This Roasted Tomato Soup is vegan, rich, creamy, and full of deep roasted flavor made entirely from fresh tomatoes, garlic, onion, and basil.
With roasted garlic, sweet onions, fresh basil, and a smooth blended texture, this homemade tomato basil soup tastes restaurant-style while staying simple and effortless.
Tomato soup has always been one of those comforting and warming dishes that reminds me of quiet evenings at home, when a warm bowl of soup could make everything feel peaceful and comforting.
Searing paneer on high heat gives golden edges. It adds texture before adding to curries.
This version is inspired by the soups I grew up enjoying, but with the deeper, richer flavor that roasting brings. It’s the ultimate comfort food tomato soup for chilly days, cozy dinners, or quick weeknight meals.
Whether you are looking for a healthy tomato soup recipe, a dairy-free option, or the best tomato soup ever to pair with Air Fryer Garlic Bread, Corn Chilli Cheese Toast, this easy tomato soup made from scratch checks every box.
About Roasted Tomato Soup
This roasted creamy tomato soup recipe uses fresh tomatoes, cherry tomatoes, caramelized onions, and roasted garlic, fresh basil to make a rich, smoky tomato soup that feels like pure comfort. By roasting the vegetables first, you get a vibrant garden fresh tomato soup with deeper sweetness and natural umami from fire-roasted tomatoes and garlic.
Blending with vegetable broth, coconut cream or milk cream, and fresh basil makes a creamy roasted tomato soup that is naturally vegan and full of bright, lively flavors. Plus, it’s a freezer-friendly soup, which is made with basic ingredients. It is an ideal side dish for easy dinners, or warming lunches.
This recipe is perfect for anyone looking for an easy tomato soup from scratch, a healthy tomato soup recipe, or a cozy comfort food tomato soup to pair with your bread, or to have with a side of pasta.
If you loved this roasted tomato soup, then you would also love roasted butternut squash soup, or etc.
Why You’ll Love the Recipe
This Roasted Tomato Soup
✔ easy tomato soup from scratch
✔ is made with simple ingredients
✔ is vegan, dairy-free, and gluten-free
✔ has a creamy texture without any heavy cream
✔ is great for pairings grilled cheese or toasted bread
✔ is healthy & low calorie
✔ is packed with fresh flavours
✔ is freezer-friendly for meal prep
✔ tastes like restaurant-style tomato soup
✔ has deep roasted flavors
Ingredients
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Tomatoes: IT is the star ingredient of this homemade soup recipe. I used ripe tomatoes to create the base of this tomato soup. Fresh tomatoes give it richness and body.
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Cherry Tomatoes: They add natural sweetness and help balance acidity from tomatoes. If you want you can only use 1 type of tomatoes.
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Onion: White onions are roasted beautifully to add depth to this homemade creamy tomato soup.
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Garlic Bulbs: Roasting makes garlic turns soft, mellow, and buttery which is perfect for roasted garlic tomato soup.
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Olive Oil: It helps caramelize the vegetables and adds subtle richness.
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Salt and Pepper: For seasoning I used simple salt and pepper. They bring out flavor and balance sweetness and acidity.
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Fresh Basil: It is an essential herb for making the best tomato basil soup recipe. It adds a lovely herby aroma and freshness. If you like, you can also add other herbs like mint, cilantro or parsley.
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Vegetable Broth or Water: I added vegetable broth for blending tomato soup base. It creates the smooth texture. If you like you can also use water for blending.
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Vinegar: A splash of vinegar balances the overall acidity and brightens flavor.
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Sugar: Adding sugar is totally optional. I added a bit of sugar to balance the tart tomatoes.
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Butter or Vegan Butter: A little bit of butter gives a glossy finish and adds richness.
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Cream: For added creaminess I added cashew cream for a neutral, luxurious texture. You can also use coconut cream or regular cream to turn this into a luxurious, smooth tomato soup.
How to Make Roasted Tomato Soup
Making this tomato soup from scratch is very simple.
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All you need to do is preheat your oven to 400°F (200°C).
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Add tomatoes, cherry tomatoes, quartered onions, garlic bulbs, and torn basil to a baking tray.
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Then drizzle with olive oil, sprinkle salt and pepper, and toss well.
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Roast the veggies for 25–30 minutes until the tomatoes blister and the onions caramelize.
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Let them cool slightly. Peel tomato skins for a smoother texture if you prefer.
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Transfer the roasted vegetables and all tray juices to a saucepan.
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Add vegetable broth and blend until smooth. You can simmer as it is or strain for a café-style silky soup.
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After that, add coconut cream, vinegar, salt, pepper, and sugar. Simmer for 5–10 minutes.
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Stir in butter for a glossy finish.
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Garnish with cream, chili oil, basil, and crunchy seeds. Serve hot with a side of bread.
Variations
Chunky Tomato Basil Soup
For a chunky texture only blend only half the mixture, this will give you a rustic chunky texture.
Smoky Tomato Soup
For added smokey flavour, add smoked paprika or a splash of liquid smoke before simmering.
Tomato Soup without Cream
If you want a regular soup texture, feel free to skip cream, or swap it with dairy free milk.
Tomato Soup From Canned Tomatoes
For this version, replace fresh tomatoes with 2 cans of whole or crushed tomatoes. This will make a quick dinner-style tomato soup.
