Welcome to the heart of summer cooking, where the sun-ripened bounty of the garden takes center stage! When my tomato plants are overflowing with plump, juicy fruits, there’s one recipe I turn to again and again: this incredibly comforting Creamy Roasted Tomato Soup. This isn’t just any tomato soup; it’s a celebration of seasonal produce, transforming simple ingredients into a rich, velvety, and deeply flavorful culinary experience. The magic happens in the oven, where fresh tomatoes caramelize alongside sweet onions, aromatic garlic, and fragrant herbs. This roasting process intensifies their natural sweetness and imbues them with a smoky depth that forms the perfect foundation for a truly unforgettable soup. After a gentle simmer and a quick puree, you’re left with a bowl of pure, indulgent perfection that captures the essence of summertime.
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This year, my garden delivered a truly spectacular tomato harvest, far exceeding all expectations. I found myself gathering upwards of 50-60 pounds of vibrant, diverse tomato varieties throughout the season – a delightful challenge for any home cook! With such an abundance, I embraced every opportunity to enjoy them. I shared generous baskets with friends and neighbors, ensuring everyone could taste the freshness. In my kitchen, I created everything from refreshing Heirloom Tomato Salad and vibrant Cherry Tomato Bruschetta to savory Cherry Tomato Confit, zesty cantina-style salsa, and homemade pizza and pasta sauces. My absolute favorite, a delicate Heirloom Tomato Tart, made several appearances, and for a simple, yet utterly satisfying lunch, a classic Southern Tomato Sandwich became a regular indulgence.
After one particularly bountiful picking session, the sheer volume of ripe tomatoes threatened to overwhelm my countertop faster than we could possibly consume or gift them. This is, of course, a wonderful “problem” to have, and it always leads me straight to my go-to recipe for Roasted Tomato Soup. This recipe is a hero in my kitchen, effortlessly transforming approximately 3-1/2 pounds of fresh tomatoes into a delightful meal in one go. It perfectly encapsulates everything I crave in a comforting summer soup: it’s wonderfully rich and creamy, yet tastes incredibly fresh and vibrant. The indulgent texture and deep flavors make it a favorite, and it’s a dish I find myself making repeatedly throughout the warmest months.
Essential Ingredients for Creamy Roasted Tomato Soup
The beauty of this Creamy Roasted Tomato Soup lies in its simple, high-quality ingredients, each playing a crucial role in building its incredible flavor profile. Here’s a closer look at what you’ll need to create this garden-fresh delight:
- Fresh, Ripe Tomatoes: The star of the show! For the best flavor, use a mix of ripe summer tomatoes. Varieties like Roma, cherry, and heirloom tomatoes work wonderfully together, each contributing a unique balance of sweetness and acidity. Remember that juicier varieties, like large slicers, might require a slight adjustment to the amount of broth needed, so choose wisely based on your desired soup consistency. The key is ripeness, as this directly translates to the depth of flavor in your final soup.
- Garlic Cloves: Roasting garlic transforms its pungent sharpness into a mellow, sweet, and nutty flavor that beautifully complements the tomatoes. For those who adore garlic, follow the recipe as written. If you prefer a more classic, less garlicky tomato soup, you can reduce the amount or omit it entirely. However, the roasted garlic truly adds a layer of complexity you won’t want to miss.
- Yellow Onion: Roasted onion wedges bring a foundational sweetness and a rich umami depth to the soup base. As they caramelize in the oven alongside the tomatoes and garlic, they develop a profound flavor that’s essential for a well-rounded soup.
- Olive Oil: A good quality olive oil is essential for roasting the vegetables. It helps them caramelize beautifully and infuses them with its fruity notes. A standard olive oil is perfectly fine here; you don’t necessarily need your most expensive extra virgin variety.
- Fresh Herbs: Herbs are vital for infusing the soup with vibrant, fresh aromas. This recipe is a fantastic way to utilize fresh herbs from your garden. I typically roast the tomatoes with sprigs of oregano and thyme, allowing their earthy flavors to deepen. To finish, a generous handful of fresh basil and a few extra thyme leaves are stirred in, providing a bright, aromatic lift that truly sings of summer.
