Ever notice how the smell of sizzling garlic and roasted tomatoes can grab your memories by the hand and tug you straight into fall? This Roasted Tomato Soup with Tomatoes is all over Pinterest and Reddit—because it’s rich, cozy, and ridiculously easy. Just roast, blend, and stir. It’s beginner-friendly, takes under an hour, and turns simple pantry stuff into something magical.
It’s a cozy dish that warms the soul. Just tomatoes, garlic, olive oil—and a little kitchen patience. You’ve probably got it all at home. Like the one Grandma used to make, but with a deeper, smoky twist. Full details in the blog!
I first made a version of this in my grandma’s kitchen—we crushed the tomatoes by hand and laughed at how messy it got. Years later, I still keep it simple. No gadgets. Just real food. I tested a few tricks too. You’ll love the tiny flavor twist!
Why You’ll Adore This Recipe
There’s something magical about how roasting transforms humble tomatoes into a warm, flavorful hug for your taste buds. The heat caramelizes their natural sugars, creating deep, smoky notes that take this soup to a whole new level. Add garlic and thyme into the mix? Now you’ve got yourself a kitchen full of cozy vibes.
This Roasted Tomato Soup with Tomatoes embodies comfort. It’s simple, hearty, and perfect for curling up on chilly evenings. Whether you’re making it for the family or just for you (with a side of grilled cheese, of course), it’s a recipe that feels like home with every spoonful.
Ingredients & Tools You’ll Need
You only need a few fresh ingredients to make this soup shine. Start with 2.2 lbs of fresh tomatoes—Roma or plum varieties work best. Toss in 3–4 garlic cloves (don’t peel them yet!), and a splash of olive oil to get them roasting nicely.
For the soup base, you’ll need 1 cup of chicken stock (or veggie stock if you prefer), one diced white onion, and a dollop of tomato puree for added depth. Fresh herbs like basil and thyme brighten things up, while a touch of balsamic vinegar balances everything with a hint of sweetness. Don’t forget salt, pepper, and your favorite pot or baking tray!
Ingredient
Substitutes
Fresh Tomatoes
Canned whole tomatoes (drain excess liquid)
Chicken Stock
Vegetable stock for a vegetarian option
Balsamic Vinegar
Red wine vinegar or apple cider vinegar
Step-By-Step Process
Step 1: Roast the Veggies Preheat your oven to 400°F. Arrange the tomatoes, garlic (skins on), and sprigs of thyme on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30–35 minutes, or until the tomatoes are soft and slightly blistered.
Step 2: Build the Base While the tomatoes roast, melt the butter in a large pot over medium heat. Add the diced onion and cook until softened and golden. Stir in the tomato puree and balsamic vinegar for a flavor boost.
Step 3: Blend and Simmer Once roasted, carefully squeeze the garlic cloves out of their skins. Add the roasted tomatoes, garlic, and thyme (discard stems) to the pot. Pour in the stock and blend everything until smooth with an immersion blender. Let the soup simmer for 10 minutes to thicken. Adjust salt and pepper to taste, and toss in the basil just before serving.
Common Mistakes & Troubleshooting
Watery Soup? If your tomatoes are extra juicy, reduce the amount of stock slightly and simmer the soup longer to thicken.
Too Tart? Some tomatoes can be overly acidic. A pinch of sugar or a bit more balsamic vinegar can help balance the flavors.
Dietary Adjustments: For a dairy-free version, skip the butter and use a splash of olive oil instead. Don’t have fresh basil or thyme? Use dried herbs, but reduce the amount by half.
Creative Add-Ons & Serving Ideas
This soup is delightful on its own, but why not add a personal touch? A swirl of cream or a sprinkle of Parmesan can elevate the experience.
Serve alongside crispy, buttery grilled cheese sandwiches (yes, dunking is a must). Or try adding homemade sourdough croutons—just cube day-old bread, toss with olive oil and thyme, and bake until golden. Perfect crunch!
Roasting Temp
Time
Notes
400°F
30-35 minutes
Soft, caramelized tomatoes
375°F
40-45 minutes
Slower roasting for intensified flavor
425°F
25-30 minutes
Quick roast with light char
Expert Insight: The Art of Roasted Tomato Soup with Tomatoes
Roasting tomatoes intensifies their natural sweetness and adds a subtle smokiness, creating a rich base for this soup. Using fresh tomatoes ensures vibrant flavor and a bright, balanced acidity that enhances the overall depth of the Roasted Tomato Soup with Tomatoes.
