Creamy Roasted Tomato Soup

Made with ripe tomatoes, roasted garlic, fresh basil, and a touch of cream, this roasted tomato soup is smooth, comforting, and packed with rich tomato flavor. Add some crusty bread or a grilled cheese sandwich, and you have a cozy meal that’s hard to beat.

There’s something special about making tomato soup when fresh tomatoes are at their best. As the tomatoes and garlic spend an hour in the oven, they soften, caramelize around the edges, and fill the kitchen with that wonderful roasted-tomato aroma. By the time they’re ready to go into the pot, they’ve already developed so much flavor.

And that’s really what I love about this recipe. Instead of relying on lots of cream to make the soup delicious, it starts with 4 pounds of ripe tomatoes and lets roasting do most of the work. Sweet onion, oregano, thyme, balsamic vinegar, and fresh basil add even more depth, and just ¼ cup of cream gives the finished soup an extra-smooth finish.

Serve it piping hot with bread for dipping, and enjoy!

Why You’ll Love This Recipe

This roasted tomato soup is all about taking a handful of familiar ingredients and giving them time to develop their best flavor.

The tomatoes are actually roasted. They spend a full hour in a 400°F oven, becoming wonderfully soft and caramelized around the edges. It’s this step that gives the soup its rich roasted flavor.

The garlic roasts right alongside them. There’s no need to prepare it separately. The cloves become soft and mellow in the oven, so you can squeeze them straight from their skins and blend them into the soup.

It’s creamy, but the tomatoes still shine. The recipe calls for just ¼ cup heavy cream, and even that is optional. You get a smooth, creamy bowl without covering up the flavor of the fresh tomatoes and basil.

It’s great for leftovers. Make the full batch and you can keep the extra soup in the refrigerator for up to a week or freeze it for another day.

You can easily make it dairy-free. Skip the cream or use full-fat coconut milk instead. There are vegan, paleo, and Whole30 options too.

Roasted Tomato Soup Ingredients

Here are the simple ingredients that come together to give this roasted tomato soup its rich, fresh flavor:

Ripe Tomatoes – the heart of the soup! Roasting them until soft and caramelized around the edges concentrates their natural sweetness and gives the soup a deeper tomato flavor.
Garlic – the cloves roast right alongside the tomatoes. Keeping them in their skins while roasting helps them become wonderfully soft and mellow.
Olive Oil – coats the tomatoes and garlic before roasting and is also used to sauté the onion.
Sea or Kosher Salt & Cracked Black Pepper – simple seasonings that bring out the flavor of the roasted tomatoes.
Sweet Onion – sautéed until soft to create a flavorful base for the soup and add a little natural sweetness.
Dried Basil & Oregano – these dried herbs are briefly sautéed with the onion, adding an extra layer of herby flavor to the broth.
Balsamic Vinegar – adds depth and a subtle tang. Letting it reduce by half before adding the broth helps concentrate its flavor.
Vegetable Broth – forms the liquid base of the soup. A good-quality broth works especially well here because the soup doesn’t need a long simmer.
Fresh Thyme – simmers in the broth to gently infuse it with fresh herbal flavor before being removed.
Heavy Cream – optional, but ¼ cup gives the blended soup a richer, creamier finish without overpowering the tomatoes.
Fresh Basil – blended into the soup at the end for fresh basil flavor, with a little more used for garnish.

Step-by-Step Instructions

Start with the tomatoes.

Heat your oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the quartered tomatoes on the pan and tuck the garlic cloves in among them.

Drizzle everything with the olive oil and use your hands to coat the tomatoes and garlic evenly. Sprinkle with the salt and cracked black pepper.

Now let the oven do its work. Roast everything for 1 hour, until the tomatoes are very soft and beginning to caramelize around the edges.

Meanwhile, build the soup base.

When the tomatoes have about 30 minutes left in the oven, start the onions.

Heat a Dutch oven over medium heat, add 1 tablespoon olive oil, and let it warm until shimmering. Add the diced sweet onion and sauté for 6 to 7 minutes, stirring occasionally, until soft.

Sprinkle in the dried basil and oregano and cook for another 1 to 2 minutes. You’ll know they’re ready when the herbs become fragrant.

