Homemade Roasted Tomato Soup Recipe in 45 Min (2025)
There’s something so comforting about a warm bowl of creamy roasted tomato soup.
It’s cozy, flavorful, and tastes like pure comfort in a bowl, especially as the weather starts to cool down.
Whether you’re looking for an easy weeknight dinner, a way to use up your garden tomatoes, or just craving something that feels like a hug, this roasted tomato soup is the answer.
The best part? You only need six simple ingredients and absolutely no store-bought broth or canned tomatoes. Everything is fresh, wholesome, and full of natural sweetness.
Let’s dive right in and make this soul-warming soup that you’ll want to make again and again.
Why You’ll Fall in Love with This Roasted Tomato Soup
If you’ve ever tasted a delicious tomato soup, you know it’s not about fancy ingredients, it’s about technique. Roasting transforms ordinary tomatoes into something magical.
When those juicy tomatoes hit a hot oven, they caramelize just enough to bring out a deep, natural sweetness that you can’t get from canned tomatoes. Pair that with a touch of olive oil, onions, garlic, and fresh basil, and you’ve got a restaurant-worthy bowl right at home.
Here’s why this soup deserves a spot in your recipe box:
- Naturally creamy and rich. Roasting creates a velvety texture without the need for cream.
- Perfect any time of year. Use summer garden tomatoes or store-bought ones in winter.
- Freezer-friendly. Make a big batch and enjoy cozy nights ahead.
It’s simple, rustic, and unbelievably delicious.
Ingredients You’ll Need
Here’s a clear table with each ingredient, amount, and helpful notes:
| Ingredient | Amount | Details / Notes |
| Amish Paste Tomatoes | 3 pounds (approx. 1.4 kg) | Use any sweet plum tomato, like Roma. Cut in halves or quarters,s depending on size. |
| Yellow Onion | 1 small (or ⅔ of a large) | Sliced about ½-inch thick. Not too thin or thick. |
| Garlic Cloves | 3 whole cloves | Leave them whole. They roast in the oven and blend smoothly later. |
| Olive Oil | 2 tablespoons | Use a high-quality cooking olive oil, such as Graza. Helps create a rich, silky soup texture. |
| Salt | ¼ teaspoon, plus to taste | Start with ¼ tsp before roasting, then salt to taste after blending. |
| Black Pepper | Generous crack | Add freshly ground black pepper before roasting. |
| Garlic Powder | ¼ teaspoon | Added before blending to layer flavors with the fresh garlic. |
| Fresh Basil | 1–2 tablespoons, chopped | Add at the end. Use more if you love basil (and who doesn’t?). |
Step-by-Step: How to Make Roasted Tomato Soup
There’s something magical about transforming simple garden ingredients into a creamy, flavorful soup that tastes like comfort in a bowl.
This roasted tomato soup is precisely that: a cozy blend of sweet, caramelized tomatoes, mellow roasted garlic, and aromatic basil that feels both homemade and gourmet.
The process is super simple, but each step plays a vital role in developing depth and richness. So grab your baking pan and let’s make this step by step.
Step 1: Prep the Tomatoes
The heart of this recipe lies in the tomatoes.
Start with 3 pounds of fresh Amish Paste tomatoes, known for their sweet, meaty flesh and low water content. They’re perfect for roasting because they become naturally thick and flavorful. If you don’t have Amish Paste tomatoes, Roma tomatoes, or any plum variety, they work just as well.
Wash your tomatoes thoroughly and pat them dry. Then, depending on their size, slice them in half (for smaller ones) or into quarters (for larger ones). This ensures even roasting and allows the edges to caramelize properly.
If you notice a tough green stem or core in any tomato, gently remove it using a paring knife. This helps prevent bitterness in the soup.
Now, transfer all your sliced tomatoes onto a large sheet pan or roasting pan. Spread them out so they’re not overlapping; this helps them roast instead of steaming.
This step may seem simple, but it forms the foundation of the entire recipe. The more evenly you slice and spread them, the more consistent the final flavor will be.
Pro Tip: If you have a garden full of ripe, end-of-summer tomatoes, this is the perfect recipe to use them up. It’s like bottling up sunshine for the colder months.
Step 2: Slice the Onion and Add Garlic
Next, it’s time to build some savory depth.
