Roasted Tomato Soup

When the temperatures drop and the cozy cravings hit, nothing beats a warm bowl of Simple Roasted Tomato Soup. This homemade tomato soup is rich, slightly smoky, deeply flavorful, and unbelievably easy to make. Roasting the tomatoes brings out their natural sweetness, giving this soup a restaurant-quality depth, without any heavy ingredients or complicated steps.

This is the kind of fall soup recipe that fills your home with warmth and the comforting smell of roasted garlic and herbs. It's simple enough for weeknights, nourishing enough for meal prep, and cozy enough to enjoy curled up with a blanket and crusty bread.

Plus, this version uses wholesome, fresh ingredients and is naturally dairy-free—though you can make it creamier if you want. Whether you're looking for a healthy soup recipe, an easy winter dinner, or something that pairs perfectly with grilled cheese, this roasted tomato soup is everything.

This is a staple recipe you’ll want to make again and again all season long.

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Storage and Freezing

Refrigerator: 4–5 days
Freezer: Up to 3 months
Reheat: Stovetop on low, add broth if it thickens

This soup freezes beautifully—make a big batch and keep cozy all winter long.

Heavy Cream Alternatives

This soup is delicious as-is, but these creamy options are great if you want extra richness:

Coconut Milk
Half & Half
Greek Yogurt
Milk and Butter

Looking for other recipes like this? Try these:

Print Recipe

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Roasted Tomato Soup

This Simple Roasted Tomato Soup is everything we love about cold-weather cooking—warm, rich, comforting, and incredibly easy to make. With wholesome ingredients and deep roasted flavor, it’s the kind of recipe you’ll crave again and again.

Print Recipe

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yields: 4-6 servings

2 lbs ripe tomatoes (Roma, vine, or cherry work great), halved
2 medium onions, quartered
6 cloves garlic, peeled
1 red bell pepper (or a handful of mini bell peppers)
3 tbsp olive oil
1½ tsp salt
½ tsp black pepper
1 tsp Italian seasoning ( or dried oregano and basil)
½–1 tsp red pepper flakes (optional)
3 cups vegetable or chicken broth
1 tbsp tomato paste (optional, for richness)
1–2 tsp sugar (optional, balances acidity)
Fresh basil, for serving
¼ cup heavy cream or coconut milk (optional for creaminess)

Instructions

Preheat your oven to 400°F (200°C). Place your tomatoes, onions, garlic and peppers on a baking sheet. Drizzle with olive oil, salt, black pepper, Italian seasoning, and red pepper flakes.
Roast for 30–35 minutes, until tomatoes are soft and slightly charred.
Transfer roasted vegetables (and all their juices) to a blender. Add broth and tomato paste. Blend until smooth.
Alternatively, transfer to a pot and use an immersion blender.
Pour the blended soup into a pot. Taste and adjust seasoning. Simmer for 10–15 minutes.
Add sugar if needed to balance acidity.
Stir in heavy cream or leave it dairy-free.
Garnish with heavy cream, basil, or crushed croutons and serve!