Best Homemade Roasted Tomato Soup Recipe

Introduction

This homemade tomato soup is rich, creamy, and packed with fresh flavors. Roasting the tomatoes enhances their natural sweetness, creating a comforting bowl that’s perfect for any season. Ready in under an hour, it’s a delightful classic you can easily make at home.

Ingredients

• 3 pounds tomatoes (fresh, cut into 2” pieces)
• ½ onion (diced, about 1 cup)
• 5 cloves garlic (peeled and chopped)
• 2 tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper (freshly ground)
• ¼ cup fresh basil
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional)

Instructions

1. Step 1: Preheat your oven to 450°F and lightly grease a large baking sheet.
2. Step 2: In a large bowl, combine the tomatoes, diced onion, chopped garlic, olive oil, salt, and pepper. Toss well to coat.
3. Step 3: Spread the tomato mixture evenly on the prepared baking sheet in a single layer.
4. Step 4: Roast in the oven for 15 minutes. Remove, stir, and continue roasting for another 15 minutes. In the last 2 to 3 minutes, broil to lightly char some tomatoes.
5. Step 5: Transfer the roasted tomato mixture into a high-powered blender. Add fresh basil and blend on high speed until smooth, about 1 minute.
6. Step 6: In a large pot over medium-high heat, melt the butter. Whisk in the flour and cook for 30 to 60 seconds until bubbly and lightly browned to form a roux.
7. Step 7: Gradually whisk in the vegetable broth and sugar, stirring until smooth.
8. Step 8: Pour the blended tomato mixture into the pot and whisk again until incorporated. For a creamier texture, add ¼ to ½ cup of heavy cream.
9. Step 9: Simmer the soup over medium-low heat for 15 minutes until thickened. Taste and adjust salt and pepper as needed.
10. Step 10: Serve warm, garnished with croutons or fresh basil if desired.

Tips & Variations

• For a smoky twist, add a pinch of smoked paprika when roasting the tomatoes.
• Use a blender or immersion blender to achieve your preferred soup texture—smooth or slightly chunky.
• Swap vegetable broth for chicken broth for a richer flavor.
• Add a splash of balsamic vinegar before serving to brighten the flavors.
• If you like it spicier, stir in a pinch of red pepper flakes while simmering.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can substitute fresh tomatoes with high-quality canned whole or diced tomatoes. Roast them with the onion and garlic as directed to deepen the flavor.

Is heavy cream necessary for this recipe?

Heavy cream is optional and adds a creamy richness, but the soup is delicious without it. You can also use coconut milk or leave it out entirely for a lighter version.

Best Homemade Roasted Tomato Soup Recipe

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This Best Homemade Tomato Soup recipe features rich, roasted tomatoes blended into a smooth, creamy soup with fresh basil. Roasting the tomatoes and aromatics enhances their natural sweetness and depth, while a classic roux thickens the soup for a velvety texture. Finished with optional heavy cream, this comforting tomato soup is perfect for any season and serves 8.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Herbs

• 3 pounds tomatoes (fresh, cut into 2” pieces)
• ½ onion (diced, about 1 cup)
• 5 cloves garlic (peeled and chopped)
• ¼ cup fresh basil

Liquids and Fats

• 2 Tablespoons olive oil
• 2 Tablespoons salted butter
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream (optional)

Seasonings and Others

• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper (freshly ground)
• 1 Tablespoon granulated sugar
• 2 Tablespoons all-purpose flour

Instructions

1. Preheat the oven: Preheat your oven to 450 degrees Fahrenheit and lightly grease a large baking sheet to prepare for roasting the tomatoes.
2. Prepare tomatoes and aromatics: In a large bowl, combine the fresh cut tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper, mixing until well coated.
3. Roast the mixture: Spread the tomato mixture evenly on the baking sheet in a single layer. Roast in the oven for 15 minutes.
4. Continue roasting and broiling: Remove the baking sheet and stir the tomatoes. Return the pan to the oven and roast for an additional 15 minutes, broiling for the last 2-3 minutes to lightly char some tomatoes.
5. Blend the roasted ingredients: Transfer all roasted tomatoes and aromatics to a high-powered blender. Add fresh basil and blend on high until smooth, about 1 minute.
6. Make the roux: In a large pot over medium-high heat, melt the butter. Whisk in the flour, cooking the mixture until bubbly and lightly browned, 30 to 60 seconds, forming a roux.
7. Add liquids to the roux: Whisk in the vegetable broth and granulated sugar until smooth.
8. Combine blended tomatoes with broth mixture: Pour the blended tomato mixture into the pot and whisk together. If desired, stir in ¼ to ½ cup heavy cream for a richer texture.
9. Simmer the soup: Reduce heat to medium-low and cook for 15 minutes, stirring occasionally until soup thickens and flavors meld.
10. Season and serve: Taste the soup and adjust salt and black pepper as needed. Serve warm, garnished with croutons or additional fresh basil if desired.

Notes

• For a vegan version, omit the butter and heavy cream or substitute with plant-based alternatives.
• Broiling at the end of roasting enhances the smoky flavor by charring some tomatoes.
• Use ripe, in-season tomatoes for the best flavor and natural sweetness.
• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• This soup freezes well for up to 3 months; thaw and reheat gently before serving.
• Adjust sugar based on the acidity of your tomatoes for a balanced flavor.

Keywords: tomato soup, homemade tomato soup, roasted tomato soup, creamy tomato soup, easy tomato soup, vegetarian soup