Grab a small yellow onion; if yours is larger, use about two-thirds of it. Slice it into ½-inch slices, not paper-thin, but not chunky either. You want slices that will soften and caramelize without burning.
Scatter the onion slices evenly over the bed of tomatoes. This layering ensures that every scoop of soup will have that mild sweetness only onions can bring.
Now for the garlic, use three whole cloves, unpeeled. Don’t mince them or chop them! Leaving them whole lets them roast gently, becoming soft, nutty, and buttery instead of harsh or sharp. Once blended, they’ll add a smooth, mellow garlic undertone that complements the tomatoes perfectly.
Distribute the garlic cloves evenly across the pan so they roast in harmony with the tomatoes and onions.
Step 3: Drizzle with Olive Oil and Season
This is where the magic begins.
Drizzle two generous tablespoons of extra-virgin olive oil over everything. Use a high-quality oil if possible; it makes a noticeable difference in richness and texture. The olive oil doesn’t just help with roasting; it also adds body and smoothness to the final soup.
Next, season with ¼ teaspoon of salt and a generous crack of freshly ground black pepper. This first round of seasoning helps pull out the moisture from the tomatoes and enhances their sweetness during roasting. You’ll fine-tune the seasoning later after blending.
Once seasoned, use your hands to toss everything directly on the pan. Make sure the tomatoes, onions, and garlic are evenly coated in oil and spices. This helps them roast evenly and prevents dry patches from forming.
Spread everything out in a single layer again, ensuring plenty of space between pieces, as overcrowding traps steam and prevents proper caramelization.
Quick Note: This is not the time for precision; it’s rustic cooking at its best. A few uneven slices or scattered garlic cloves are wonderful.
Step 4: Roast to Perfection
Preheat your oven to 400°F (200°C).
Once it’s hot, slide the pan in and let your tomatoes roast for 30 to 35 minutes.
During this time, something magical happens: the tomatoes soften, their juices concentrate, and their edges start to caramelize. The onions turn golden and slightly crisp around the edges, and the garlic transforms into soft, fragrant butter-like cloves.
You’ll know they’re done when:
- The tomatoes have wrinkled skins and slightly browned edges.
- The onions look translucent with golden spots.
- The whole kitchen smells absolutely heavenly.
This roasting step is what separates average tomato soup from unforgettable tomato soup.
It enhances sweetness, removes harsh acidity, and develops a depth of flavor that stovetop boiling could never achieve.
Step 5: Blend It All
Once your tomatoes are beautifully roasted, remove the pan from the oven and let it cool slightly, just enough so it’s safe to handle.
Then, transfer everything into a blender: the tomatoes, onions, and garlic. Don’t forget to scrape up the browned bits and juices from the bottom of the pan. That’s where so much of the roasted flavor lives.
If your tomatoes released a lot of liquid during roasting, pour most of it into the blender as well. This liquid is pure flavor and helps form the base of your soup. However, if it seems like too much, reserve a little and add it later to adjust the consistency.
Blend on high for about 30 seconds until the mixture is smooth, creamy, and vibrant red. You’ll instantly notice how silky it looks and all without a drop of cream or broth!
Step 6: Add Garlic Powder and More Seasoning
Now, it’s time to layer the flavor and make the taste pop.
Add ¼ teaspoon of garlic powder to the blender. This might sound small, but it’s the secret to incredible depth. Combining roasted fresh garlic with a bit of garlic powder enhances the flavor, gives warmth and richness, while the other adds brightness and aroma.
Add another small pinch of salt at this stage too. Blend again for a few seconds to ensure everything is incorporated smoothly.
Then, give it a taste. This is your moment to adjust. If it feels a bit flat, add a touch more salt. If you like it spicier, a crack of black pepper or even a pinch of red pepper flakes works wonders.
Tip: Every batch of tomatoes is different; some are sweeter, while others are more acidic. Always let your tongue guide you.
Step 7: Add Fresh Basil
Finally, it’s time to bring everything together with freshness and fragrance.
Chop 1 to 2 tablespoons of fresh basil finely, more if you’re a basil lover. You can stir it into the soup or sprinkle it over the top before serving. Either way, basil is the perfect finishing touch, adding a burst of garden-fresh aroma and tying all the flavors together.
Taste the soup one last time. It should be creamy, bright, slightly sweet, and deeply comforting, everything a good tomato soup should be.
