Creamy Roasted Tomato Soup
This Creamy Roasted Tomato Soup is made with oven-roasted tomatoes, onions, garlic, fresh herbs, broth, and a splash of cream. Roasting the vegetables deepens their natural sweetness and gives the soup a rich, comforting flavor.
Serve it with grilled cheese, garlic bread, or a toasted sandwich for an easy lunch or cozy family dinner.
Prep Time: 15 minutes
Roasting Time: 40 minutes
Cook Time: 15 minutes
Total Time: Approximately 1 hour 10 minutes
Servings: 6
Why You’ll Love This Recipe
- Rich roasted tomato flavor
- Smooth and creamy texture
- Made with simple ingredients
- Easy to prepare
- Perfect with grilled cheese
- Freezer-friendly
- Easy to make vegetarian
- Ideal for lunch or dinner
- Delicious throughout fall and winter
Ingredients
Roasted Vegetables
- 3 pounds ripe Roma or plum tomatoes, halved
- 1 large yellow onion, cut into wedges
- 1 whole garlic bulb
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika, optional
For the Soup
- 2 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar, optional
- ½ cup heavy cream
- ½ cup fresh basil leaves
- 1 tablespoon butter
- Salt and black pepper to taste
Optional Garnishes
- Fresh basil
- Grated Parmesan cheese
- Croutons
- Extra cream
- Cracked black pepper
- Red pepper flakes
- Toasted pumpkin seeds
How to Make Creamy Roasted Tomato Soup
Step 1: Preheat the Oven
Preheat your oven to 425°F.
Line a large, rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
Step 2: Prepare the Tomatoes
Wash the tomatoes and slice them in half.
Arrange them cut-side up on the prepared baking sheet.
For smaller tomatoes, you can leave them whole or cut them into quarters.
Step 3: Add the Onion and Garlic
Place the onion wedges around the tomatoes.
Cut the top from the garlic bulb to expose the cloves. Drizzle it with olive oil, wrap it loosely in foil, and place it on the baking sheet.
Step 4: Season the Vegetables
Drizzle the tomatoes and onions with olive oil.
Sprinkle them with salt, black pepper, Italian seasoning, and smoked paprika.
Toss the onions gently so they are evenly coated.
Step 5: Roast
Roast the vegetables for approximately 35–40 minutes, or until the tomatoes are soft and lightly caramelized around the edges.
The onion should be tender, and the garlic cloves should be soft enough to squeeze from their skins.
Step 6: Transfer to a Pot
Place the roasted tomatoes and onions in a large soup pot.
Carefully squeeze the roasted garlic cloves into the pot and discard the skins.
Pour any flavorful juices from the baking sheet into the pot as well.
Step 7: Add the Broth
Add the broth and tomato paste.
Bring the mixture to a gentle simmer over medium heat and cook for approximately 10 minutes.
If the tomatoes are especially acidic, add up to one teaspoon of sugar.
Step 8: Blend the Soup
Add the fresh basil and blend the soup until smooth.
An immersion blender allows you to blend everything directly in the pot. You can also carefully transfer the soup to a countertop blender in batches.
Never fill a countertop blender completely with hot liquid. Leave room for steam to escape.
Step 9: Add the Cream
Reduce the heat to low.
Stir in the heavy cream and butter until completely incorporated.
Avoid bringing the soup to a rapid boil after adding the cream.
Step 10: Adjust the Consistency
If the soup is too thick, add more broth until it reaches your preferred consistency.
For a thicker soup, allow it to simmer uncovered for several additional minutes.
Taste and add more salt or black pepper if needed.
Step 11: Serve
Ladle the soup into bowls.
Garnish with fresh basil, Parmesan, croutons, cracked pepper, or a swirl of cream.
Serve warm with grilled cheese or crusty bread.
The Best Tomatoes for Tomato Soup
Roma or plum tomatoes are excellent because they contain plenty of flesh and less water than many slicing tomatoes.
Other good choices include:
- Vine-ripened tomatoes
- Campari tomatoes
- Cherry tomatoes
- Heirloom tomatoes
- Beefsteak tomatoes
Use ripe, flavorful tomatoes for the best results. A combination of different varieties can give the soup a deeper flavor.
Why Roast the Tomatoes?
Roasting concentrates the tomatoes’ natural sweetness and develops caramelized flavor around their edges.
It also softens the onions and transforms garlic into a mild, buttery ingredient. This produces a deeper, more balanced soup than simply simmering raw vegetables in broth.
