This Garlic Roasted Tomato Soup is easy to make with garden-fresh tomatoes. Just roast them in the oven and you’ll serve a bowlful of steaming hot and flavorful tomato soup in no time!
We love soup around here, especially as the weather cools down in the early fall days. For more easy soup recipes, see my Slow Cooker Tuscan Bean and Sausage Soup, my Easy Pumpkin Soup, or my Potato Leek Soup.
Just look at this beautiful homemade roasted tomato soup. Doesn’t it have the most gorgeous color?
Here’s the secret – I grew up with tomato soup from package, and while I now prefer to make my own, I absolutely loved the packaged stuff when I was little.
Watch the Homemade Tomato Soup Video Tutorial:
In kindergarten, we used to cook lunch together a few times each school year, and our teacher always sent us to the butcher shop next door to buy packets of tomato soup.
I know this sounds strange… But for us kids, this was the ultimate treat.
Nowadays? Absolutely prefer making my own! My poor kids will never get to know the wonderful world of powdered tomato soup 😉
This recipe for fresh tomato soup is one of my favorites because there are so many amazing flavors going on from roasting the tomatoes in the oven. And the best part? It’s SO easy to make, almost as easy as opening a packet.
This Garlic Roasted Tomato Soup
- Is simple to make with just a few minutes of prep time
- Tastes absolutely wonderful with lots of roasting flavors
- Can be frozen for easy meal prep and to preserve that abundance of tomatoes coming from the garden during the late summer and early fall days
I know, sometimes the shortcuts are amazing. Especially during a busy season in life!
But I want to encourage you to try making your own soup, because it’s such a comforting and satisfying experience.
This is is tomato soup is definitely a good place to start, but you can also try my Easy Tomato Soup with Bacon or my Speedy and Creamy Tomato Soup if you don’t want to mess with making one with fresh tomatoes right now.
How to Make a Tomato Soup with Fresh Tomatoes:
Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and for the printable recipe card.
1 – First you need to prep a little.
Now is a good time to get out a baking sheet and preheat the oven.
Then, prep the vegetables. Slice your tomatoes, a red pepper and an onion. You’ll also want to peel a few garlic cloves.
Don’t worry, no need to chop everything up into small pieces – you can leave it all quite chunky as we’ll blend the soup later on.
2 – Next, season the prepped veggies: Place the vegetables on the baking sheet and toss them with olive oil, salt, pepper and Italian seasoning.
3 – Roast the vegetables: Now, place the seasoned vegetables in the preheated oven and roast until they’re soft, roasted and juicy.
4 – Blend: Allow the vegetables to cool for a few minutes, then transfer them to a blender.
Please always check your manufacturer’s instructions when blending hot ingredients!
I love using my Vitamix* for perfectly creamy soups! We’ve had ours for over 5 years now and I wouldn’t want to miss it.
If you notice the soup is too thick, add a little broth to blend it into your desired consistency.
I like to warm it through on the stove with broth and a few basil leaves added after blending, then I serve it with a touch of cream, some crusty bread and extra basil.
Tips for the Best Homemade Tomato Soup
- Use flavorful tomatoes for the best results – I used some freshly picked ones from the farm down the road. Roma tomatoes or heirloom varieties are very nice, too!
- If you like a heartier tomato soup, roast some bacon along the vegetables to blend into the soup
- For an extra-rich and creamy soup, stir about ¼ cup of heavy cream into the soup after blending and simmer for a few minutes in a pot on the stove.
Can you freeze tomato soup?
Yes, you can!
Simply let it cool to room temperature before storing in freezer-friendly containers. Label with the name and use-by date (freeze for up to 3 months) and place in the freezer.
Defrost in the fridge overnight, then gently simmer on the stove until piping hot all the way through.
When freezing a recipe, always remember:
- make sure to use containers or bags suitable for freezing
- label with the name and use-by date (freeze for up to 3 months)
- reheat until piping hot all the way through before serving
What goes well with tomato soup?
As much as we love soup, it usually doesn’t keep us feed by itself.
Here are our favorite additions to serve with this garlic roasted tomato soup:
- A crusty No Knead Bread!
- Stir some cooked pasta or pearl barley into the soup
- Italian Sausage
- Grilled Chicken
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping Savory Nothings grow and get even better for you!
Garlic Roasted Tomato Soup
- Baking Sheet
- 3 pounds tomatoes quartered
- 1 red pepper seeded and roughly diced
- 1 small onion sliced
- 4-8 cloves garlic peeled
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Black pepper to taste
- 1 – 2 cups broth OR evaporated milk
- ¼ cup heavy cream optional
- 1 teaspoon sugar
- Handful fresh basil
- Prep: Preheat the oven to 420°F.
- Roast vegetables: Place the tomatoes, red pepper, onion and garlic on a rimmed baking sheet. Toss with olive oil, Italian seasoning, salt and pepper. Roast for 20-30 minutes, until softened, fragrant and starting to brown.
- Blend: Place the roasted vegetables in a blender and process until smooth (please ALWAYS check manufacturer's instructions for blending hot ingredients; e.g. Vitamix recommends to leave the lid open in the middle and to cover with a tea towel to allow for the steam to escape).
- Finish soup: Add the blended vegetables to a large soup pot. Stir in enough broth or evaporated milk to reach your desired consistency. Add heavy cream, if you like, then season with sugar, fresh basil and additional salt/pepper to your taste. Warm through for a few minutes, then remove the basil before serving hot.