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Cozy and creamy, this roasted tomato soup is the kind of recipe you’ll want on repeat all season long. The secret? Roasting the veggies first for that rich, homemade flavor you just can’t beat.
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Roasted Tomato Soup – Recipe Highlights
PREP: 10 min | COOK: 60 min | TOTAL: 70 min | SERVES: 6 | DIFFICULTY: Medium
MACROS: Protein 3g, Carbs 17g, Fat 17g, Fiber 4g | CALORIES: 218kcal
INGREDIENTS: tomatoes, onion, garlic, carrot (optional), olive oil, vegetable stock, oregano, sugar or honey, salt & pepper, heavy cream, & grilled cheese croutons (optional)
DIET: gluten-free, low-carb, vegetarian, dairy-free friendly & vegan friendly (if you omit the dairy)
There’s just something about a bowl of roasted tomato soup that feels like home. I’ve made plenty of quick tomato soups over the years, but roasting the vegetables first is the secret that transforms this one – it deepens the flavor, adds natural sweetness, and gives the soup that cozy, comforting taste you can’t get from a can. The little touch of sugar balances the acidity of the tomatoes (don’t skip it!), and the swirl of cream at the end makes it velvety and satisfying.
And because no tomato soup is complete without grilled cheese, I love cutting mine into bite-sized croutons – fun for kids, comforting for adults, and just plain irresistible. This recipe is simple enough for a weeknight, yet special enough to serve when you’re having friends over.
RELATED: Butternut Squash Soup and Creamy Broccoli and Potato Soup
Ingredients for Creamy Tomato Soup
Simple ingredients make the best soups, and this recipe is no exception. Here are the essentials that bring it all together:
- Tomatoes – Fresh, ripe tomatoes are the star. I like using Roma, plum tomatoes, or vine-ripened because they roast beautifully and give the soup a rich, deep flavor.
- Onion, Carrot & Garlic – These humble veggies are the flavor base. Roasting brings out their natural sweetness, while the garlic turns mellow and almost buttery. They balance the acidity of the tomatoes perfectly.
- Olive Oil – A drizzle before roasting helps the veggies caramelize and adds a layer of richness you taste in every spoonful.
- Vegetable Broth – You can use chicken broth too, but I usually keep it vegetarian.
- Sugar – Just a teaspoon makes a big difference, softening the sharpness of the tomatoes without making the soup taste sweet. You can also use honey instead.
- Heavy Cream – Stirred in at the end for a silky, comforting finish. Coconut milk is a great dairy-free swap.
- Salt, Pepper & Oregano – Simple but essential for seasoning. Oregano adds a subtle herby note that pairs so well with roasted tomatoes.
Dairy-Free Version
You can swap the heavy cream for full-fat coconut milk or use a dairy-free heavy cream alternative – both give the soup that same silky finish. For the croutons, try your favorite dairy-free cheese or serve with crunchy toasted bread.
How To Make Creamy Roasted Tomato Soup
- Roast tomatoes, onion, carrot, and garlic with olive oil, salt, and pepper at 400 F for 35–40 minutes.
- Add roasted veggies, garlic, broth, and sugar to a pot; simmer 15 minutes.
- Blend using an immersion blender or a standard blender until smooth.
- Return to pot, warm gently (don’t boil), stir in cream and season.
- Serve soup topped with grilled cheese croutons, or your favorite toppings.
How To Make Grilled Cheese Croutons
- Butter bread slices, sandwich with cheese.
- Cook in a skillet over medium heat for 3–4 minutes per side until golden and melted. Let rest for 1 minute.
- Cut grilled cheese sandwiches into bite-sized cubes.
TIPS FROM NELI’S KITCHEN
Helpful Tips for Roasted Tomato Soup
- Roast for the best flavor – I have tested this soup both with and without roasting, and trust me, roasting makes all the difference. It brings out a sweetness and depth you just can’t get otherwise.
- Blending safely – I love my immersion blender for this (no spills!). If you use a regular blender, vent the lid so steam doesn’t build up.
