This rich and deliciously smooth Roasted Tomato Soup is loaded with fresh herbs and roasted tomato sweetness like none other. Served with a beautifully toasted thyme bread, it’s truly the best kind of comfort food. Your entire family, and their stomachs, are going to completely agree!
This classic roasted tomato soup is borderline perfection! Healthy and low fat, easy to make, and oh-so creamy, minus the cream! This is my go to tomato soup recipe, it comes together so quickly and is a dish the whole family will enjoy. Complete with toasted thyme bread, I’m willing to bet that this bowl of comfort will make it into your weekly rotation of recipes!
Why You Should Make This Roasted Tomato Soup
- Easy To Make
- Healthy and Low Fat
- Simple Ingredient List
- Comfort Food
- Rich, Complex, Delicious
It’s getting to be comfort food season around these parts, and it’s making me feel all the feelings about homemade soups! I love a good soup, especially tomato. I think we can all think back to a time in our life when tomato soup with a grilled cheese sandwich was, life. And although I didn’t make a grilled cheese for you guys, this toasted thyme bread almost stole the show! So simple, and a perfect touch to finish off this dish.
Ingredient Notes
Tomato Soup:
- Tomatoes – I used 2 lb of tomatoes today! See “FAQs & Expert Tips” for more info on which tomatoes to use!
- Olive oil – I like to use a good quality oil olive when cooking vegetables. Substitute for sunflower, safflower, or avocado oil. You’ll need some for roasting the tomatoes and some for sautéing the onion.
- Broth – I’m using a low sodium vegetable broth.
- Butter – Unsalted. I always choose to use unsalted to control the sodium!
- Onion and garlic: Essential flavor enhancers that will help develop the rich flavor in the soup!
- Herbs – I’m using fresh basil and thyme today. You can use dried herbs if that’s what you have! See “FAQs & Expert Tips” for more info.
- Flour – White, all purpose flour will work great and we just need a bit to thicken our soup.
- Brown sugar – A sweet element in our seasoning today to balance out the acidity from tomatoes.
Thyme Bread:
- Bread – French baguettes are perfect for this.
- Olive oil – Substitute sunflower, safflower or avocado oil.
- Thyme – Freshly chopped.
How To Make Roasted Tomato Soup
- Preheat oven: Preheat your oven to 400°F.
- Prepare the tomatoes: Add the tomatoes to a 9×13-inch baking pan, drizzle with olive oil and then season with salt and pepper. Transfer the pan to the oven and bake for about 30 minutes or until the tomatoes start to char. Add the tomatoes with the skin on to a food processor or blender and 1 cup of the vegetable broth. Blend until tomatoes are smooth.
- Saute veggies: In a large Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium-heat. Add the onion and cook for about 5 minutes, or until onion is translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
- Make the soup: Add the fresh basil, thyme and stir. Sprinkle the flour over the onion mixture and stir again. Cook for about 1 to 2 minutes to get rid of the raw flour taste. Stir in the remaining 1 cup of vegetable broth or whisk if necessary to remove any flour lumps. Next, pour the blended tomatoes and stir. Finally, stir in the brown sugar, smoked paprika, and if needed, season with salt and pepper.
- Simmer and Serve: Let the soup simmer, while uncovered, for 20 – 30 minutes. Serve with grated parmesan cheese and toasted bread.
Toasted Thyme Bread
- Prepare the bread: Cut your bread into thin slices and brush will olive oil. Next, sprinkle with thyme and then season with sea salt.
- Bake: Place the bread on a baking sheet and place under the broiler for 2 minutes. Then turn the bread over, and repeat on the other side for about 1 minute – keep an eye on it as you don’t want it to burn!
FAQs & Expert Tips
FAQs
You can use any variety of tomatoes that you have handy! In my opinion, using plum tomatoes or Roma tomatoes is your best option for quality and flavor, but cherry and grape tomatoes will also get the job done!
Did I mention grilled cheese above? I meant it. Tomato soup and grilled cheese really are the best of friends! And I know I didn’t provide you guys with a grilled cheese sandwich option today, but that’s because I really enjoy it with fresh or toasted bread as well!
