Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 30 min
Ingredients: 3 pounds roma tomatoes (see body of post for tomato options); 1 small yellow onion (peeled and rough chopped); 1 whole small garlic head; 3 tablespoons olive oil; salt and black pepper (to taste); 1-1 1/2 cups chicken stock (depending on how thick you want the soup); 3-4 sprigs fresh thyme (left whole); 2 tablespoons butter; 1/4 cup half and half (can use heavy cream)

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Roasted Tomato Soup from fresh tomatoes, garlic and herbs. Cozy, comforting hearty meal from a few simple ingredients.

I’ve been on a soup kick ever since the first frost and friends, there’s no stopping me.

This homemade Roasted Tomato Soup has been on my site almost since Day 1.

I’ve made it many, many times. It feels like a cozy hug from the first bite and the ultimate in comfort food.

Roasted tomatoes, fresh herbs, garlic and olive oil. Simple, basic. comforting. Finish it off with a splash of cream for the ultimate decadence.

WHAT I LOVE ABOUT THIS RECIPE:

This homemade creamy Tomato Soup is super easy to make with restaurant quality flavor.
Easy Roasted Tomato Soup is nothing – and I mean nothing – like the canned stuff.
The best homemade tomato soup whips up quickly using a few fresh ingredients from the grocery store.
Roasting takes even winter tomatoes to incredibly delicious with deep rich flavor.
Creamy tomato soup is ideal this time of year and all soup season long.
During tomato season use fresh garden tomatoes if you’re lucky enough to have them.

DO I NEED TO PEEL THE TOMATOES FOR TOMATO SOUP?

No, you don’t need to peel the tomatoes. Once you blend the tomato mixture, it’ll be smooth and creamy.

WHAT KIND OF TOMATOES ARE BEST FOR ROASTED TOMATO SOUP?

Typically I use roma tomatoes or plum tomatoes in this recipe but any tomatoes will work.

Heirloom tomatoes or San Marzano can also be used – even grape tomatoes or cherry tomatoes (even tomatoes that are starting to wilt a bit).

Try to use the reddest, ripe tomatoes available for the best possible taste from the grocery store, farmers market or farm stand.

If fresh tomatoes aren’t available, try my Homemade Tomato Soup recipe using canned tomatoes!

WHAT’S IN ROASTED TOMATO SOUP?

roma tomatoes
yellow onion
whole small head of garlic
olive oil
salt and black pepper
chicken stock
fresh thyme
butter
half and half OR heavy cream

How to makE ROASTED TOMATO SOUP:

Preheat oven to 450°.

Wash and quarter or halve the tomatoes so they’re about the same size then rough chop the onions and transfer both to a baking sheet or sheet pan.

Cut the top off the garlic (the part without the tail) then place is in a piece of foil slightly larger than the garlic.

Drizzle a little olive oil over the top, season with salt and pepper and pinch the foil closed forming a little package.

Season the tomatoes and onions and salt and pepper then drizzle with olive oil and gently toss with your hands to coat.

Place the garlic package on the baking sheet with the tomatoes then lay thyme sprigs on top.

Roast 25 minutes or until the tomatoes are softened and slightly caramelized on the bottom and edges (turn halfway through cook time if they’re getting too dark).

After roasting, remove the baking sheet from the oven, discard the thyme sprigs then transfer the tomato mixture to a large pot (including all juices and brown bits).

NOTE: For the best results, scrape up all the brown bits from the baking sheet and any of the juices from the tomatoes.

When the foil is cool enough to handle, open the pouch and squeeze as much of the garlic as you like from the cloves (I used it all) into the soup) then discard the outer shell.

Add the butter and stock then cook over medium to medium-low heat 5 minutes

Pulse with an immersion blender until smooth, add a splash of cream then taste and adjust salt and pepper to your preference.

Top this creamy soup with a few fresh basil leaves, grilled cheese croutons or a sprinkle of parmesan cheese.

Enjoy with some crusty bread, garlic toast or my Cheesy Garlic Bread.

SUBS AND VARIATIONS:

Vegetable broth or vegetable stock can be used instead of chicken.
Chicken broth is a good sub for chicken stock.
If the tomatoes are too tart, blend in a pinch of brown sugar (about 1/2 tablespoon)
A food processor or regular blender can also be used to blend the soup.
A light sprinkle of red pepper flakes can be added for a light kick of heat.
Red onion can be subbed for yellow onion.
Slice or tear fresh basil leaves and add to each finished bowl of soup.
Trying adding a light splash of balsamic vinegar (about1 tablespoon).

HOW TO STORE OR FREEZE TOMATO SOUP:

Any leftover soup can be stored in an airtight container in the fridge up to 3 days.

To freeze tomato soup, let it cool to room temp then transfer to to freezer-safe containers.

Stored in the freezer, the soup will keep its flavor up to 2 months.

HOW DO I THICKEN TOMATO SOUP?

If your soup isn’t as thick as you’d like, simmer uncovered 3-5 minutes letting some of the moisture cook off.

HOW TO MAKE Grilled Cheese Croutons:

These homemade croutons (loaded with melty cheese) are optional but if you like a good grilled cheese sandwich for dunking, prepare to be obsessed.

Use any variety of melty chees: American, smoked Gouda, Mozzarella, Pepper Jack, creamy goat cheese combined with another cheese is delicious too!

Make the grilled cheese sandwich as you normally would then remove from the skillet and cut into about 1″ squares then add to your soup.

LOOKING FOR MORE FAVORITE SOUP RECIPES?

Broccoli Cheese Soup

Roasted Cauliflower Soup

Stuffed Cabbage Soup

Enjoy!

Let’s cook together!

Tried this Roasted Tomato Soup recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife