Easy Homemade Roasted Tomato Soup
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This roasted tomato soup is the definition of simple comfort. Everything — the tomatoes, onions, and garlic — roasts together on one tray until sweet, caramelised, and fragrant. Then it’s blended into a velvety soup that tastes like it’s been simmering for hours. Finish with a swirl of cream or olive oil and fresh basil.
You'll also love my roasted red pepper soup, butternut squash and sweet potato and this ultra creamy cauliflower cheese soup.
Why this recipe works:
Ingredients required
- Tomatoes: Over-ripe tomatoes are ideal for adding rich flavour, and avoiding waste, but any tomatoes will work here. *This is the perfect recipe to use your end-of-season tomato harvest if you grow your own.
- Bell pepper (optional): The bell pepper in this recipe helps to add some body and sweetness to the soup. Use any colour you wish, or leave it out if you prefer.
- Olive oil: For roasting. You can easily use vegetable or canola oil here, too.
- Smoked paprika: Just 1 teaspoon brings a subtle, warm finish.
- Broth: Use chicken or vegetable stock pots or stock cubes. Chicken will give you a richer flavour, and vegetable will give you a milder taste.
- Heavy cream (optional): For a velvety finish. Coconut milk works for dairy-free.
- Basil: Fresh, for that classic pairing.
Be sure to check out the full recipe and ingredient list below
Here's how to make roasted tomato soup step by step
- Preheat the oven: Heat to 200°C (400°F). Quarter the tomatoes, chop the onions and peel the garlic cloves.
- Roast everything together:
Place the tomatoes, onion chunks, and garlic cloves on the tray. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss gently to coat.
- Roast the tomatoes until they are charred on the edges, and the onions and garlic are roasted and golden.
- The roasting process doesn't take long, but it's very important to give it the time it needs to roast properly.
- Blend into soup: Tip all the roasted vegetables (and every drop of their juices!) into a blender or large pot if using an immersion blender. Add the broth and fresh basil. Blend until smooth and creamy.
- Finish the soup: Pour the blended soup into a pot and warm gently over medium heat. Stir in the heavy cream (if using) and adjust seasoning with extra salt and pepper to taste.
Variations
- Spicy roasted tomato soup: Add ½ teaspoon of chilli flakes or a pinch of cayenne before roasting.
- Roasted red pepper version: Add one or two red peppers to the tray for a slightly sweet, smoky twist.
- Herby finish: Blend in parsley, thyme, or a spoonful of pesto instead of basil.
- Dairy-free: Skip the cream or replace it with coconut milk for a rich, vegan version.
What to do with leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months (preferably before adding cream). These soup cubes are perfect for freezing in manageable portions.
- Reheat: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it thickens after chilling.
Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Choose ripe tomatoes: Overripe or slightly soft tomatoes are perfect — they caramelise beautifully.
- Don’t overcrowd the pan: Give the vegetables space so they roast and don’t steam.
- Roast for colour: The more golden the edges, the deeper the flavour.
- Scrape up the tray juices: That’s where all the flavour is hiding — pour it straight into the blender .
- Balance acidity: If the soup tastes too sharp, add a small pinch of sugar or an extra splash of cream.
- Silky finish: For an extra-smooth texture, strain the soup through a fine mesh sieve after blending.
- Roast at high heat: 200°C (400°F) encourages caramelisation — that’s the secret to depth of flavour. The sugars in the tomatoes and onions brown, giving a naturally sweet, rich base that no amount of simmering can recreate.
FAQs
More Soup Recipes
Warm up with these comforting and flavorful soups, perfect for any season. Try the Easy Creamy Leek and Chicken Soup for a classic combination, the The Best Easy Chicken And Rice Soup for a hearty and filling option, or the The Best One Pot Bacon and Lentil Soup for a protein-packed meal.
If you tried any of these recipes, please let me know in the comments below, and leave a star rating while you're there!
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Easy Homemade Roasted Tomato Soup
Ingredients
- 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 litre (4 cups) chicken or vegetable broth
- 250 ml (1 cup) heavy cream, optional
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
Preheat the oven:
- Heat to 200°C (400°F) and line a large baking tray with parchment paper.
Roast everything together:
- Place the tomatoes, onion chunks, and garlic cloves on the tray. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, and toss gently to coat.
- Roast for 30–35 minutes, until the tomatoes are blistered and the onions start to caramelise at the edges.
Blend into soup:
- Tip all the roasted vegetables (and every drop of their juices!) into a blender or large pot if using an immersion blender. Add the broth and fresh basil. Blend until smooth and creamy.
Finish the soup:
- Pour the blended soup into a pot and warm gently over medium heat. Stir in the heavy cream (if using) and adjust seasoning with extra salt and pepper to taste.
Serve:
- Ladle into bowls, swirl with cream or drizzle with olive oil, and finish with a few basil leaves. Serve with crusty bread or a gooey grilled cheese sandwich.
Notes
- Tomatoes: Roma tomatoes are ideal due to their low water content and rich flavor. Any fresh, ripe tomatoes can be used.
- Vegan Options: For a vegan version, use vegetable broth and substitute the heavy cream with coconut milk or cashew cream.
- Smoked Paprika: This adds a unique smoky flavor. Regular paprika can be used as a substitute, or it can be omitted entirely.
- Storage: The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Can you bottle this to preserve?
You can, but you would need to follow best practices for preserving and I don't have enough experience to be able to give you fool-proof instructions.
This soup is absolutely incredible. I drizzled with extra olive oil and served with a salad and bread for the perfect dinner.
This soup was incredible. I made a double batch to freeze for the week.
This soup really is an amazingly cheap and easy recipe! Happy you loved it. 🙂
I doubled this recipe and it only made 3 bowls of soup, not 8! But it was delicious.
Happy to hear that you loved the soup. I'm sorry that it didn't make quite as much! But thank you for taking the time to leave a comment.