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Homemade Roasted Tomato Soup

Prep Time: 5 mins
Cook Time: 45 mins
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Homemade Roasted Tomato Soup

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Homemade roasted tomato soup and grilled cheese is hands-down one of my favorite meals. I grew up with the Campbell’s version served with a Kraft singles grilled cheese (still amazing). However, today we’re giving tomato soup and grilled cheese a make-over. Mixed tomatoes are roasted with shallot, garlic, olive oil, and fresh herbs until soft and then blended for the easiest soup ever. The flavor is out of this world!

How to Make Easy Roasted Tomato Soup

This roasted tomato soup couldn’t be easier to throw together. Roast the ingredients, blend, and you’ve got your new favorite tomato soup!

Tools Needed

roasted tomato soup

Ingredients You’ll Need

  • Tomatoes. Use your favorite! I used a mix of vine ripe tomatoes, baby san Marzano tomatoes, and some Roma tomatoes.
  • Shallot. One thinly sliced shallot adds the perfect amount of onion flavor without being overwhelming. If you don’t have shallots, sub half of a small yellow onion, thinly sliced.
  • Garlic. Garlic is a must in this recipe! I use peeled, whole garlic cloves and they slowly roast and become soft in the oven. So good!
  • Olive Oil. You don’t need to use high-quality olive oil here, just one that you like.
  • Thyme and Basil. I used a bit of fresh thyme in with the tomatoes while they roasted, and blended a little basil in at the end. Way better than canned soup!
  • Broth. If you find the soup to be a little thick after blending, add a little broth or water to thin it out. I like my soup thick!
  • Heavy cream or coconut cream. I drizzled a little cream into the soup after serving. You can omit this or keep it vegan by using a little drizzle of coconut cream.

PREPARING ROASTED TOMATO SOUP

  1. Prep your tomatoes. If you’re using baby or cherry tomatoes, you don’t need to cut them up, just give them a good rinse. I used a mix of tomatoes so I halved and quartered the larger ones.
  2. Roast. Combine your tomatoes, shallots, and garlic in a baking dish (I used a 9×13). Drizzle the olive oil on top and sprinkle with salt and pepper. Mix everything really well and then throw a couple of sprigs of fresh thyme in. Roast at 400 degrees F. for about 45 minutes, until everything is soft.
  3. Blend. Transfer the contents of the baking dish to a high-powered blender and blend until smooth. Add 2-3 basil leaves to the blender, season to taste with salt and pepper, and blend. If the soup is thick, add a little broth until it reaches the desired consistency.
  4. Serve. Pour soup into bowls and top with a little drizzle of cream and more fresh basil. Serve with grilled cheese (recipe below!).

Roasted Tomato Soup FAQs

Is roasted tomato soup vegan?

Yes! Roasted tomato soup is both vegan and gluten-free, simply omit the cream or swap in coconut cream to add a little richness.

Can roasted tomato soup be frozen?

Yep! This is a great way to preserve those beautiful summer tomatoes. Make a large batch and freeze the rest in airtight containers or ziplock bags for up to 6 months.

Can I use canned tomatoes?

Yes! Follow the same steps, just prepare for it to not be exactly the same. There’s something about the flavor of fresh tomatoes in this roasted tomato soup that makes this recipe so special.

roasted tomato soup

More Soup Recipes to Try

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Soups

Homemade Roasted Tomato Soup

Oven-roasted tomato soup is the easiest tomato soup recipe you'll ever make! All the ingredients are thrown in a baking dish, roasted until soft, and blended. That's it!
Prep Time: 5 mins
Cook Time: 45 mins
Makes: 2 -4 servings
scale:

Ingredients

Soup:

  • 2 lbs. mixed tomatoes cut in half/quarters if larger
  • 1 shallot peeled and thinly sliced
  • 6 peeled garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 3-4 sprigs fresh thyme
  • Kosher salt and freshly ground pepper
  • 1/2 cup vegetable or chicken broth
  • Heavy cream or coconut cream for drizzling
  • Fresh basil leaves

Grilled Cheese:

  • Sliced sourdough bread 4-8 slices depending on servings
  • 4-8 slices Havarti cheese
  • 4-8 slices Colby Jack cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon unsalted butter

Instructions

  • To make the soup: Preheat an oven to 400 degrees F. In a baking dish, combine the tomatoes, shallots, garlic, and olive oil. Season with kosher salt and pepper and toss well to combine. Top with 3-4 sprigs of fresh thyme.
  • Roast for 45 minutes, until the tomatoes, shallot, and garlic are soft and the tomatoes have released their juices. Transfer the contents of the baking dish (all the juices too!) to a high-powered blender and blend until smooth. Add the broth if the soup is a little thick, 2-3 fresh basil leaves, and season to taste with salt and pepper. Blend until smooth.
  • Pour soup into bowls and drizzle with heavy cream or coconut cream. Top with more fresh basil.
  • To make the grilled cheese: heat a skillet over medium heat. Add two slices of each cheese to each sandwich and lightly spread the mayo on both sides of the sandwich.
  • Add the butter to the skillet and after it has melted and is foamy, add the sandwiches to the skillet. Cook for 2-3 minutes per side or until golden brown and the cheese is melted. Serve immediately.

Nutrition

Serving: 8ozCalories: 268kcalCarbohydrates: 40gProtein: 3gFat: 25gSodium: 700mgSugar: 25g

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