If it’s cooled down, warm it gently on the stove before serving. And if it’s just out of the blender, you can ladle it straight into bowls.
Garnish with a swirl of olive oil, a sprinkle of basil, or even a few shavings of Parmesan cheese. Pair it with toasted bread or a gooey grilled cheese and enjoy that first spoonful of roasted perfection.
Serving Suggestions: Make It a Cozy Meal
Roasted tomato soup is one of those dishes that feels cozy, familiar, and endlessly versatile.
It’s satisfying on its own, but even better when paired with something comforting. You know those meals where everything just works together? This is one of them.
Once the soup is hot and ready, ladle it into bowls and serve immediately. Thanks to the roasting and blending process, the soup will already be piping hot; no need to reheat unless it has been sitting for a while. If it does cool, just warm it gently in a pot before serving.
Now for the fun part: the sides.
This soup is practically begging for something cheesy, toasty, or crunchy on the side. A classic grilled cheese sandwich is always a winner, crispy on the outside, gooey on the inside, and perfect for dunking.
You could also serve it with:
- A slice of rustic sourdough or buttered toast
- Homemade garlic breadsticks
- Crusty baguette rubbed with a bit of olive oil
- A simple green salad is a lighter option
- Toasted parmesan crisps for a low-carb twist
And don’t forget a finishing touch on the soup itself: a drizzle of olive oil, a handful of freshly chopped basil, or a light sprinkle of grated parmesan.
It’s not just a meal, it’s a moment of comfort.
Customize It Your Way
Want to put your own spin on this classic? This soup is flexible here are a few ways to customize it:
| Variation | How to Do It |
| Make it creamy | Add a splash of heavy cream, coconut milk, or cashew cream after blending. |
| Add heat | Stir in red pepper flakes or a swirl of chili oil for a spicy kick. |
| Add protein | Top with shredded rotisserie chicken, cooked lentils, or white beans. |
| Make it cheesy | Stir in parmesan, cheddar, or a dollop of ricotta for cheesy goodness. |
| Add herbs | Swap basil for thyme, oregano, or rosemary for a herby twist. |
| Add veggies | Add roasted red peppers, carrots, or even zucchini for an extra nutritional boost. |
| Change the texture | Keep it rustic by blending only half, or add roasted chickpeas for crunch. |
| Make it filling | Serve with cooked pasta, rice, or mini gnocchi, stirring them in after blending. |
You can make it lighter, heartier, spicier, or cheesier; it’s your soup, your rules.
Pro Tips for Perfect Roasted Tomato Soup
Want that restaurant-quality flavor at home? These five simple tips will help you take your tomato soup from great to unforgettable:
1. Use Ripe, Sweet Tomatoes
This recipe shines with fresh, flavorful tomatoes. Amish Paste or Roma tomatoes are ideal, but the key is to choose ones that are ripe. Overripe or end-of-summer garden tomatoes work best. They’re naturally sweet, which means you won’t need to add sugar to balance the acidity.
2. Don’t Skip the Roasting
Roasting does the heavy lifting here. It concentrates flavors, softens the vegetables, and brings out a deep caramelized sweetness that stovetop simmering just can’t match.
Ensure everything is spread evenly on a large pan; overcrowding can cause steaming instead of roasting.
3. Keep the Garlic Whole
Leave the garlic cloves whole while roasting. This keeps them from burning and gives them a buttery, mellow flavor. Blending them later ensures that garlicky depth without harshness.
4. Taste and Adjust After Blending
Tomatoes vary in flavor. Always taste your soup after blending and adjust salt, garlic powder, and pepper as needed. Don’t be afraid to season in layers until it tastes just right.
5. Add Basil at the End
Fresh basil is delicate. Stir it in at the end so its bright flavor stays intact. Chopping it small before adding lets that aromatic punch come through in every bite.
Final Thoughts
This roasted tomato soup is everything you love about home cooking: simple ingredients, big flavor, and pure comfort in every spoonful.
It’s proof that you don’t need complicated recipes or expensive ingredients to make something truly special.
So grab your ripe tomatoes, turn on the oven, and let the aroma of roasting fill your kitchen. Serve it with your favorite bread, sprinkle some basil on top, and enjoy the moment.
Because sometimes, the simplest recipes are the ones that taste the most like home.
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