Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

Easy Roasted Tomato Soup Recipe

Prep Time 10 mins
Total Time 55 mins
Servings 4 servings

Jump to Recipe

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. 

Table of Contents
  1. Roasted Tomato Soup Ingredients and Substitutions:
  2. How to make Roasted Tomato Soup:
  3. Tips and Tricks for Making this Roasted Tomato Soup:
  4. More tomato recipes:
  5. Easy Roasted Tomato Soup Recipe

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!

overhead close up image of bowl of roasted tomato soup

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.

grilled cheese being dunked in tomato soup

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:

  1. Grab some tomatoes, onions, oil and garlic and roast them up until lightly golden and they smell amazing!
  2. Pop them in the blender with some simple seasonings and a bit of cream and wait for the magic to happen
  3. 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.
overhead image of two bowls of roasted tomato soup with grilled cheese on the side

More tomato recipes:

Is your garden bursting? Here are some of our other favorite recipes!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Easy Roasted Tomato Soup

4.89 from 18 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 4 servings
Calories 286cal


  • 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


  • 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!).


*The recipe should make roughly 7 cups depending on the size of your tomatoes. One serving equals approximately 1 ¾ cups.

Nutrition Information

Calories: 286cal | Carbohydrates: 26g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 932mg | Potassium: 1149mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3287IU | Vitamin C: 53mg | Calcium: 372mg | Iron: 2mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


  1. 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!

  2. 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.

  3. 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…

  4. 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?


  5. 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!

  6. Courtney O'Dell says

    This was the perfect comforting soup – we served it with grilled cheese to dip in and loved it!

  7. 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.

  8. 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!

  9. 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!

  10. 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!

Leave A Reply

Have you tried this recipe? Leave a rating