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.
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This easy Roasted Tomato Soup was inspired by my first foray into gardening and is one of our favorite things to do with summer tomatoes so far!
So I thought I was going to garden for the first time a few years ago.
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 been itching to develop an easy Roasted 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.
Love Tomato Soups? Try this Tomato Tortellini Soup, this One Pot Beef and Tomato Macaroni Soup or this Sausage Tortellini Soup next!
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.
Pure magic!
Roasted Tomato Soup Ingredients and Substitutions:
- Tomatoes – I love to use Roma tomatoes but you can really use any kind you want, or a variety. A smattering of cherry or grape tomatoes add a nice punch of flavor and sweetness!
- Onion – any onion will do! White, yellow, red, or scallions.
- Oil – I like to use canola oil for this recipe as it has a neutral flavor and higher smoke point. If you prefer to use olive oil, you will need to reduce the cooking temperature to 375 and roast for a longer time.
- Seasonings and herbs – garlic, salt, pepper, and fresh basil are all you really need! Feel free to experiment with other herbs you have growing in your garden, like parsley, thyme, rosemary or dill.
- Evaporated milk – I like to use evaporated milk or cream because a little goes a long way and gives this soup a rich, creamy flavor. You can omit, use a lower fat milk (though it won’t be as creamy), lactose free cream, or another dairy free milk, but keep in mind that those will change the flavor somewhat.
- Parmesan cheese – I love the sharp, tangy flavor of Parmesan cheese with tomatoes, but Romano and Asiago are great options as well.
- Tomato paste – to bump up the tomato flavor! You could leave this out but it really makes for a flavorful soup.
- Sugar – don’t skip it! A little bit of sugar helps to balance out the acidity of the tomatoes.
How to make Roasted Tomato Soup:
- Grab some tomatoes, onions, oil and garlic and roast them up until lightly golden and they smell amazing!
- Pop them in the blender with some simple seasonings and a bit of cream and wait for the magic to happen
- Taste and adjust seasonings as desired — it’s as simple as that!
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.
More tomato recipes:
Is your garden bursting? Here are some of our other favorite recipes!
- 20 Minute Creamy Tomato Soup — with fresh or canned tomatoes
- Slow Cooker Creamy Tomato Basil Chicken — swap the canned tomatoes for fresh with the juices!
- Use your cherry tomatoes in this Baked Chicken Caprese
- Or slice them and stack them up on the Best Burgers!
Easy Roasted Tomato Soup
written by Ashley Fehr
Ingredients
- 3 lb Roma tomatoes (about 9 large)
- ½ small onion (or less, if you prefer, sliced)
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup evaporated milk (or cream)
- ½ cup freshly grated Parmesan cheese
- 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.
- Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
- Serve immediately with grilled cheese for dunking (obviously!).
Notes
Nutrition Information
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C says
I have a bunch of little multicolored tomatoes, can I use those?
The Recipe Rebel says
Hi C! I haven’t tried it so not sure how it would work. If you decide to experiment, I’d love to know how it goes!
Jessica says
This is amazing. I just made it. I don’t have basil so I skipped and I had to do the cheese substitution with an asiago blend because I don’t have parmesan. That said, this is the best tomato soup I have ever had and so easy. Thank you for a great recipe. Now I need to make some garlic toast to eat with it…
The Recipe Rebel says
Hi Jessica! So glad you enjoyed the recipe! Thank you for this review!
Barry says
I often do a Tomato Confit recipe, in it I peel and seed the Roma tomatoes, so I think I will peel and seed the tomatoes for this recipe too, as it doesn’t really take that much time and having those things removed I think will kick this up a nothch
The Recipe Rebel says
Thanks for the tip Barry!
The Recipe Rebel says
Hope you enjoy it Barry!
Lucy says
I have a can of already fire roasted tomatoes. How can I make your soup using those tomatoes?
Thank you!
The Recipe Rebel says
Hi Lucy! Here is my recipe if using canned tomatoes. https://www.thereciperebel.com/20-minute-creamy-tomato-soup/ Hope you enjoy it!
