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    Home > Recipes > Main Dishes

    Roasted Tomato Soup

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 09/21/17 · Updated: 09/21/17 · This post may contain affiliate links

    A creamy and healthy Roasted Tomato Soup that's loaded with fresh flavors and super easy to make! This easy tomato basil soup recipe is perfect for a cold winter day, super tasty, and has less than 200 kcal for a big bowl. Serve it with rustic bread or grilled cheese sandwiches for dinner or lunch!

    A creamy and healthy Roasted Tomato Soup that’s loaded with fresh flavors and super easy to make! This easy tomato basil soup recipe is perfect for cold winter days, super tasty, and only has 182 kcal for a big bowl.

    A white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread on a white dishtowel.

    Creamy Roasted Tomato Basil Soup served with some rustic bread or grilled cheese sandwiches makes one of my favorite cold weather dinners! This soup is super creamy without much cream and roasting the tomatoes in the oven makes it so flavorful.

    This tomato soup is healthy but I didn’t make it deliberately healthier, it’s just how I make my tomato soup! It’s low in calories even so I added a good amount of cream because that’s how I like it. But you could also add less cream and this recipe would make a delicious soup too!

    I promise after you tried this recipe with roasted tomatoes you don’t want to eat normal tomato soup anymore!

    Close up of a ladle scooping tomato soup out of a pot.

    How to make Tomato Soup with Roasted Tomatoes

    • You need a large enough pot that’s oven safe and fits most of the halved tomatoes cut side down. You could also use a sheet pan for roasting the tomatoes and then transfer them to a stock pot before adding the stock and blending.
    • The flavor of the soup depends on the quality of the tomatoes you use. I recommend using ripe organic tomatoes, these taste best in my opinion.
    • Add only as much cream as you like, this soup tastes great even without cream but I love a little bit of cream in it because it enhances the flavor and doesn’t add too many calories – this soup only got 182 calories for a big bowl!

    To make the soup start with preparing the tomatoes – LOTS of them. You’ll need 3.5lbs (1.6 kg) fresh tomatoes for this recipe. Cut them in half and slice off any hard cores while you saute the chopped onions and garlic.  Place the tomatoes cut side down into the pan, sprinkle with sugar and drizzle a little bit balsamic vinegar over them. The tomatoes will start to caramelize which adds so much flavor.

    A pan of halved tomatoes lying cut side down, with some balsamic vinegar.

    Don’t worry if you can’t fit all tomatoes cut side down into your pan. I always have to leave out a few halves which I add before I transfer the pan to the hot oven.

    Going the extra step and roasting the tomatoes in the oven makes them cook in their own juices which makes them soft and sweet. This will be the best tomato soup you’ve ever tasted, well worth making it from scratch!

    Once the tomatoes are cooked and soft, transfer the pan back to the stove, add the chicken or vegetable stock and the cream, and use a stick blender to whizz until smooth.

    Roasted tomatoes with wrinkly skin in a large pan.

    The taste of the freshly roasted tomatoes is incomparable! This soup is creamy and full of flavor.

    Looking for more soup recipes?

    • Easy Potato Bacon Soup
    • Instant Pot Carrot Soup Recipe
    • Curried Cream of Corn Soup
    • Chestnut Soup with Truffle Froth

    Close-up of a white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread.

    This recipe makes a pretty big pot of this soup. It serves 4-5 people comfortably especially with bread on the side. I always make the whole recipe even so we are just two because this soup makes great leftovers for lunch and it keeps fresh for a few days in the fridge.

    A perfect recipe for when tomatoes are on sale or you have an abundance of fresh tomatoes from your garden (I envy you!)!

    Tools used for making this roasted tomato soup recipe

    Immersion Blender:  I love my hand blender! It’s great for making soups. You can blend right in the pot and it’s easy to clean and doesn’t need much space in my kitchen.
    Baking Sheet: u
    Stockpot: You need a large enough stock pot for this recipe. I like to use a pot like this one because you don’t make a mess when you puree the soup with the immersion blender in the pot.

