Roasted Tomato Soup
This roasted tomato soup recipe uses fresh tomatoes, chicken broth, and real food ingredients to make a nourishing dinner or lunch meal.
Why You’ll Love This Recipe
One of the main reasons I love this recipe is because for several months out of the year, we have a huge supply of homegrown tomatoes from our garden. And this is a great recipe for using up those tomatoes in a delicious way!
If you have a garden and you plant tomatoes, you know how amazing the tomato harvest can be in the summer months! I haven’t tried freezing this soup yet, but I think that would be a great way to preserve the abundant tomato harvest.
If you don’t have fresh tomatoes on hand, you can use tomatoes from the farmer’s market or from your local grocery store.
In addition to fresh tomatoes from the garden, this hearty tomato soup recipe also uses fresh basil, which is another crop we usually have an abundance of. Again, if you don’t have fresh basil from your garden, you can either buy some from the grocery store, or you can leave it out.
This homemade tomato soup recipe is simple to make, and the flavors are delicious. And it goes so well with a simple side of bread, grilled sandwiches, or salad!
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Equipment
- Baking sheet
- Blender or immersion blender
- Large pot or Dutch oven
- Sharp knife and cutting board
Roasted Tomato Soup Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Tomatoes: Roma tomatoes are some of the best to use in this recipe, but you can use any type of tomatoes.
- Fresh Garlic Cloves: Use fresh garlic or buy prepared minced garlic to substitute. Add the prepared minced garlic to the blender with the cooked tomatoes.
- Yellow Onion: If you don’t have yellow onions, you could substitute white.
- Olive Oil: Olive oil adds depth of flavor.
- Salt and Black Pepper: This is the salt I love to use in my cooking.
- Chicken Broth: Use packaged chicken broth, or make your own in the crock-pot or the Instant Pot. I like to make homemade bone broth and keep it in glass jars in the freezer so I always have some on hand for soups and stews.
- Fresh Basil: Fresh basil adds so much to this recipe, but if you don’t have it on hand, you can substitute some dried basil or even Italian seasoning.
- Heavy Cream: This makes the soup so creamy and delicious!
How to Make Roasted Tomato Soup
- Preheat your oven to 450°F.
- Wash your tomatoes and slice them in half. Add the tomatoes to a 9×13 inch baking sheet along with the garlic and onion. Drizzle the veggies with the olive oil and sprinkle on the salt and pepper (photo a.). Cook the veggies in the oven for 50 minutes (photo b.).
- Add the veggies to a blender along with the chicken broth and basil. Blend the mixture on medium speed until smooth (photo c.). You can also use an immersion blender for this step.
- Once the soup mixture is smooth, pour it into a large pot and add the heavy cream. Heat the soup on the stove over medium-high heat until it begins to bubble (photo d.).
- Remove the pot from the burner once it starts to bubble and add additional salt to taste as needed. Serve and enjoy!
What to Serve with Roasted Tomato Soup
There are so many things that would go well with this soup! Here are just a few ideas:
- Sourdough Artisan Bread with butter
- Toasted sourdough bread with cheese for a homemade grilled cheese sandwich
- Sourdough Biscuits
- Homemade Dinner Rolls
- A large salad with homemade ranch dressing (or your favorite dressing) and homemade sourdough croutons
- Grilled chicken sandwiches
Roasted Tomato Soup Tips
- We like to top our soup with some freshly grated Parmesan cheese, chopped basil, or oyster crackers. This soup also goes great with a grilled cheese sandwich!
- For a creamier soup you can add 1/4-1/2 cup of extra cream. For a lighter soup you can cut the amount of cream you use in half.
- You will likely want to add a little bit of salt at the end. We usually let everyone add their own salt to taste since everyone in our family has different preferences.
- Feel free to use any kind of tomatoes in this recipe! We used tomatoes fresh from our garden and have two different varieties. As long as you have about 3 pounds you will be good to go.
- The yellow onion will add a hint of sweetness to the soup that pairs well with the tomatoes. However, you can also use a white onion.
- You can store your leftover soup in the fridge for up to 5 days. Just keep it in an airtight container to maintain its freshness.
More Soup Recipes
- Chicken Gnocchi Soup Recipe
- Chicken Potato Soup
- Slow Cooker Chicken Stew
- Butternut Squash Soup
- Creamy Potato Soup
- Creamy Chicken Noodle Soup
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Roasted Tomato Soup
Ingredients
Instructions
- Preheat your oven to 450°F.
- Wash your tomatoes and slice them in half. Add the tomatoes to a 9×13 inch baking sheet (or larger sheet pan) along with the garlic and onion. Drizzle the veggies with the olive oil and sprinkle on the salt and pepper. Roast in the oven for 50 minutes.
- Add the veggies to a blender along with the chicken broth and basil. Blend the mixture on medium speed until smooth. Depending on the size of your blender, you may need to do this in smaller batches. You can also use an immersion blender for this step.
- Once the soup mixture is smooth, pour it into a large pot and add the heavy cream. Heat the soup on the stove over medium-high heat until it begins to bubble.
- Remove the pot from the burner once it starts to bubble and add additional salt to taste as needed. Serve and enjoy!
Notes
- We like to top our soup with some freshly grated Parmesan cheese, chopped basil, or oyster crackers. This soup also goes great with a grilled sandwich!
- For a creamier soup you can add 1/4-1/2 cup of extra cream. For a lighter soup you can cut the amount of cream you use in half.
- You will likely want to add a little bit of salt at the end. We usually let everyone add their own salt to taste since everyone in our family has different preferences.
- Feel free to use any kind of tomatoes in this recipe! We used tomatoes fresh from our garden and have two different varieties. As long as you have about 3 pounds you will be good to go.
- The yellow onion will add a hint of sweetness to the soup that pairs well with the tomatoes. However, you can also use a white onion.
- You can store your leftover soup in the fridge for up to 5 days. Just keep it in an airtight container to maintain its freshness.