Creamy Roasted Tomato Soup
If you’re looking for a delicious way to use fresh tomatoes, look no further than this Creamy Roasted Tomato Soup recipe! It has a velvety smooth texture, it’s bursting with the flavors of garlic, basil and roasted tomatoes, and it’s so easy to make!
I can’t get enough fresh tomatoes in the summer time. My caprese salad and pico de gallo recipes are two ways I enjoy using them the most, but roasting tomatoes takes them to an entirely new level.
My oven roasted cherry tomatoes are the perfect example. The natural sweetness of the tomatoes is intensified during roasting, and they literally taste like candy.
That phenomenon holds true in this Creamy Roasted Tomato Soup as well. Most tomato soup recipes include canned tomatoes, which don’t hold a candle to the depth of flavor in fresh roasted tomatoes.
Fresh garlic and basil enhance the flavors of the soup, and it’s velvety smooth and creamy without any cream at all.
Of course, adding heavy cream or coconut milk will add richness and take this soup to new heights! And don’t forget the fresh basil for the ultimate summer soup. 🙂
If you love soup, be sure to see my collection of the best soup recipes for plenty of inspiration.
Why you’ll love this recipe
- This roasted tomato soup recipe has even more flavor than the classic thanks to sweet, caramelized roasted tomatoes.
- It’s velvety smooth in texture with the flavors of garlic and basil.
- It’s gluten-free and vegan as prepared, or add heavy cream or coconut milk for added richness.
- It can be made entirely in advance, and it’s freezer friendly.
Recipe ingredients
- Tomatoes. Roma tomatoes are my favorite variety to use in this soup as they’re nice and meaty, they have low moisture content and they have great flavor. Any variety may be used, just keep in mind the moisture content and flavor will vary based on the type of tomatoes that you use.
- Aromatics. Onion and garlic add great flavor to the soup.
- Vegetable stock. To elevate this recipe, use homemade vegetable stock or your favorite store bought brand. I recommend using low sodium to control the amount of salt.
- Tomato paste. Adds rich umami flavor.
- Red pepper flakes. Adds a spicy background flavor. Add more if you prefer spicier flavor, or omit entirely as desired.
- Dried basil. Sub with oregano, parsley or your favorite herbs.
- Cream or coconut milk. Add 1/4 – 1/2 cup heavy cream or coconut milk to add richness to your creamy tomato soup as desired.
- Optional garnishes. Drizzle with olive oil or heavy cream or coconut milk, and topped with freshly chopped basil or your favorite fresh herbs.
See the recipe card below for the full list of ingredients and quantities.
How to make roasted tomato and basil soup
This roasted tomato and basil soup is extremely easy to prepare! The tomatoes may be roasted up to 1-2 days in advance, and the entire soup can be made ahead of time.
Pro tip: Roma tomatoes are a great choice for roasted tomato soup as they have a meaty texture, slightly sweet flavor and low moisture content. Vine ripened, heirloom tomatoes and even cherry tomatoes can also be used, just keep in mind that the moisture content and flavor will vary depending on the variety you use.
See the recipe card below for full instructions.
- Toss the tomatoes with olive oil, salt and pepper and place in a single layer on a large rimmed baking sheet.
- Roast at 400 degrees for 40-50 minutes until softened and browned.
- Cook the onion for 5 minutes until softened, then add the garlic and red pepper flakes and cook for 30 seconds. Add the tomato paste, dried basil and vegetable stock and stir well.
- Add the roasted tomatoes to the pot and simmer for 10 minutes.
- Puree the soup using an immersion blender or high powered blender.
- Adjust the seasoning as needed, and add cream or coconut milk if desired.
Recipe FAQs
Regular tomato soup includes canned tomatoes, while roasted tomato soup utilizes fresh tomatoes that are roasted in the oven. Roasting the tomatoes adds a smoky, caramelized flavor and enhances the natural sweetness of the tomatoes, which results in a more flavorful soup.
Roma tomatoes are a popular choice for soup as they have a meaty texture, slightly sweet flavor and low moisture content, but you can certainly use any variety that you choose.
Vine ripened, heirloom tomatoes and even cherry tomatoes may be used, just keep in mind that the moisture content and flavor will vary based on the variety of tomatoes that you choose.
This creamy roasted tomato soup pureed until smooth and velvety, so cream is really optional. Add 1/4-1/2 cup heavy cream or coconut milk to add richness as desired, or simply drizzle a bit over the soup when serving.
Red bell pepper and carrots are great options for this soup as they’ll add sweetness and depth of flavor. The vegetables can be roasted along with the tomatoes to enhance their flavor as well, or simply cook them in the pot with the onions.
Serving suggestions
There are so many ways to serve roasted tomato soup! Below are some of my favorite.
- Serve as-is topped with a drizzle of olive oil, heavy cream or coconut milk, and freshly chopped basil. It’s also great topped with croutons!
- Dunk some rosemary focaccia bread or your favorite crusty bread into the soup, or go big with a gooey grilled cheese sandwich.
- For a light lunch or dinner, serve alongisde spring mix salad or Italian tricolore salad.
Recipe notes
- Pro tip: Roma tomatoes are a great choice for roasted tomato soup as they have a meaty texture, slightly sweet flavor and low moisture content. Vine ripened, heirloom tomatoes and even cherry tomatoes can also be used, just keep in mind that the moisture content and flavor will vary depending on the variety you use.
- Roast the tomatoes 1-2 days in advance as a time saver on busy nights!
- This soup makes a great vegan option without heavy cream, or add creaminess with the addition of coconut milk as desired.
- Store roasted tomato soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More soup recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Roasted Tomato Soup
Equipment
Ingredients
- 3 lbs. roma tomatoes quartered lengthwise; see note 1
- 3 tablespoons olive oil divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 2 cups vegetable stock
- heavy cream and freshly chopped basil, for serving optional
Instructions
- Preheat the oven to 400 degrees. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place cut side up on a large rimmed baking sheet. Roast for 40-50 minutes, or until the tomatoes are softened and browned.3 lbs. roma tomatoes, 3 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- While the tomatoes roast, heat the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the onion and cook for 5 minutes until softened, then add the garlic and red pepper flakes and cook for 30 seconds longer. Add the tomato paste, dried basil and vegetable stock and stir well, scraping up any brown bits from the bottom of the pan.1 small onion, 4 cloves garlic, 1/4 teaspoon red pepper flakes, 1 tablespoon tomato paste, 1 teaspoon dried basil, 2 cups vegetable stock
- When the tomatoes have finished roasting, scrape them into the soup pot along with any juices from the pan. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes. Remove from heat.
- Use an immersion blender to puree the soup to the desired consistency, adding up to 1/2 cup additional vegetable stock as needed to thin it out. Alternatively, you can puree the soup in a high powered blender and process it until smooth. Taste and adjust the seasoning as necessary.
- Stir in 1/4 – 1/2 cup heavy cream or coconut milk to make this soup extra creamy. You can also simply drizzle it over the top of the soup along with freshly chopped basil when serving as desired. Enjoy!heavy cream and freshly chopped basil, for serving
Notes
- Pro tip: Roma tomatoes are a great choice for roasted tomato soup as they have a meaty texture, slightly sweet flavor and low moisture content. Vine ripened, heirloom tomatoes and even cherry tomatoes can also be used, just keep in mind that the moisture content and flavor will vary depending on the variety you use.
- Roast the tomatoes 1-2 days in advance as a time saver on busy nights!
- This soup makes a great vegan option without heavy cream, or add creaminess with the addition of coconut milk as desired.
- Store roasted tomato soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
