There’s nothing quite like a bowl of Roasted Tomato Soup to warm your soul when the weather is cold! This recipe features the rich, sun-kissed flavors of Campari tomatoes, coupled with garlic, onion, and a medley of herbs. Serve it with a garnish of fresh basil and a side of grilled cheese for an ultra-cozy and comforting meal.
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Why this recipe works
This roasted tomato soup is probably one of my favorite soups to make, along with my tomato bisque. It’s so easy and makes a big pot that you can freeze and enjoy for weeks. With a preparation time of just 10 minutes, it’s perfect when you feel like a gourmet dinner that takes very little effort.
Featuring a handful of ingredients like ripe Campari tomatoes, aromatic garlic, and fresh basil, it brings a burst of vibrant flavors to your table. The high-temperature roasting process intensifies the natural sweetness of the tomatoes, providing deeper, more complex flavors compared to regular tomato soup.
Once blended and simmered, this recipe yields a rich, velvety soup that’s both comforting and indulgent. The ingredients are also budget-friendly and easily accessible, making this recipe ideal for any night of the week.
Ingredients
- Campari Tomatoes: These jewels lend a sweet, tangy base to the soup. Plus, their rich flavor intensifies through roasting. You should be able to find Campari tomatoes at any grocery store in the produce section or farmer’s market.
- Olive Oil: Make sure to use extra-virgin olive oil for the best results.
- Onion: Once roasted, onion provides a subtle sweetness and depth of flavor. Both white and yellow onions will work well in this soup.
- Garlic: Fresh garlic cloves infuse the soup with a warm, earthy aroma and an intense, slightly spicy undertone.
- Oregano: Adds a slightly bitter, earthy flavor with a hint of mint. Make sure to use Mediterranean oregano over Mexican oregano, as they are not similar in taste.
- Smoked Paprika: Introduces a gentle heat and a deliciously smoky nuance.
- Vegetable Broth: Provides a savory base, complementing the roasted vegetables and adding a silky smoothness to the texture.
- Heavy Cream: Brings a luxurious richness and a velvety texture, rounding out the flavors with its creamy, slightly sweet profile.
- Fresh Basil: Adds a fresh, peppery, and slightly sweet note, infusing the soup with a burst of color and a refreshing lift.
Instructions
- Preheat & Prepare: Preheat your oven to 450 degrees Fahrenheit. Halve the tomatoes and place them in a large casserole dish. Add the chopped onion and cloves of garlic.
- Roast: Drizzle the mix with 3 tablespoons of olive oil. Season the vegetables with 2 tablespoons of kosher salt, 1 tablespoon of oregano, and 1 teaspoon of smoked paprika. Roast the veggies for 30 minutes until caramelized.
- Blend the Soup: Transfer the roasted vegetables and all their juices into a large pot. Add ½ cup of fresh basil to the pot, then blend the mixture until smooth with an immersion blender or a standalone blender.
- Add the Liquids: Stir in 1 cup of vegetable broth or chicken stock and ¼ cup of heavy cream into the blended mixture. Gently simmer the soup to meld the flavors together.
- Season & Serve: Taste and adjust the seasoning with additional salt if needed. Serve the soup hot, garnished with chopped fresh basil for a final touch of freshness.
Substitutions & Variations
- Tomatoes: If Campari tomatoes aren’t available, feel free to use Roma or Plum tomatoes for a similar flavor.
- Onion: Shallots make a great swap, offering a slightly sweeter and more delicate flavor.
- Garlic: In a pinch, garlic powder can work, but fresh is always best for that pungent kick.
- Oregano: Feel free to swap with thyme or basil for a different herbal note.
- Smoked Paprika: Sweet paprika or a pinch of cayenne pepper can be used for varying degrees of warmth and smokiness.
- Vegetable Broth: Chicken stock, beef broth, or even just water with a bit extra seasoning can be used, depending on your preferences.
