Roasted Tomato Soup

Creamy roasted tomato soup made with fire-roasted tomatoes, garlic, onions, and fresh herbs.

Slow-roasted for rich flavor and blended until smooth, this comforting soup is perfect for cozy nights, meal prep, or pairing with a grilled cheese.

Simple, fresh, and full of homemade goodness. This is your new favorite roasted tomato soup recipe! 

There’s something so nostalgic about a warm bowl of roasted tomato soup. It instantly takes me back to my childhood.

I used to love eating this soup with a gooey grilled cheese sandwich, and honestly, I still do! It’s the ultimate comfort meal.

It’s cozy, flavorful, and simple to make from scratch with fresh ingredients.

This roasted tomato soup is rich, creamy, and full of depth thanks to the roasted vegetables and herbs.

Roasting the tomatoes, onion, and bell pepper brings out their natural sweetness and creates that perfect balance of savory and slightly smoky flavor.

Ingredients

Tomatoes – The star of the soup. Ripe tomatoes provide natural sweetness, acidity, and depth of flavor. When roasted, their sugars caramelize, enhancing richness and giving the soup its bold, savory base.

Yellow Onion – Adds subtle sweetness and body to the soup. Roasting the onion mellows its harpness and brings out a mild, savory flavor.

Red Bell Pepper – Gives a slight smokiness and natural sweetness. It also adds a beautiful depth of flavor and enhances the soup’s vibrant color.

Garlic – Roasted garlic becomes sweet, buttery, and aromatic. It adds warmth and enhances the savory notes of the soup.

Olive Oil – Used for roasting the vegetables. It helps them brown, adds richness, and carries the infused flavors of herbs and spices.

Salt & Pepper – Balance and deepen all the natural flavors.

Red Chili Flakes – Add a gentle heat if desired.

Dried Herbs: Rosemary, Thyme & Basil – Earthy rosemary, woodsy thyme, and slightly sweet basil provide aromatic, Italian-inspired herbal depth.

How To Make Roasted Tomato Soup

1. Roast the Veggies

Preheat your oven to 400.° Arrange the chopped tomatoes, onion, red bell pepper, and garlic cloves on a baking sheet.

Drizzle with olive oil and season lightly with salt and pepper. Toss everything well to coat.

2. Bake

Roast for about 40-50 minutes, or until the tomatoes and onions are tender and slightly charred on the edges.

3. Add Seasonings

Once the veggies are done roasting, transfer them to a large pot. Add the rosemary, thyme, basil, and red chili flakes. Stir everything together to let the herbs warm up and release their aroma.

4. Blend the Soup

Pour in the chicken stock and use an immersion blender to puree until smooth. (Alternatively, transfer to a blender in batches and blend until creamy, then return to the pot.)

5. Make it Creamy

Stir in the Boursin cheese and heavy cream. Simmer over medium-low heat for 10 minutes, stirring occasionally until everything is well combined and velvety smooth.

6. Taste and adjust

Add more salt, pepper, or herbs if needed. If you prefer a thinner consistency, add a bit more stock or cream.

7. Serve and Enjoy!

Ladle into bowls and top with a drizzle of olive oil, fresh basil, or cracked black pepper. Serve with a grilled cheese sandwich for the perfect pairing!

Serving Ideas

Classic & Comforting

• Grilled Cheese Sandwich – Cut into halves or bite-sized dippers for dunking.
• Garlic Bread or Crusty Baguette – Toasted with butter, garlic, or parmesan.
• Cheese Toast – Slice of bread topped with melted cheddar, mozzarella, or gruyère..

Toppings to Elevate the Soup

• Fresh Herbs – Basil, parsley, or chives.
• Cream or Burrata Drizzle – Swirl in heavy cream, crème fraîche, or a dollop of burrata.
• Croutons – Homemade or garlic-flavored for crunch.
• Parmesan Shavings – Or a sprinkle of shredded mozzarella.
• Chili Oil or Red Pepper Flakes – For a touch of heat.

