Roasted Tomato Soup

Thanks to the sweetness of oven-roasted plum tomatoes, this easy Roasted Tomato Soup comes out perfectly every single time.

Roasted tomato soup in white bowls.

This easy tomato soup recipe makes a big batch for friends, family, or just a week’s worth of healthy lunches. And if you make the soup with vegetable broth or even just water, it’s vegetarian and vegan, too.

Recipe ingredients:

Roasted tomato soup ingredients in various bowls.

Ingredient notes:

  • Fresh tomatoes: Look for fresh plum tomatoes, also known as Romas.
  • Canned tomatoes: Whole plum tomatoes in juice. San Marzanos are a favorite, but any canned whole tomato will do.
  • Chicken broth. For a vegetarian or vegan soup, make the soup with vegetable broth or even water. 

Step-by-step instructions:

  1. First, you need to roast the tomatoes. Heat the oven to 400 degrees. Cut the fresh tomatoes in half, and add them to a large bowl. Toss them in some olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast them for 45 minutes. This step concentrates the flavors in the tomatoes and makes them sweeter, too.
    Roasted tomatoes halves in a baking pan.
  2. Meanwhile, in a Dutch oven or a large stock pot, sauté the chopped onion in butter and olive oil. Add the garlic and pepper flakes.
    Onion and olive oil and onion cooking in a blue and white pot with a wooden spoon.
  3. Then pour in the chicken broth, thyme, basil, and canned tomatoes. Add the roasted tomatoes, as well as any juice from the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer for about 40 minutes.
    Roasted tomato soup ingredients cooking in a white and blue pot.
  4. To purée the soup, use an immersion blender (stick blender) or run batches through a food processor or blender. Then season to taste with salt and pepper.
    Tomato puree in a blender.

Recipe notes and variations:

  • Creamy: Add a cup of heavy whipping cream or half-n-half at the end and stir until heated through. Or, add a dollop of Greek yogurt or sour cream right on top.
  • Chilled: Just like Gazpacho, this soup is very tasty when it’s served chilled on a hot summer’s day.
  • Yield: This recipe yields 10 cups (2 1/2 quarts):
    • 5 entree servings (2 cups each)
    • 10 appetizer servings (1 cup each)

Roasted tomato soup in white bowls with sliced bread on a wood cutting board.

More delicious soups:

Did you enjoy this recipe? Please leave a rating and a comment below!

Roasted tomato soup in white bowls.

Roasted Tomato Soup

Thanks to the sweetness of oven-roasted plum tomatoes, this easy Roasted Tomato Soup comes out perfectly every single time.
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Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 5 servings
Calories: 243kcal
Author: Meggan Hill

Ingredients

  • 3 pounds plum tomatoes halved lengthwise
  • 1/4 cup olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1 large onion chopped (about 2 cups)
  • 6 cloves garlic minced
  • 1/4 teaspoon red pepper flakes or to taste, optional
  • 32 ounces chicken broth or water
  • 28 ounces canned plum tomatoes with juice (undrained)
  • 4 cups fresh basil leaves packed, plus more for garnish (chiffonade)
  • 1 teaspoon fresh thyme leaves

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl, add tomato halves, olive oil, and salt and pepper to taste (I like 1 tablespoon salt and 1 1/2 teaspoons pepper). Spread evenly on a rimmed baking sheet and roast for 45 minutes.
  • In a large Dutch oven or stock pot (at least 5 1/2 quarts) over medium-high heat, heat remaining 2 tablespoons olive oil and butter until melted. Stir in onions and cook until softened, about 7 minutes. Stir in garlic and red chili flakes until fragrant, about 30 seconds.
  • Stir in chicken broth, canned tomatoes and juice, basil, thyme, and roasted tomatoes with any accumulated juices on the baking sheet. Bring to boil, reduce heat, and simmer uncovered for 40 minutes.
  • Working in batches, puree soup in food processor (or use an immersion blender). Season to taste with salt and pepper and garnish with fresh basil if desired.

Notes

  1. Fresh tomatoes: Look for fresh plum tomatoes, also known as Romas.
  2. Canned tomatoes: Whole plum tomatoes in juice. San Marzanos are a favorite, but any canned whole tomato will do.
  3. Chicken broth. For a vegetarian or vegan soup, make the soup with vegetable broth or even water. 
  4. Creamy: Add a cup of heavy whipping cream or half-n-half at the end and stir until heated through. Or, add a dollop of Greek yogurt or sour cream right on top.
  5. Chilled: Just like Gazpacho, this soup is very tasty when it's served chilled on a hot summer's day.
  6. Yield: This recipe yields 10 cups (2 1/2 quarts):
    • 5 entree servings (2 cups each)
    • 10 appetizer servings (1 cup each)

Nutrition

Serving: 2cups | Calories: 243kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Sodium: 962mg | Potassium: 1203mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3715IU | Vitamin C: 72mg | Calcium: 135mg | Iron: 4mg
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  1. Meri

    Pretty easy and excellent!5 stars

  2. Brenda

    Do you think this could be cooked in the Instant pot ?

    Thanks

  3. Einav

    Hi, did you mean 4 tablespoons of packed fresh basil? or is it really 4 cups?5 stars

    1. meggan

      Hi Einav, it really is 4 cups. It sounds like a lot, but you have 3 pounds of tomatoes there (and about 2 cups of onions). So to get the basil flavor, especially from fresh basil, you need a lot. But you could certainly use less if you want! If you have any other questions just let me know. Thanks! -Meggan

  4. Juli

    There is NOTHING my whole family loves more than really good tomato soup. This sounds absolutely amazing. Last August, my family was in Chicago to see Hamilton and had lunch at Peterino’s, which was right next to our hotel. We all had a toasted cheese sandwich and tomato soup and we’ve been dreaming of that soup ever since! I found the Peterino’s recipe, which is very similar to this, but in HUGE restaurant proportions.
    I will try this, I’m picking up a big box of roma’s from the farmers market on Sunday! YUM!

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