This Roasted Tomato Soup is a warm, comforting dish perfect for chilly days. The tomatoes are roasted to bring out their natural sweetness, while the garlic and onion add depth to the flavor. Blended into a silky smooth soup, this recipe is served with crispy parmesan toasts for the ultimate indulgence. Easy to make and full of fresh, rich flavors, it’s sure to be a favorite in your kitchen.

Roasted Tomato Soup

Why You’ll Love This Recipe

Roasting the tomatoes intensifies their flavor, creating a rich, slightly smoky taste that you can’t get from regular tomato soup. The addition of garlic, onion, and basil rounds out the savory notes, while the balsamic vinegar adds a subtle tang. The parmesan toasts provide a perfect crunchy contrast to the smooth, velvety soup. This dish is quick to prepare, yet it’s so comforting and satisfying, making it perfect for a cozy meal or an appetizer for a larger spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds Roma tomatoes, halved
1 cup cherry tomatoes (optional)
1 medium red or yellow onion, quartered
1 head of garlic, halved
1/4 cup olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
Kosher salt and freshly cracked pepper
6 thyme sprigs (optional)
1 cup vegetable or chicken broth
2 handfuls of basil leaves (about 12 larger leaves), plus more for garnish

For Parmesan Toasts:

1 baguette of your choice, thinly sliced on the diagonal into 1/4-inch slices
Olive oil
Grated parmesan

Directions

Preheat the oven to 400ºF.
Prepare the tomatoes: Place the Roma tomatoes cut-side up on a large parchment-lined baking sheet. Nestle the cherry tomatoes (if using), garlic halves, and onion around the tomatoes. Drizzle with olive oil and balsamic vinegar. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Roast the vegetables: Roast everything in the oven until the tomatoes, garlic, and onion are soft and slightly charred, about 35-45 minutes. Remove from the oven and let them cool slightly.
Make the Parmesan toasts: While the vegetables are roasting, place the baguette slices on a separate baking tray. Drizzle with olive oil and sprinkle each slice with a few teaspoons of parmesan cheese. Bake until the cheese is melted and the bread is golden and toasted, about 10-12 minutes.
Blend the soup: Once the roasted garlic has cooled slightly, squeeze the garlic out of the skins into a blender or food processor. Add the roasted tomatoes, onions, all the juices from the baking sheet, and the broth. Blend until smooth. Add the basil leaves and blend again for a few seconds. Alternatively, use an immersion blender to blend the mixture in a large pot until smooth.
Adjust seasoning: Taste the soup and adjust seasoning with more salt and pepper, if necessary.
Heat and serve: Reheat the soup in a large pot, if needed, then ladle it into shallow bowls. Drizzle with a little more olive oil and top with the parmesan toasts.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Variations

Add Cream: For a creamier soup, stir in a little heavy cream or coconut milk after blending the soup.
Spicy Tomato Soup: Add a pinch of red pepper flakes or a small diced chili to the roasting vegetables for a spicy kick.
Herb Variations: Swap out basil for other herbs like oregano or thyme for a different flavor profile.
Vegan Option: Skip the parmesan toasts or use dairy-free cheese to make the soup vegan-friendly.

Storage/Reheating

Storage: Leftover roasted tomato soup can be stored in an airtight container in the refrigerator for up to 4-5 days.
Freezing: To freeze, place the soup in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating: Gently reheat the soup on the stovetop until warmed through.

FAQs

1. Can I use canned tomatoes for this recipe?

While fresh Roma tomatoes give the soup a rich flavor, canned tomatoes can be used as a substitute in a pinch. Choose whole peeled tomatoes and roast them as directed to bring out a deeper flavor.

2. Can I use a different type of bread for the parmesan toasts?

Yes! Any bread can be used for the toasts, such as sourdough, whole wheat, or a baguette. The key is to toast it until crispy and golden.

3. Can I make this soup ahead of time?

Yes, you can make the soup up to 2 days ahead and store it in the refrigerator. Reheat it on the stovetop when you’re ready to serve.

4. Can I use an immersion blender instead of a regular blender?

Yes, an immersion blender works perfectly well for blending the soup directly in the pot. Just be careful not to splash!

5. How can I make this soup spicier?

To add some heat, you can sprinkle red pepper flakes in the soup before blending or add a diced chili to the roasting vegetables.

6. Can I make this soup creamy?

Yes! For a creamier texture, stir in some heavy cream or coconut milk after blending the soup.

7. Can I freeze the roasted tomato soup?

Yes, this soup freezes beautifully. Just let it cool completely, store it in an airtight container, and freeze for up to 3 months.

8. Can I substitute fresh basil with dried basil?

Fresh basil is key to the soup’s flavor, but if you don’t have any, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil in place of the fresh.

9. Can I add other vegetables to the soup?

Absolutely! Roasted bell peppers, carrots, or celery can be added for more depth of flavor.

10. How can I make the parmesan toasts crispy without burning them?

Keep an eye on the toasts while baking, and consider turning them halfway through for even toasting. You can also broil them for a minute at the end to get them extra crispy.

Conclusion

This Roasted Tomato Soup is a flavorful, satisfying dish that’s perfect for any season. With its rich roasted tomato base, sweet and savory garlic, and hint of basil, this soup is a true crowd-pleaser. Paired with crispy parmesan toasts, it’s a comforting meal that feels both cozy and special. Whether you’re making it for a family dinner or a casual gathering, it’s sure to impress.