How to Make the Soup Extra Smooth
Blend the soup thoroughly with a high-powered blender.
For an especially silky texture, pour the blended soup through a fine-mesh strainer before adding the cream.
Straining is optional, but it removes tomato seeds and small pieces of skin.
Can I Use Canned Tomatoes?
Yes. When fresh tomatoes aren’t flavorful or in season, use two 28-ounce cans of whole peeled tomatoes.
Drain some of the liquid, arrange the tomatoes on a baking sheet, and roast them with the onions and garlic.
Reserve the canned tomato liquid and add it to the soup as needed.
Can I Make It Without Cream?
Yes. For a lighter soup, omit the heavy cream or replace it with:
- Half-and-half
- Whole milk
- Evaporated milk
- Unsweetened coconut milk
- Cashew cream
- Blended white beans
- Extra broth
Coconut milk will add a slightly different flavor but creates a smooth dairy-free soup.
Roasted Red Pepper Variation
Add two seeded and quartered red bell peppers to the baking sheet.
Roast them with the tomatoes and onions, then blend everything together.
Roasted red peppers add sweetness and give the soup a deeper red color.
Spicy Tomato Soup
Add ¼–½ teaspoon crushed red pepper flakes before roasting the vegetables.
You can also stir a small amount of cayenne pepper or hot sauce into the finished soup.
Start with a small amount and adjust the heat after blending.
Tomato Basil Soup
Increase the fresh basil to one full cup.
Blend half into the soup and reserve the remaining basil for garnish.
A little grated Parmesan can also be added for a savory finish.
What to Serve with Creamy Tomato Soup
This soup pairs especially well with:
- Classic grilled cheese
- Mozzarella grilled cheese
- Garlic bread
- Crusty sourdough
- Cheese toast
- Turkey sandwiches
- Chicken panini
- Caesar salad
- Caprese salad
- Homemade croutons
Can I Make It Ahead?
Yes. Prepare the soup up to three days in advance and refrigerate it in an airtight container.
For the best results, wait to add the cream until you reheat the soup. This helps preserve its smooth texture.
Storage
Allow the soup to cool before transferring it to airtight containers.
Refrigerate it for up to 4 days.
Keep garnishes and croutons separate until serving.
How to Reheat Tomato Soup
Reheat the soup gently in a saucepan over medium-low heat.
Stir frequently and avoid boiling it, especially if it contains cream.
You can also microwave individual portions in short intervals, stirring between each one.
Can You Freeze Creamy Tomato Soup?
Yes, but the soup freezes best before the cream is added.
Cool the blended tomato base completely and freeze it in an airtight container for up to 3 months.
Thaw it overnight in the refrigerator, reheat gently, and stir in fresh cream before serving.
If freezing the finished creamy soup, whisk it thoroughly while reheating to restore its smooth consistency.
Frequently Asked Questions
Do I need to peel the tomatoes?
No. The skins soften during roasting and are blended into the soup. Strain the finished soup if you prefer an exceptionally smooth texture.
Do I need to remove the tomato seeds?
No. The seeds can remain in the tomatoes.
Why is my tomato soup acidic?
Some tomatoes are naturally more acidic. Add a small amount of sugar, cream, butter, or grated carrot to balance the flavor.
Can I use milk instead of heavy cream?
Yes, although the soup will be lighter and less rich. Add milk over low heat and avoid boiling it.
How can I thicken the soup?
Simmer it uncovered, use less broth, or add a small cooked potato before blending.
Can I make it vegan?
Yes. Use vegetable broth, plant-based butter, and unsweetened coconut milk or cashew cream.
Can I prepare it in a slow cooker?
Yes. Roast the vegetables first, then transfer them to the slow cooker with the broth and tomato paste. Cook on low for 3–4 hours, blend, and add the cream before serving.
Pro Tips
Use ripe tomatoes and roast them until their edges begin to caramelize. Those browned edges provide much of the soup’s flavor.
Add the broth gradually after blending so you can control the consistency.
Keep the heat low after adding the cream to prevent separation.
Fresh basil, Parmesan, and homemade croutons make simple but flavorful garnishes.
Final Thoughts
This Creamy Roasted Tomato Soup is smooth, flavorful, and wonderfully comforting. Roasted tomatoes, onions, and garlic create a rich base, while fresh basil and cream give every bowl a balanced, velvety finish.
Pair it with a crispy grilled cheese sandwich for an easy lunch, cozy weeknight dinner, or warming cold-weather meal.
