Homemade Roasted Tomato Soup

Ingredients

• 8 largeripe tomatoes, quartered
• 30 ml (2 tablespoons)balsamic vinegar
• 60 ml (4 tablespoons), dividedextra virgin olive oil
• 1 headgarlic
• 1 largeyellow onion, chopped
• 15 g (1/2 cup)fresh parsley and basil, chopped
• 15 ml (1 tablespoon)tomato paste
• 710 ml (3 cups)vegetable broth
• 12 g (1 tablespoon)brown sugar
• 1 piecebread, toasted and cubed
• 60 ml (1/4 cup)double cream (or milk or a plant-based milk alternative)
• 50 g (1/2 cup)freshly grated Parmesan cheese (or a plant-based Parmesan alternative)
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking tray with foil or baking parchment.

2. 2

   Season the tomatoes

   Put the tomatoes in a large bowl with the balsamic vinegar, 30 ml (2 tablespoons) of the olive oil, salt and pepper. Toss to coat.

3. 3

   Arrange the tomatoes

   Spread the tomato mixture over the prepared baking tray.

4. 4

   Roast the garlic

   Cut the top off the garlic head, drizzle 15 ml (1 tablespoon) of oil over it and wrap it tightly in foil. Put it on the tray with the tomatoes and roast for about 45 minutes.

5. 5

   Soften the onion

   While the tomatoes and garlic roast, heat the remaining 15 ml (1 tablespoon) of olive oil in a large heavy-based saucepan or Dutch oven over medium heat.

6. 6

   Cook the onion

   Add the chopped onion and sauté until softened, about 5–7 minutes.

7. 7

   Add roasted vegetables

   When the tomatoes and garlic are roasted, tip the tomatoes into the pot. Squeeze the roasted garlic cloves from their skins into the pot, then cook for another 5 minutes.

8. 8

   Simmer the soup

   Add the parsley and basil, vegetable broth, tomato paste, brown sugar and cubed bread. Simmer uncovered for 20–25 minutes, stirring occasionally.

9. 9

   Stir in dairy

   Add the cream or milk and Parmesan, then stir until combined and the cheese has melted.

10. 10

    Blend until smooth

    Take the soup off the heat and blend until creamy, using a stick blender or working in batches in a regular blender.

11. 11

    Season and serve

    Adjust the seasoning with salt and pepper to taste, then serve with fresh basil.

What is roasted tomato soup?

Tomato soup is a familiar comfort food in American home cooking, often served as a simple lunch or supper. This version builds its flavour by roasting ripe tomatoes and garlic before simmering them with broth, herbs and a little bread.

Roasting concentrates the tomatoes’ sweetness, while garlic turns mellow and soft. Cream and Parmesan give the finished soup a smooth, savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 9g protein, 26g carbs, 18g fat.

The tomatoes, bread and brown sugar contribute most of the carbohydrates, while olive oil, cream and Parmesan provide much of the fat. The Parmesan, broth and bread also contribute some protein, alongside the smaller amounts in the vegetables. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Why roast the tomatoes and garlic?

Ripe tomatoes: Their juices and natural sweetness form the main flavour of the soup. Quarter them so they roast evenly and are easy to add to the pot.

Garlic: Roasting the whole head in foil softens its sharpness. Squeeze the cloves from their skins into the soup once they are tender.

Building flavour in the pot

Onion: Give it 5–7 minutes over medium heat, stirring as needed, until soft rather than browned. This creates a gentle base for the tomatoes.

Herbs and tomato paste: Parsley, basil and tomato paste go in with the broth, sugar and bread. Simmering gives their flavours time to meld.

How to get a creamy texture

Bread: The cubed toasted bread simmers in the broth and helps give the soup body once blended. Keep the pot uncovered during the 20–25-minute simmer.

Blending: Blend only after stirring in the cream or milk and melted Parmesan, and take the pot off the heat first. For a regular blender, work in batches and follow its instructions for hot liquids.

Timing and doneness cues

Roasting: Allow about 45 minutes for the tomatoes and garlic. They should be soft enough to squeeze and tip easily into the pot.

Simmering: Cook uncovered for 20–25 minutes, stirring occasionally. The bread should soften before blending; then continue until the texture is as smooth as you like.

What to serve with tomato soup

Bread: Serve with extra toast or a toasted cheese sandwich for a heartier meal. The soup is already blended with a piece of bread, so a crisp accompaniment adds contrast.

Freshness: A few basil leaves on top make a simple finish. A green salad or cooked vegetables can round out the meal.

Recipe notes & tips

• Choose ripe tomatoes so they soften and develop flavour during roasting.
• Line the tray with foil or baking parchment to make transferring the tomato juices easier.
• Wrap the garlic tightly so it roasts until tender without drying out.
• Stir the soup occasionally as it simmers to keep the ingredients from catching on the bottom.
• Blend in batches if using a standard blender, and avoid filling it with hot soup to the top.

Variations

• Use milk: Swap the cream for milk or a plant-based milk alternative as listed.
• Choose plant-based: Use a plant-based milk and Parmesan alternative for a version without dairy.
• Add extra herbs: Increase the parsley or basil for a more pronounced fresh-herb flavour.
• Adjust the sweetness: Reduce or omit the brown sugar if your tomatoes are very ripe and sweet.
• Make it chunkier: Blend briefly, stopping while some pieces of tomato remain.

Common mistakes to avoid

• Crowding the tomatoes: Spread them across the tray so they roast rather than sit in a crowded pile.
• Under-roasting the garlic: Give it the stated roasting time so the cloves soften enough to squeeze from their skins.
• Browning the onion: Keep the heat at medium and cook it only until softened, about 5–7 minutes.
• Skipping the simmer: Allow 20–25 minutes for the bread and other ingredients to soften and combine.
• Blending while boiling: Remove the pot from the heat before blending to reduce splashes.

How to store

Cool the soup, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring regularly; if it has thickened, loosen it with a little broth or milk. Freeze portions for up to 3 months, noting that the texture may change slightly after thawing.

Frequently asked questions