Jill says
I’ve just made this but used sage instead of basil
It’s delicious
I was gifted a load of tomatoes and sage and this seemed like the best way to use them up.
However, I live alone so can I freeze this?
The Recipe Rebel says
Hi Jill! yes, you can freeze the whole soup as long as you use evaporated milk or cream. If you use lower fat dairy then I would add it after thawing.
Annod says
I made this soup with my organic homegrown tomatoes and loved it so did the husband! Who knew making tomato soup was so easy?
Will definitely make again soon.
Thanks I will be trying out some more of your recipes.
The Recipe Rebel says
Hi Annod! So glad you enjoyed the recipe! Thank you for this kind review!
Ayesha says
Hi. Instead of roasting in the oven, can I use the air fryer instead? And at what temperature and for how long?
The Recipe Rebel says
Hi Ayesha! You probably could do that. I’ve only tested the recipe as written so I wouldn’t be able to advise on temperature and timing. If you decide to experiment, let me know how it goes!
Pav says
LOVED this recipe! So easy and delicious. It was my first time roasting tomatoes for soup, and I’ll never go back! Slight modifications made: used avocado oil instead of canola, regular milk instead of evaporated milk, and omitted the Parmesan. Thankfully it’s a very forgiving recipe, and still tasted great with those changes! I also strained the soup after blending to remove the seeds (as I made this for a family member who is on a pureed diet). I’ll definitely make this again. Thanks for the great recipe!
The Recipe Rebel says
Hi Pav! So glad you enjoyed the recipe! Thank you for this review and your feedback on changes!
Alex says
Mm, loved this soup! So delicious and very very easy to make which is always a plus. I can’t do too much tomato so I made one version with all the Roma tomatoes plus some butternut squash, then I made another version with all the romas plus parsnip and carrot, and both were so yummy and didn’t take away from the delicious roasted tomato flavor 🙂 looking forward to checking out more of your recipes, thank you
The Recipe Rebel says
Hi Alex! So glad you enjoyed it! Thank you for this review!
Mia Burke says
Hi! This recipe looks so tasty and I am so excited to make it tonight since it’s finally getting chilly! The only thing I don’t have, is the parmesan. Do you think that will make a huge difference in flavor if I just omit it? Thank you!
The Recipe Rebel says
Hi Mia! You can just skip it! Hope you enjoy it!
Chandra says
Have you frozen this? If so, is it best to make it all? Or roast the tomatoes/onions, blend, then freeze and add the rest when reheating?
I love this recipe, so would love to “stock up” while the tomatoes are fresh!
Ashley Fehr says
I definitely have! You can freeze the whole soup as long as you use evaporated milk or cream. If you use lower fat dairy then I would add it after thawing.
Wendy says
I love tomato soups!! This is one of the best!!
Ashley Fehr says
Thanks Wendy!
Kathi says
Love your recipe. I also use the the whole Roma tomatoes-about 8-10 of them, but I drop them quartered and unpeeled into my power XL pressure cooker with 8 cups water and 8 tablespoons of Better than Bouillon Vegetable base, and of course carrots, onions, Italian seasoning, minced garlic and salt and pepper and of course a tablespoon of sugar to brighten up and cut the acid. Cook on the soup icon for 20 minutes. When done, I pour off the broth and them puree everthing else. Pour it back into the Pressure Cooker pot, add the cream and adjust the seasonings. Make a slurry of 1/4 cup water and 2 tablespoons corn starch. Pour that in, lock down the lid and cook for another 2 mintues so every thing get nice and hot. I have hot soup in 25 minutes with plenty to freeze for later.
Ashley Fehr says
Thanks Kathi! Great ideas.
Heather says
Soooooo good and love that it is just so simple!
Ashley Fehr says
Thanks Heather!
Cindy says
Can you use regular home grown tomato? I don’t grow Roma
Ashley Fehr says
Yes, that will work fine!