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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Roasted Tomato Soup
Description
Ingredients
- 4 lb vipe tomatoes, quartered
- 1 head garlic, cloves separated, but skin intact
- ¼ cup, plus 1 tbsp olive oil
- 1 teaspoon sea or kosher salt
- 1 teaspoon cracked black pepper
- 1 medium sweet onion, diced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoon 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.
Recipe Notes
- If you don't have fresh thyme, add ¼ teaspoon 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.
Bianca Rosado
Made this for my husband’s craving. It did not disappoint. It was delicious. Perfect consistency. This will be a household repeat
Elaine Ellis
I have done this recipe twice it’s the best tomato soup I’ve ever made. Your knowledge with tips etc is great and worth knowing I love it thank you recommend to anyone that loves tomato soup and using fresh ingredients and not rushing this recipe with be worth the end result.
Tasha
Incredibly delicious so packed with flavors. Made this recipe several times, thank you for sharing.
LouLou
I’ve been wanting to find a tomato soup to can. So I made this soup for supper tonight to try it out. It was delicious! Even my husband, who doesn’t like tomatoes, loved it. Made two more batches to can and will probably can more if I get more tomatoes out of my garden.
Danielle Esposti
I always love finding a recipe that converts a picky eater! Thanks for sharing your feedback!
Lara
This is a wonderful way to use my excess tomato yield. I love the coconut milk option too. With a little tweaking, re liquid, it makes an exquisite pasta base. Clearly my go to recipe.
Danielle Esposti
Thanks for this thoughtful feedback Lara! I'm so glad you've found a way to enjoy it year-round.
Michelle
This soup is delicious!
Jennifer Skidmore
Wowza! This is perfection!
Tara
Absolutely delicious. I froze half.
It was more flavourful the next day. But to acidic for my husband so I added some sugar. It helped immensely. I also used smoked pepper instead and it gave a great smokey flavor.
Meg G
Soooooo good! Even my toddler said, “So delicious!”
Allie
This is a great recipe! One thing I’ve found is that if you use cherry tomatoes, you get a tangier soup, and bigger tomatoes like beef steak or best boy give you a more savory soup.