This Roasted Tomato Soup is a warm cozy classic made with a few simple ingredients! Grab your fresh tomatoes and basil so you can make this mouthwatering soup seeping with flavor! (This recipe is completely gluten-free, dairy-free, and vegan.)
If you love homemade soups, you’ll love our Immunity Boosting Carrot Lentil Soup or Potato Leek Parsnip Soup.
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Tomato Soup in a can where?! I promise you’ll never look at canned tomato soup the same after trying this roasted tomato soup recipe! It is an easy soup made with simple, wholesome ingredients. It’s nourishing, filling, and perfect for an filled with flavor!
Fall is here and the weather is getting cooler, which means soup season has arrived!! Roasted Tomato Soup is an easy soup to make on those cool days when you are craving something warm, but aren’t up to spending hours in the kitchen. Only four steps are needed to make this ultimate classic.
Whether you are looking for a chunky tomato soup recipe with fresh tomatoes or a smooth tomato soup with warm deep flavor, this is it! You can make the consistency however you like and then use a toasted baguette or sandwich to soak up the flavors!
Here’s What You’ll Need:
- Roma Tomatoes
- Fresh Basil Leaves
- Garlic Bulb
- White Onion
- Vegetable Broth
- Cooking Oil and a bit of vegan butter
How to Roast Tomatoes for Soup
Roasting tomatoes for this soup is super easy! You can use either Roma or plum tomatoes for this soup. I recommend using organic tomatoes for the best flavor.
Slice each tomato in half lengthwise and drizzle salt and oil onto each of the tomatoes. During the roasting process, the tomatoes will caramelize, which brings out their rich, sweet flavor. You’ll want to roast the tomatoes in the oven for 45 minutes.
How to Make Roasted Tomato Soup
- Place the tomatoes and garlic bulb in a single layer on a sheet pan lined with foil or parchment paper. Season with salt and drizzle oil on the veggies. Roast for 45 minutes.
- While the tomatoes are roasting prepare the caramelized onions — trust me, you will not want to skip this step; it makes all the difference! (You can also roast the onions with the tomatoes if you do not want to make the onions on the stove.)
- Blend the roasted tomatoes, garlic, caramelized onions, and fresh basil until you reach your desired consistency.
- Add the blended tomato mixture to a large saucepan and add the vegetable broth. Stir and let it simmer for about 20 minutes.
- Remove the soup from the heat. Pour into your favorite bowl and top with vegan or regular parmesan cheese! Enjoy!
Tips for making the best tomato soup
- Use Roma or Plum Tomatoes for the best outcome! Try to buy organic tomatoes if possible.
- Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions. Remember, simply roast them in the oven if you want to skip the stove method.
- Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.
- If you are not vegan/vegetarian, and you would like for the soup to have even more flavor, you can use chicken broth instead of vegetable broth.
What To Eat With Tomato Soup
For the ultimate comfort meal, serve this roasted tomato basil soup with a grilled cheese sandwich! I made my Grilled Cheese using Violife Vegan Cheddar Cheese — it was delish!
Storing Leftover Soup
You can store any leftover tomato soup in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave or on the stovetop.
This soup also freezes well and can be stored in the freezer for up to 3 months in an airtight container. Be sure to thaw the soup before rewarming it to enjoy it.
I hope you enjoy this Tomato Soup Recipe! If you try the recipe, don’t forget to rate it, and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
More Soup Recipes To Try!
- Ginger Garlic Bok Choy Soup
- Cold-Fighting Chicken Soup Recipe
- Creamy Wild Rice Mushroom Soup | Vegan + GF
- Immunity Boosting Coconut Carrot Lentil Soup
Roasted Tomato Soup
- 8 Roma or Plum Tomatoes
- 1 Garlic Bulb, top cut off
- 2/3 cup Fresh Basil
- 2 cups Vegetable Broth
- 2 tbsp Cooking Oil
- Salt and Pepper, to taste
For The Caramelized Onions
- 2 tbsp Vegan Butter
- 1/2 tbsp Olive oil
- 1/2 tsp Sea Salt
- 1 Yellow onion, thinly sliced
- Preheat the oven to 400°F.
