This roasted tomato soup is made with just 7 simple ingredients, but the flavor is incredible! Roasting the tomatoes brings out their natural sweetness for a deliciously flavorful soup.
There’s something magical about roasting tomatoes. When they blister and caramelize just enough to bring out all their natural sweetness — it takes tomato soup to the next level! Roasting the tomatoes deepens their flavor and mellows out their acidity, while a splash of cream makes the soup silky and luxurious. This roasted tomato soup is the definition of cozy, and it’s surprisingly easy to make.
Ingredients & Substitutions
- Cherry tomatoes: These tomatoes are naturally sweet and perfect for roasting. You can substitute with grape tomatoes or halved Roma tomatoes if needed.
- Garlic: Roasting garlic gives it a buttery, mellow flavor.
- Onion: Any kind of onion works but yellow or sweet onions are my go-tos for soup.
- Olive oil: A drizzle of olive oil helps the tomatoes and onions caramelize beautifully while adding rich flavor.
- Vegetable broth: A little broth adds depth and helps everything blend smoothly. Use low-sodium if you want more control over the seasoning.
- Heavy cream: Just a little cream makes this soup taste rich. You can substitute with cashew cream for a vegan option.
How to Make Roasted Tomato Soup
What to Serve with Roasted Tomato Soup
This soup pairs perfectly with a classic grilled cheese, but you can also pair it with a feta grilled cheese or sweet potato grilled cheese. You could also serve it with crusty bread for dipping or swirl in a little pesto for a fancy touch.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop and stir in a splash of broth or cream if it thickens up too much.
More Tomato Soup Recipes
If you like this recipe, try my high-protein tomato soup, vegan tomato bisque, cream cheese tomato soup, or red pepper and tomato soup.
PrintDescription
This roasted tomato soup is made with just 7 simple ingredients, but the flavor is incredible! Roasting the tomatoes brings out their natural sweetness for a deliciously flavorful soup.
- 1 1/2 pounds cherry tomatoes
- 4–5 cloves garlic, peeled
- 1 yellow onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup vegetable broth
- 3 tablespoons heavy cream or cashew cream
- Preheat the oven to 425°F.
- On a large baking sheet, spread the cherry tomatoes, chopped onion, and garlic cloves.
- Drizzle with olive oil and season generously with salt and pepper.
- Roast for 20- 25 minutes, stirring once, until everything is soft and slightly browned in spots
- Once roasted, transfer everything to a blender or food processor and add the vegetable broth. Blend until smooth and creamy. Be careful blending hot soup. See notes for more details.
- Pour the mixture into a pot over medium heat. Stir in the heavy cream and heat until warmed through. Taste and adjust seasoning as needed.