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4.7 from 50 votes

Roasted Tomato Soup

Jump to RecipePrintRate
By: Joanna Cismaru •8/30/22 30 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for roasted tomato soup.

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!

roasted tomato soup in a white bowl with toasted bread.
Table of Contents Open
  • Why You Should Make This Roasted Tomato Soup
  • Ingredients You’ll Need
    • Tomato Soup:
    • Thyme Bread:
  • How To Make Roasted Tomato Soup
    • Toasted Thyme Bread
  • FAQs & Expert Tips
    • FAQs
  • Frequently Asked Questions
    • What Type Of Tomatoes Should I Use?
    • What Do You Serve The Soup With?
    • Tomato Soup VS Tomato Bisque
    • What Can I Add To My Soup?
    • Tips
  • Leftovers
    • Freezing
  • More Related Recipes:
  • Roasted Tomato Soup
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

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

Ingredients You’ll Need

Tomato Soup:

overhead shot of all ingredients needed to make roasted 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: 

overhead shot of ingredients needed for thyme toasted 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

process shots showing how to roast and puree tomatoes.
  1. Preheat oven: Preheat your oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer and Serve: Let the soup simmer, while uncovered, for 20 – 30 minutes. Serve with grated parmesan cheese and toasted bread.
detailed process shots showing how to make roasted tomato soup.

Toasted Thyme Bread

  1. Prepare the bread: Cut your bread into thin slices and brush will olive oil. Next, sprinkle with thyme and then season with sea salt.
  2. 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!
process shots showing how to make thyme toasted bread.

FAQs & Expert Tips

FAQs

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!

overhead shot of roasted tomato soup in a dutch oven.

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.
overhead shot of roasted tomato soup in 2 white bowls with toasted slices around.

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.

roasted tomato soup in a white bowl with toasted bread.

More Related Recipes:

  • Creamy Loaded Potato Soup
  • Chicken Meatball Noodle Soup
  • Perfect Thyme Skillet Potatoes
  • Tuscan Bean Soup
  • Italian Wedding Soup
  • Cheddar Olive Thyme Bread
  • Garlic and Herb Roasted Carrots
  • Italian Meatball Soup

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.

roasted tomato soup in a white bowl with toasted bread.
Print
4.66 from 50 votes

Roasted Tomato Soup

Prep 10 minutes
Cook 1 hour 15 minutes
Total 1 hour 25 minutes
Rate Recipe
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!
4

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!

Equipment

  • 6 Quart Dutch Oven
  • Aluminum Baking Sheet (2 pack)
  • KitchenAid 7-cup Food Processor

Notes

  1. You can use any variety of tomatoes that you have handy, even grape or cherry tomatoes.
  2. You can use chicken broth if that’s more convenient.
  3. If you use dried herbs, cut the amounts needed in half.
  4. Store tomato soup in an airtight glass or plastic container and it will last in the fridge for 3 – 4 days.
  5. 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.
  6. Nutritional information includes toasted bread.

Nutrition Information

Serving: 1servingCalories: 476kcal (24%)Carbohydrates: 53g (18%)Protein: 9g (18%)Fat: 27g (42%)Saturated Fat: 5g (31%)Cholesterol: 8mg (3%)Sodium: 1450mg (63%)Potassium: 703mg (20%)Fiber: 6g (25%)Sugar: 12g (13%)Vitamin A: 2720IU (54%)Vitamin C: 40mg (48%)Calcium: 101mg (10%)Iron: 4mg (22%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

roasted tomato soup in a white bowl with toasted bread.

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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30 Comments
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Carrie
Carrie
Posted: 22 days ago

Am I missing one to add the 3rd cup of broth?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carrie
Posted: 21 days ago

No, there’s only 2 cups of broth in the recipe.

0
Reply
Susan
Susan
Posted: 1 year ago

3 stars
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.

0
Reply
jenny vaginshtein
jenny vaginshtein
Posted: 2 years ago

The soup was superb – I impressed myself. My fav is Campbells Tomato and Rice – well… step aside Campbells!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  jenny vaginshtein
Posted: 2 years ago

LOL! Right on!

0
Reply
Karen
Karen
Posted: 2 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 2 years ago

You don’t have to, I didn’t, but you definitely could, especially if you have an immersion blender.

0
Reply
Debra Roman
Debra Roman
Posted: 2 years ago

5 stars
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.

0
Reply
Lorrie
Lorrie
Posted: 4 years ago

4 stars
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.

0
Reply
Pearl McGregor
Pearl McGregor
Posted: 4 years ago

I only have mushroom broth, would this work ok ?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Pearl McGregor
Posted: 4 years ago

Yes for sure!

0
Reply
Deborah Thorne
Deborah Thorne
Posted: 4 years ago

5 stars
The best tomato soup I have ever, ever eaten!

0
Reply
Cate
Cate
Posted: 4 years ago

5 stars
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

0
Reply
Shane
Shane
Posted: 4 years ago

5 stars
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.

0
Reply
DJ
DJ
Posted: 4 years ago

5 stars
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

0
Reply
Dustin
Dustin
Posted: 4 years ago

4 stars
Roasted a few peppers and garlic with the tomatoes for mine. Was great! Thanks for the recipe

0
Reply
Jo Vella
Jo Vella
Posted: 4 years ago

5 stars
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)

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Jo Vella
Posted: 4 years ago

It’s a great name! We’re so glad you love it. Your guests/ family will be singing your praises 🙂

0
Reply
Victoria Kasteler
Victoria Kasteler
Posted: 5 years ago

5 stars
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!

0
Reply
Donna
Donna
Posted: 5 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Donna
Posted: 5 years ago

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!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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