Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 lbs ripe tomatoes, halved or quartered; 1 large yellow onion, quartered and separated; 8 garlic cloves, peeled and ends trimmed; 3 Tbsp extra-virgin olive oil; 2 tsp fine sea salt, plus more to taste; ¼ tsp freshly ground black pepper, plus more to taste; 2 cups chicken stock (or vegetable stock for vegetarian); 4 Tbsp chopped fresh basil (or 2 tsp dried basil); ½ cup heavy cream, plus more to taste; ½ cup freshly grated Parmesan cheese, plus more for serving; 2 Tbsp tomato paste; 2 tsp sugar, plus more to taste

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This Roasted Tomato Soup is everything you want in a comforting bowl—creamy, rich, and full of deep tomato flavor. By roasting the tomatoes, onions, and garlic, this soup gets a boost of caramelized sweetness and savory intensity that sets it apart from typical stovetop versions. Paired with a grilled cheese sandwich or enjoyed on its own, it’s the kind of meal that warms you from the inside out.

Why You’ll Love This Recipe

Bold flavor: Roasting brings out the natural sweetness in tomatoes and enhances every ingredient.

Creamy and cozy: A touch of cream and Parmesan makes this soup luxuriously smooth and comforting.
Easy to make: With minimal prep and simple ingredients, this soup is incredibly straightforward and beginner-friendly.
Customizable: You can adjust the creaminess, acidity, and even make it vegetarian with just one swap.

Perfect for meal prep: It stores and reheats beautifully for make-ahead lunches or dinners.

Ingredients

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

ripe tomatoes
yellow onion
garlic cloves
extra-virgin olive oil
fine sea salt
freshly ground black pepper
chicken stock (or vegetable stock for vegetarian version)
fresh basil (or dried basil)
heavy cream
Parmesan cheese, freshly grated
tomato paste
sugar

Directions

1. Roast the vegetables
Preheat the oven to 400°F. Arrange the halved or quartered tomatoes, onion pieces, and garlic cloves cut side up on a rimmed baking sheet.
Drizzle with olive oil and season with ½ teaspoon salt and black pepper.
Roast for 45–50 minutes until tomatoes and onions are lightly browned on the edges. Let cool for 10 minutes.

2. Blend the soup
In a blender or food processor, combine half of the roasted vegetables with 1 cup of chicken or vegetable stock and 2 tablespoons of basil. Blend until smooth.
Transfer to a large soup pot or Dutch oven.
Repeat with the remaining roasted vegetables, remaining stock, and basil. Add to the pot.

3. Simmer and season
Bring the soup to a gentle simmer over medium heat. Stir in the heavy cream, Parmesan, tomato paste, sugar, and the remaining salt.
Continue stirring until the cheese melts and everything is well combined.
Taste and adjust seasoning with more cream, sugar, salt, or pepper as needed.

4. Serve
Ladle into bowls and garnish with extra fresh basil and grated Parmesan. Serve warm with grilled cheese or crusty bread.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 55 minutes
Cooling time: 10 minutes
Total time: 1 hour 10 minutes

Variations

Make it vegan: Use vegetable stock, plant-based cream (such as coconut cream or oat milk), and skip the Parmesan or use a dairy-free alternative.
Add a kick: Stir in a pinch of red pepper flakes or a splash of hot sauce.
Herb swap: Try thyme, oregano, or rosemary instead of basil for a different flavor profile.

Roasted red pepper version: Add one or two roasted red bell peppers to the blender for extra sweetness and depth.
Chunky texture: Blend only half the mixture for a chunkier, rustic soup.

Storage/Reheating

Storage:

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing:

Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Leave room for expansion.

Reheating:

Reheat on the stove over medium heat until warmed through, stirring occasionally.
Microwave in 1–2 minute increments, stirring between each, until hot.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, if tomatoes aren't in season, you can substitute with two (28-ounce) cans of whole peeled tomatoes. Roast them with the onions and garlic for similar flavor depth.

What kind of tomatoes are best?

Ripe, in-season tomatoes like Roma, vine-ripened, or heirloom varieties are ideal for maximum flavor.

Do I need to peel the tomatoes?

No, blending the soup thoroughly makes the skins unnoticeable. If you prefer a smoother texture, you can peel the tomatoes after roasting.

Can I use dried basil?

Yes, use 2 teaspoons of dried basil. Let it simmer in the soup for 10–15 minutes to soften and release its flavor.

How can I make the soup less acidic?

Add a bit more cream or sugar in the final step to balance out acidity, especially if your tomatoes are less ripe.

Can I make this soup ahead of time?

Absolutely. It's a great make-ahead dish and actually tastes better the next day as flavors continue to develop.

How do I make it extra creamy?

Use an additional ¼ cup of heavy cream and blend the soup extra smooth. A splash of half-and-half also works.

Can I use an immersion blender?

Yes, an immersion blender works perfectly and is more convenient for blending directly in the pot.

What sides go well with this soup?

Classic grilled cheese sandwiches, crusty bread, a simple green salad, or garlic toast pair wonderfully.

Can I double the recipe?

Yes, this recipe can be doubled easily. Use a larger pot and blend in batches if needed.

Conclusion

Roasted Tomato Soup is a simple yet deeply flavorful recipe that proves homemade is always better. Roasting the vegetables brings out their best, while cream and Parmesan give the soup a luxurious finish. Whether you’re making a cozy dinner or prepping meals for the week, this recipe is a comforting staple that never disappoints. Serve with grilled cheese and enjoy a timeless classic made from scratch.