Our roasted tomato soup with a base of roasted tomatoes, onion, and whole garlic cloves is one of our favorite ways to cook with tomatoes. Get a grilled cheese sandwich ready because you will love this soup! Jump to the Roasted Tomato Soup Recipe
Use Up Extra Tomatoes and Make This Roasted Tomato Soup
When we have more tomatoes than we know what to do with, this roasted tomato soup with garlic and basil is where we turn. Use either peak summer tomatoes or more lackluster tomatoes sold in winter for this. Roasting does an excellent job at bringing out the tomato’s goodness, even when you don’t start with the best tomatoes.
The base of this soup is not all that different from our famous three-ingredient tomato soup. In that recipe, we simmer tomatoes, onion, and butter together and blend them into a rich and creamy soup. It’s easy and delicious.
This roasted tomato soup also calls on tomatoes, onion, and butter, but we add even more flavor with whole garlic cloves, basil, and a bit of cream. (If you aren’t into the idea of adding cream, no worries, you can leave it out or follow our tips for milk or vegan options.)
How We Make It
To make the soup, we roast fresh tomatoes, quartered onion, and whole garlic cloves on a sheet pan until the tomatoes soften, burst, and release some of their juices.
Then everything gets transferred to a soup pot with some broth and a couple of tablespoons of butter. We simmer the soup for about half an hour and blend it with fresh basil until it turns into a rich, creamy soup. To balance some of the acidity of the tomatoes, we add a hearty splash of cream right at the end.
And that’s it, our easy, homemade roasted tomato soup. We love it and hope that you try it soon. For more from-scratch soup recipes, please look at our Lemony Lentil Soup, this Homemade Potato Soup, and our comforting Chicken Noodle Soup.
More Tomato Recipes
Our Favorite Roasted Tomato Soup
When we have more tomatoes than we know what to do with, this roasted tomato soup recipe with garlic and basil is where we turn. Use either peak summer tomatoes or more lackluster tomatoes sold in winter for this. Roasting does an excellent job at bringing out the tomato’s goodness, even when you don’t start with the best tomatoes.
Makes 4 to 6 servings
You Will Need
3 pounds fresh tomatoes, try a mix of tomatoes like heirlooms, cherry, vine, or plum tomatoes
6 medium cloves garlic, peeled
1 medium onion, peeled and quartered
1/3 cup olive oil
Salt and freshly ground black pepper
2 cups vegetable or chicken broth
2 tablespoons butter
Pinch of red pepper flakes, optional for a bit of heat
1 cup fresh basil leaves
1/4 cup heavy cream, see our tips for using non-dairy or lower fat milk
- Roast Tomatoes
- To Finish
Heat the oven to 450° Fahrenheit.
Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are large, cut them into quarters.
Spread the tomatoes, onion, and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well.
Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots.
Transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or Dutch oven. Place the pot over medium-high heat.
Stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Reduce to a low simmer, and cook until the liquid has reduced by one-third, about 30 minutes.
Turn off the heat, add the basil leaves, and then blend the soup until smooth. An immersion blender is the easiest, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Taste the soup, and then add salt and pepper until the flavor pops — it should make you smile. Finally, stir in the cream and serve.
Adam and Joanne’s Tips
- Using milk instead of cream: Since tomato soup can be pretty acidic, it might curdle if you substitute milk for the cream called for in our recipe above. The fat in the cream prevents the soup from curdling. To use milk, you will need to reduce the acidity of the soup by stirring in 1/2 teaspoon of baking soda. The baking soda neutralizes some of the acid in the soup, which will prevent the soup from curdling when you add milk.
- My soup is too acidic: Try stirring in 1/4 teaspoon to 1/2 teaspoon of baking soda to neutralize some of the acidity from the tomatoes. The cream also helps neutralize the acid.
- How to make vegan tomato soup: Follow our recipe above, but substitute the butter for vegan butter and the cream for cashew cream (here’s our recipe) or full-fat coconut milk. The coconut milk adds a slightly nutty flavor, but it’s pretty delicious.
- Roasting pan: Since tomatoes are acidic, we avoid aluminum baking pans when making this recipe. Anodized aluminum, ceramic coated, or glass are all better options.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1 of 4 servings / Calories 317 / Total Fat 27.9g / Saturated Fat 8.1g / Cholesterol 23.7mg / Sodium 586.9mg / Carbohydrate 17.9g / Dietary Fiber 4.7g / Total Sugars 11.4g / Protein 3.8g