I love this recipe because roasting the vegetables adds an incredible depth of flavor that I can’t get from simmering alone. The soup turns out creamy without feeling heavy, and it balances sweetness and acidity beautifully. I also like how flexible it is, whether I serve it as a simple lunch or pair it with grilled cheese for dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lbs ripe tomatoes, halved or quartered 1 large yellow onion, quartered 8 garlic cloves, peeled 3 tbsp extra-virgin olive oil 2 tsp fine sea salt, plus more to taste 1/4 tsp freshly ground black pepper, plus more to taste 2 cups chicken stock or vegetable stock 4 tbsp chopped fresh basil or 2 tsp dried basil 1/2 cup heavy cream, plus more to taste 1/2 cup freshly grated Parmesan cheese, plus more for serving 2 tbsp tomato paste 2 tsp sugar, plus more to taste
Directions
I start by preheating the oven to 400°F. I arrange the tomatoes, onion pieces, and garlic cloves cut side up on a rimmed baking sheet. I drizzle everything with olive oil and season lightly with salt and pepper. I roast the vegetables for about 45 to 50 minutes until the edges are browned and caramelized, then let them cool for about 10 minutes.
Next, I add half of the roasted vegetables to a blender with one cup of broth and half of the basil. I blend until smooth and pour the mixture into a large soup pot. I repeat the process with the remaining vegetables, juices from the pan, the rest of the broth, and basil.
I place the pot over medium heat and bring the soup to a gentle simmer. I stir in the cream, Parmesan, tomato paste, sugar, and remaining salt. I keep stirring until the cheese melts completely and the soup is smooth. I taste and adjust with more cream, sugar, salt, or pepper as needed, then serve it warm with extra basil and Parmesan.
Servings and Timing
This recipe makes about 6 servings, with each serving around 1 to 1½ cups. Prep time is about 5 minutes, cooking takes roughly 55 minutes, and cooling time is around 10 minutes, bringing the total time to about 1 hour and 10 minutes.
Variations
I sometimes use vegetable stock instead of chicken stock when I want a vegetarian version. When tomatoes are extra acidic, I add a bit more cream or sugar to balance the flavor. I also like adding a pinch of red pepper flakes for a subtle kick or blending in a roasted red pepper for extra sweetness.
Storage/Reheating
I let the soup cool completely before storing it in an airtight container in the refrigerator for up to five days. For longer storage, I freeze it for up to three months, leaving space for expansion. When reheating, I warm it gently on the stovetop while stirring, or heat individual portions in the microwave, covered, until hot.
FAQs
Can I use canned tomatoes instead of fresh?
I prefer fresh tomatoes for roasting, but when they’re out of season, I sometimes use canned whole tomatoes and roast them longer to deepen the flavor.
Is this soup very acidic?
I find it well balanced, but tomato acidity can vary. I adjust the sugar and cream at the end to get the flavor just right.
Can I make this soup dairy-free?
I can skip the cream and cheese or replace them with a dairy-free alternative, and the soup still turns out flavorful.
Do I need a high-powered blender?
I use a regular blender and blend in batches. I just make sure to blend long enough to get a smooth texture.
Can I make this soup ahead of time?
I often make it a day ahead because the flavors deepen as it sits, and it reheats beautifully.
Conclusion
This roasted tomato soup is a recipe I come back to again and again because it’s simple, comforting, and full of rich flavor. I love how roasting transforms basic ingredients into something special, and it’s always a hit whether I serve it on its own or with a grilled cheese sandwich.
This creamy roasted tomato soup is packed with fresh flavor and a deep, rich taste thanks to oven-roasted tomatoes, onions, and garlic. Perfect with a grilled cheese sandwich for cozy comfort food.
Ingredients
3 lbs ripe tomatoes, halved or quartered depending on size
1 large yellow onion, quartered
8 garlic cloves, peeled and trimmed
3 Tbsp extra-virgin olive oil
2 tsp fine sea salt (plus more to taste)
¼ tsp freshly ground black pepper (plus more to taste)
2 cups chicken stock (or vegetable stock for vegetarian)
4 Tbsp fresh chopped basil (or 2 tsp dried)
½ cup heavy cream (plus more to taste)
½ cup freshly grated Parmesan cheese (plus more for garnish)
2 Tbsp tomato paste
2 tsp sugar (plus more to taste)
Instructions
Roast: Preheat oven to 400°F. Place tomatoes, onion, and garlic cut side up on a baking sheet. Drizzle with olive oil and sprinkle with ½ tsp salt and pepper. Roast for 45–50 minutes, until edges begin to brown. Cool for 10 minutes.
Blend: In a blender or food processor, blend half of the roasted mixture with 1 cup broth and 2 Tbsp basil until smooth. Pour into a large soup pot. Repeat with remaining mixture, broth, and basil.
Simmer: Heat soup over medium heat. Stir in cream, Parmesan, tomato paste, sugar, and remaining salt. Stir continuously until cheese melts and soup is well blended.
Taste and adjust: Add more cream, sugar, salt, or pepper to taste. Garnish with additional basil and Parmesan cheese before serving.
Notes
Adjust cream and sugar based on tomato acidity.
If using dried basil, simmer for 10–15 minutes before adding cream and cheese.
Make-Ahead Tips:
Refrigerate leftovers for up to 5 days.
Freeze up to 3 months (leave headroom in container).
Reheat on stovetop or microwave until heated to 165°F.
