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!
Roasted Tomato Soup Recipe
Ingredients (full recipe below)
- Onion–White or yellow would work for this recipe, with the yellow onion being a little sweeter in flavor.
- Olive oil
- Granulated sugar
- Chicken broth
- Heavy cream
- Parmesan cheese
- Garlic salt
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.
How to Make Roasted Tomato Soup
After the vegetables have roasted, let them cool just enough to get the tomatoes peeled. The peels should be cracked or split at this point, so easily removed by hand. Get rid of any stems that are left as well. Next, add the roasted vegetables to a large pot, pour the chicken broth over the top, and blend with an immersion blender over medium heat.
Add in the chopped basil, blending until smooth. Then, pour in the heavy cream, parmesan cheese, and garlic salt. Mix until the ingredients are incorporated. Serve warm, topped with extra parmesan cheese and basil. Add more salt and pepper to taste and throw on a few homemade croutons to top it all off!
Using an Immersion Blender
Just like a Dutch oven is great for soups and stews, so is an immersion blender. An immersion blender comes in handy when you have to blend and puree foods, which makes it ideal for creamy soups! An immersion blender, also known as a stick blender, lets you blend things without transferring them to another container. Very convenient!
You can also get attachments to go on the immersion blender, like a whisk attachment. You may end up using one of these more often than you think, like for dressings, salsas, and whipped cream!
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.
Looking for More Homemade Soups?
Roasted Tomato Soup
Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese.
- 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
- 1/4 cup basil, chopped
- 1/2 cup heavy cream
- 1/2 cup parmesan, grated
- 1 teaspoon garlic salt
- salt and pepper, to taste
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.
Recipe adapted from @luckysin on TikTok, TikTok Roasted Tomato Soup.