Spicy Roasted Tomato Soup
For a spicier taste, add red chili flakes or roasted red peppers for heat.
Herb-Loaded Tomato Soup
For a mixed herby taste, stir in oregano, thyme, or rosemary for a hearty, herb-forward soup.
Serving Suggestions
This creamy roasted tomato soup goes so well when paired with:
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Grilled cheese sandwich (classic tomato soup served with grilled cheese)
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Herbed croutons
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Toasted sourdough
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A side of chickpea salad for a light dinner idea
It also works as an appetizer for spinach pasta, risotto, Khow Suey, or roasted potatoes.
Storage Suggestions
This soup stays fresh for 3–4 days when stored in an airtight container in the refrigerator.
Simply reheat the soup on the stovetop. If it thickens, add a little broth while warming it.
- Freezer: For meal prep, freeze it for up to 2 months. This tomato soup freezer-friendly recipe reheats perfectly in a stovetop pan.
Tips and Tricks to make the best Roasted Tomato Soup
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Roasting: Make sure to roast the tomatoes long enough to develop deep caramelization.
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Tomatoes: Always use ripe tomatoes for the best roasted tomato soup flavor.
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Straining: Feel free to strain the soup for an extra smooth, restaurant-style texture at home.
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Sweetener: I have added a bit of sugar to this tomato soup recipe. You can skip it or swap it with maple syrup or agave nectar. Adjust the sweetness based on how tart your tomatoes are.
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Vegan: For dairy-free alternatives, use cashew cream or coconut cream for a naturally creamy texture.
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Basil: Don’t skip the basil; it transforms the flavor of this fresh tomato basil soup.
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Garlic: Add extra garlic if you want a stronger roasted garlic tomato soup.
Roasted Tomato Soup (Step-by-step photo instructions)
How to Make Roasted Tomato Soup
- Preheat your oven to 400°F (200°C). On a baking tray, place the tomatoes, cherry tomatoes, quartered onions, and unpeeled garlic bulbs.
- Sprinkle with torn basil leaves. Add salt and pepper, drizzle with olive oil, and toss to coat evenly.
- Roast for 25–30 minutes, or until the tomatoes are blistered and slightly charred at the edges.
- Let the vegetables cool slightly. Remove the skin from the tomatoes if you prefer.
- Transfer the roasted tomatoes, cherry tomatoes, and onions along with their juices to a saucepan.
- Peel the roasted garlic and add the cloves to the pan. Also add torn handful of basil leaves.
- Pour in the vegetable broth or water and blend everything until smooth. You can also transfer the mixture to a blender and blend. For an extra smooth texture, you may strain the soup before simmering.
- Add cream, then adjust salt, pepper, vinegar, and sugar to taste.
- Stir in the butter and cook for one more minute.
- Simmer for 5–10 minutes.
- Transfer the hot soup to a serving bowl and top with pumpkin and sunflower seeds.
- Drizzle with cream and chili oil, then add a few basil leaves.
- Serve hot with croutons, toasted bread, or a grilled cheese sandwich.
Recipe Card
Roasted Tomato Soup [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Soups | International | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 200 calories | 1 |
INGREDIENTS
For Roasted Tomato Soup
- 1 kg or 6 ripe tomatoes
- 250 grams cherry tomatoes
- 1 large onion, quartered
- 2 garlic bulbs
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon vinegar
- A handful of fresh basil leaves
- 1 cup vegetable broth or water (adjust for desired consistency)
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon vegan or regular butter
- 4 tablespoons cashew cream or coconut cream (optional, for creaminess)
For Serving
- Cream
- Chili oil
- Toasted bread
- Pumpkin seeds
- Sunflower seeds
- Fresh basil
INSTRUCTIONS:
How to Make Roasted Tomato Soup
- Preheat your oven to 400°F (200°C). On a baking tray, place the tomatoes, cherry tomatoes, quartered onions, and unpeeled garlic bulbs.
- Sprinkle with torn basil leaves. Add salt and pepper, drizzle with olive oil, and toss to coat evenly.
- Roast for 25–30 minutes, or until the tomatoes are blistered and slightly charred at the edges.
- Let the vegetables cool slightly. Remove the skin from the tomatoes if you prefer.
- Transfer the roasted tomatoes, cherry tomatoes, and onions along with their juices to a saucepan.
- Peel the roasted garlic and add the cloves to the pan. Also add torn handful of basil leaves.
- Pour in the vegetable broth or water and blend everything until smooth. You can also transfer the mixture to a blender and blend. For an extra smooth texture, you may strain the soup before simmering.
- Add cream, then adjust salt, pepper, vinegar, and sugar to taste.
- Stir in the butter and cook for one more minute.
- Simmer for 5–10 minutes.
- Transfer the hot soup to a serving bowl and top with pumpkin and sunflower seeds.
- Drizzle with cream and chili oil, then add a few basil leaves.
- Serve hot with croutons, toasted bread, or a grilled cheese sandwich.
Watch Full Recipe Video:
NOTES:
- Don’t skip the basil; it transforms the flavor of this fresh tomato basil soup.
- I have added a bit of sugar to this tomato soup recipe. You can skip it or swap it with maple syrup or agave nectar. Adjust the sweetness based on how tart your tomatoes are.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/roasted-tomato-soup/
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