While similar, a bisque usually consists of a dairy cream to make it rich, whereas regular tomato soup contains just a vegetable or chicken stock and no cream!
Feel free to include any herbs, spices or veggies you see fit!
Tips
- Roasting the tomatoes will help them sweeten and become caramelized, leading to that rich tomato soup flavor.
- If you use dried herbs, cut the amounts needed in half.
- You can use chicken broth if that’s more convenient!
- I recommend using garden fresh or organic tomatoes to keep the soup as flavourful as possible.
Leftovers
Store tomato soup in an airtight glass or plastic container and it will last in the fridge for 3 – 4 days.
Freezing
Tomato soup also freezes very well! Place into a heavy duty freezer bag or airtight container and it will extend the shelf life for up to 6 months.
More Related Recipes:
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Roasted Tomato Soup
Ingredients
- 2 lb tomatoes
- 4 tbsp olive oil divided
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups vegetable broth low sodium, divided
- 1 tbsp butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1 tbsp fresh thyme chopped
- 2 tbsp all-purpose flour
- 1 tbsp brown sugar
- 1 tsp smoked paprika
Thyme Toasted Bread
- 1 loaf baguette
- 2 tbsp olive oil
- 1 tbsp fresh thyme chopped
- 1/2 tsp sea salt or to taste
Instructions
Roasted Tomato Soup
- Preheat oven: Preheat your oven to 400°F.
- Prepare the tomatoes: Add the tomatoes to a 9×13-inch baking pan, drizzle with 2 tbsp of the olive oil and then season with salt and pepper. Transfer the pan to the oven and bake for about 30 minutes or until the tomatoes start to char. Add the tomatoes with the skin on to a food processor or blender and 1 cup of the vegetable broth. Blend until tomatoes are smooth.
- Saute veggies:Â In a large Dutch oven or heavy soup pot, heat the remaining 2 tbsp of olive oil and melt the butter over medium-heat. Add the onion and cook for about 5 minutes, or until onion is translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
- Make the soup: Add the fresh basil, thyme and stir. Sprinkle the flour over the onion mixture and stir again. Cook for about 1 to 2 minutes to get rid of the raw flour taste. Stir in the remaining 1 cup of vegetable broth or whisk if necessary to remove any flour lumps. Next, pour the blended tomatoes and stir. Finally, stir in the brown sugar, smoked paprika, and if needed, season with salt and pepper.
- Simmer and Serve:Â Let the soup simmer, while uncovered, for 20 – 30 minutes. Serve with grated parmesan cheese and toasted bread.
Thyme toasted bread
- Prepare the bread: Cut your bread into thin slices and brush will olive oil. Next, sprinkle with thyme and then season with sea salt.
- Bake: Place the bread on a baking sheet and place under the broiler for 2 minutes. Then turn the bread over, and repeat on the other side for about 1 minute – keep an eye on it as you don't want it to burn!
Recipe Notes
- You can use any variety of tomatoes that you have handy, even grape or cherry tomatoes.
- You can use chicken broth if that’s more convenient.
- If you use dried herbs, cut the amounts needed in half.
- Store tomato soup in an airtight glass or plastic container and it will last in the fridge for 3 – 4 days.
- Tomato soup also freezes very well! Place into a heavy duty freezer bag or airtight container and it will extend the shelf life for up to 6 months.
- Nutritional information includes toasted bread.
The soup was superb – I impressed myself. My fav is Campbells Tomato and Rice – well… step aside Campbells!
LOL! Right on!
Hi Jo, I am going to make this recipe on the weekend. Do I also puree the onion/garlic mixture to get it smooth or do I leave it chunky? Grilled cheese or BLT’s with this will make it a meal for us this weekend. Thanks for you wonderful recipes.
You don’t have to, I didn’t, but you definitely could, especially if you have an immersion blender.
This recipe was great. The only thing I did different was add some crushed red pepper flakes. My husband was disappointed it didn’t make more for leftovers, so next time I’ll make a double batch.