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Behind the Recipe
Roasting fresh tomatoes brings out a depth of flavor that reminds me of family dinners growing up—simple, cozy, and full of heart. This Roasted Tomato Soup with Tomatoes is my way of sharing that warmth, along with a healthy twist that busy families will appreciate. It’s a bowl of comfort made with love and fresh ingredients.
FAQs ( Roasted Tomato Soup with Fresh Tomatoes )
What type of tomatoes are best for roasted tomato soup?
Roma, San Marzano, or beefsteak tomatoes work wonderfully for roasted tomato soup because they have fewer seeds and more flesh. These varieties develop a rich, concentrated flavor when roasted that creates the perfect soup base. If you’re using garden-fresh tomatoes, choose ones that are fully ripe but still firm for the best results. Even regular slicing tomatoes from the grocery store will work beautifully when roasted properly.
How long should I roast tomatoes for soup?
Roast your tomatoes at 400°F for 25-35 minutes until they’re caramelized and slightly charred around the edges. The exact time depends on the size and type of tomatoes you’re using – larger pieces need a bit more time. You’ll know they’re ready when the edges start to brown and the tomatoes have released their juices. This roasting process intensifies the natural sweetness and creates that deep, rich flavor that makes this soup so special.
Can I make roasted tomato soup ahead of time?
Absolutely! Roasted tomato soup actually tastes even better the next day as the flavors have time to meld together. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, add a splash of broth or cream if it seems too thick. Just remember to cool it completely before storing, and always reheat gently on the stovetop while stirring occasionally.
Do I need to peel tomatoes for roasted tomato soup?
You don’t need to peel the tomatoes before roasting – the skins will soften during cooking and add extra flavor. However, if you prefer a completely smooth soup, you can strain it through a fine-mesh sieve after blending to remove any skin pieces. Many people actually leave them in because the roasted skins contribute to the soup’s rich, complex taste. It’s really a matter of personal preference and how smooth you want your final soup to be.
What can I serve with roasted tomato soup?
Classic grilled cheese sandwiches are the perfect pairing, but you can also serve crusty bread, garlic breadsticks, or a fresh green salad. For a lighter option, try some herb-crusted croutons or a dollop of fresh basil pesto on top. A sprinkle of freshly grated Parmesan cheese and a drizzle of good olive oil also make excellent finishing touches. The soup is hearty enough to be a meal on its own, but these accompaniments make it extra special.
Wrapping Up Your Roasted Tomato Soup with Tomatoes
You’ll love how this Roasted Tomato Soup with Tomatoes transforms simple pantry ingredients into a rich, cozy bowl of comfort in under an hour. It’s easy enough for weeknights but special enough to savor slow, with that smoky, roasted depth shining through every spoonful.
Feel free to stir in a handful of fresh spinach for a green boost or swap chicken stock for veggie to keep it light and flexible. Leftovers taste even better the next day—just reheat gently on the stove or in your favorite soup pot. A little trick I picked up: a splash of cream or a sprinkle of sharp cheddar totally changes the game.
Did this soup remind you of any cherished family meals? I’d love to see your photos or hear your tweaks—drop a comment below or share this recipe with a friend who needs a comforting hug from the kitchen. Cozy moments are what homemade cooking is all about.
Home Chef
Roasted Tomato Soup with Tomatoes: Perfect Comfort Food
This roasted tomato soup combines fresh tomatoes, garlic, and herbs into a rich, comforting bowl of warmth. Perfect for chilly days, it’s a delicious twist on classic tomato recipes and pairs beautifully with grilled cheese sandwiches.
Halve the fresh tomatoes and place them on a baking tray along with garlic cloves and thyme sprigs.
Drizzle olive oil over and season with salt and black pepper.
Roast the tomatoes and garlic for 30-35 minutes until caramelized and soft.
While tomatoes roast, melt butter in a large pot over medium heat and sauté diced onion until translucent.
Add tomato puree to the onions and cook for 1-2 minutes.
Remove roasted garlic skins and add roasted tomatoes, garlic, and thyme to the pot.
Pour in chicken stock (or vegetable stock) and bring to a simmer for 10 minutes.
Remove thyme sprigs and blend the soup with fresh basil leaves until smooth.
Adjust seasoning with salt, pepper, and balsamic vinegar.
Serve hot with grilled cheese sandwiches if desired.
Notes
For a vegan version, substitute butter with olive oil and use vegetable stock. The recipe is great for using up extra garden tomatoes. Leftovers can be refrigerated for up to 3 days or frozen for 1 month.