Add the balsamic and broth.

Pour in the balsamic vinegar to deglaze the pot. Let it bubble and reduce by half before adding the vegetable broth and fresh thyme.

Increase the heat to high and bring the broth to a boil. Then reduce the heat to medium-low and let everything simmer for 10 to 15 minutes. This gives the thyme time to flavor the broth.

Turn off the burner when it’s done.

Bring everything together.

Once the tomatoes are finished roasting, carefully remove the garlic cloves from the baking sheet with tongs. Let them cool for about 5 minutes so they’re comfortable to handle.

Remove the thyme from the broth, giving it a little shake over the pot to release any leaves.

Add the roasted tomatoes to the pot. Squeeze the soft roasted garlic from its papery skins and add that too.

Blend until creamy.

Add ¼ cup fresh basil and the ¼ cup heavy cream, if you’re using it.

Blend everything directly in the pot with an immersion blender until the soup is smooth and creamy. If you’d like a thinner consistency, add a little additional broth.

Ladle the soup into bowls, scatter more fresh basil over the top, and serve it while it’s hot.

Expert Tips

Use really ripe tomatoes. This is one of those recipes where the quality of your main ingredient matters. Since you’re using 4 pounds of fresh tomatoes, choose ones that are ripe and flavorful.

Give them the full hour in the oven. Don’t pull the tomatoes out just because they’ve softened. You’re looking for very tender tomatoes with caramelization developing around the edges. That roasting time is where so much of the soup’s flavor comes from.

Check the garlic, too. The cloves should become soft inside their papery skins. Once they’ve cooled slightly, you should be able to squeeze the roasted garlic right out.

Let the balsamic reduce. After adding the balsamic vinegar, wait until it stops bubbling and reduces by half before pouring in the broth.

Make use of the roasting time. You don’t have to wait for the tomatoes to finish before starting the rest of the soup. Begin cooking the onions when the tomatoes have 30 minutes left, and both components will come together at just the right time.

Adjust the soup after blending. Tomatoes can vary, so your finished soup might be thicker than you prefer. Simply blend in additional broth until the consistency is right for you.

Recipe Variations

One of the nice things about this tomato soup is how easily you can adjust it without changing the heart of the recipe.

Make it dairy-free. Leave out the heavy cream, or use ½ cup full-fat coconut milk instead.

Make it vegan. Stick with the vegetable broth and either skip the cream or replace it with ½ cup full-fat coconut milk.

Make it paleo or Whole30. Use homemade chicken bone broth and full-fat coconut milk instead of the heavy cream.

No fresh thyme? Use ¼ teaspoon dried thyme. Add it along with the dried basil and oregano when seasoning the onions.

Storage & Reheating

This is a great soup to make ahead, especially if you have an abundance of ripe tomatoes.

Keep leftover tomato soup in a tightly sealed container in the refrigerator for up to 1 week. When you’re ready for another bowl, gently reheat it on the stovetop, stirring occasionally, until hot. You can also warm individual portions in the microwave.

If the soup becomes thicker after chilling, stir in a little additional broth as it reheats until you’re happy with the consistency.

For longer storage, transfer the cooled soup to an airtight freezer-safe container and freeze it for up to 3 months. Thaw it in the refrigerator, then reheat and stir well before serving.

Serving Suggestions

I love this soup when it’s hot, creamy, and accompanied by something that can soak up every last bit from the bowl.

A grilled cheese sandwich is the obvious choice, and for good reason. The crisp bread and melted cheese are such a satisfying match for the smooth tomato soup.

For something simpler, serve it with a thick slice of crusty bread or sourdough for dipping. You could also make the soup part of a lighter meal with a simple green salad or your favorite vegetable side.

And don’t forget the fresh basil. A little scattered over each bowl adds a fresh finish that works beautifully with the sweet roasted tomatoes and garlic.

However you serve it, bring this soup to the table hot—and keep some bread nearby for the bottom of the bowl.

Recipe FAQs

1. What kind of tomatoes are best for roasted tomato soup?

Use ripe, juicy tomatoes with plenty of flavor. The variety isn’t as important as how ripe they are. Garden tomatoes, Roma tomatoes, or ripe tomatoes from the farmers market will all work well. Since tomatoes are the star of this soup, the better they taste going in, the better the finished soup will taste.

