With or without grilled cheese, this beloved classic blows the lid off its canned counterparts. Creamy Roasted Tomato Soup features slow-roasted ripe tomatoes and garlic with a peppery kick of garden-fresh basil. Pureed to perfection with just a dash of cream, this fresh tomato soup is naturally vegetarian, with vegan, paleo, and Whole30 options.
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Here at OSK, we subtly espouse our values in many ways, predominantly by just doing our thing and creating easy, seasonal recipes from real, whole foods that are simply prepared.
And also we occasionally talk smack. One of our most precious core values is “no food shaming.” We recognize everyone has different needs, schedules, resources, and access – us included.
I have absolutely consumed and served (not to the Queen, or anything…) canned soup before and I will absolutely do it again. But it is very important to me that you know that canned tomato soup is shit. Not the shit. Shit. And believe me when I tell you that I completely understand its thrall. But it is also important to me that you know that “thrall” is just sugar. (Sweet lord, so much of the hold food has on us is just sugar in disguise.)
Reader, do not mistake my disdain as one for canned goods in general or canned tomatoes specifically. I use canned tomato products (fire-roasted canned tomatoes, tomato paste, etc.) all the time. Very recently, in fact, in a completely different tomato-based soup recipe.
But mama got lazy and dug out a can of organic creamy tomato basil soup to go with the kids’ lunch and it had 20 grams of added sugar in it. (And yes I understand sugar is organic.) Surprisingly, there’s actually less added sugar in a can of the condensed stuff.
I could rant all day (too late!) about why this is, but suffice it to say, tomatoes are already sweet. When you cook them (especially when you roast), they get sweeter – on their own. I’m not saying pre-made tomato soup isn’t tasty (it is); but it’s not as good as tomato soup from scratch made with fresh, roasted tomatoes. And it’s not nearly as good for you. With tomato season around the corner, I implore you, to at least once roast your own tomatoes, make a batch and see for yourself.
Why Roast Fresh Tomatoes?
It is a truth universally acknowledged that roasting pretty much makes every vegetable better and tomatoes are no exception.
Aside from the fact that roasting tomatoes actually makes them healthier (by releasing more of the antioxidant lycopene), I find it’s also the most-efficient means to break down the plant material (which allows for a smoother – and shorter – puree when you’re making tomato soup from fresh tomatoes) that coincidentally, also produces the best flavor. Because that flavor intensifies. Like, way intensifies. Fresh tomatoes are sweet and bright, but when roasted, that sweetness concentrates into tangy deliciousness with notes of caramel.
Roasted fresh tomatoes are, simply put, better all around.
What Kind of Tomatoes Should I Use?
To be honest, the varietal doesn’t matter as much as freshness does. The best tomatoes for fresh tomato soup are locally sourced, perfectly ripe, and super juicy. Garden tomatoes are perfect, but so are heirlooms from your local farmer’s market, or roma’s from your co-op. This soup is perfect for those “ugly” tomatoes your farmer is selling for half-price – they might not be perfectly round, but if they’re ripe and juicy, they’re perfect for this recipe!
Watch: Roasted Tomato Soup Recipe
How to Make Roasted Tomato Soup
Fresh garden tomatoes shine in this Roasted Tomato Soup recipe. Tomatoes and garlic are slow-roasted to enhance their naturally sweet flavors, then blended with a simple seasoned base and of course lots of fresh basil. It’s a vegetarian family favorite!
- Toss fresh tomatoes and whole garlic cloves with olive oil, salt and pepper on parchment lined baking sheet.
- Roast for 1 hour in a 400°F oven, or until very soft and charred around the edges.
- Remove the garlic cloves and set aside to cool.
- Squeeze the roasted garlic from the paper shell.
- Saute a diced sweet onion in olive oil until soft; add dried basil and oregano and saute 1 minute more.
- Add balsamic vinegar to deglaze the pot. IMPORTANT! Cook until the vinegar stops bubbling and is reduced by at least half. This will cook down the vinegar, remove the bitter and acidic notes, and create a sweeter soup.
- Pour in broth and fresh thyme. Simmer the broth for 15-20 minutes, or until infused with flavor. Remove the thyme after simmering.