- Chicken or Vegetable Broth/Stock: This liquid base allows the roasted vegetables to simmer and meld their flavors. Chicken stock offers a richer, more profound depth, which is my usual choice. For a vegetarian version, opt for a high-quality vegetable broth. Using low-sodium varieties allows you to control the salt content precisely, seasoning the soup to your taste preferences.
- Granulated Sugar (Optional): While roasting naturally enhances the tomatoes’ sweetness, some varieties can be tarter than others. A small pinch or two of granulated sugar can be added after pureeing if the soup needs a touch more balance, perfectly rounding out the flavors without making it overly sweet.
- Heavy Cream: Even though the pureed soup will naturally have a lovely creamy texture, a generous splash of heavy cream elevates it to a truly luxurious level. It adds an incomparable richness and silken mouthfeel, making each spoonful feel incredibly indulgent.
Want to brush up on tomato varieties? Check out Know Your Tomatoes: A Guide to the Top 15 Types of Tomatoes from Tasting Table.
Crafting the Perfect Creamy Roasted Tomato Soup
While making this soup involves a total time commitment of approximately two hours from start to finish, much of that time is hands-off as the oven and stovetop work their magic. The process is straightforward, ensuring delicious results with every batch. Here’s a detailed guide to preparing this comforting dish:
Prepping and Roasting the Tomatoes for Maximum Flavor
The key to this soup’s incredible depth of flavor begins with the roasting process. Preparing your vegetables properly will ensure maximum caramelization and sweetness.
Begin by preparing your tomatoes. Remove and discard any tough stem pieces. Then, cut them into wedges or halves, depending on their size. Plum or Roma tomatoes are best halved, larger slicing varieties into wedges, and smaller cherry tomatoes can be left whole. There’s no need to meticulously peel the tomatoes or remove their cores and seeds at this stage, as the entire mixture will be pureed later. The skins and seeds actually contribute to the rich, earthy flavor during roasting.
Next, peel your yellow onions and cut them into distinct wedges. For the garlic, gently smash each clove with the flat side of a knife. This makes them easier to peel and helps release their aromatic oils, preparing them for roasting. Leave the peeled garlic cloves whole.
Distribute the cut tomatoes, smashed garlic, and onion wedges onto a large, rimmed baking sheet. I highly recommend lining the entire pan, bottom and edges, with foil. This clever trick ensures effortless cleanup, saving you from scrubbing sticky, caramelized bits later!
Drizzle a generous amount of olive oil over all the vegetables. Season them thoroughly with several good pinches of kosher salt and freshly ground black pepper. Add the sprigs of oregano and thyme, nestling them underneath and between the tomato wedges to prevent them from burning during roasting.
Roast the vegetable mixture in a preheated oven at 425 degrees F (220 degrees C) for approximately one hour. You’ll know they’re ready when the tomatoes and onions are beautifully softened, wonderfully caramelized, and exhibit delicious charred spots. The aroma filling your kitchen at this stage will be absolutely incredible – a true preview of the delightful soup to come!
Simmering the Soup to Infuse Deep Flavors
Once your vegetables are perfectly roasted, the next step is to transform them into a simmering, aromatic soup base.
Carefully remove the herb sprigs from the roasted vegetables and discard them. Transfer the tender, caramelized tomatoes, onions, and garlic into a large, heavy-bottomed pot or a sturdy French/Dutch oven. Don’t forget to scrape all the delicious, sweet juices that have been released onto the baking sheet into the pot – these are pure flavor gold and essential for the soup’s depth. My Le Creuset 3-1/2 Quart Signature Round Dutch Oven is a perfect vessel for this.
Pour in 2 cups of chicken or vegetable broth. The exact amount of broth you’ll need can vary depending on how juicy your specific tomato varieties are. Some batches require just 2 cups, while others, like the one pictured, might need up to 3 cups for the desired consistency. It’s always best to start conservatively with the liquid, as you can always add more to thin the soup later, but you can’t easily make it thicker.
Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Allow the soup to simmer for about 25 minutes. This crucial step allows the broth to fully absorb the rich, complex flavors of the roasted vegetables, creating a deeply satisfying base. Just before you’re ready to puree, stir in the torn fresh basil leaves and the reserved fresh thyme leaves. Simmer for an additional 3-5 minutes, or until the basil leaves have beautifully wilted, releasing their vibrant aroma into the soup.
Pureeing and Finishing for Velvety Smoothness
Achieving that signature velvety smooth texture is the final step in perfecting your Creamy Roasted Tomato Soup.
To puree the soup, you have two excellent options. For convenience, an immersion blender is ideal. Simply place it directly into the pot, ensuring the blade is fully submerged to prevent splashes. Start on a low speed and gradually increase it, moving the blender around until the soup is perfectly smooth. For safety, ensure your pot is no more than two-thirds full when using an immersion blender with hot liquids.
Alternatively, if you’re using a countertop blender, transfer the soup in batches. This is crucial: hot liquids expand when blended. To prevent dangerous spills and potential burns, never fill the blender more than halfway. Secure the lid firmly and start blending on the lowest speed, slowly increasing it until smooth. Working in smaller batches ensures safety and achieves the best results.
In the market for a new blender? I love my All-Clad Stainless Steel Immersion Blender (pictured) and Vitamix 64-ounce Low Profile Blender.
Once the soup is pureed, I often take an optional step to enhance its silkiness: pouring it through a fine mesh sieve. This removes any lingering seeds or tiny bits of skin, resulting in an incredibly smooth and luxurious texture. Use the back of a spoon or a spatula to press all the liquid through the strainer, ensuring you extract every last drop of flavor from the solids before discarding them. Feel free to skip this step if you prefer a slightly more rustic, textured soup.
Return the pureed soup to the clean pot. Now, it’s time to add the heavy cream – start with about 1/2 cup and add more to taste, stirring it in until fully incorporated. This is also the moment to adjust the texture and seasonings. If your soup tastes a bit too tart, stir in a teaspoon or two of granulated sugar to balance the acidity. If it’s too thick for your preference, thin it out gradually with additional chicken or vegetable stock until it reaches your desired consistency. Remember to taste and season again with kosher salt and freshly ground black pepper, especially if you started with a low-sodium broth, as it might require a more generous hand with the salt shaker.
Serving and Storing Your Creamy Roasted Tomato Soup
One of the many wonderful qualities of this Creamy Roasted Tomato Soup is its incredible versatility. It tastes equally delightful served hot, straight from the pot, or refreshingly chilled the next day, making it perfect for any season or mood. Whether warm or cold, I always recommend garnishing each serving with a scattering of fresh herbs – a little extra basil or thyme from the garden – and a fresh grind of black pepper to enhance its vibrant flavors.
Elevate your soup experience with thoughtful accompaniments. This soup pairs beautifully with crispy Homemade Croutons or delicate Crostini toasts, perfect for dipping into the rich, creamy goodness. For an extra touch of indulgence and a lovely presentation, consider swirling in a bit more heavy cream, adding a dollop of tangy sour cream, or sprinkling freshly grated Parmigiano Reggiano over each bowl just before serving. A drizzle of high-quality extra virgin olive oil can also add a delightful peppery note.
To transform your soup into a complete and satisfying meal, pair it with your favorite grilled cheese sandwich. The classic combination of warm, comforting soup and a gooey, cheesy sandwich is simply unbeatable. My personal favorite is a decadent Grilled Gruyere and Cheddar with Bacon on Sourdough – a match made in culinary heaven with this tomato soup!
If you find yourself with any luscious leftovers, storing them properly is key. Transfer the cooled soup to an airtight container and refrigerate. It will maintain its delicious flavor and creamy texture for 3-4 days, ready to be enjoyed again whenever a craving strikes.
More Comforting Soup Recipes to Explore
If you’ve enjoyed this Creamy Roasted Tomato Soup, you might be looking for more delightful and hearty soup ideas. Here are some other reader-favorite recipes that are perfect for any season and occasion:
- Hearty Split Pea Soup with Ham: A classic, comforting soup perfect for chilly days, packed with flavor and satisfying ingredients.
