Go Back
+ servings
roasted tomato soup in a white bowl with toasted bread.
Print Recipe Add to Collection
4.66 from 47 votes

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!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Lunch, Soup
Cuisine: American
Keyword: basil, roasted tomato
Servings: 4
Calories: 476kcal


  • 2 pound tomatoes
  • 4 tablespoon olive oil divided
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 2 cups vegetable broth low sodium, divided
  • 1 tablespoon butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1/4 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
  • 1/2 teaspoon sea salt or to taste


Roasted Tomato Soup

  • Preheat oven: Preheat your oven to 400°F.
  • Prepare the tomatoes: Add the tomatoes to a 9x13-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!


  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.


Serving: 1serving | Calories: 476kcal | Carbohydrates: 53g | Protein: 9g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 1450mg | Potassium: 703mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2720IU | Vitamin C: 40mg | Calcium: 101mg | Iron: 4mg