Creamy Roasted Tomato Soup with Herbs
This creamy roasted tomato soup is deep, rich, and naturally sweet from oven-roasted tomatoes. Blended with garlic, olive oil, and fragrant Mediterranean herbs, then finished with cream for silkiness, it’s a comforting classic—perfect for chilly evenings or light lunches.
Prep time: 10 minutes
Roast time: 30 minutes
Simmer & blend: 10 minutes
Total time: ~50 minutes
Serves: 4
Ingredients
For roasting
1 kg ripe tomatoes (Roma or vine), halved
1 small onion, quartered
4 garlic cloves, unpeeled
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano or thyme
For the soup
2 cups vegetable or chicken stock
½ cup cream or whole milk
1 tbsp tomato paste
1 tsp sugar or honey
For garnish
Fresh basil or parsley
yogurt swirl
Olive oil drizzle
Croutons or grilled cheese
Instructions
Preheat oven
Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper.
Roast tomatoes
Arrange tomatoes cut-side up with onion and garlic. Drizzle with olive oil, salt, pepper, and herbs.
Roast for 30 minutes until soft, caramelized, and slightly charred at edges.
Prepare for blending
Remove garlic skins. Transfer roasted vegetables and juices to a pot or blender.
Blend
Add stock and tomato paste (if using). Blend until smooth using immersion blender or countertop blender.
Simmer
Bring soup to a gentle simmer for 5–7 minutes. Stir in cream and sugar/honey if needed.
Finish & serve
Taste and adjust seasoning. Serve hot with desired garnishes.
Tips for Best Flavor
Roast tomatoes cut-side up to concentrate sweetness
Don’t skip garlic roasting—it removes harshness
For ultra-smooth soup, strain after blending
Use fresh herbs at the end for brightness
Frequently Asked Questions
Can I make it vegan?
Yes. Use vegetable stock and oat or cashew cream.
Can I freeze this soup?
Yes. Freeze before adding cream. Add cream when reheating.
Can I use canned tomatoes?
Fresh is best, but roasted canned tomatoes also work in winter.
How do I thicken the soup?
Roasting naturally thickens it, but add a small potato if needed.
Variations
Roasted tomato & basil soup
Roasted tomato garlic soup (no cream)
Tomato & red pepper soup
Italian tomato soup with Parmesan rind
Nutritional Information
Calories: 260 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 20 g
Fiber: 5 g