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Easy Roasted Tomato Soup Recipe

Prep Time 10 mins
Total Time 55 mins
Servings 5 servings

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This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options. 

roasted tomato soup in white bowl with shredded parmesan on top and grilled cheese dunking

So I thought I was going to garden for the first time last summer.

I bought a bunch of plants — random things that I’d never really had any desire to grow before — and I got some dirt (when you live in the sandy land like we do, this a thing you have to do), and I put them in it. I watered like crazy.

And would you believe that not much happened?

My peppers didn’t really grow any peppers. My melons only grew to be a few inches in diameter before the frost set in. I didn’t get any rhubarb from my rhubarb plant. I only got a couple of zucchini and a handful of peas from my plants.

What I did get? A whole whack of tomatoes. Black cherry tomatoes and Roma tomatoes and tomatoes and tomatoes and tomatoes.

fresh tomatoes and onions on sheet pan overhead

My kids were totally cool with this, as they love tomatoes. I was a little bummed that the rest of my garden didn’t work out as planned, but hey, at least I got something!

So this year, I’ve tried to be a little smarter about where and how to plant everything, and I’ve got my fingers crossed. The one thing I’m counting on? Some beautiful, juicy tomatoes.

I’ve had the chance to try out this KenmorePro blender from Sears Canada this week and I know I should probably be making smoothies and milkshakes and ice cream and slushies buuuuuut…. all I could think of was roasted tomato soup.

roasted tomato soup in blender already pureed

I’ve been itching to develop an easy homemade tomato soup recipe that I can use (and maybe even save and freeze for the dead of winter!) once my tomatoes get going, and I love the flavor they get from roasted in the oven, especially with garlic and onions.

With a little — or a lot of — Parmesan cheese?!? So, so good.

roasted tomato soup in blender with a pile of shredded parmesan cheese on top

It is seriously one of the easiest summer meals you could make — just throw some tomatoes on a pan and roast them up, then purรฉe in your blender, add some evaporated milk or cream (totally optional!), herbs, tomato paste and season to taste — so silky smooth, and if it gets a little cool you can heat it right back up in the blender itself. Pure magic!

Don’t worry, though — those smoothies and milkshakes definitely happened ๐Ÿ˜‰ But this was the recipe I wanted to share with you, because it’s not something to miss out on.

overhead image of two bowls of roasted tomato soup with fresh tomatoes on the side

Tips and Tricks for Making this Roasted Tomato Soup:

  • Grab the ripest tomatoes you can find — they are going to have the best flavour!
  • Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavour and gives the soup more depth, but it’s your soup so you do you ๐Ÿ™‚
  • Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
  • This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.

*This post is generously sponsored by Sears Canada and I was compensated for my time in developing this recipe. Thank you for supporting the brands that make this possible!

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Easy Roasted Tomato Soup

4.85 from 13 votes
This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine American
Course Soup
Servings 5 servings
Calories 322kcal

Ingredients

  • 3 lb Roma tomatoes (about 9 large)
  • 1/2 small onion (or less, if you prefer, sliced)
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 370ml can can evaporated milk, or cream, optional 1 2/3 cup
  • 1/2 cup freshly grated Parmesan cheese optional (not really)
  • 3 tablespoons fresh basil
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
  • Roast for 40-50 minutes, just until starting to brown.
  • Place in the blender and puree until smooth (you’ll want to leave the lid cracked slightly so the steam can escape).
  • Add milk, cheese, basil, tomato paste, and sugar and puree until smooth. Taste and adjust seasoning to your preference.
  • Serve immediately with grilled cheese for dunking (obviously!).

Notes

Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
This recipe also has 58% of your Vitamin A, 110% of your Vitamin C, and 35% of your Calcium needs.

Nutrition Information

Calories: 322kcal | Carbohydrates: 24g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Sodium: 677mg | Fiber: 3g | Sugar: 20g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. sharon vice says

    would love to try this however I don’t have one of those fancy blenders. I am afraid a regular blender will not puree the seeds and skin and I would end up with chunks of tomatoes. Any tips for me?

    Thanks,
    Sharon

  2. Caleb P. Rose says

    Hi there – going to make this tonight, but I eat a plant-based diet, so I am likely going to replace the parm with a vegan cheese. It won’t be the same, but it’ll be “me-approved” ๐Ÿ™‚

    I am curious how you think coconut cream will work as a condensed milk/cream replacement? I guess I’ll try it anyway, but if you know of anyone who has tried this (or if you have yourself) I would love your thoughts. Thanks!

  3. Demeter says

    Gardening is so tricky at times but so glad you got all of these amazing tomatoes to inspire you to make this soup! Such a great classic and so much better homemade.

  4. Cindy Corley says

    Okay, so i don’t always comment…..but i just HAVE to. This is one of the best soups i have ever made….if not THE best. Oh my goodness…..Cannot believe how yummy this soup is! We have “soup night” with our neighbors and with the recent cold snap here in Texas, i wanted to try this recipe before serving it to our neighbors next week. My husband kept going on and on about how good it was. I can’t wait to share this with our “Soup Night” neighbors on Wednesday! Made this exactly as written. Only problem i have is making enough! Going to try and double the recipe this week. Thank you again for this wonderful recipe. It’s already hand written in my book where the very most special recipes go! BTW, i served this soup with this sandwich….. – and it’s the best grilled cheese i have ever made too! Parm in the butter that goes on the grill side of the bread makes it SO crunchy. Just a yummy dinner last night and had to compliment you on this recipe!

