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 check out my Roasted Red Pepper Soup as well!

Roasted Tomato Soup in white Bowl with Black Rim and Grilled Cheese in the Back

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.

Pan of Raw Ingredients for Roasted Tomato Soup

Tomato Soup With Grilled Cheese Croutons!

Tomato soup goes hand in hand with grilled cheese sandwiches like my Crispy Cheese Sandwich. But how about grilled cheese croutons?!? Yes, you read that correctly…grilled cheese croutons! Here is how to make them:

  1. Prepare grilled cheese sandwiches as you normally would.
  2. Cut up the sandwich into bite-size pieces.
  3. Place the bite-sized pieces on a cookie sheet lined with aluminum foil or parchment paper.
  4. Bake at 350°F for about five minutes, or until pieces are harder and crispier. (You can also skip baking the pieces of you want ooey-gooey bites.)
Raw Ingredients for Roasted Tomato Soup Recipe

Can I Make This Soup Without 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.

Two Bowls of Roasted Tomato Soup Recipe Shot from Overhead

Can I Roast Tomatoes In 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.

How To Store Roasted Tomato Soup

Once cooled completely, store roasted tomato soup in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or on the stovetop. You can also freeze soup for up to 2-3 months. When freezing, leave some room at the top of the container for expansion. Let it thaw in the refrigerator overnight before reheating.

Spoon in a Bowl of Roasted Tomato Soup Recipe Showing Texture

More Soups

5 from 3 votes

Roasted Tomato Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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 medium tomatoes, halved
  • 1 large yellow or white onion, quartered
  • 1 head (about 10 cloves) garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 teaspoons granulated sugar
  • 3 cups (24 ounces) chicken broth
  • ¼ cup fresh basil, chopped
  • ½ cup (119 g) heavy cream
  • ½ cup (50 g) parmesan cheese, 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.

Did you make this recipe?

You can tag me at @iamhomesteader.

Recipe adapted from @luckysin on TikTok, TikTok Roasted Tomato Soup.

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Reader Comments

  1. 5 stars
    I’ve made this wonderful recipe 3 times. First: followed recipe exactly. Soup was very good, but I didn’t like seeding and peeling tomatoes after roasting. 2nd time, I tried seeding the tomatoes, but lost too much flavor. 3rd time was the CHARM: blanched the tomatoes and peeled them before roasting. Added BEEF broth this time, and ran the soup through a sieve. This took care of seeds and any remaining peel. I also added some oregano, and a dash of cinnamon. Flavor was GREAT! Texture was like velvet. This will be my new Go-To! Thanks, for a great recipe!

  2. 5 stars
    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!

  3. 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.

      1. 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.

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