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.
Love veggie-loaded soups? Try this Roasted Red Pepper Soup, this Instant Pot Vegetable Soup or this Chicken Dumpling Soup next!
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!
Table of Contents
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!
Got loads of garden tomatoes? Try this Tomato Basil Pasta!
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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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!