Roasted Tomato Soup is so easy to make from scratch using fresh, juicy summer tomatoes! This herby flavor packed tomato soup can be made with or without cream and can be frozen for later!
Roasted Tomato Soup:
Tomato soup is the absolute favorite in my house year round! I have a Slow Cooker Tomato Soup that's been really popular here, and it's made with canned tomatoes so it works well all year. But, there's just something extra special about a slow roasted tomato soup! Pair this with a gooey grilled cheese and you're in heaven! Now is the best time to grab all of the summer tomatoes while they're still in season and make a huge batch of this! Even if it's still really warm weather where you live, this soup is a perfect transition into another season. I think it's a great one to have even at the end of summer, because it's warm but it's not too heavy. The best part of this soup is really how simple the ingredients are. We use fresh tomatoes, bell pepper, white onion, garlic and some dried herbs. It roasts to perfection and the hands on cooking time is so minimal!
Roasted Tomato Soup Ingredients:
- Fresh Tomatoes: Roasting the tomatoes gives you a super rich and flavorful soup! You can use really any tomatoes that you have on hand, but I tend to grab Roma tomatoes usually. If you happen to have garden tomatoes, those will be amazing!
- Onion: I like white onion here because it roasts nicely, but any will do. You can use red or yellow onion if you prefer.
- Garlic: We use a whole head of garlic! Yes, it roasts right along with the tomato and onion and gives such mellow and nutty kind of flavor to the soup. Don't worry, it's not overpowering.
- Herbs: You can use fresh or dried herbs for this tomato soup. I listed dried, because I know not everyone has fresh herbs, and both are great.
- Broth and Cream: I prefer vegetable broth, but chicken works good too. I also love the richness of the heavy cream but you can use milk or half & half if you would like.
Recipe Notes and Tips:
- If you don't want to use dairy in this soup you can completely skip the cream or milk. Or, for a dairy alternative you can add in some canned, unsweetened coconut milk!
- If you like a cheesy tomato soup, just go ahead and add fresh grated parmesan to each individual bowl! There are no measurements for cheese here, you measure with your heart!
- I use a handheld immersion blender to puree this soup, but a regular blender works fine too if that's what you have. Just make sure to puree the soup in 2-3 batches if using a regular blender. The hot soup will expand and can come out of the top and cause burns, only fill the blender about halfway full.
- This soup freezes beautifully! Make a huge batch of it now and freeze to have leftovers for fall and winter! In the fridge this will last 3-4 days in an airtight container. In the freezer you can put the cooled soup into a freezer safe, airtight container and store for up to 6 months. I typically add the soup to a large zip tight bag, this way it will lie flat and save freezer room.
- To serve this soup we really love a classic grilled cheese, some fresh bread with butter, a good BLT if you want a really hearty meal, or just an extra sprinkle of cheese and fresh chopped basil!
Roasted Tomato Soup
- 3 Pounds Tomatoes
- 1 Red Bell Pepper seeded and sliced
- ½ Large Onion sliced into 6-8 pieces
- 1 Head Garlic with the top sliced off
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon of Dried Basil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ Cup Olive Oil
- 2 Cups Vegetable or Chicken Broth
- ½-1 Cup Heavy Cream or Half & Half Optional
- Preheat the oven to 375 degrees Fahrenheit.
- Place the tomatoes, red bell pepper slices, onion and garlic into a large baking pan or oven safe skillet.
- Mix the oregano, thyme, basil, salt and pepper together in a small bowl and sprinkle it around the top of the veggies.
- Drizzle the oil overtop then bake for 45-60 minutes or until the veggies are starting to brown on top.
- Once it’s cool enough to handle, squeeze the garlic out of its casing then add it along with the rest of the veggies and the chicken broth to a blender and blend until smooth then pour it all into a large soup pot. Or if you have an immersion blender add the veggies and chicken broth directly to a soup pot then use an immersion blender to blend until smooth.
- Bring the soup to a low simmer over medium heat then pour in the heavy cream, reduce the heat to low-medium and stir and simmer for 15-20 minutes or until the soup has thickened a bit.
- Add more salt to taste as needed then serve with bread, grilled cheese, parmesan cheese, and fresh basil as desired.