Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese. For another flavorful soup, be sure to try my White Bean Chicken Chili.
Roasted Tomato Soup
Tomato soup goes hand in hand with grilled cheese sandwiches like my Crispy Cheese Sandwich. But, this delicious roasted tomato soup would also make a great light lunch served with a wedge salad. With many vitamins and minerals in tomatoes (Vitamin C, Potassium, and Vitamin K to name a few), tomato soup is a healthy way to enjoy the benefits of this culinary vegetable. Be sure to check out my Roasted Red Pepper Soup as well!
How to Choose the Best Tomatoes
With tomatoes as the star of this creamy soup, be sure to pick out the best ones! The fresher and more organic tomatoes you choose, the more flavor you will get out of the soup.
Appearance: When looking at a tomato, be sure to choose one that does not show any blemishes or bruises and is a bright red in color.
Weight: Pick up the tomato. It should be heavy and dense; those are the juiciest!
Touch: Gently squeeze the tomato. There should be some give when you squeeze it, but if it is too soft, it is on its way to being no good for recipes (too mushy).
Smell: Take a whiff of the tomato close to the stem. For the best flavor, you should get an earthy aroma. If there is no scent, it won’t have any flavor to add to the recipe.
You need to have a hands-on approach when choosing tomatoes. Because of this, try to avoid buying tomatoes in plastic wrap. Your best bet is to get your tomatoes at a local farmer’s market.
How to Roast Vegetables
After you have picked out the freshest and juiciest tomatoes, it’s time to get them roasted along with the onion and garlic.
- First, preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Wash the tomatoes by gently rubbing them under running water. Cut each tomato in half and lay them cut side up on the baking sheet. (Don’t worry about removing the stem or peeling the tomatoes for now; it is easy to do after roasting them.)
- Add the quartered onions and peeled garlic cloves (I used about 10 cloves) onto the baking sheet.
- Drizzle the sheet with olive oil, salt, pepper, and sugar.
- Roast in the oven for 45 minutes, or until the vegetables have completely softened.
What if I Don’t Have an Immersion Blender?
You can definitely still make soups, like this Roasted Tomato Soup, without an immersion blender. Use a ladle to scoop small amounts of soup into a food processor or blender. Be sure they are small amounts so your soup doesn’t splatter everywhere! Plus, having the lid on tight before you turn the blender on will help😉.
Keep in mind that you don’t have to puree the entire amount of your soup. I don’t always like the texture of perfectly pureed soups, so if you are blending a little bit at a time, you don’t need to blend the entire batch if you want a little more texture to the soup.
Can I Make This With an Air Fryer?
You can! I would opt for no bigger than a Roma tomato when using the air fryer in this recipe. Cut the tomatoes in half or into slices. Place onto the rack or into the basket of your air fryer in a single layer. Drizzle with oil and seasonings listed below. Cook at 450°F for about 20 minutes. You may need to work in batches.
More Soups
Roasted Tomato Soup
Ingredients
- 12 fresh tomatoes, halved
- 1 large yellow or white onion, quartered
- 1 head (about 10 cloves) garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons granulated sugar
- 3 cups chicken broth
- ¼ cup basil, chopped
- ½ cup heavy cream
- ½ cup parmesan, grated
- 1 teaspoon garlic salt
- salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Layer a large baking sheet with parchment paper and add tomatoes (cut side up), onions, and garlic.
- Drizzle the entire sheet with olive oil, salt, pepper, and sugar.
- Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes and remove any stems.
- Add the vegetables to a large pot, pour chicken broth over the top and blend with an immersion blender. Set over medium heat.
- Add in basil and blend until smooth.
- Pour in heavy cream, parmesan, and garlic salt and mix until incorporated.
- Serve topped with extra parmesan and basil.
Did you make this recipe?
You can tag me at @iamhomesteader.
Recipe adapted from @luckysin on TikTok, TikTok Roasted Tomato Soup.
Made this for dinner tonight with my fresh garden tomatoes and it was SO GOOD. I wish I had doubled the recipe. Will definitely make again!
This is the best soup I ever made. It is so delicious. I followed recioe exactly but omitted the sugar
The tomatoes I used were organic. fresh and delicious. The fragrance of the vegetables roasting was incredible. Also I didnt usebentire amount of parmesan called for but only added a little parmesan at the end in my bowl.
The smell of the soup was incredible
Thank you for posting.
Can I use this recipe to can this soup in a water bath?
I would like to know too. This soup was wonderful.
I think if I did, I would omit the heavy cream u til I thaw the soup for use. I have no reason except I think maybe the acid of the tomatoes and the dairy might not rest well over a long period. That said, it appears all the ingredients are combined at the end of the roasting so omitting cream before freezing should have no flavor or texture impact on the soup.