Roasted Tomato Soup

This roasted tomato soup is healthy, low-fat, and super easy to make. It’s made with fresh oven-roasted roma tomatoes, caramelized onions, garlic and loaded with fresh herbs like basil and thyme. So much simple goodness in a bowl. 

a bowl of roasted tomato soup garlished with basil and chili flakes with croutons on side.

❤️ You”ll Love This Roasted Tomato Soup

Taste: It has natural sweetness from roasted, caramelized tomatoes with aromatic herby flavor from fresh basil and thyme.

Texture: Super thick, rich, and smooth with amazing depth of flavors.

Fresh produce: There is no canned product or dried herbs in this roasted tomato soup recipe. Instead, it calls for fresh produce like roma tomatoes, onion, garlic, and fresh herbs like basil leaves and thyme.  

Making and enjoying this soup is the perfect way to use up your fresh fall garden harvest.

Cold weather soup: Once you try this tomato soup, I am sure you’ll be making this all fall and winter long.

🧾 Ingredient Notes

Ingredients for roasted tomato soup in individual bowls and on marble surface.
  • Tomatoes: I highly recommend using roma or plum tomatoes for this soup recipe. These fresh tomatoes give soup natural sweetness and a creamy texture.
  • Garlic: cloves of garlic are also roasted along with tomatoes. The roasted garlic has a delicious sweet flavor.
  • Onion: Any type of onions works, white, yellow or red.
  • Fresh herbs (Basil & Thyme): Thyme adds a nice aroma with an earthy flavor. While fresh basil leaves add a sweet flavor and also cut down the acidity of tomatoes.
  • Smoked paprika: It adds a rich and slightly smokey flavor to the soup.
  • Vegetable stock: Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready. 
  • Honey: It balances out the acidity of the tomatoes. It is optional if your soup is not much tangy or sour.

👩‍🍳 How To Make Roasted Tomato Soup? (Pics) 

Preheat the oven to 400°F (200°C) for at least 10 minutes.

1) In a baking tray, take quartered tomatoes, garlic cloves, salt n pepper and olive oil. (I have done mixing part in a glass bowl just for a good pic, If I am making it on regular basis I would do it directly into the baking pan).

2) Mix until oil and seasoning are coated well evenly.

3) Make sure the cut side is up for tomatoes for good, caramelized roasting. 

4) Roast them into the preheated oven for 30 minutes. After that broil them on high for 3-4 minutes.

Collage of 4 images showing mixing tomatoes with salt, pepper and oil, then roasted into the oven.

5) When the last 10 minutes of roasting are left, start caramelizing the onions in a pan. Heat the pan or dutch oven on medium heat. Add oil and once hot add chopped onion. Sprinkle a little salt and cook.

6) Do stir in between to make sure that onions don’t stick to the bottom of the pan. Cook until they are golden brown in color.

7) Then add roasted tomato, garlic along with juice, fresh thyme and smoked paprika.

8) Also, add vegetable stock and fresh basil leaves.

Collage of 4 steps showing caramelizing onions, adding roasted tomatoes, fresh herbs, paprika and stock.

9) Let the mixture come to a boil. Then cover partially and let it simmer on low for 30 minutes. 

10) Blend into a smooth puree. You can use an immersion blender or regular blender.

11) Then add honey.

12) Mix and give it a taste test and adjust the salt if needed. Serve it hot.

Collage of 4 images showing simmered soup mixture, blending, adding honey and ready soup.

💭 Expert Tips For Roasted Tomato Soup

  • Always use ripe tomatoes. Unripe tomatoes make the soup sour and not palatable. 
  • What type of tomatoes to use? It is best to use roma or plum tomatoes as they provide the best flavor when roasted. Instead, you can use cherry or grape tomatoes. But stay away from slicing tomatoes or any other verity that are more watery from inside.
  • Fresh basil is essential for a sweet, peppery flavor. 
  • Dried thyme can be used instead of fresh. If using dried one then cut the amount in half.

🍽 Serving Ideas

  • Serve this roasted tomato soup with toasted crusty bread or grilled cheese or chili cheese toast or simple garlic bread to make a filling meal.
  • It can be paired with any sandwich, salad or topping of vegetarian protein like roasted chickpeas, tofu for a complete, hearty meal. 

🥣 Storage Instructions

  • In the refrigerator, this soup stays good for 3-4 days. It becomes more flavorful the next day after storing. Store in an airtight container.
  • In the freezer, the soup stays good for up to 3 months. Store in a freezer-safe container in individual portions or one-time serving. 
  • To thaw, refrigerate the container overnight or place the container in a bowl of warm water for quick thaw (make sure that there is enough water to cover the sides only, water should not sip through the lid and into the container.)
Top voew of roasted tomato soup in a bowl garnished with basil leaves and chili flakes.

Did you try this soup recipe? I’d love to hear about it! Click here to leave a review.

Roasted Tomato Soup Recipe

4.67 from 3 votes
a bowl of roasted tomato soup garlished with basil and chili flakes with croutons on side.
This roasted tomato soup is healthy, low-fat and super easy to make. To make a complete meal, it can be served with any sandwich, salad or a vegetarian protein topping like chickpeas or tofu.
Kanan
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 2 lb Tomatoes, quartered (around 8 medium sized roma)
  • 4-6 cloves Garlic
  • Salt & Pepper, to taste
  • 2 + 1 tablespoons Olive oil
  • 1 medium White onion, chopped
  • 1 tablespoons Fresh thyme
  • 1 teaspoon Smoked paprika
  • ½ cup Basil leaves, loosely packed
  • 3 cups Vegetable broth
  • 2-3 teaspoons Honey, or sugar

Instructions

  • Preheat the oven to 400°F (200°C) for at least 10 minutes.
  • In a baking tray, take quartered tomatoes, garlic cloves, salt n pepper and 2 tablespoons olive oil. Mix until oil and seasoning are coated well evenly.
  • Make sure the cut side is up for tomatoes for good, caramelized roasting.
  • Roast them into the preheated oven for 30 minutes. After that broil them on high for 3-4 minutes.
  • When the last 10 minutes of roasting are left, start caramelizing the onions in a pan. Heat the pan or dutch oven on medium heat. Add 1 tablespoon of oil and once hot add chopped onion. Sprinkle a little salt and cook.
  • Do stir in between to make sure that onions don’t stick to the bottom of the pan. Cook until they are golden brown in color.
  • Then add roasted tomato, garlic along with juice, fresh thyme, smoked paprika, vegetable stock and fresh basil leaves.
  • Let the mixture come to a boil. Then cover partially and let it simmer on low for 30 minutes.
  • Blend into a smooth puree. You can use an immersion blender or regular blender.
  • Then add honey. Mix and give it a taste test and adjust the salt if needed.

Notes

  • Always use ripe tomatoes. Unripe tomatoes make the soup sour and not palatable.
  • What type of tomatoes to use? It is best to use roma or plum tomatoes as they provide the best flavor when roasted. Instead, you can use cherry or grape tomatoes. But stay away from slicing tomatoes or any other verity that are more watery from inside.
  • Fresh basil is essential for a sweet, peppery flavor.
  • Dried thyme can be used instead of fresh. If using dried one then cut the amount in half.

Nutrition

Calories: 172kcal (9%) | Carbohydrates: 18g (6%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 864mg (36%) | Potassium: 623mg (18%) | Fiber: 4g (16%) | Sugar: 12g (13%) | Vitamin A: 2753IU (55%) | Vitamin C: 37mg (45%) | Calcium: 48mg (5%) | Iron: 1mg (6%)
4.67 from 3 votes (2 ratings without comment)

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