This roasted tomato soup is made with just 7 simple ingredients, but the flavor is incredible! Roasting the tomatoes brings out their natural sweetness for a deliciously flavorful soup.

roasted tomato soup
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There’s something magical about roasting tomatoes. When they blister and caramelize just enough to bring out all their natural sweetness — it takes tomato soup to the next level! Roasting the tomatoes deepens their flavor and mellows out their acidity, while a splash of cream makes the soup silky and luxurious. This roasted tomato soup is the definition of cozy, and it’s surprisingly easy to make. Looking for a hands off recipe? Try my slow cooker tomato soup!

Ingredients & Substitutions

  • Cherry tomatoes: These tomatoes are naturally sweet and perfect for roasting. You can substitute with grape tomatoes or halved Roma tomatoes if needed.
  • Garlic: Roasting garlic gives it a buttery, mellow flavor.
  • Onion: Any kind of onion works but yellow or sweet onions are my go-tos for soup.
  • Olive oil: A drizzle of olive oil helps the tomatoes and onions caramelize beautifully while adding rich flavor.
  • Vegetable broth: A little broth adds depth and helps everything blend smoothly. Use low-sodium if you want more control over the seasoning.
  • Heavy cream: Just a little cream makes this soup taste rich. You can substitute with cashew cream for a vegan option.

How to Make Roasted Tomato Soup

Spread the cherry tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 25 to 35 minutes, stirring once or twice, until everything is soft and slightly browned in spots.
Once roasted, transfer everything to a blender or food processor.
Pour the mixture into a pot over medium heat. Stir in the heavy cream and heat until warmed through.
Taste and adjust seasoning as needed.

What to Serve with Roasted Tomato Soup

This soup pairs perfectly with a classic grilled cheese, but you can also pair it with a feta grilled cheese or sweet potato grilled cheese. You could also serve it with crusty bread for dipping or swirl in a little pesto for a fancy touch.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop and stir in a splash of broth or cream if it thickens up too much.

More Tomato Soup Recipes

If you like this recipe, try my high-protein tomato soup, vegan tomato bisque, cream cheese tomato soup, or red pepper and tomato soup.

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roasted tomato soup

Roasted Tomato Soup

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups 1x
  • Category: Soup
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This roasted tomato soup is made with just 7 simple ingredients, but the flavor is incredible! Roasting the tomatoes brings out their natural sweetness for a deliciously flavorful soup.

Ingredients

Units Scale
  • 1 1/2 pounds cherry tomatoes
  • 4–5 cloves garlic, peeled
  • 1 yellow onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 cup vegetable broth
  • 3 tablespoons heavy cream or cashew cream

Instructions

  1. Preheat the oven to 425°F.
  2. On a large baking sheet, spread the cherry tomatoes, chopped onion, and garlic cloves.
  3. Drizzle with olive oil and season generously with salt and pepper.
  4. Roast for 20- 25 minutes, stirring once, until everything is soft and slightly browned in spots
  5. Once roasted, transfer everything to a blender or food processor and add the vegetable broth. Blend until smooth and creamy. Be careful blending hot soup. See notes for more details.
  6. Pour the mixture into a pot over medium heat. Stir in the heavy cream and heat until warmed through. Taste and adjust seasoning as needed.