This roasted tomato soup is a delicious way to use fresh tomatoes. Roasting enhances their natural sweetness, while smoked paprika adds a smoky touch. Easy to make and perfect for any meal, this soup can be made-ahead and stored for later.
You'll also love my broccoli stilton soup, slow cooker tomato tortellini soup, Turkish lentil soup, and roasted red pepper soup.
Jump to:
⭐️ Why this recipe works
- Roasting for Flavor: Roasting the tomatoes caramelizes their natural sugars, deepening the flavor.
- Simple Preparation: Easy steps and common kitchen tools make this recipe accessible to everyone.
- Customizable: Can be adapted with different herbs, spices, and dairy alternatives to suit dietary preferences.
- Rich and Creamy Texture: Even without cream, the blending process ensures a silky smooth consistency.
- Balanced Flavors: The combination of roasted tomatoes, garlic, and smoked paprika creates a well-rounded and satisfying taste.
🧾 Ingredients overview
- Fresh tomatoes: Base of the soup, providing rich flavor and texture.
- Onion: Adds sweetness and depth.
- Garlic: Enhances the overall flavor with a bit of sharpness.
- Olive oil: Used for roasting and sautéing, adding richness.
- Smoked paprika: Provides a smoky depth of flavor.
- Chicken or vegetable broth: Adds liquid and additional flavor.
- Heavy cream: Optional, for added creaminess.
- Salt and pepper: Essential for seasoning.
- Fresh basil leaves: Adds a fresh, aromatic garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Roasted Tomato Soup recipe step-by-step
- Prepare the Tomatoes: Preheat your oven to 200°C. Place quartered tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and smoked paprika. Roast for 25-30 minutes until edges are slightly charred.
- Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until soft and golden, about 5-7 minutes.
- Combine Ingredients and Simmer: Add roasted tomatoes and broth to the pot. Simmer for 10-15 minutes to meld flavors. Use an immersion blender to blend until smooth.
- Add Cream (Optional): Stir in heavy cream if using, and heat gently until warmed through. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls, garnish with fresh basil leaves, and serve with crusty bread or a green salad.
📖 Variations
- Broth: Substitute chicken broth with vegetable broth for a vegetarian option.
- Cream: Use coconut milk or almond milk for a dairy-free version.
- Spices: Add red pepper flakes for a spicy kick.
- Herbs: Replace basil with coriander (cilantro) or parsley for a different flavor profile.
💡 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.
- Flavor Layering: Sauté a small amount of diced carrots and celery with the onions for added depth and natural sweetness.
- Finish with Vinegar: A splash of red wine vinegar or balsamic vinegar just before serving can brighten the flavors.
- Crouton Topping: Make homemade croutons using day-old bread seasoned with garlic and herbs, then bake until crispy for a perfect soup topping.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup in a pot over medium heat until heated through, or microwave it in a microwave-safe bowl, stirring occasionally.
❓Recipe FAQ's
Adding cooked rice, quinoa, or small pasta like orzo can make the soup more filling. You can also add cooked beans or lentils.
Yes, it can be served as a cold soup like gazpacho, especially refreshing in the summer months.
Breads and rolls to serve with tomato soup:
If you tried this Roasted Tomato Soup please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
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
- 240 ml (1 cup) heavy cream, optional
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
Prepare the Tomatoes:
- Preheat the oven to 200°C.
- Place the quartered tomatoes on a baking sheet. Drizzle with 15 ml of olive oil and sprinkle with salt, pepper, and smoked paprika.
- Roast in the oven for 25-30 minutes, until the edges are slightly charred.
Sauté Onions and Garlic:
- In a large pot, heat the remaining 15 ml of olive oil over medium heat.
- Add the diced onions and minced garlic. Sauté gently until soft and golden, about 5-7 minutes.
Combine Ingredients and Simmer:
- Add the roasted tomatoes to the pot along with the chicken or vegetable broth.
- Simmer for 10-15 minutes to allow the flavors to meld together.
- Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a countertop blender in batches and blend until smooth.
Add Cream (Optional):
- If using, stir in the heavy cream and heat gently until warmed through.
- Season with additional salt and pepper if needed.
Serve:
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve with crusty bread or a fresh green salad.
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.
Judy Shanks
Can you bottle this to preserve?
Deborah Rainford
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.
June
This soup is absolutely incredible. I drizzled with extra olive oil and served with a salad and bread for the perfect dinner.
Thurman Persky
This soup was incredible. I made a double batch to freeze for the week.
Deborah Rainford
This soup really is an amazingly cheap and easy recipe! Happy you loved it. 🙂
Betty
I doubled this recipe and it only made 3 bowls of soup, not 8! But it was delicious.
Deborah Rainford
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.