- Slice the tomatoes in half. Cut the top off of the garlic. Place the whole garlic bulb and tomatoes on a parchment-lined baking sheet. Drizzle cooking oil and salt onto the tomatoes and garlic. Bake for 45 Minutes.
- While the tomatoes and garlic are roasting, prepare the caramelized onions. Slice the onion lengthwise into long pieces. In a large pot or dutch oven over medium-low heat, add butter and a tablespoon of cooking oil, then add sliced onions. Continue to cook the onions, stirring occasionally, and checking every 5 minutes or so. If the pan begins to dry, add 1 tbsp water and lower the heat. Continue to cook the onions until they are golden brown in color and are completely caramelized, about 20 minutes. (You can also roast the onions with the tomatoes if you do not want to make the onions on the stove. Slice the onion into large chunks and add it to the baking dish with the tomatoes and garlic.)
- Once the tomatoes are done roasting and the onions are caramelized, add the tomatoes, onion, and basil to a high-powered blender. Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves, and add to the blender. Blend the ingredients until you reach your desired consistency. (Make sure to use a blender that can tolerate hot foods)(Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves)
- In a large pot over medium-low heat, pour in the tomato mixture, add vegetable broth, and mix well. Reduce the heat to a simmer, cover, and let simmer for about 15 minutes.
- Pour a generous amount into a bowl. Garnish with your favorite shredded cheese, pair with a sandwich, and enjoy!
- Use Chicken Broth for more enhanced flavor (non-vegan)
- Parmesan cheese, for topping (non-vegan)
- I use Vegan Earth Balance Butter. Feel free to use whatever butter you like
- Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions.
- Instead of blending the ingredients, you can also transfer the ingredients into a large pot and use an immersion blender.
- Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.
Absolutely delicious – so hearty and warming. Tomato and basil are such a wonderful flavour combination!
Thanks, Alexandra! I am happy you enjoyed it!
So yummy and perfect for fall!
Hi Audrey! For sure! It’s perfect for a chilly fall day!
Nothing better than dipping toasted bread into hot soup. this was delicious!
Hi Amy! I agree! That is my favorite part 🙂
Loved this, I dipped a toasted cheese sandwich in it.
Yum! So glad you liked the recipe!
What a perfect soup for this time of year! My family raved over it!
That is great to hear! I am glad you and your family enjoyed the soup!
This soup is SO comforting and delicious!! The flavors of the roasted tomatoes & garlic with the caramelized onions is unbeatable. Thank you so much for this recipe!
Hi Sara! I am so happy you enjoyed the soup!!
Absolutely delish!! Will make this again very very soon.
Hi Ramona! I am glad to hear it 🙂
Yum! And pretty simple too – I will definitely have to try making this to eat with some grilled cheese
Super easy, right! It’s definitely a satisfying cozy meal.
Nothing beats homemade tomato soup and this recipe did not disappoint. Full of flavor…and so easy to make. I pinned so I’ll have it on hand when the mood strikes.
Hi Debra! I am glad you liked the soup! Thank you for pinning the recipe!!
Looks so good!
This is a wonderful recipe! I substituted veg broth for the chicken broth but otherwise made it exactly as described. I’m preparing it a second time now and am not making any additional modifications. This round I’m actually multiplying the recipe by seven to use up garden tomatoes and to have soup in the freezer for the winter. My only critique is the portion size as described. A single batch would only make about 2-3 entree servings in my house. But what a great inexpensive delicious recipe that also makes the house smell great while it is cooking!
Such a great soup, can’t stop making it!!
I am so happy to hear that! And thank you so much for sharing pictures with me on Instagram! It looked phenomenal! 🙂