Hearty Add-Ins

• Roasted or Shredded Chicken – To make it more filling.
• Cooked Orzo or Rice – Stir into the soup for texture and substance.
• Sautéed Mushrooms or Spinach – Adds earthy flavor and nutrients.
• White Beans or Lentils – For added protein and creaminess.

Storage and Reheating

How to Store

1. Refrigerator

• Pour the cooled soup into airtight containers or glass jars.
• Store in the refrigerator for up to 4–5 days.
• If you added cream, aim to use it within 3–4 days for the best taste and texture.

2. Freezer

• For longer storage, transfer the soup into freezer-safe bags or containers.
• Leave a little space at the top for liquids expand when frozen.
• Label with the date and freeze for up to 3 months.
• For the best texture, freeze the soup before adding cream or dairy. Stir it in after reheating.

Tips for Reheating

On the Stovetop (best method)

1. Pour the soup into a saucepan.
2. Heat over medium-low, stirring occasionally.
3. If it’s too thick, add a little broth, water, or milk to loosen it.
4. Avoid boiling. High heat can change the flavor and cause dairy to separate.

In the Microwave:

1. Place soup in a microwave-safe bowl.
2. Heat in 30–45 second intervals, stirring in between to warm evenly.
3. Cover with a splatter guard or damp paper towel to avoid mess.

Roasted Tomato Soup

Creamy roasted tomato soup made with fire-roasted tomatoes, garlic, onions, and fresh herbs. Slow-roasted for rich flavor and blended until smooth, this comforting soup is perfect for cozy nights, meal prep or paired with a cheesy grilled cheese.

Print Pin Rate

Servings 6

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

1x2x3x

Ingredients

• ▢ 10 ripe tomatoes chopped into 4’s
• ▢ 1 large yellow onion quartered
• ▢ 1 red bell pepper quartered
• ▢ 2 cloves garlic
• ▢ 3 tbsp olive oil
• ▢ Salt to taste
• ▢ Pepper to taste
• ▢ Red chili pepper flakes optional, for heat
• ▢ 1 tsp Rosemary
• ▢ 1 tsp Thyme
• ▢ 1 tsp Basil
• ▢ 2 cups Chicken stock or vegetable broth for vegetarian version
• ▢ ½ block Garlic & Herb Boursin cheese
• ▢ ½ cup Heavy cream

Instructions

• Roast the vegetables: Preheat your oven to 400.° Arrange the chopped tomatoes, onion, red bell pepper, and garlic cloves on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Toss everything well to coat.
• Bake: Roast for about 40-50 minutes, or until the tomatoes and onions are tender and slightly charred on the edges.
• Add seasoning: Once the veggies are done roasting, transfer them to a large pot. Add the rosemary, thyme, basil, and red chili flakes. Stir everything together to let the herbs warm up and release their aroma.
• Blend the soup: Pour in the chicken stock and use an immersion blender to puree until smooth. (Alternatively, transfer to a blender in batches and blend until creamy, then return to the pot.)
• Make it creamy: Stir in the Boursin cheese and heavy cream. Simmer over medium-low heat for 10 minutes, stirring occasionally until everything is well combined and velvety smooth.
• Taste and adjust: Add more salt, pepper, or herbs if needed. If you prefer a thinner consistency, add a bit more stock or cream.
• Serve: Ladle into bowls and top with a drizzle of olive oil, fresh basil, or cracked black pepper. Serve with a grilled cheese sandwich for the perfect pairing!

Video

@cookingwithdestiny_

✨E3 Fall soup series 🍂: Roasted Tomato soup w/ Grilled cheese 🍅🧀🥣✨ Ingredients: Tomatoes Bell pepper Onion Garlic Rosemary Basil Thyme Salt Pepper Red chili pepper flakes Boursin cheese Chicken stock Grilled cheese: Brioche bread Butter Provolone cheese Colby Jack Mozzarella

♬ original sound – Destiny Symone