2. Do I need to peel the tomatoes before roasting?

No, you do not need to peel the tomatoes. Simply quarter them, roast them as directed, and blend everything until smooth. It saves a lot of prep time and makes this soup much easier to put together.

3. How do I know when the tomatoes are roasted enough?

Roast the tomatoes for the full 1 hour at 400°F. They should be very soft with caramelized edges when they’re ready. Don’t rush this step—the roasting brings out the tomatoes’ natural sweetness and gives the soup its rich flavor.

4. Can I make this soup without an immersion blender?

Yes, you can definitely use a regular blender instead. Just carefully blend the soup in batches until smooth. An immersion blender is simply easier because you can blend everything right in the pot with less cleanup.

5. Can I make roasted tomato soup without heavy cream?

Yes! The ¼ cup heavy cream is completely optional. You can leave it out and still have a smooth, flavorful tomato soup. For a dairy-free or vegan option, use ½ cup full-fat coconut milk instead.

Creamy Roasted Tomato Soup

Roasting fresh tomatoes and garlic gives this homemade soup a deep, concentrated tomato flavor with lightly caramelized notes. Fresh basil, herbs, balsamic vinegar, and vegetable broth round out the base, while a small amount of cream can be added for a smoother, richer finish.

Print Pin

Course: Soup

Cuisine: American

Keyword: Creamy Roasted Tomato Soup, Roasted Tomato Soup

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings:

Ingredients

4 lb ripe tomatoes, quartered
1 head garlic, cloves separated, but skin intact
1/4 cup plus 1 tbsp olive oil
1 tsp sea or kosher salt
1 tsp cracked black pepper
1 medium sweet onion, diced
1 tsp dried basil
1/2 tsp dried oregano
2 tbsp balsamic vinegar
1 quart vegetable broth, homemade or high quality
1 sprig fresh thyme
1/4 cup heavy cream, optional
1/4 cup fresh basil, plus more for garnish

Instructions

Preheat the oven to 400°F.
Cover a rimmed baking sheet with parchment paper. Arrange the quartered tomatoes across the pan and scatter the unpeeled garlic cloves among them.
Pour the olive oil over the tomatoes and garlic. With clean hands, gently coat everything in the oil and spread the ingredients evenly over the baking sheet. Season with the salt and cracked black pepper.
Place the baking sheet in the oven and roast for 1 hour, until the tomatoes are extremely tender and beginning to caramelize along their edges.
When approximately 30 minutes of roasting time remain, begin preparing the onion mixture. Place a Dutch oven over medium heat. Add 1 tablespoon olive oil and allow it to heat until shimmering.
Add the diced onion and cook, stirring from time to time, until softened, about 6–7 minutes.
Stir in the dried basil and oregano. Continue cooking for 1–2 minutes, just until the herbs become aromatic.
Pour in the balsamic vinegar to deglaze the pot. Let it cook until the bubbling subsides and the vinegar has reduced by half.
Add the vegetable broth and fresh thyme. Increase the heat to high and bring the liquid to a boil. Lower the heat to medium-low and simmer for 10–15 minutes so the thyme and seasonings can flavor the broth. Turn off the heat.
Once the tomatoes have finished roasting, use tongs to remove the hot garlic cloves from the baking sheet. Set them aside for about 5 minutes, or until they are cool enough to handle safely.
Remove the thyme sprig from the broth, giving it a shake over the pot to release any leaves.
Transfer the roasted tomatoes into the Dutch oven with the broth and onions. Squeeze each softened roasted garlic clove from its papery skin and add the garlic to the pot.
Add the ¼ cup heavy cream, if using, along with ¼ cup fresh basil. Blend directly in the pot with an immersion blender until the soup is smooth. If the soup is thicker than you prefer, add additional broth until it reaches your desired consistency.
Spoon the hot soup into bowls and finish with additional fresh basil. Serve immediately. Refrigerate leftover soup in a tightly sealed container for up to 1 week, or freeze it in an airtight container for up to 3 months.