Easy Roasted Tomato Soup Recipe

I call this The Best Tomato Basil Soup because roasted Campari tomatoes, garlic, onion and a medley of herbs create a deep, layered flavor finished with fresh basil and paired with a gooey grilled cheese.

I never expected a bowl of roasted tomatoes to make me stop and think, but this Easy Roasted Tomato Soup does. Roasting Campari tomatoes concentrates their sweetness and smoke in a way that’s kind of addictive, and tossing in a few garlic cloves and fresh basil leaves keeps it bright.

I sometimes call it Tomato Soup With Roasted Tomatoes cause that is literally what it is, but there’s more going on under the surface. I don’t always strain mine so it’s a bit rustic and forgiving, which is exactly why I make it on busy weeknights.

You’ll keep tasting it, trying to figure out why.

Ingredients

• Campari tomatoes: Sweet, juicy tomatoes high in vitamin C and fiber, give bright acidity.
• Extra virgin olive oil: Adds healthy monounsaturated fats, richness, helps carry flavors and texture.
• Yellow onion: Provides natural sweetness, savory depth, some vitamin C and fiber.
• Garlic: Pungent, savory, small protein and vitamins, gives aromatic bite.
• Tomato paste: Concentrated tomato flavor, deepens umami and sweetness, adds color.
• Balsamic vinegar: Bright sweet tang balances acidity, adds gentle complexity to soup.
• Broth: Body and savory backbone, supplies sodium and liquid for simmering.
• Heavy cream optional: Optional cream adds silkiness and fattiness, rounds acidity, richer mouthfeel.
• Fresh basil: Herbal bright finish, small vitamins and aroma, lifts the whole bowl.
• Unsalted butter optional: Adds glossy sheen and richness, some dairy protein and fat.

Ingredient Quantities

• 2 1/2 pounds Campari tomatoes (about 1.1 kg)
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion
• 6 garlic cloves
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon granulated sugar
• 3 cups low sodium vegetable broth or chicken broth
• 1/2 cup heavy cream or half and half (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter (optional)
• Fresh basil leaves for garnish (about a handful)

How to Make this

1. Preheat oven to 425°F (220°C). Halve 2 1/2 pounds Campari tomatoes, place cut side up on a rimmed baking sheet with 3 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper; tuck 6 whole garlic cloves (skins on) and a peeled, quartered large yellow onion on the sheet too, drizzle everything with a little more oil so it wont dry out.

2. Roast until tomatoes are deeply blistered and a bit caramelized, about 25 to 35 minutes, flipping the onion once if it starts to char too fast; the garlic will be soft enough to squeeze out of its skin when done.

3. Meanwhile, heat a large pot over medium heat and add 2 tablespoons unsalted butter or 1 tablespoon olive oil if you want lighter; add 2 tablespoons tomato paste and cook, stirring, until it darkens a little and smells sweet, about 2 minutes, this boosts the tomato flavor.

4. Add the roasted onion (chopped if large) and squeeze the roasted garlic into the pot, stir to combine with the tomato paste, then add 1 tablespoon balsamic vinegar and 1 teaspoon granulated sugar to balance acidity.

5. Scrape all the roasted tomato juices and tomatoes from the pan into the pot, then pour in 3 cups low sodium vegetable or chicken broth; bring to a simmer and let it cook gently 10 to 15 minutes so flavors marry.

6. Use an immersion blender to purée the soup right in the pot until smooth, or carefully transfer in batches to a blender and purée, take care when blending hot liquids; for an extra silky soup, press through a fine mesh strainer back into the pot.

7. Stir in 1/2 cup heavy cream or half and half if using and warm through but do not boil hard, taste and adjust salt and pepper; if you want an extra glossy finish add the remaining tablespoon of butter and swirl it in.

8. If soup is too thick, loosen with a splash more broth or water; if too thin, simmer a few minutes uncovered to reduce; keep tasting, you can add a pinch more sugar or a dash more balsamic to brighten it up.

9. Serve hot topped with a handful of fresh basil leaves torn over the top, offer crusty bread or grilled cheese on the side; leftovers keep in the fridge 3 to 4 days and freeze well for up to 3 months.

Equipment Needed

1. Rimmed baking sheet (for roasting the tomatoes, onion and garlic)
2. Sharp chef’s knife and cutting board, to halve tomatoes and chop onion
3. Measuring spoons and measuring cups
4. Large heavy pot or Dutch oven, for cooking and simmering
5. Wooden spoon or silicone spatula for stirring
6. Immersion blender or regular blender, careful with hot liquids
7. Fine mesh strainer (optional if you want an extra silky soup)
8. Oven mitts, tongs and a ladle for handling pans and serving

FAQ

Easy Roasted Tomato Soup Recipe Substitutions and Variations

• Campari tomatoes: swap for Roma/plum tomatoes (same weight, they roast and concentrate nicely); or use two 28 oz cans whole peeled tomatoes if fresh arent available, drain some juice then add broth to taste; cherry tomatoes work too but use about 3 pounds and roast a little longer.
• Heavy cream / half and half (optional): dairy-free swap is full‑fat coconut milk (use 1/2 cup); or use plain Greek yogurt thinned with a little milk (about 1/2 cup yogurt + 2 tbsp milk) but temper it into the hot soup so it doesnt split; you can also skip and stir in 2 tbsp butter or extra olive oil for richness.
• Low sodium vegetable or chicken broth: use water plus bouillon (1 tsp paste or 1 cube per cup) for pantry-friendly option; or use mushroom broth for extra umami; keep same volume (3 cups) and taste for seasoning.
• Balsamic vinegar: substitute with red wine vinegar plus a pinch of sugar (1 tbsp vinegar + 1/2 tsp sugar) for similar sweet-tart balance; sherry vinegar is another great swap, or a squeeze of lemon juice if you want fresher brightness.

Pro Tips

1. Let the tomatoes have space on the pan so they caramelize instead of steaming, and scrape every last brown bit and juice into the pot later because thats where the best flavor hides.

2. Boost depth with an umami trick: toss in a small piece of Parmesan rind, or a teaspoon of anchovy paste or low sodium soy sauce while it simmers, it wont make it taste fishy but it will make the soup taste richer.

3. For ultra silky texture, blend carefully and then push the soup through a fine mesh sieve, use a towel over the blender lid and vent it slightly so hot soup doesnt explode out, patience here really pays off.

4. Add cream or butter off heat and always taste before more salt, roasted tomatoes concentrate so you might need less salt than you think, and if freezing, leave out the cream and add it when you reheat for a fresher finish.