- Heavy Cream: For a lighter version, try half-and-half cream instead.
- Basil: Fresh parsley or cilantro can offer similar bright, herbaceous notes.
Storing & Reheating
Keeping your roasted tomato soup vibrant and delicious is easy! Just follow these storage tips:
- Fridge: Store the cooled soup in an airtight container. It will keep for up to 3-4 days.
- Freezer: For longer storage, freeze the soup in freezer-safe bags or containers. It can be stored for up to 3 months this way.
- Reheating: Gently reheat the soup on the stove over medium heat until hot, stirring occasionally. If it’s too thick, add a splash of broth or water to bring it back to the perfect consistency.
Expert Tips
- Tomato Selection: For the best flavor, choose ripe, in-season tomatoes. Their ripeness contributes to the natural sweetness of the soup, resulting in a better overall taste.
- Roasting Technique: To ensure even roasting, keep the tomatoes skin-side up. This also prevents the juices from escaping and caramelizes the sugars for a deeper flavor.
- Batch Roasting: If you’re making a large batch, roast the vegetables in separate pans to ensure they caramelize properly and don’t steam.
FAQs
Yes, you can use canned tomatoes. Opt for whole, peeled tomatoes for the best texture and flavor, and adjust the seasoning as they tend to be saltier.
Yes, dried herbs work but use them sparingly as they’re more potent. A general rule is 1 teaspoon dried for every tablespoon of fresh herbs.
Simmer the soup for a longer time to reduce it, or blend in a small boiled potato or some soaked cashews for a creamier texture.
Related Recipes
If you enjoyed this roasted tomato soup recipe, be sure to check out some more soul-warming soups like these:
If you try this Roasted Tomato Soup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Roasted Tomato Soup
Ingredients
- 4 pounds Campari tomatoes, or tomatoes on the vine
- 3 tablespoons olive oil
- 1 large onion, cut into 8 pieces
- 12 cloves garlic
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth, or use chicken stock
- ¼ cup heavy cream, more for serving
- ½ cup fresh basil, loosely packed plus more for serving
Instructions
Roast the veggies
- Heat oven to 450°F.
- Cut the tomatoes in half and add to either a large casserole dish or a deep baking dish along with the onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano and smoked paprika. Bake for 30 minutes, tossing half way.
Make the soup
- Transfer the roasted veggies with their juices to a pot along with the basil. Blend until smooth with an immersion blender or add to a blender and blend until smooth. Add the broth and heavy cream, stir to combine.
Season and serve
- Taste the soup and adjust the seasoning to your liking.
- Ladle soup into a bowl, garnished with chopped basil. You can serve alongside grilled cheese or a side salad, and enjoy!
Carly
This was by far the saltiest soup recipe I have ever tried. I made a half batch and followed the recipe, besides the amount of salt. Didn’t use even close to a tablespoon and I almost had to throw it out. Would potentially try again, just wouldn’t add any salt until right before serving.
lena gladstone
Carly, what salt did you use? If you used table salt, it will absolutely be too salty. I specify kosher salt to be used in most of my recipes. It’s not as fine. I updated the amount of salt to be half just incase and the rest to taste. Thanks for your feedback.
Kristin
Easily one of the best things I’ve made in a very long time. I added dill, thyme, rosemary because that is what I had fresh on hand and boy it was delicious. Also, because of dietary restrictions I did not add the chicken stock, simply substituted with water and it still tasted great. Lastly, very easy to make. Will make again.
lena gladstone
So happy to hear that you enjoyed the tomato soup, it’s one of my family favorites to eat.
Michelle
This recipe was so easy to make. It will be my new go to recipe. I only had beef steak tomatoes, so I used those. I was afraid it wouldn’t be sweet, but it was actually perfect! No sugar or salt even need it. I am freezing it for winter months ahead. Thank you!
lena gladstone
So happy to hear that you were able to use up the tomatoes you have, honestly any tomatoes will be great as long as they are fresh. Thanks for sharing your reciew.
