Oven-Roasted Tomato Soup is one of life’s simple pleasures. Whether you’re pairing it with a grilled cheese sandwich or just enjoying it on its own, it is easy to make and oh-so-satisfying. With rich, roasted tomato flavor, this soup is more robust than some other soups, so do yourself a favor and roast the veggies first. I’m a trained chef with 25+ years of experience, and this soup is still one of my all-time favorites!
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I love tomato soup, and over the course of my professional cooking career, I must have made it thousands of times. This soup is about as tried and tested as it gets, and if you start with great quality tomatoes, your soup is going to be amazing!
This is such an easy soup to make. You roast the tomatoes and veg, then puree the whole thing. I use vegetable stock so it’s a vegetarian tomato soup, but for a richer flavor you can use chicken broth or stock. I wouldn’t use beef as that’s too heavy for the delicate tomato flavor.
If you’re a fan of creamy tomato soup, give this one a try! I’m sure you’ll love it as much as I do!
What You’ll Love About Oven Roasted Tomato Soup
- It has a rich depth of flavor from oven-roasting fresh tomatoes, shallots, and garlic.
- It’s got a creamy texture without any artificial thickeners. It is also gluten-free and vegetarian.
- Pairs excellently with a classic grilled cheese for that nostalgia hit – see my pairing suggestions below.
Ingredients
- Fresh tomatoes – Roma or plum tomatoes.
- Shallots – Peeled and cut in half.
- Garlic cloves – Peeled
- Extra virgin olive oil (EVOO)
- Salt and pepper
- Vegetable broth – Homemade is best, or use a good quality store-bought broth.
- Heavy whipping cream
Best Tomatoes for Tomato Soup
While you can use various tomatoes, plum or Roma tomatoes are ideal for soup. Why? They have fewer seeds and less water content. This means you get a concentrated tomato flavor without the soup being watery.
How to make Oven Roasted Tomato Soup
- Preheat the oven to 450-F.
- Wash and cut the tomatoes in half and squeeze out excess seeds.
- Peel and cut the shallots in half. Do the same for the garlic. Then, toss tomatoes, shallot, and garlic in olive oil. Sprinkle them generously with salt and pepper.
- Lay the prepared tomatoes and shallots on a baking sheet with raised sides. Roast them for 20-30 mins at 450-F or until the shallots are lightly browned around the edges, and the tomatoes are very soft.
- Transfer the roasted tomatoes to a heavy-bottomed soup pot and add the broth. Bring it to a boil and simmer, covered, for about 10 minutes.
- Transfer the soup mixture to a blender and puree it (be careful pureeing hot liquids – keep a kitchen towel over the lid and don’t overfill the blender). Work in batches if required.
- Return the pureed mixture to the soup pot and stir in the cream. Gently heat the soup, adjust the seasonings, and serve.
Step By Step Process
Chef Jenn’s Tips
- For an extra layer of flavor, try adding a sprig of fresh rosemary or thyme to the roasting tray.
- If the soup feels too thick after blending, you can always add a little more broth to adjust consistency.
- For a slight kick, add a pinch of red pepper flakes before serving.
- Use white pepper so you don’t have black pepper flecks in your beautiful soup.
- If you’re watching your calorie intake, you can replace heavy cream with half-and-half. But remember, it might slightly alter the creaminess.
Make It A Meal
Pair this delicious Oven Roasted Tomato Soup with a classic grilled cheese sandwich for a hearty meal, but any hearty sandwich will do, or even a dish of chicken rice enchiladas! If you’re looking to keep things on the lighter side, a fresh green salad with a balsamic vinaigrette complements the richness of the soup. Don’t forget a crusty piece of bread to soak up every last drop!
Storage
Store the leftover soup in an airtight container and pop it in the fridge; it’ll stay fresh for up to 3-4 days. You can even freeze this soup; just remember to leave some space at the top of the container for expansion. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
Keep food fresh and freezer tidy with odor-proof, space-saving trays. Designed for easy stacking and maximum efficiency, store up to 8 cups in a gallon bag.
Oven Roasted Tomato Soup
Equipment
- Blender or immersion blender
Ingredients
- 3 pounds tomatoes roma or plum tomatoes
- 2 shallots peeled and cut in half
- 4 cloves garlic peeled and left whole
- 2 tablespoons olive oil
- a pinch of salt and freshly ground black pepper
- 1 cup vegetable broth or chicken broth
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 450-F.
- Wash and cut the tomatoes in half and squeeze out excess seeds.
- Peel and cut the shallots in half. Do the same for the garlic. Then, toss tomatoes, shallot, and garlic in olive oil. Sprinkle them generously with salt and pepper.
- Lay the prepared tomatoes and shallots on a baking sheet with raised sides. Roast them for 20-30 mins at 450-F or until the shallots are lightly browned around the edges and the tomatoes are very soft.
- Transfer the roasted tomatoes to a heavy-bottomed soup pot and add the broth. Bring it to a boil and simmer, covered, for about 10 minutes.
- Transfer the soup mixture to a blender and puree it (be careful pureeing hot liquids – keep a kitchen towel over the lid and don’t overfill the blender). Work in batches if required.
- Return the pureed mixture to the soup pot and stir in the cream. Gently heat the soup, adjust the seasonings, and serve.
Notes
Chef Jenn’s Tips
- For an extra layer of flavor, try adding a sprig of fresh rosemary or thyme to the roasting tray.
- If the soup feels too thick after blending, you can always add a little more broth to adjust consistency.
- Add a pinch of red pepper flakes for a slight kick before serving.
- If you’re watching your calorie intake, you can replace heavy cream with half-and-half. But remember, it might slightly alter the creaminess.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
This is such a winter classic! Used your recipe this week and it came out fantastic. Will definitely be making your oven roasted tomato soup again. Thanks for the great tips!
It’s amazing in the winter, but I’ll make this easy soup year-round! Enjoy! ~Jenn
This recipe was really good. Roasting the tomatoes really brought out the flavor in a new way. I made this on a rainy day with grilled cheese croutons and it was divine. Will make again.
The best part of making this soup was definitely the amazing aroma while the tomatoes were roasting. It was so heavenly, we could hardly wait to dig in! And adding just a pinch of red pepper flakes gave it that perfect little kick without overpowering the delicious tomato flavor. Such a great balance of flavors!