There is nothing quite like homemade tomato soup! This roasted tomato soup recipe is perfect for using up your surplus garden tomatoes, and is a homemade bowl full of comfort just as the weather begins to cool down.
Roasted Garlic Tomato Soup
This roasted tomato soup recipe is a super simple and very flavorful way to use up fresh garden tomatoes. Sometimes the tomato harvest just goes and goes!
If you’re wondering what to make with an abundance of tomatoes, this homemade tomato soup with fresh tomatoes is where it’s at. It’s roasted with garlic, creamy, and topped with fresh basil.
This soup is so comforting during this season of change, like a hug in a bowl. Served with fresh easy sourdough bread? Even better! I highly recommend it.
Related: Butternut Squash and Ginger Soup
Roasted Tomato Soup Recipe
First of all, this recipe is as easy as it gets! Whether you have some homegrown tomatoes that you want to get creative with, or salad tomatoes to use up that are past best. Grab the garlic and let’s roast!
Fresh tomatoes: You can use any tomatoes you have on hand to make this roasted tomato soup recipe. Use large or small tomatoes in any color – anything goes!
Onion: Whole and sliced into wedges for roasting.
Garlic cloves: Whole cloves of garlic will get roasted and blended in. When garlic is roasted in the oven it mellows in flavor.
Olive oil: I prefer organic extra virgin olive oil, but use what you prefer or have on hand.
Fresh basil: Grab a handful from your garden if you have it! Some will be for roasting and some is reserved for garnish.
Red wine vinegar: If you don’t have red wine vinegar on hand, substitute with balsamic vinegar. They work equally well to bring out the flavor of the tomatoes.
Vegetable broth: Or substitute water if preferred.
Heavy cream: To use for garnish, also optional.
How to Make Tomato Soup with Fresh Tomatoes
For this roasted tomato soup recipe, I measured the tomatoes in pounds on a kitchen scale. It doesn’t have to be exact! If you don’t have a kitchen scale, here is a quick reference to convert pounds to whole tomatoes or cups.
How Many Tomatoes are in a Pound?
- 2 large tomatoes
- 3 medium tomatoes
- 4 large Roma tomatoes
- 6-8 medium Roma tomatoes
- 20-25 cherry tomatoes, or 3 cups
- 2.5 cups chopped tomatoes
First, preheat the oven to 400°F (200°C).
Cut any larger tomatoes in half, the smaller ones can stay as is. Then cut the onion into wedges and peel the garlic. Arrange in a single layer on a baking pan or casserole dish.
Note: Since this soup is blended, it’s not necessary to skin the tomatoes first. If you prefer to anyway, here is a great tutorial on how to peel tomatoes easily.
Drizzle the olive oil over the vegetables, and season with salt and pepper. Sprinkle the red pepper flakes or paprika if using.
Roast for 40 minutes or so. You’ll know it’s ready when the tomatoes have softened and are starting to blister.
Once the vegetables are roasted, transfer all of them from the baking pan to a bowl – including all the juices. Add the fresh basil and vinegar to the bowl as well.
Then use an immersion blender to blend the vegetables, herbs, and spices together.
This roasted tomato soup recipe is very customizable! If you prefer a chunkier, thicker soup you may prefer not to add any water or broth at all and minimally blend.
If you would like a creamier, smoother soup keep blending and adding liquid until the soup reaches the desired consistency.
Add up to a cup of vegetable broth or boiling water to the soup until the texture is to your liking. Taste test and adjust the seasoning if necessary, then ladle into bowls.
Alternately, you can transfer the ingredients to a pot and blend, then keep it warm on a low simmer on the stove if needed.
To finish, add a drizzle of heavy cream and some basil leaves for garnish. Enjoy this comfort meal!
Eat and Store Roasted Tomato Basil Soup
This roasted tomato soup recipe is perfect to make on the first days of fall right when the weather begins to chill! Although, it is just as delicious any time of year when you have fresh tomatoes to use.
Store roasted garlic tomato soup in an airtight container in the refrigerator for 4-5 days. Or, to preserve it for longer, it can be frozen for up to one year. Get cozy and enjoy!
More Recipes to Use Your Garden Tomatoes
- Roasted Cherry Tomato Sauce
- Fermented Cherry Tomatoes
- Refrigerator Pickled Green Tomatoes
- Green Tomato Salsa Verde
- Green Tomato Recipes
Homemade Tomato Soup with Fresh Tomatoes
- Preheat the oven to 400°F (200°C).
- Cut any larger tomatoes in half. Cut the onion into wedges and peel the garlic. Arrange in a baking pan or casserole dish.
- Drizzle over the olive oil, season with salt and pepper and sprinkle over the red pepper flakes if using.
- Cook for 40 minutes or until the tomatoes have softened and are starting to blister.
- Once cooked, transfer the contents of the baking pan to a bowl – including all the juices. To keep warm, transfer from the pan into a large pot, and simmer once blended.
- Add the basil and vinegar. Use an immersion blender to blend the ingredients.
- Add up to a cup of vegetable broth or boiling water to the soup until the texture is to your liking.
- Check for seasoning then ladle into bowls.
- Add a drizzle of heavy cream and some basil leaves for garnish.