- “Mexican Street Corn” Soup: A vibrant and zesty soup inspired by the popular street food, offering a unique blend of sweet, smoky, and spicy flavors.
- Classic Homemade Cream of Mushroom Soup: Far superior to canned versions, this rich and earthy soup is a versatile base or a delightful standalone meal.
- Rotisserie Chicken Gnocchi Soup: A quick and easy, yet incredibly flavorful, soup featuring tender chicken and soft gnocchi in a creamy broth.
- Authentic Wonton Soup: A light yet satisfying Asian-inspired soup, perfect as an appetizer or a light meal.
- Rustic French Lentil Soup: A wholesome and nutritious soup, rich in plant-based protein and delightful French flavors.
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Creamy Roasted Tomato Soup
This Creamy Roasted Tomato Soup is a delicious way to use fresh summer tomatoes from the garden or farm market. Serve the soup hot or chilled, on its own, or alongside your favorite sandwich for a garden-to-table summer lunch.
Print Recipe
Ingredients
- 3-1/2 pounds fresh ripe tomatoes (assorted varieties)
- ⅓ cup olive oil
- 4 cloves garlic, lightly smashed and peeled
- 1 large yellow onion, peeled and cut into wedges
- 4 sprigs fresh thyme, plus 1 teaspoon leaves
- 1 sprig fresh oregano
- 2-3 cups chicken or vegetable broth, plus additional, if needed
- 1-3 teaspoons granulated sugar (optional, if needed)
- ½ cup basil leaves, torn
- 1/2-3/4 cup heavy cream
- kosher salt and freshly-ground black pepper to taste
Instructions
Roast the Tomatoes
- Preheat oven to 425 degrees F (220 C). Line a rimmed baking sheet (half sheet pan) with foil for easy cleanup.
- Remove stems from tomatoes and discard. Typically, cut plum/Roma tomatoes in half, vine or slicing tomatoes into wedges, and leave cherry tomatoes whole.
- Place the tomatoes onto the prepared sheet pan with the garlic cloves and onion. Pour the olive oil over the mixture, season well with a few pinches of salt and pepper, and toss to coat. Tuck the sprigs of fresh thyme (not the additional 1 teaspoon leaves) and oregano underneath and between the tomatoes.
- Roast for 1 hour, until the tomatoes, onions, and garlic are soft, caramelized, and bubbling. Remove the herb sprigs from the tray and discard.
Make the Soup
- Transfer the roasted tomatoes, onions, and garlic to a large, heavy-bottomed pot, along with any released juices from the pan. Stir in 2 cups of broth, bring the mixture to a boil, reduce heat, and simmer for 25 minutes.
- Stir basil leaves and reserved thyme into the soup and simmer for 3-5 minutes, until basil leaves are wilted.
- Puree the soup by carefully transferring it in batches to a blender, or directly in the pot with an immersion blender. (See Important Safety note in the “Notes” section of this recipe, below, before blending.)
- If desired, strain the soup through a fine mesh sieve, discarding any seeds or bits of skin leftover after blending.
- Return the soup to the pot. Stir in heavy cream and season to taste with salt, pepper, and sugar, if needed. (If you’ve used low sodium broth, you might need to add a good amount of salt.)
Serve
- The soup can be served hot or chilled, garnished with croutons, fresh herbs, cracked pepper, or a swirl of cream, as desired. For a classic lunch pairing, we love to enjoy a bowl alongside a grilled cheese sandwich.
- To store the soup, refrigerate it, tightly-covered, for 3-4 days.
Notes
*The final amount of broth you need will depend on how much juice your tomatoes have released; start with 2 cups and add additional if the soup is too thick after pureeing.
**Important safety note: Hot liquids expand in the blender. If using a countertop blender, blend the soup in batches, filling the container no more than halfway full. Start on low speed, gradually increasing the speed to puree.
If using an immersion blender, make sure that your pot is no more than 2/3 full. Blend slowly, and keep the blade submerged in the liquid to prevent splashes.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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