- Don’t skip the sugar – Just a teaspoon balances the acidity of the tomatoes. It won’t make the soup taste sweet, but it rounds out the flavor beautifully.
- Adjust the creaminess – I usually go with heavy cream, but half-and-half or coconut milk work too. Coconut milk gives a lovely hint of sweetness.
- Finishing touch – A swirl of pesto, olive oil, cream, or sprinkle of fresh basil makes it feel extra special.
Serving Suggestions
This roasted tomato soup is delicious on its own, but here are some of my favorite ways to serve it:
- Pair with a fresh green salad, Caesar Salad, or Caprese Salad for a light but satisfying meal.
- Make it a classic combo with a grilled cheese sandwich, BLT sandwich, or pesto chicken sandwich
- Add a side of crusty bread or garlic bread to soak up every drop.
- Serve with roasted vegetables or a simple grain bowl for extra heartiness.
- Top with fresh basil, a swirl of pesto, or a drizzle of olive oil for a restaurant-style finish.
Make Ahead & Storage
- Easy to prep ahead: This roasted tomato soup is one of my favorite make-ahead meals. I often roast the veggies earlier in the day, then blend and finish the soup right before dinner. You can also make the full soup a day or two ahead — the flavors get better overnight in the fridge.
- Fridge: Keep the soup in an airtight container in the fridge for up to 4 days.
- Freezer: Skip the cream before freezing and add it in after reheating. I like to freeze individual portions in souper cubes for quick lunches – they last up to 3 months.
- Reheat: Warm gently on the stovetop over medium-low heat. I try not to let it boil after adding cream, so it stays silky smooth. Add a splash of broth if it thickens.
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Roasted Tomato Soup
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Ingredients
- 3 lbs Roma or plum tomatoes, cut in half or quarters (or 2 cans of 28 oz roasted tomatoes)
- 1 large yellow onion, chopped
- 6 cloves garlic
- 1 medium carrot, peeled and roughly chopped (optional, for sweetness)
- ¼ cup extra virgin olive oil
- 4 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon sugar or honey, to balance the acidity of the tomatoes
- ½ cup heavy cream
- Fine sea salt and freshly ground black pepper, to taste
- Optional garnishes: grated parmesan cheese, drizzle of heavy cream or olive oil, or fresh basil leaves
Grilled Cheese Croutons (optional)
- 4 slices sturdy bread, sourdough, brioche, or country white
- 2 Tablespoons unsalted butter, softened
- 1 cup shredded cheese, mix of cheddar and mozzarella is best
Instructions
- Preheat oven to 400 F. Arrange tomatoes, onion, carrot, and garlic on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and roast 35–40 minutes, until softened and caramelized.
- Squeeze roasted garlic into a large pot, then add all roasted vegetables and pan juices. Stir in broth, oregano, and sugar, and simmer 15 minutes.
- Blend soup until smooth (use an immersion blender or carefully work in batches with a standard blender). Return to pot, stir in heavy cream, and warm gently – do not boil. Season to taste.
- Meanwhile, butter bread slices, sandwich with cheese, and cook in a skillet over medium heat for 3–4 minutes per side until golden and melted. Let rest 1 minute, then cut into bite-sized cubes.
- Ladle hot soup into bowls and top with grilled cheese croutons.
Notes
- Roast for the best flavor – I have tested this soup both with and without roasting, and trust me, roasting makes all the difference. It brings out a sweetness and depth you just can’t get otherwise.
- Blending safely – I love my immersion blender for this (no spills!). If you use a regular blender, vent the lid so steam doesn’t build up.
- Don’t skip the sugar – Just a teaspoon balances the acidity of the tomatoes. It won’t make the soup taste sweet, but it rounds out the flavor beautifully.
- Adjust the creaminess – I usually go with heavy cream, but half-and-half or coconut milk work too. Coconut milk gives a lovely hint of sweetness.
- Finishing touch – A swirl of pesto, olive oil, cream, or sprinkle of fresh basil makes it feel extra special.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