- Add the roasted tomatoes, roasted garlic, and fresh basil to the broth. Give everything a good stir.
- Pour in the heavy cream (if using), then puree using an immersion blender, or in batches in a stand blender.
Tips for Making This Recipe Perfectly
- Use the freshest, ripest tomatoes you can find for superior flavor. The varietal doesn’t matter as long as they’re ripe and juicy.
- If using larger tomatoes, cut the quarters in half before roasting.
- Fresh basil is also essential. It’s naturally sweet and peppery, and perfectly complements the acidity of the tomatoes.
- If you don’t have fresh thyme, add a pinch of dried thyme along with the basil and oregano.
- Don’t rush the roasting process. Roasting the tomatoes and garlic will enhance and reveal their natural sugars, and simply adding sugar doesn’t compare. You want the tomatoes to be very soft, with lightly charred edges. The garlic cloves should be soft, with caramelized papery skins.
- This soup doesn’t simmer long, so it’s important to start with a good quality vegetable stock that’s infused with flavor. Use homemade if you have it. You could also use homemade chicken stock, which will add another layer of richness.
- Adding cream is optional (but recommended!). A little goes a long way, and I added just a quarter cup. You can add up to a half cup without sacrificing the roasted tomato flavor.
Sensitive to Acid?
Tomatoes are very acidic. While roasting them helps tame the some of the acidic flavor, if you’re still sensitive to acid, here’s a trick: add baking soda! Just ½ teaspoon of baking soda will neutralize the acid in the tomatoes, allowing their rich flavor to really shine. Sprinkle the baking soda over the roasted tomatoes when you add them to the soup pot.
Make It Your Way
- Vegan: use good quality vegetable broth, and substitute coconut cream or full-fat coconut milk for the heavy cream.
- Paleo and Whole30: use bone broth (good quality store-bought or homemade), and substitute coconut cream or full-fat coconut milk for the heavy cream.
Fresh Tomato Recipes
- Fresh Tomato Marinara
- Fried Green Tomato BLT
- Bruschetta Stuffed Avocados
- Caprese Chicken
- Heirloom Tomato Galette
Did you make this Roasted Tomato Soup? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Roasted Tomato Soup
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Ingredients
- 4 lb vipe tomatoes, quartered
- 1 head garlic, cloves separated, but skin intact
- ¼ 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
- ½ tsp dried oregano
- 2 tbsp balsamic vinegar
- 1 quart vegetable broth, homemade or high quality
- 1 sprig fresh thyme
- ¼ cup heavy cream, optional
- ¼ cup fresh basil, plus more for garnish
Instructions
- Heat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
- Drizzle the tomatoes and garlic with the olive oil. Using your clean hands, rub the oil into the tomatoes and garlic cloves, leaving them evenly distributed throughout the baking sheet. Sprinkle with salt and pepper. Transfer the baking sheet to the oven and roast for 1 hour, or until the tomatoes are very soft and starting to caramelize around the edges.
- When the tomatoes have 30 minutes remaining, start the onions. Heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the onions and sautee until soft, stirring occasionally, 6-7 minutes. Sprinkle the onions with the dried basil and oregano and sautee until fragrant, 1-2 minutes.
- Add the balsamic vinegar to deglaze the pot; cook until the vinegar stops bubbling and reduces by half. Add the broth and fresh thyme to the pot, increase the heat to high and bring the liquid to a boil. Reduce the heat to medium low and simmer 10-15 minutes to infuse the broth with flavor. Turn off the burner.
- Remove the roasted garlic cloves from the baking sheet – use tongs, it will be hot! Set aside until cool enough to handle, about 5 minutes.
- Fish out the thyme bundle, and shake to release any leaves. Add the roasted tomatoes to the broth and onion mixture. Squeeze the roasted garlic from its paper shell and add to the soup mixture.
- Add the heavy cream if using and ¼ cup fresh basil. Using an immersion blender, blend the soup in the pot until smooth. Add additional broth if needed to reach the desired consistency.
- Ladle the soup into bowls and garnish with additional fresh basil. Serve immediately. Store leftovers in a tightly sealed container in the fridge for up to 1 week, or in the freezer in an airtight container for up to 3 months.
