Ever notice how the scent of roasted tomatoes can slam you straight back to childhood? Yeah—this roasted tomato soup with tomatoes smells like Sunday in grandma’s kitchen. It’s blowing up on Pinterest and TikTok right now, and no wonder. Rich, warm, simple. Ready in under an hour, friend-approved, melt-in-your-mouth magic.
It’s a cozy dish that warms the soul. Just three kinds of tomatoes, fresh garlic, and a splash of cream if you’re feeling fancy. The rest? Stuff already hiding in your pantry. Like mom’s classic version—only roasted, richer, and a tiny bit sassy. Full details in the blog!
I tested this one in a kitchen that once lit itself on fire (allegedly). Grandma passed it to Mom, Mom passed it to me—with butter splatters and all. No fancy gadgets, nothing fussy. Just the real stuff. And wait till you try my roasted twist. It’s a game-changer.
Why You’ll Love This Recipe
There’s just something magical about roasting tomatoes. It’s like putting a cozy sweater on a summer garden—it deepens the natural sweetness and adds a luscious, smoky hint. Combined with garlic, onion, and herbs, this roasted tomato soup with tomatoes practically hugs you in a bowl.
With its velvety texture and perfect balance of flavors, this recipe takes just a handful of simple ingredients you probably already have. Plus, it’s endlessly cozy and pairs perfectly with a buttery grilled cheese (because let’s be real, soup without bread is like a movie without popcorn).
Bonus? It’s beginner-friendly yet tastes like you spent hours on it. Whether it’s a snowy evening or a chill Sunday lunch, this is the comfort food you didn’t know you needed.
The Ingredients Breakdown
At the heart of this soup are three kinds of tomatoes—each playing its role to perfection. Fresh tomatoes bring their sunny, garden-fresh taste. Canned tomatoes add depth and richness (thank you, tomato paste), and sun-dried tomatoes lend a little umami zing when used as an optional garnish. Add some fresh basil and thyme for that warm, herby finish.
Pro Tip: Look for ripe, juicy tomatoes at the market. Roma or plum varieties work wonderfully here, but honestly, use whatever’s sitting on your counter. For garlic lovers, leave those cloves whole with the skins on; roasting them will mellow their tang into caramelized magic.
Type of Tomato
Flavor Profile
Why It Works
Fresh Tomatoes
Bright, juicy, sweet
Base of the soup; provides bulk and natural sweetness
Canned Paste
Deep, bold, concentrated
Adds richness and thickens the soup
Sun-Dried Tomatoes (optional)
Umami, sweet-tart
For extra layers of flavor when garnishing
Step-by-Step Process
Roast the Tomatoes: Start by tossing your fresh tomato halves, garlic cloves (skin on!), and thyme sprigs onto a baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper, and roast at 400°F (200°C) until tender and caramelized—about 25–30 minutes.
Blend Away: Once roasted, discard the thyme stems and pop the tomatoes and garlic (skins removed) into a blender or food processor along with sautéed onions, tomato paste, and basil. Blend until smooth.
Simmer to Perfection: Pour the blended mixture into a large pot with chicken stock and a splash of balsamic vinegar. Simmer on low for 10–15 minutes, letting the flavors meld into a rich, velvety soup. If it’s too thick, thin it out with more chicken stock!
Roasting Timing Chart
Type of Tomato
Roasting Temperature
Timing
Small Cherry Tomatoes
400°F (200°C)
15–20 minutes
Roma or Plum Tomatoes
400°F (200°C)
25–30 minutes
Vine-Ripe/Beefsteak
400°F (200°C)
35–40 minutes
Helpful Hints and Troubleshooting
How to Avoid Bitterness: No one wants bitter soup! Remove seeds from overly ripe tomatoes before roasting to avoid any hint of bitterness. And don’t skip the balsamic vinegar—it balances the flavors beautifully.
If It’s Too Watery: Let the soup simmer uncovered for 5–10 extra minutes to thicken naturally. Or, add a tablespoon more of tomato paste for extra body.
What About Tangy Flavors? If the soup is too acidic, stir in a bit more butter or a drizzle of honey to mellow things out. Cream is also a lovely optional addition for softening tanginess and making the soup even richer.
Serving and Storing
Serving Ideas: Roasted tomato soup loves a sidekick. Dip a grilled cheese sandwich into it for a nostalgic combo or keep it simple with some crusty bread brushed with olive oil. Fancy it up with a sprinkle of fresh basil or grated Parmesan.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove over low heat. For freezing, let the soup cool completely, then transfer to freezer-safe bags for up to 3 months.
Pro Tip: Freeze in individual portions for a quick single-serving lunch. It’s like gifting your future self a cozy hug.