  5. Dionne kopeck says

    Just made this and love it.. do you think it can be canned? Iโ€™ve never canned before and have a ton of tomatoes…

    • Ashley Fehr says

      I can’t say for sure because the pH level has to be just right, and I haven’t tested the pH level. I think that some people have, or have frozen it for later, but I can’t say for sure!

  6. Karen Muller says

    This is an amazing recipe! It’s 9pm and still 80 degrees and humid outside but I have the oven running at 400 to roast the second batch of tomatoes! Going to make more soup since the first batch got gobbled up as soon as it was done!! Thank u for helping me to use up my abundance of garden beauties! This recipe is a keeper!

  7. Chris- says

    OMGoodness!!!! Made this a few nights ago – sooooooo good!!! Making more this morning! We have sunsweet cherry tomatoes in our garden – you know, the orangish/yellow ones. I roasted a couple cups of those right along with our other garden tomatoes for this soup. Just SOOO GOOD!!!!! Hope it tastes as good after being frozen? I want to take some to our reunion trip in 2 weeks. THANK YOU!!!

  8. Jane Saunders says

    You are the opposite of us. Our tomatoes always wait until we go on holiday and then they choose to ripen, much to our neighbours’ joy, as we tell them to help themselves. Roasting is a great way to use them and it’s especially tasty in a simple tomato soup. Love this recipe.

  9. Anita says

    Hi, Ashley, tomato soup is my favorite. Your recipe looks good. I always add veggies and make. Here I want to know about adding tomato paste. What difference???

  10. Crissy says

    This soup was amazing! Added a splash of vegetable stock, I loved the roasting of the veggies! Great soup, will make again!

  11. KIM says

    I HAVE MADE TWO OF YOUR RECIPES OVER THE PAST TWO DAYS – BUTTER TART SQUARES AND NOW THIS SOUP. I DOUBLE THE RECIPE AND USED CANNED FIRE ROASTED TOMATOES FROM WHOLE FOODS (MUIR GLEN BRAND). ONLY OTHER CHANGE I MADE WAS I ADDED A LITTLE FRESH THYME BASED ON YOUR SUGGESTION RE HERBS AND ABOUT A 1/2 CUP CHICKEN BROTH TO THIN IT. EXCELLENT FLAVOUR AND TEXTURE. THANKS SO MUCH!! (BT SQUARES WERE A HIT TOO!)

  12. Jack Rokon says

    Hi,
    Was looking for a recipe to use up some of the tomatoes from my garden.
    Such a good recipe (not least because one didnโ€™t have to peel the tomatoes which is a time-consuming bore)โ€ฆ plus it freezes extremely well and somehow gets an even deeper flavour??

  13. susan anderson says

    When you say it makes 4-5 servings, can you tell me about how many ounces that is? I’m trying to gauge if I need 1 or 2 recipes for a party.

    • Ashley Fehr says

      Hi Susan! I’m sorry, I actually don’t know how many ounces. Each serving is probably about 1 1/2 cups, but that is a rough estimate. It’ll depend a lot on the size of your tomatoes.

  14. Sondra says

    FABULOUS recipe! My apartment smelled SO good while the tomatoes were roasting. I wasn’t a fan of tomato soup for about 30 years until recently. I’ve been trying a more “whole foods” approach to my meals, and so happy to find this recipe. I would love to try this as a pasta sauce, as well, by chopping instead of pureeing the roasted tomatoes.

  15. Piers Oakey says

    Such a good recipe (not least because one didn’t have to peel the tomatoes which is a time-consuming bore)… plus it freezes extremely well and somehow gets an even deeper flavour.

  16. Shirley says

    You didn’t reply back to July 25 question. I haven’t made this soup yet but It sounds delicious & will be making it soon. I would also like to know if you can freeze it.

    • Ashley Fehr says

      You’re right — I must have missed it! I think it would freeze fine but I have never tried it, so I can’t really say for sure. I’d love to hear how it works out if you try it!

  17. Karen Brennan says

    This is my favorite soup. We are trying to make veggie meals a greater part of our meal plan. This will help.

  18. Elizabeth Vlug says

    Pure comfort food. I like my grilled cheese sandwich done extra crispy and cut up into croutons and added to my soup. Going to give your recipe a try. And this blender sounds amazing and a great price too. Will enter over on IG. Thanks for all the great recipes you share.

  19. susan says

    I used whole milk instead of evaporated milk and it was plenty thick and creamy. It was a delicious soup and will make again.

  20. Gayle @ Pumpkin 'N Spice says

    I slacked a little on planting a garden this year, but that’s definitely my goal for next summer…and you can’t beat tomatoes! They’re my favorite veggie from the garden and it sounds like a perfect use for this soup! I can never get enough of homemade tomato soup, especially when it’s so easy to make. This looks like such a good comfort meal, Ashley!

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