Is there anything better in the fall than wrapping your hands around a cozy bowl of soup? 🍂 Especially when it’s made with oven-roasted tomatoes, caramelized garlic, and onion, then finished with crunchy garlic croutons. It’s absolute comfort in every bite.
And because I couldn’t resist, I made grilled cheese, roasted beef sandwiches to go with it… and let me tell you, that combination was so good. The crispy bread, melted cheese, and tender beef dipped into the creamy tomato soup… seriously, let me say it again: pure comfort!
This Creamy Roasted Tomato Soup is one of those recipes that makes your kitchen smell like home. It’s rich, slightly smoky from the roasting, and naturally sweet from the caramelized tomatoes and garlic. Simple, nourishing, and deeply satisfying, everything you want from a homemade tomato soup.
When I first created this recipe, my family became the official taste panel. My daughter Anna loved it instantly, while my boys ran the other way at first (they’ve never been tomato fans). But once I served it with grilled cheese for dipping, even they were won over. 😄
Over the years, I’ve received so many kind messages from readers who’ve made this soup for their own families. It’s one of those recipes that brings people back, simple ingredients, beautiful flavor, and a sense of warmth that feels like home.
If you love fresh, wholesome flavors and that irresistible coziness that only soup season brings, this one’s for you.
Why You’ll Love It
- Made with fresh, roasted tomatoes for deep, rich flavor
- Simple ingredients and minimal prep, just roast, blend, and simmer
- Naturally vegetarian and easy to make dairy-free or vegan
- Pairs beautifully with grilled cheese or croutons
- Freezer-friendly and perfect for meal prep
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If you make Creamy Roasted Tomato Soup, don’t forget to tag me @sandraseasycooking. So I can see your creations. I also love sharing your pics on my story, so make sure to tag me.
Sandra’s Note:
I’ve always loved tomatoes, especially the ones from my neighbor’s garden. They’re the kind of tomatoes you can eat like apples, bursting with flavor and sunshine. I only wish mine would grow that beautifully someday.
When it comes to soups, though, I like my texture smooth, no chunky bits of tomatoes or onions floating around, thank you very much. 😄 This roasted tomato soup captures everything I love: the flavor of fresh tomatoes without the chunks, cozy comfort, and just the right amount of creaminess.
Every recipe I share has a little piece of my kitchen story in it, and this one’s no exception. It’s cozy, simple, and made with love… just how I like it.
If you’re new here, stop by my About page to learn more about my food stories, background, and the joy I find behind the lens. 💛
Creamy Roasted Tomato Soup
Cozy up with this Creamy Roasted Tomato Soup made from oven-roasted tomatoes, garlic, and herbs. Smooth, rich, and full of flavor, perfect for chilly days!
Ingredients
For roasting:
- 2 lbs (about 1 kg) ripe Roma or plum tomatoes, halved
- 1 medium yellow onion, quartered
- 4 garlic cloves, peeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp herbs, blend of dried parsley, basil, oregano
For the soup:
- 4 cups (946 ml) vegetable broth or chicken broth
- 1 tbsp tomato paste, optional, for richer flavor
- 1/2 cup tomato puree adds volume, sweetness, and balances acidity
- 1 tsp dried basil or 2 tbsp fresh basil leaves
- ½ tsp dried thyme (optional)
- ½–1 tbsp cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water)
- ½ cup heavy cream, half-and-half, or coconut milk (optional for creaminess)
- Salt and pepper, to taste
To serve:
- Fresh basil, croutons, or a drizzle of cream, grilled cheese, etc.
Instructions
Preheat the oven:
- Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or use a non-stick baking pan.
Roast the vegetables:
- Arrange tomatoes (cut side up), onion, and garlic on the sheet. Drizzle with olive oil, sprinkle with salt, pepper, and herbs.
- Roast for 30–35 minutes, or until the tomatoes are slightly caramelized and tender.
Blend it up:
- Transfer the roasted vegetables (and all the flavorful juices) into a blender. Add a splash of broth and blend until smooth, or use an immersion blender for a more rustic texture.
- You can run it through a sieve, but it's not as necessary unless you are left with chunks.
Simmer and thicken:
- Pour the roasted tomato mixture into a large pot over medium heat.
- Stir in the tomato paste, tomato puree (or sauce), dried basil, and thyme. Let it simmer gently for 10 to 15 minutes to allow the flavors to deepen.
- Taste and adjust the seasoning to your liking. Add a pinch more salt, black pepper, or herbs if needed.
- For a thicker, creamier texture, slowly whisk in the cornstarch slurry a tablespoon at a time.
- Simmer for another 2 to 3 minutes, until the soup slightly thickens.
- Cornstarch slurry adds just enough to reach your preferred consistency; it should stay velvety and pourable, not thick like a sauce. In case you made a mistake, don't panic, just add more liquid, but you should always add a bit, like a tablespoon at a time.
Add cream:
- Stir in cream or coconut milk for a silky, smooth finish. Again, adjust salt and pepper to taste.
Serve:
- Ladle into bowls and top with freshly made croutons, basil, or a swirl of cream. And maybe grilled cheese as well, because it is a match made in heaven.
Notes
- Use ripe tomatoes — the riper they are, the sweeter and more flavorful your soup will be.
- Don’t skip roasting: It brings out caramelized depth you can’t get from raw or canned tomatoes.
- Adjust texture: Add more broth for a lighter soup or less for a thicker one.
- For a vegan version: Use olive oil and coconut milk instead of cream.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Up to 3 months (without the cream). Reheat gently and stir in cream or milk before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 314Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 24mgSodium: 1244mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 7g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
