You are going to love this roasted tomato soup. Made from scratch and with fresh tomatoes, every bite of this soup is creamy, flavorful, and so delicious you’ll want a second bowl.
Enjoy this wonderful roasted tomato basil soup on cold evenings for a warm and comforting dinner or serve it up for a light lunch. The prep needed for this soup is actually pretty minimal and hands-off making it perfect for anyone not wanting to stand in front of the stove for hours. The depth of flavors are incredible for a soup that doesn’t take all day to make!
Serve your tomato soup up with some grilled cheese sandwiches and you have yourself a great meal, but even serving it up with some Fried Bologna Sandwiches orEasy Spinach Salad sounds like a good idea!
What Is Oven Roasted Tomato Soup?
It’s a homemade tomato soup recipe made using oven-roasted tomatoes, garlic, and onions. This means it takes a few extra minutes of prep and an added step but tomato basil soup with fresh tomatoes is always worth it. Oven roasting brings out naturally sweet flavors from the ingredients and really adds a great amount of depth to the soup.
Ingredients you’ll need for Roasted Tomato Soup:
- Roma Tomatoes
- Garlic Cloves
- Parmesan Cheese
- Tomato Paste
For the exact measurements, please see the recipe card below.
How to Make Roasted Tomato Soup
Preheat your oven to 400 degrees F.
Place the halved tomatoes cut side up onto a baking sheet along with the sliced onions.
Drizzle in oil and add in the garlic, salt, and pepper.
Roast in the oven for 40-50 minutes.
Place everything into a blender and add in your milk, parmesan cheese, basil, tomato paste, and sugar.
Puree until smooth.
Serve warm and enjoy!
- Tomatoes. We are roasting the tomatoes and onions to help bring out the natural sweetness and remove excess moisture. You can use other tomatoes like cherry or grape tomatoes but keep in mind that you will need several cups worth as they are much smaller than a Roma tomato.
- Cream. If you would like to use heavy cream, evaporated milk, or half and half instead of the milk you may. You can even choose to use non-dairy milk if desired as the results will still taste good. Alternatively, you can use chicken or vegetable broth but this will give you a less creamy soup.
- If needed work in batches. Not all blenders can hold in the same amount of stuff so you may need to work in small batches, placing the pureed soup into a pot over low heat while working with the remaining batches until completed. Then stir together before serving.
- Food processors work great too. If desired you can use a food processor instead of a blender to help get your soup to a nice and smooth finish.
- Sugar in soup. We add a little bit of granulated sugar to this soup to help lower the acidity. Sugar helps to neutralize and balance out some of that tangy tomato taste and leave behind the wonderful flavor of sweet cooked tomatoes instead.
Is tomato soup gluten-free?
This soup recipe is naturally gluten-free and vegetarian. By swapping out the milk for a non-dairy option you can also make this soup dairy-free and vegan-friendly as well.
How much oil do I need for roasting tomatoes?
You will only need about 2-3 Tbsp of oil to help cover and coat the tomatoes before roasting. Using canola or vegetable oil is actually preferred over olive oil but you can use what you have on hand.
Can I freeze roasted tomato and basil soup?
If you use evaporated milk or heavy cream then yes, you can freeze this soup after it cools. Other dairy products in the soup like regular milk or half and half will not turn out as well once thawed. If planning on making this soup for a freezer meal I recommend freezing the soup without the milk added and then thawing the soup to add it in just before serving as this will give you the best results.
You can freeze this soup in an airtight container for up to 3 months.
Looking for more comforting soup recipes? Check out these yummy suggestions!
- Healthy And Hearty Vegetarian Sweet Potato Lentil Soup
- Slow Cooker Vegetable Beef Soup
- Chicken Florentine Soup Recipe
- How To Make A Classic Italian Minestrone Soup
- Cabbage Roll Soup
- 2-3 Roma Tomatoes (halved)
- ½ Onion (sliced)
- 2 Garlic Cloves (minced)
- 1 Tsp salt
- ¼ Tsp pepper
- 1 Cup Milk
- ½ Cup Parmesan Cheese
- 3 Tbsp Basil
- 2 Tbsp Tomato Paste
- 1 Tsp sugar
- Preheat the oven to 400° F.
- Place halved tomatoes cut side up with the onion on a baking sheet
- Drizzle with oil, garlic, salt and pepper
- Roast for 40-50 minutes
- Put everything into a blender and add milk, Parmesan, basil, tomato paste, and sugar
- Puree until smooth
- Serve and ENJOY!