    A white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread on a white dishtowel.
    Servings: 4

    Roasted Tomato Soup

    A creamy and healthy Roasted Tomato Soup that's loaded with fresh flavors and super easy to make! This easy tomato basil soup recipe is perfect for a cold winter day, super tasty, and has less than 200 kcal for a big bowl. Serve it with rustic bread or grilled cheese sandwiches for dinner or lunch!
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Soup
    Cuisine: American
    Calories: 288kcal
    Author: Julia Foerster
    5 from 6 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric
    • 3.5 lbs tomatoes
    • 1 tbsp olive oil
    • 1 red onion, chopped
    • 1-2 garlic cloves, finely sliced
    • 1/2 teaspoon cayenne pepper
    • 1 tsp granulated sugar
    • 1 tsp good quality balsamic vinegar
    • 3 cups chicken stock
    • 1/2 cup heavy cream
    • 1 tbsp chopped fresh basil
    • salt and pepper, to taste
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Slice the tomatoes in half and core them. Set aside.
    • Heat up 1 tbsp olive oil in a roasting tray or oven-safe wide pot/pan big enough to fit all the tomatoes in one layer over medium-high heat.
    • Add the chopped onions and saute for 3 minutes until translucent. Keep stirring constantly. Then add the sliced garlic and cayenne pepper, cook for 1 more minute.
    • Place the tomato halves in one single layer cut-side down in the pan. Season with a little bit salt and pepper. Sprinkle the sugar over the tomatoes and drizzle with balsamic vinegar. Cook over high heat for 4 minutes.
    • Give it a good stir and transfer to the oven for 30 minutes.
    • Transfer the tray/pot/pan carefully back to the stove (if you used a tray transfer tomatoes to a stock pot) and pour in the stock. Bring to a boil and let simmer for 4 minutes. Then add the cream and let cook for 2 more minutes.
    • Blend the soup with an immersion blender until almost smooth. Stir in chopped basil and season to taste with salt and pepper as needed.
    • Serve with rustic bread or grilled cheese sandwiches.

    Notes

    1. Serve this recipe with a dollop of Tomato Pesto for even more flavor.
    2. Adapted from my favorite Gordon Ramsay cookbook.

    Nutrition Information

    Calories: 288kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 290mg | Potassium: 1192mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3885IU | Vitamin C: 57mg | Calcium: 71mg | Iron: 1.5mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    A white bowl of roasted tomato soup garnished with basil, with a spoon and a toasted slice of bread on a white dishtowel.

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    Reader Interactions

    Comments

    1. JJ says

      September 08, 2021 at 7:52 pm

      Hi! How many servings are in this recipe?

      Reply
      • Julia Foerster says

        September 08, 2021 at 8:05 pm

        Check out the recipe card! This recipe makes about 4 servings.

        Reply
    2. Dari says

      June 08, 2021 at 3:10 pm

      5 stars
      Made it for a few of my friends and everyone loved it. Soup tastes amazing and will make again for sure. Thank you for the recipe.

      Reply
    3. Melanie says

      October 24, 2020 at 5:28 pm

      Can you freeze this soup?

      Reply
    4. Elle says

      October 14, 2020 at 10:52 am

      I’m so excited to try this! But I don’t have an oven safe pan or pot. Can I use sheet pans or a very large casserole dish?

      Reply
      • Julia Foerster says

        October 14, 2020 at 2:09 pm

        You can use a casserole dish or a deep baking pan in the oven and then transfer everything to a pot in step 6.

        Reply
    5. Judi Uschold says

      September 05, 2020 at 12:27 pm

      5 stars
      This is delicious! I made the soup exactly as the recipe said to.

      Reply
    6. Linda M Kelsch says

      October 26, 2019 at 2:39 pm

      5 stars
      This is my go to for a great bowl of tomato soup! It is so easy to make and the flavor is great! I’m no longer buying those over priced canisters of soup from the deli! I use more basalmic vinegar, it actually sweetens with the roasting, I also probably add more cream and I do put in some brown sugar. The cayenne pepper give the soup just a little bite. Thank you for this recipe!

      Reply
    7. Carlee Fazio says

      July 23, 2019 at 10:21 pm

      I made it and it was super thin. What did I do wrong? What should I do next time? 

      Reply
      • Julia says

        July 24, 2019 at 8:45 am

        Sounds like you didn’t use enough tomatoes or you didn’t cook it long enough. If it is too thin you can always let it simmer longer before adding the cream. This way more water evaporates and the soup gets thicker.

        Reply
    8. Debbie says

      January 08, 2018 at 1:51 pm

      5 stars
      Made it today and can’t believe how delicious it is. Will certainly make it again

      Reply
    9. Jenni says

      September 28, 2017 at 8:22 am

      5 stars
      Roasting your tomatoes first is a fantastic idea! I bet this soup is just amazing, and perfect of fall! Wishing I had a big bowl right now!

      Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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