato soup into a pot and season with salt and sugar. Bring the soup to a low simmer and cook for about 5 minutes with the lid cracked. Stir occasionally.If you prefer your tomato soup thinner, add more stock now. If you prefer it thicker, simmer for an additional 5 to 10 minutes, or to your desired consistency.
- When the tomato soup is done simmering, transfer to serving bowls and top with a drizzle of cream and/or olive oil, basil, and some croutons. Enjoy while hot!