There’s nothing quite like a bowl of roasted tomato soup on a cool evening. It’s warm, comforting, and bursting with the deep, rich flavor that only comes from roasting fresh, seasonal tomatoes. This is tomato soup from scratch at its best — simple ingredients, minimal fuss, and truly homemade taste.
Why You’ll Love This Roasted Tomato Soup
This isn’t your average tomato soup. Roasting the vegetables first brings out their natural sweetness and creates a depth of flavor you just can’t get from canned tomatoes or shortcuts. The result is a creamy, velvety roasted tomato soup that tastes like summer preserved in a bowl — perfect on its own or paired with a buttery grilled cheese.
Ingredients
- 5 lbs fresh tomatoes (any variety works)
- 1 onion, quartered (red or yellow)
- 4 carrots, quartered
- 5 heads of garlic (cut the tops off to expose the cloves)
- Olive oil
- Sea salt & freshly ground pepper
- Optional: fresh basil, thyme, or a splash of cream for serving
Instructions
- Preheat your oven to 400°F.
- Prep your vegetables: Arrange the tomatoes, onion, carrots, and garlic heads (cut side up) on a large baking sheet. Drizzle generously with olive oil and season with salt and pepper.
- Roast: Bake for 40–50 minutes, or until the tomatoes are blistered and caramelized around the edges, and the garlic is soft and fragrant.
- Blend: Let everything cool slightly, then squeeze the roasted garlic cloves from their skins and transfer all the vegetables to a blender or food processor. Blend until smooth.
- Simmer: Pour the puréed mixture into a large pot, add a bit of water or broth if needed, and simmer for 10–15 minutes to let the flavors deepen. Adjust seasoning to taste.
- Serve: Top with a drizzle of olive oil, a dollop of cream, or fresh basil.
Tips for the Best Tomato Soup from Scratch
- Use ripe, in-season tomatoes. The sweeter and juicier they are, the better your soup will taste.
- Don’t skip the roast. Roasting intensifies flavor and adds a subtle smokiness that makes this soup unforgettable.
- Freeze for later. This soup freezes beautifully — perfect for cozy meals all winter long.
Serving Ideas
- With a classic grilled cheese sandwich
- As a starter for a dinner party
- Topped with homemade croutons or a drizzle of basil oil
- Served cold as a rustic gazpacho variation
This roasted tomato soup is the perfect reminder that simple, fresh ingredients can create something extraordinary. Once you make tomato soup from scratch, you’ll never go back to the canned stuff again — it’s that rich, vibrant, and satisfying.
Roasted Tomato Soup
This roasted tomato soup is made completely from scratch with fresh tomatoes, garlic, and carrots. A simple, flavorful tomato soup from scratch that tastes like summer in every spoonful.
Ingredients
- 5 lbs fresh tomatoes (any variety works)
- 1 onion, quartered (red or yellow)
- 4 carrots, quartered
- 5 heads of garlic (cut the tops off to expose the cloves)
- Olive oil
- Sea salt & freshly ground pepper
- Optional: fresh basil, thyme, or a splash of cream for serving
Instructions
Preheat your oven to 400°F.
Prep your vegetables: Arrange the tomatoes, onion, carrots, and garlic heads (cut side up) on a large baking sheet. Drizzle generously with olive oil and season with salt and pepper.
Roast: Bake for 40–50 minutes, or until the tomatoes are blistered and caramelized around the edges, and the garlic is soft and fragrant.
Blend: Let everything cool slightly, then squeeze the roasted garlic cloves from their skins and transfer all the vegetables to a blender or food processor. Blend until smooth.
Simmer: Pour the puréed mixture into a large pot, add a bit of water or broth if needed, and simmer for 10–15 minutes to let the flavors deepen. Adjust seasoning to taste.
Serve: Top with a drizzle of olive oil, a dollop of cream, or fresh basil.