Notes
- If you don’t have fresh thyme, add ¼ tsp dried thyme along with the basil and oregano.
- Don’t rush the roasting process. Roasting the tomatoes and garlic will enhance and reveal their natural sugars, and simply adding sugar doesn’t compare. You want the tomatoes to be very soft, with lightly charred edges. The garlic cloves should be soft, with caramelized papery skins.
- Adding cream is optional (but recommended!) and a little goes a long way.
- Make it vegan or dairy free: simply skip the cream, or use a half cup of full-fat coconut milk instead
- Make it paleo or Whole30: use homemade chicken bone broth (for added fat) and full-fat coconut milk instead of cream.
Philippa
ABOLUTELY LOVED MAKING THIS SOUP. SO DELICIOUS !
Sue
Absolutely delicious! I used a mix of tomatoes from my garden. Followed recipe, but used dried thyme instead of fresh. My only change was to strain the soup before serving to get rid of the seeds and any peels hanging out. The roasted garlic made this soup over the top. Yummy!!
Shiloh
I made this today and it turned out delicious! I used oregano and basil paste instead of dried because I already had it and I love how it turned out! This was my first time making homemade tomato soup and I can’t wait to make it again! I am looking forward to making more soup homemade.
Sue
Can you roast the tomatoes and freeze for later
DK
Hi, tried this the other day, I liked it, but my kids said it tasted like pizza sauce!? Maybe next time I’ll add more broth.
Esther
I made this for dinner last night using tomatoes and herbs from my garden. It was BY FAR the best tomato soup I have ever tasted. My husband, who is very critical of new recipes I try, declared it is ” better than restaurant’ quality. Now I hope I get enough tomatoes to make it again.
Any idea if this freezes well?
Rebecca Gibson
I used red cider vinegar in lieu of balsamic and omitted thyme and heavy cream. Definitely a keeper!
Nela
This was a great soup and very easy to make. I did add more balsamic and a squeeze of lime for extra tanginess. Since I don’t own a hand held blender, I use my Vitamix. I also added a bit more salt. Overall this was a good soup and I am adding to my recipe collection.
Thank you 🙂
Marymargaret
This soup was amaze balls
I didn’t know I liked tomato soup and a made a couple small mistakes it turned out great
Shirley
Made this tonight – fresh tomatoes and garlic from our garden. It is absolutely amazing. Thank you for this recipe!
Cecile
Simply wonderful — will be making again!
Karins Kottage
Really yummy! My family loved it!
Sue
Great recipe! You might want to change vipe tomatoes to ripe tomatoes.
Kathy Hudak
I just made this soup, following the recipe exactly. I didn’t have fresh thyme, but used the dry like the notes suggested. My husband and I absolutely LOVED it. My only complaint was that I didn’t have a bushel of tomatoes so I could make a huge batch! I’ve already shared the recipe with my sister. I will make this again and again! I can’t wait for summer/tomato season. Thank you so very much for sharing this recipe. It’s definitely a keeper!
Amy
This soup is amazing! We used our surplus of cherry tomatoes from our garden and made multiple batches and a double batch too. We froze them in quart mason jars and are enjoying it still! Thank you for the great recipe. I am wondering if you can tell me what the serving size is for your nutritional info? Thanks
Grace
I really liked this recipe! First time making tomato soup, and I wanted to find a recipe that used fresh tomatoes because I had a lot extra. Noticed that it was extremely thin so I had to do a cornstarch slurry to thicken it and I added more heavy cream. Also I know everyone has different tastes but there’s definitely a lot of onion in it so I would probably do 1/4-1/2 cup next time instead of a whole onion.
Michelle k.
This is an amazing soup. I loved it so much I made 4 batches of this soup and I am canning it today. I know this winter I will be so happy opening a jar of this beautiful soup for dinner.
Susan Cascio
sooo delicious! worth the wait to roast the tomatoes. And the cream and garlic – what a taste combo!
Donna
This is by far the best tomato soup recipe I’ve ever made. Loved putting the garlic in with the tomatoes to roast. Thanks for sharing the recipe