Go Back
Roasted Tomato Soup – The Comfort Bowl That Makes You Feel Better

Roasted Tomato Soup

This creamy roasted tomato soup is perfect for those under-the-weather days. Packed with slow-roasted tomatoes, garlic, herbs, and a creamy finish, it's comforting, nourishing, and incredibly flavorful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Base
  • 2 lbs fresh ripe tomatoes halved
  • 4 cloves garlic whole, peeled
  • 1 onion quartered
  • 2 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
For the Creamy Finish
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup Parmesan cheese optional
  • 1/4 cup fresh basil leaves plus extra for garnish

Equipment

  • Baking Tray
  • Blender
  • Pot

Method
 

  1. Preheat your oven to 400°F (200°C). Place halved tomatoes, garlic cloves, and onion on a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper.
  2. Roast for 35–40 minutes until the tomatoes are caramelized and fragrant.
  3. Transfer roasted ingredients into a blender. Add 1 cup of broth and blend until smooth.
  4. Pour the mixture into a pot. Add the remaining broth and simmer for 10 minutes, stirring occasionally.
  5. Stir in cream or coconut milk and Parmesan cheese (if using). Let it heat through for 2–3 minutes.
  6. Serve hot, garnished with basil, extra olive oil, or croutons. Pair with grilled cheese or bread for the ultimate comfort.

Notes

This soup is freezer-friendly and even better the next day. Adjust cream and seasoning to taste. Swap fresh tomatoes with canned if needed.