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.
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.
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.
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.
It is seriously one of the easiest summer meals you could make — just throw some tomatoes on a pan and roast them up, then purée 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 😉 But this was the recipe I wanted to share with you, because it’s not something to miss out on.
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 🙂
- 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!
Easy Roasted Tomato Soup
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
This recipe also has 58% of your Vitamin A, 110% of your Vitamin C, and 35% of your Calcium needs.
Nutrition Information
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Heather says
Soooooo good and love that it is just so simple!
Ashley Fehr says
Thanks Heather!
Misti says
Omg!! Soooooo good !! I’ll definitely be making this again ♥️♥️♥️♥️
Ashley Fehr says
Thanks Misti!
VSO says
I’ve made your recipe for a couple of years when my Roma tomato garden is producing a abundance of vine-ripened tomatoes. Its fantastic, easy and freezes well for the cold winter months ahead.
Note: Occasionally it turns out thicker, but easy to add a bit of water or milk to thin a bit. But when thick… I’ve even used it over Pasta, everyone loves it… Guaranteed to please…
Ashley Fehr says
I’m glad you like it!
Janet Sketchley says
So tasty! Every time I find overripe tomatoes in the grocery store, I make this soup <3
Ashley Fehr says
It’s one of my favorites too!
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
Ashley Fehr says
A regular blender should be fine because there is lots of liquid. A food processor also works great!
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” 🙂
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!
Ashley Fehr says
I’d love to hear how it worked out and what swaps you made! Thanks Caleb!
Courtney O'Dell says
This was the perfect comforting soup – we served it with grilled cheese to dip in and loved it!
Ashley Fehr says
Thanks Courtney!
lauren kelly says
Tomato soup has always been my favorite and this recipe did not disappoint! So yummy!
Ashley Fehr says
Thanks Lauren! It’s one of our favorites!
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.
Ashley Fehr says
Thank you! We love it!
Krissy Allori says
This looks so good! I just love soup. I can’t wait to try it.
Ashley Fehr says
Thanks Krissy!
Sarah Skaggs says
This is so good!
Ashley Fehr says
Thanks Sarah!
Una Calleja says
Can I prepare it two days before and leave in refrigerater
Ashley Fehr says
Yes, definitely!
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!
Ashley Fehr says
I am so happy to hear that Cindy! I am definitely going to try adding parm to my butter for grilled cheese from now on!
Pip says
Would I be able to use veg stock instead of the evaporated milk/cream please?
Ashley Fehr says
Yes, definitely! It will just be less creamy 🙂
Dionne kopeck says
Just made this and love it.. do you think it can be canned? I’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!
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!
Ashley Fehr says
I am so glad you’re enjoying it! Thanks for coming back and leaving a comment!
Janel says
Soo good!
Ashley Fehr says
So happy to hear that!
Amanda says
Tried this tonight and it was absolutely delicious! Made a gruyere grilled cheese to go along with it. Will definitely make again.
Ashley Fehr says
Thanks Amanda!
Maria says
Absolutely delicious I can’t stop eating it ??
Ashley Fehr says
I’m so glad to hear that!
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!!!
Ashley Fehr says
I haven’t tried it frozen but I’d love to hear how it is! I’m so glad you liked it!
Robin M. says
I made a large batch, put some in freezer bags to enjoy this winter!!
Ashley Fehr says
Such a great idea! Thanks Robin!
Mary says
I read that you leave the seeds in. What about the skins? You leave them on as well?
Ashley Fehr says
Yep! Everybody in the blender! No one ever knows 🙂
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.
Ashley Fehr says
You are so lucky! This year we haven’t gotten very many 🙁 I will have to find some neighbors to borrow from!
Jenn says
Roasting the tomatoes first is absolutely brilliant! I could eat bowl after bowl!
Ashley Fehr says
Thanks Jenn!
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???
Ashley Fehr says
The tomato paste just gives it a more concentrated tomato flavour! You can leave it out, but we like it 🙂
Joy says
Are the seeds left out or ground fine?
Ashley Fehr says
I don’t take the seeds out at all.
Crissy says
This soup was amazing! Added a splash of vegetable stock, I loved the roasting of the veggies! Great soup, will make again!
Ashley Fehr says
So glad to hear that! Thanks!
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!)
Ashley Fehr says
Hi Kim! I’m so happy to hear that they both worked out well for you! Canned tomatoes are an awesome substitute for the winter months!
Pamela says
Hi
For the cans tomatoes would u after u cook the tomatoes in the pan then would u put in the blender after?
Ashley Fehr says
The tomato paste? I add it straight to the blender.
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 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??
Ashley Fehr says
I’m so glad to hear you liked it!
Heather Walker says
Any suggestions for freezing? I want to make some with my tomatoes from the garden but it’s too hot here in Minnesota for soup but would be great in the winter!
Ashley Fehr says
Freezing is still something I haven’t tried — I should but we don’t usually have enough leftovers! There are others who have frozen and I believe it turned out just fine, but you could scroll through the comments.
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.
Jenn says
Was looking for a recipe to use up some of the tomatoes from my garden. Made this today and it is delicious. Thanks
Ashley Fehr says
I’m so glad to hear that!
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.
Ashley Fehr says
I am so, so glad you enjoyed it! I think it would be great as a soup as well!
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.
Ashley Fehr says
I am so glad you enjoyed it — and that it worked well to freeze! That’s something I need to do with these gorgeous summer tomatoes 🙂
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!
Rebecca says
Have you frozen this? I have an over abundance at the moment and would love to freeze for colder times?
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.
Ashley Fehr says
I’m so glad you like it!
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.
Ashley Fehr says
Oh yum! Thanks Elizabeth!
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.
Ashley Fehr says
I’m so glad to hear that!
Jessica @ A Kitchen Addiction says
This soup sounds like the best way to use up the abundance of tomatoes we always have at the end of the growing season!
Ashley Fehr says
Us too! It’s the one thing we always seem to have lots of!
Amber Y says
Tomato soup is my favourite and this one sounds delicious!!
Ashley Fehr says
Thanks! Mine too!
Melissa | Bless this Mess says
This soup sounds delicious and a perfect use of my garden tomatoes this summer!
Ashley Fehr says
Thanks Melissa!
Sarah @Whole and Heavenly Oven says
My tomatoes are slowly but surely coming and I can hardly WAIT to use up a bunch of them to make this gorgeous tomato soup! Love that you roasted the tomatoes and I’ll bet that gives it the best flavor!
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!
Ashley Fehr says
Thanks Gayle! Tomato soup is one of our favorites here too!