Expert Insight: The Science Behind Roasted Tomato Soup with Tomatoes
Roasting tomatoes concentrates their natural sugars and intensifies flavor, creating a rich, balanced base for soup. This process also breaks down cell walls, releasing more lycopene, a powerful antioxidant, making roasted tomato soup with tomatoes both delicious and nutritionally beneficial.
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A Cozy Throwback
This roasted tomato soup with tomatoes reminds me of the first time Rachel and I attempted roasting together—spoiler, we nearly set the oven mitts on fire. But the rich, smoky flavors made every charred mishap worth it, turning our kitchen chaos into a warm, comforting moment we still laugh about today.
FAQs ( Roasted Tomato Soup with Fresh Tomatoes )
What type of tomatoes are best for roasted tomato soup?
Roma, San Marzano, or beefsteak tomatoes work wonderfully for roasted tomato soup because they have fewer seeds and more flesh. These varieties develop a rich, concentrated flavor when roasted that creates the perfect soup base. If you’re using garden-fresh tomatoes, choose ones that are fully ripe but still firm for the best results. Even regular slicing tomatoes from the grocery store will work beautifully when roasted properly.
How long should I roast tomatoes for soup?
Roast your tomatoes at 400°F for 25-35 minutes until they’re caramelized and slightly charred around the edges. The exact time depends on the size and type of tomatoes you’re using – larger pieces need a bit more time. You’ll know they’re ready when the edges start to brown and the tomatoes have released their juices. This roasting process intensifies the natural sweetness and creates that deep, rich flavor that makes this soup so special.
Can I make roasted tomato soup ahead of time?
Absolutely! Roasted tomato soup actually tastes even better the next day as the flavors have time to meld together. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of broth or cream if it seems too thick. Just remember to cool it completely before storing, and always reheat gently on the stovetop while stirring occasionally.
Do I need to peel tomatoes for roasted tomato soup?
You don’t need to peel the tomatoes before roasting – the skins will soften during cooking and add extra flavor. However, if you prefer a completely smooth soup, you can strain it through a fine-mesh sieve after blending to remove any skin pieces. Many people actually leave them in because the roasted skins contribute to the soup’s rich, complex taste. It’s really a matter of personal preference and how smooth you want your final soup to be.
What can I serve with roasted tomato soup?
Classic grilled cheese sandwiches are the perfect pairing, but you can also serve crusty bread, garlic breadsticks, or a fresh green salad. For a lighter option, try some herb-crusted croutons or a dollop of fresh basil pesto on top. A sprinkle of freshly grated Parmesan cheese and a drizzle of good olive oil also make excellent finishing touches. The soup is hearty enough to be a meal on its own, but these accompaniments make it extra special.
Wrapping Up This Cozy Classic
This roasted tomato soup with tomatoes comes together in under an hour, delivering rich, velvety comfort with every spoonful. It’s wonderfully simple—no fuss, just the kind of homemade warmth that turns an ordinary day into a family memory. You’ll wanna make it again and again, promise.
Feel free to swap fresh herbs or stir in a dollop of cream for a silky twist. Leftovers freeze beautifully, making your next kitchen adventure that much easier. This recipe’s a keeper—like those treasured family recipes passed down with love and a little kitchen chaos.
Did this soup bring back any favorite food memories? I’d love to see your photos or hear your creative spins. Share the cozy, pass it along, and remember: good food, like good company, is meant to be savored.
This roasted tomato soup combines fresh tomatoes and herbs for a comforting and flavorful meal. Perfect for cozy days, it can be served with grilled cheese sandwiches for a classic pairing.
Ingredients
Scale
1kg / 2.2lb Fresh Tomatoes (see notes)
240ml / 1 cup Chicken Stock or to preference (can sub vegetable stock)
3–4 cloves of Garlic skin on (or more if you’re a garlic lover!)
1 medium White Onion diced
1 tbsp Butter
1 tbsp Tomato Puree (Tomato Paste in US)
1/2 tbsp Balsamic vinegar
1 large handful Fresh Basil Leaves
few sprigs of Fresh Thyme
Salt & Black Pepper to taste
Olive Oil as needed
4x Grilled Cheese Sandwiches (optional – see notes)
Instructions
Preheat the oven and roast the fresh tomatoes and garlic until soft and caramelized.
In a large pot, melt butter then sauté diced onion until translucent.
Add tomato puree, roasted tomatoes, garlic, chicken stock, and balsamic vinegar. Simmer to combine flavors.
Add fresh basil leaves and thyme sprigs to the soup.
Use an immersion blender to puree the soup until smooth.
Season with salt, black pepper, and olive oil to taste.
Serve hot with grilled cheese sandwiches on the side if desired.
Notes
Optional grilled cheese sandwiches make a perfect companion to this soup
You can substitute chicken stock with vegetable stock for a vegetarian version
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
