Easy Roasted Tomato Soup
A velvety smooth tomato soup with deep, sweet flavor from oven-roasted tomatoes and garlic. Blended with fresh basil and a touch of cream for a comforting bowl that's ready with minimal effort. Perfect with a grilled cheese sandwich on a chilly day.
For 4 servings
- prep
Preheat the oven and prep the vegetables.
1.Preheat oven to 425°F (220°C).2.Line a baking sheet with parchment paper for easy cleanup.3.Halve 6 large ripe tomatoes and quarter 1 medium onion.4.Peel 4 garlic cloves and leave them whole.TIPRoma or plum tomatoes work best here — they're meatier and less watery than slicing tomatoes. - roast · ~35 min
Roast the tomatoes, onion, and garlic.
1.Arrange tomatoes cut-side up, onion wedges, and garlic cloves on the baking sheet.2.Drizzle with 2 tbsp olive oil and season with salt and pepper.3.Roast for 30-35 minutes until tomatoes are soft and edges are slightly charred.4.Remove from oven and let cool for 5 minutes.TIPCharred edges add a subtle smokiness. Don't be afraid of a little color on the vegetables. - simmer · ~7 min
Blend and simmer the soup.
1.Transfer roasted vegetables, their juices, and fresh basil leaves to a blender.2.Add 1 cup of water and blend until smooth and velvety.3.Pour the puree into a large pot, add remaining 1 cup water, and stir in the sugar.4.Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring occasionally.TIPFor an ultra-smooth texture, strain the soup through a fine-mesh sieve after blending. - mix
Finish with cream and adjust seasoning.
1.Remove the pot from heat and stir in 3 tbsp heavy cream until fully incorporated.2.Taste and adjust salt and pepper if needed.TIPSwirl in the cream off the heat to prevent curdling and keep the soup silky. - serve
Ladle into bowls and garnish with basil.
Ladle the hot soup into 4 bowls. Drizzle with a little extra cream, scatter fresh basil leaves on top, and serve immediately with crusty bread or a grilled cheese sandwich.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatoes cut-side up to concentrate their sweetness and prevent juices from spilling.
- 2Let roasted vegetables cool for 5 minutes before blending to avoid pressure buildup in the blender.
- 3If your tomatoes are very acidic, the optional sugar helps balance without making the soup sweet.
- 4For an extra-smooth texture, strain the blended soup through a fine-mesh sieve before simmering.
- 5Stir the cream in off the heat to prevent curdling and keep the soup silky.
- 6Make ahead: prepare the roasted vegetables and store them in the fridge for up to 2 days before blending.
Adapt it for your goals.
Vegan
Swap the heavy cream for full-fat coconut milk or a splash of cashew cream for a dairy-free version that stays velvety.
smoky roasted pepperSmoky-roasted-pepper
Add 1 roasted red bell pepper to the blender along with the vegetables for a sweeter, slightly smoky twist.
spicySpicy
Toss a halved jalapeño or a pinch of red pepper flakes onto the baking sheet before roasting for gentle heat.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a top source of lycopene, an antioxidant linked to heart health, and roasting makes it more absorbable.
Low-Calorie Comfort
This soup is naturally low in calories, with only a touch of cream for richness, making it a satisfying yet light meal.
Good Source of Vitamin C
Tomatoes and basil both provide vitamin C, which supports immune function and skin health.
Frequently asked questions
Yes, substitute 2 cans (28 oz each) of whole peeled tomatoes. Roast them with the onion and garlic, then proceed as written.
