Roasted Tomato Soup with Tomatoes: Perfect Comfort Food

Name: Roasted Tomato Soup with Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1kg / 2.2lb Fresh Tomatoes (see notes); 240ml / 1 cup Chicken Stock or to preference (can sub vegetable stock); 3-4 cloves of Garlic skin on (or more if you’re a garlic lover!); 1 medium White Onion diced; 1 tbsp Butter; 1 tbsp Tomato Puree (Tomato Paste in US); 1/2 tbsp Balsamic vinegar; 1 large handful Fresh Basil Leaves; few sprigs of Fresh Thyme; Salt & Black Pepper to taste; Olive Oil as needed; 4x Grilled Cheese Sandwiches (optional – see notes)

Jump to Recipe·Print Recipe

Ever notice how roasting tomatoes fills your whole kitchen with that deep, sweet, almost buttery smell? Roasted tomato soup does that. This Roasted Tomato Soup with Tomatoes has been popping up all over TikTok and Pinterest lately, but honestly, I’ve been making versions since before hashtags were a thing. It’s rich, creamy, and beginner-friendly. Roast, blend, simmer. The result? Tangy-sweet, velvety spoonfuls that go straight to the heart.

Contents show

It’s a cozy roasted tomato soup dish that warms the soul. Just juicy tomatoes, onions, and a swirl of cream. Pantry stuff. Like mom’s classic, but trendier and easier. Dip with grilled cheese or eat straight from the bowl. Full details in the blog!

This one started on my mama’s stove, simmering while we danced around with wooden spoons. It took a few rounds in our Saturday test kitchen to find the magic balance—just enough roast, just enough cream. I keep it real, no fancy gadgets. I tested it. You’ll love the secret!

Why Roasting is the Secret Sauce

Roasting tomatoes is where the magic happens. The heat draws out their natural sweetness, lightly caramelizing the edges for that perfect balance of tangy and savory. It’s like giving your tomatoes a warm hug—they come out richer and fuller in flavor. Plus, tossing in a few cloves of garlic (skins on) and thyme sprigs while roasting? Game changer. They infuse your soup with cozy, aromatic goodness, no extra effort required.

Pro Tip: Roast your tomatoes cut-side up at 400°F for about 30 minutes. If you’re in the mood for deeper caramelization, go for 35 minutes. Your kitchen will smell glorious either way.

My Must-Have Ingredients and Tools

Roasted Tomato Soup with Tomatoes in bowl with grilled cheese basil under warm natural light

Let’s talk tomatoes. Fresh, ripe ones are ideal here—think beefsteak or Roma varieties for their natural juiciness and bold flavor.

A sturdy baking sheet is a non-negotiable. Line it with parchment paper to save yourself some scrubbing later. You’ll also need a good blender or immersion blender for the creamiest results. Don’t forget fresh basil and thyme sprigs—they add a fragrant brightness to the finished soup.

Pro Tip: Out of chicken stock? Vegetable stock works beautifully, and if you’re feeling creative, a splash of water with extra basil can do the trick in a pinch!

Step-by-Step Cooking Tips

First, halve your tomatoes and toss them, along with unpeeled garlic and thyme, in olive oil, salt, and pepper. Spread everything on a baking sheet and roast to perfection. While that happens, melt butter in a pot, sauté diced onion until softened, then stir in tomato puree and balsamic vinegar for a pop of tang.

Next, blend the roasted tomatoes, garlic (squeezed out of its skin), and stock until smooth. Add this mixture to your pot and simmer for 10–15 minutes to let the flavors meld. Stir in fresh basil at the end for a burst of herbaceous goodness.

Pro Tip: If your blender struggles, thin it down with a bit more stock before blending.

Common Challenges and How to Fix Them

Too thick? Add a splash of stock until it’s just right. Too watery? Let it simmer a bit longer uncovered to thicken naturally.

If your soup tastes flat, it might need a pinch of salt or an extra drizzle of balsamic vinegar to brighten things up. And if the color looks off, don’t worry—roasted soups often have a rustic charm. Adding fresh basil as garnish gives it a vibrant pop.

Pro Tip: Always taste at the end! A tiny adjustment—whether salt, stock, or herbs—can make all the difference.

