This Roasted Tomato Soup is bold, flavorful and comforting. You will never want to make another tomato soup again! Great for entertaining or family dinner.
Original post: November 2017 | Updated: December 2020
OHMYGOODNESS this Roasted Tomato Soup is delicious. No bland soup here! It is more scrumptious than I could ever even describe in words. The vibrant color shows how the tomatoes create a complex flavor with the garlic when roasted together.
I am picky when it comes to tomato soup. There is one restaurant here in the Cities that makes tomato soup to my liking and every other version I’ve tried could use improvement, in my opinion. I take the job of creating a truly delicious tomato soup for you very seriously.
Be sure to make time to roast your tomatoes! This can be done in less 30 minutes. Another option is to roast the tomatoes ahead of time so you’re ready to dive into the rest of the recipe. You’ll never open a can of soup again!
Why I Love This Recipe
Roasting fresh tomatoes helps them caramelize and it sweetens the soup. It’s also comforting knowing exactly which ingredients are going into your meal. I love basil and its sweet pungent smell, as it helps cut the acidity of the meal, too.
This soup is easy to make and very affordable! You’ll be glad to have this recipe in the fall and winter months! This soup is hearty, bold, flavorful, comforting and packed with just the perfect amounts of both savory and sweet.
Watch Our Web Story On Preparing Tomato Soup
If you desire a flavorful bowl of thick tomato soup that’s comforting and filling, try roasting your own tomatoes first then quickly making it into a meal!
How To Make Roasted Tomato Soup
Put together this vegetarian soup as the perfect comfort food great for fall and winter dinners!
STEP 1
Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
STEP 2
Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomato mixture, chicken or vegetable broth, basil, oregano, sugar and cooled roasted tomatoes.
STEP 3
Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately. For a thinner soup, add half (or more) to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
STEP 4
Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil. Season with salt as needed.
Recipe Notes
- I prefer a chunky version of tomato soup so I never blend mine, but feel free to puree half or more of the mixture with an immersion blender to create a creamier soup.
- A poached egg is a delicious source of meatless protein in this soup if you’re up for preparing one!
- Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. (Add after the soup is finished cooking.) This is a great way to enjoy the same recipe two different ways!
- Garnish your soup with some halved cherry tomatoes for a beautiful look!
- Replace fresh basil with dry basil if it’s not in season.
- Replace olive oil with butter, if desired.
How To Add Flavor To Soup
Check out these tips to learn how to add flavor to your next batch of soup!
What To Serve With Soup
Soup is an easy, comforting meal to prepare for dinner any time of the year. But what do you serve alongside it? Click over for 33 delicious ideas about what to serve with soup.
How To Store Leftover Soup
This soup should be enjoyed within 3-4 days best kept in an airtight container.
How To Freeze Soup
Allow the soup cool to room temperature. Place the cooled soup in a freezer bag or airtight container. Freeze for up to 6 months.
When you are ready to eat it, remove the frozen soup from the freezer and let it thaw in the fridge.
Reheat over low heat on the stove top. If you are planning on freezing the soup, do not add heavy cream to your batch.
What To Do With Roasted Tomatoes
For other uses for Roasted Tomatoes, replace the tomatoes in my Chili and Pasta Sauce recipes with them.
Soup Recipes
Instant Pot Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering.
Instant Pot White Turkey Chili is packed with turkey meat, white beans and veggies, this will quickly become a dinner favorite! This comfort food is super flavorful and delicious.
This is the BEST Instant Pot Broccoli Cheese Soup you will ever taste. Let your Instant Pot create a veggie-packed, cheesy, hearty and comforting dinner that everyone at the table will love. Done in just 20 minutes!
Instant Pot Chicken Noodle Soup – Make a batch of comforting Chicken Noodle Soup in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
Slow Cooker Chicken Fajita Soup – Transform Chicken Fajitas into a delicious, savory soup that will quickly become a family favorite! Mix and match vegetables to your liking!
Delicious soup does not have to be difficult! This Slow Cooker Chicken Wild Rice Soup tastes like the real deal, but requires half the effort. Creamy, rich, satisfying and filled with texture, this will be a great addition to your dinner rotation!
Easy Crockpot Meatball Soup – There is NO PREP involved with this Crockpot Meatball Soup. Great addition to your family dinner rotation.
Loaded Potato Soup – A loaded baked potato is transformed into a warm, delicious, comforting soup! The perfect fall or winter meal!
Butternut Squash Soup – This is the perfect, most delicious way to use up butternut squash in the fall!
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Roasted Tomato Soup Recipe
Ingredients
- 3 tbsp butter
- 1 yellow onion chopped
- Salt and pepper to taste
- 28 oz crushed tomatoes
- 32 oz chicken broth
- 1/2 cup fresh basil leaves chopped
- 1 tsp dried oregano
- 2 tbsp granulated sugar
- 2 white dinner rolls halved
- 4 tbsp butter
- 1/4 cup Shaved Parmesan cheese and extra basil for topping
Instructions
- Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
- Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
- Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately. For a thinner soup, let cool and add half (or more) of soup to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
- Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
- Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil.
Notes
- I prefer a chunkier version of tomato soup so I never blend mine, but feel free to puree half or more of the mixture with an immersion blender to create a creamier soup.
- A poached egg is a delicious source of meatless protein in this soup if you’re up for preparing one!
- Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamy texture. Be sure to add this when the soup is finished cooking. This is a great way to enjoy the same recipe two different ways!
- Garnish your soup with some halved cherry tomatoes for a beautiful look!
- Replace fresh basil with dry basil if it’s not in season.
- Replace olive oil with butter, if desired.
I have a question in this recipe do you take the 28 ounce of crushed tomatoes and roast those, or are you supposed to use separate tomatoes for roasting? Also, how much garlic is used in this recipe?
This recipe has you taking fresh tomatoes and garlic and roasting them in the oven to begin with. There’s a link to those separate instructions. Then you in addition will use a can of tomatoes. The fresh tomatoes recipe calls for 8 cloves of garlic and 3-4 pounds of tomatoes.
This is such a delicious soup. I’ve followed you for a while and have made quite a few of your recipes. All have been great. Thank you!
Hi LeeAnn! Thank you so much for the comment and for trying my recipes. Enjoy and thanks for being here!
Megan