Roasted Tomato Soup
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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!
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.
Why You Should Make This Roasted Tomato Soup
- Easy To Make
- Healthy and Low Fat
- Simple Ingredient List
- Comfort Food
- Rich, Complex, Delicious
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.
- 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!
Frequently Asked Questions
What Type Of Tomatoes Should I Use?
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!
What Do You Serve The Soup With?
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!
Tomato Soup VS Tomato Bisque
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!
What Can I Add To My Soup?
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 pound tomatoes
- 4 tablespoon olive oil (divided)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cups vegetable broth (low sodium, divided)
- 1 tablespoon butter (unsalted)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ cup fresh basil (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
Thyme Toasted Bread
- 1 loaf baguette
- 2 tablespoon olive oil
- 1 tablespoon fresh thyme (chopped)
- ½ teaspoon sea salt (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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: 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: 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!
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Am I missing one to add the 3rd cup of broth?
No, there’s only 2 cups of broth in the recipe.
It was okay….I did add more spices to give it some flavour, but the one important part, I feel, is that the recipe didn’t suggest using an immersion blender to blend the onion mixture in with the tomato mixture. We tried it at first, without blending it, and it wasn’t great at all. Then we used the immersion blender making it smooth and it was MUCH better. Highly suggest adding this to your recipe instructions.
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.
The flavors were amazing. The only thing that I would change would be that I would blend the onions and garlic with the tomatoes next time.
I only have mushroom broth, would this work ok ?
Yes for sure!
The best tomato soup I have ever, ever eaten!
This recipe is fantastic. We used our own home grown tomatoes and not only do we love this soup, it happens to be a great alternative for the vegetarians in our family
Thank you
Tried this soup. Very nice, even though I didn’t have fresh thyme or basil and had to use dried. I also added some celery to the onion mixture and puréed everything with a hand blender once I added the tomatoes. Roasting the tomatoes really adds a nice flavour.
This was my second time making home made tomato soup, this will definitely be go to from now on. I used my immersion blender in the end to purée the onions
Roasted a few peppers and garlic with the tomatoes for mine. Was great! Thanks for the recipe
Hey Jo, I am a Jo too. I just gotta tell ya, this soup absolutely wowed me! I can not wait to serve it tomorrow as soup course, so excited!!! Am wondering if it might steal the show!! Gonna be following you girl! Thanks! Jo ;o)
It’s a great name! We’re so glad you love it. Your guests/ family will be singing your praises 🙂
So, so, so delicious. Even my non-soup eating children said it was tasty. I added a little half and half because I had some on hand. I made it last Tuesday for dinner and liked it so well I’m making it again tonight with more tomatoes that ripened in our garden! Thanks!
Jo, I have gobs of cherry tomatoes frozen in my freezer from last summer. I originally was going to use them for a recipe that calls for cherry tomatoes which are baked with shrimp and garlic and then is served over angel hair pasta. But frozen cherry tomatoes give off too much liquid in this recipe to be used. When I tried to use these frozen cherry tomatoes to make a pasta sauce that I found online that a lady posted using frozen cherry tomatoes, it came out really bitter. Have you ever used cherry tomatoes with your recipe? I would love to be able to use up all of these and make your soup. I could just bake them longer to bake off most of the liquid that comes out of them. I have seen many of your recipes on Pinterest and they look wonderful. I am making your chicken with dumplings today!
Hi Donna! Yes I have made this soup with cherry tomatoes and it turns out wonderful. Personally I love cherry tomatoes and usually most of the time that’s all I buy. I’ve also seen people roast them first and then freeze them, though I haven’t tried them myself. The chicken and dumplings soup is one of my favorites, hope you like it!