Iryna Torchilo
This soup is soooo good! So easy to make. Perfect for busy week days dinner 👌
lena gladstone
Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.
Sandra Graham
The recipe was easy to follow. I read instructions twice to make sure I was doing it right. 2 tablespoons of salt was way too much.
lena gladstone
Hey, what type of salt did you use? if it wasn’t kosher salt, you would need less of it.
Anna
So hearty and delicious!!!! My new go to soup for cold winter days!❤️
lena gladstone
So happy you loved this recipe, it’s a favorite in my household for sure.
Olga Senina
Simple, wholesome, and so delicious! I’ve always been a fan of tomato soup with grilled cheese, but I’ve never made it myself before. I’m a big fan of Lena’s recipes and I decided to give this one a try, knowing that it would be great no matter what. It turned out better than I expected. So satisfying and nourishing! Hits all the right spots! Thank you Lena!♡
Taylor
Can’t wAit to make this!
Gniewko
Tomato soup is my favorite. I always add a lot of pepper to it, I like very intense flavor. Your recipe is very good, today it made me delicious for dinner. Thanks for that, he adds to the favorites.
Yulia Shevchenko
This recipie is super easy to follow and super delicious. Never thought i could make tomatoe soup because it sounded sooo complicated. Made it twice in a week because it was sooo good! Highly recomend to anyone looking for a good tomatoe soup recipie!!
lenaskitchen
Yulia, I’m so happy to hear that. Glad you tried my recipe and loved it.
Holly
Just made this soup pared with a delicious smoked Gouda and extra sharp Tillamook grilled cheese sandwich. My husband couldn’t get enough. Thank you!!
Larisa Gotisan
Amazing recipe, Lenna! Hands down best tomato soup ?❤️ Thank you!
Sveta
This soup is delicious and easy to make. Thank you for the recipe ?
Anastasia
Love this recipe! Very tasty and incredibly easy to make.
Nat Bondar
Really good soup so easy to make my husbands favorite
Love Kleiim
Tried this for the first time tonight and let’s just say it was a success. My entire family included the kids loovvveedddd it. Super simple and amazing.
Andreea S
One of my favorites recipes from Lenaskitchen. So easy and so delicious tasting. No more buying tomato soup from Costco.
Lana Akinshin
I followed the updated recipe, used Lena’s tips she shared on Instagram (like that it is ok to add red onions as well as sweet onions), Early Girl tomatoes from New Seasons, a splash of lemon juice to add the touch of sour during the blending process, and finally heavy whipping cream just to make the soup extra creamy. My goodness, I have never had such a delicious tomato soup!!! I highly recommend this easy recipe!! Thank you Lena!
lenaskitchen
This makes me so happy to hear that. Glad you tried it with the different onions. It’s one of my favorites to make when it starts to get chilly.
Iveta
Best tomato soup recipe! Definitely something I’ll be making again!
lenaskitchen
I am so happy to hear that Iveta. Loved seeing your photo of it.
Lana
My first time making it today , and loved how easy is to make and how yummy it turned out. Thank you Lena for sharing this amazing recipe.
Mila
This soup was SO tasty, so flavorful! And my kids approved and said it was better than restraints they’ve tried! ? I paired it with smoked Gouda grilled cheese and it was the perfect combo. Definitely making this soup again! Thanks Lena for the amazing and easy recipe! ?
lenaskitchen
Mila, So happy to hear that. It’s my favorite as well. Makes me happy to hear that the kids approved it too. Happy cooking.
Julia Boitchenko
This. Soup. Is. Amazing! I made it a couple weeks ago and am already craving it again! Along with the grilled cheese, it really is the perfect combo.
lenaskitchen
I am so happy to hear that. Thank you so much for sharing. It’s one of my faves ot make during fall and winter time.