Serving Ideas and Variations

What’s the ultimate pairing for tomato soup? Grilled cheese, of course! Use your favorite cheese (we’re partial to sharp cheddar) to dunk into your velvety bowl of comfort. No bread on hand? Top your soup with croutons or a sprinkle of grated Parmesan.

For an elevated twist, add a pinch of chili flakes while blending for a hint of spice or a splash of heavy cream or coconut milk for extra creaminess. A finishing drizzle of olive oil or a dollop of Greek yogurt takes it over the top.

Pro Tip: Save leftovers in the fridge for up to 3 days. A quick reheat and another grilled cheese, and you’ve got comfort on demand.

Expert Insight: The Art of Roasting Tomatoes

Roasting tomatoes concentrates their natural sweetness and deepens flavor, creating a rich base for roasted tomato soup with tomatoes. This step not only enhances the soup’s complexity but also brings out subtle caramelized notes that fresh tomatoes alone can’t provide.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Finding Comfort in My Roasted Tomato Soup with Tomatoes

This roasted tomato soup with tomatoes recipe took me many afternoons and a few smoky kitchen mishaps to perfect. Each try taught me how to balance sweetness and acidity until the flavors finally sang together — a warm reminder of evenings spent cooking alongside my daughters, learning patience and joy in every simmer.

FAQs ( Roasted Tomato Soup with Fresh Tomatoes )

What type of tomatoes are best for roasted tomato soup?

Roma, San Marzano, or beefsteak tomatoes work wonderfully for roasted tomato soup because they have fewer seeds and more flesh. These varieties develop a rich, concentrated flavor when roasted that creates the perfect soup base. If you’re using garden-fresh tomatoes, choose ones that are fully ripe but still firm for the best results. Even regular slicing tomatoes from the grocery store will work beautifully when roasted properly.

How long should I roast tomatoes for soup?

Roast your tomatoes at 400°F for 25-35 minutes until they’re caramelized and slightly charred around the edges. The exact time depends on the size and type of tomatoes you’re using – larger pieces need a bit more time. You’ll know they’re ready when the edges start to brown and the tomatoes have released their juices. This roasting process intensifies the natural sweetness and creates that deep, rich flavor that makes this soup so special.

Can I make roasted tomato soup ahead of time?

Absolutely! Roasted tomato soup actually tastes even better the next day as the flavors have time to meld together. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of broth or cream if it seems too thick. Just remember to cool it completely before storing, and always reheat gently on the stovetop while stirring occasionally.

Do I need to peel tomatoes for roasted tomato soup?

You don’t need to peel the tomatoes before roasting – the skins will soften during cooking and add extra flavor. However, if you prefer a completely smooth soup, you can strain it through a fine-mesh sieve after blending to remove any skin pieces. Many people actually leave them in because the roasted skins contribute to the soup’s rich, complex taste. It’s really a matter of personal preference and how smooth you want your final soup to be.

What can I serve with roasted tomato soup?

Classic grilled cheese sandwiches are the perfect pairing, but you can also serve crusty bread, garlic breadsticks, or a fresh green salad. For a lighter option, try some herb-crusted croutons or a dollop of fresh basil pesto on top. A sprinkle of freshly grated Parmesan cheese and a drizzle of good olive oil also make excellent finishing touches. The soup is hearty enough to be a meal on its own, but these accompaniments make it extra special.

Roasted Tomato Soup with Tomatoes in bowl with grilled cheese basil under warm natural light_pin

Wrapping Up Your Roasted Tomato Soup Adventure

Roasted Tomato Soup with Tomatoes is such a simple joy to make—just about an hour from start to finish, with pantry essentials coming to life in that warm, comforting bowl. You’ll love how the roasted sweetness and creamy texture feel like a hug from the inside. It’s beginner-friendly and cozy enough for chilly nights or anytime you want a little homemade love.

Feel free to swap in vegetable stock or stir in a dollop of Greek yogurt for a tangy twist. A pinch of chili flakes adds surprising warmth, and leftovers keep beautifully for a few days—perfect for busy weeknights. A handy trick I picked up? Roasting garlic right alongside those tomatoes brings such gentle depth without extra fuss.

Did this recipe take you back to your own family kitchen, or inspire your next comfort meal? I’d love to see your photos and any special tweaks you made. Share the love, pass it on, and remember—nothing beats homemade when you want to feel truly nourished.