Why I’ll Love This Recipe

I love how roasting the vegetables transforms ordinary ingredients into an incredibly flavorful soup. The creamy texture makes every bite comforting without feeling too heavy, and the recipe is easy to prepare with just a handful of pantry staples. I also appreciate that it pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh green salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe tomatoes, halved
Yellow onion, quartered
Garlic cloves
Olive oil
Tomato paste
Vegetable broth or chicken broth
Heavy cream
Fresh basil leaves
Dried oregano
Fresh thyme leaves (optional)
Granulated sugar (optional)
Fine sea salt
Black pepper

Optional Garnishes

Fresh basil leaves
Grated Parmesan cheese
Croutons
Heavy cream drizzle
Cracked black pepper

Directions

I preheat the oven to 425°F (220°C).
I arrange the tomatoes, onion, and garlic on a baking sheet and drizzle them with olive oil.
I season the vegetables with salt, black pepper, and oregano.
I roast everything for 35–40 minutes until the tomatoes are caramelized and the vegetables are tender.
I transfer the roasted vegetables to a large pot and stir in the tomato paste and broth.
I simmer the soup for about 10 minutes so the flavors can blend together.
I add the fresh basil and blend the soup until completely smooth using an immersion blender or a countertop blender.
I stir in the heavy cream and adjust the seasoning with salt, pepper, and a pinch of sugar if the tomatoes are especially acidic.
I warm the soup gently without allowing it to boil after adding the cream.
I serve it hot with my favorite garnishes and plenty of crusty bread.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

I roast red bell peppers with the tomatoes for extra sweetness.
I substitute coconut milk for the heavy cream to make a dairy-free version.
I add crushed red pepper flakes for a spicy kick.
I stir cooked cheese tortellini into the soup for a heartier meal.
I garnish each bowl with homemade garlic croutons for added crunch.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 3 months, preferably before adding the cream. When I’m ready to serve it, I thaw it overnight in the refrigerator and gently reheat it on the stovetop over medium-low heat. If needed, I stir in a splash of broth or cream to restore its silky consistency.

FAQs

Can I use canned tomatoes?

Yes. I use whole peeled canned tomatoes when fresh tomatoes aren’t in season, and they still produce a rich, flavorful soup.

Why roast the tomatoes first?

I roast the tomatoes because it concentrates their natural sweetness and creates a deeper, more complex flavor.

Can I make this soup dairy-free?

Yes. I substitute the heavy cream with coconut milk, oat cream, or another dairy-free alternative for a creamy texture.

How do I make the soup thicker?

I let it simmer a little longer to reduce the liquid, or I add a little extra tomato paste for a richer consistency.

What pairs well with roasted tomato soup?

I love serving it with grilled cheese sandwiches, garlic bread, toasted sourdough, or a crisp green salad for a complete meal.

Conclusion

I think this Creamy Roasted Tomato Soup is one of the most comforting homemade meals I can make with simple ingredients. The roasted tomatoes create an incredible depth of flavor, while the creamy finish makes every bowl rich and satisfying. Whether I’m serving it for lunch, dinner, or alongside a grilled cheese sandwich, it’s a timeless recipe that I always enjoy making.

Creamy Roasted Tomato Soup

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This creamy roasted tomato soup is rich, velvety, and full of deep roasted tomato flavor with hints of garlic, herbs, and fresh basil. It’s a comforting homemade soup that’s perfect with grilled cheese, crusty bread, or a fresh salad.

Author: Laura
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Soup
Method: Roast
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C).
Arrange the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with the salt, black pepper, oregano, and thyme if using.
Roast for 35 to 40 minutes, or until the tomatoes are caramelized and the vegetables are tender.
Transfer the roasted vegetables to a large pot and stir in the tomato paste and broth.
Bring the soup to a gentle simmer and cook for about 10 minutes.
Add the fresh basil leaves and blend until completely smooth using an immersion blender or countertop blender.
Stir in the heavy cream and add the sugar if needed to balance the acidity.
Warm the soup gently over low heat without boiling.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve hot with your favorite garnishes and crusty bread.

Notes

Whole peeled canned tomatoes can be substituted when fresh tomatoes are not in season.
For a dairy-free version, replace the heavy cream with coconut milk or a dairy-free cream alternative.
Roasted red bell peppers make a delicious addition for extra sweetness.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months before adding the cream.
Reheat gently and stir in additional broth or cream if needed to restore the desired consistency.

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 11 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg