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
More Tomato Recipes You’ll Love:
- Caprese Cherry Tomato Salad
- Cucumber Tomato Avocado Salad
- Use a few fresh tomatoes on a Homemade Pizza!
And if you liked these recipes, there’s plenty more to make family meals easier for you! Be sure to join my FREE recipe circle here to get easy recipes by email.
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
Recipe details
Equipment
- Baking Sheet
- Blender
Ingredients
- 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
Instructions
- 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.
Nutrition
More recipe information
TerryF says
Excellent soup! Thank you!
Nora says
I’m so glad, Terry!
Ellen says
I made this soup with our garden tomatoes and basil and it turned out well. The fragrance from the roasting vegetables was so good! I only used 1 1/2 tsp of Italian seasoning because I didn’t want it to overpower the tomato taste. I used 1% milk because I didn’t have broth or evaporated milk on hand. It all worked together very well although my husband said he’d like it a bit creamier, so I’ll use 1/4 cup cream for some of the milk. We sprinkled the soup with a bit of Parmesan cheese and paired it with Grilled Cheese Sandwiches – what else? I may try to freeze the soup in the future without adding the dairy until it is warmed for serving. That should work, right? Thanks so much for a great fresh tomato recipe!
Nora says
That sounds absolutely delicious, Ellen! I do think freezing the soup without dairy added would work well.
Kristin says
Such a lovely recipe, thank you so much! The first time I made it, I roasted everything the day before while I was roasting something else to save myself some time and then just put everything in the fridge once it cooled. It made whizzing it up in the blender the next day a breeze, I feel like the flavors had a great chance to meld and mellow overnight. Warmed the puree up and it made the “finish soup” part of the recipe easy peasy. I got a bunch of perfectly “imperfect” tomatoes at my farmer’s market to roast this weekend just for this recipe so that I can have some in the freezer. Many thanks! <3
Nora says
That’s so smart, Kristin! Thank you for sharing, I will remember this for next year’s tomato season for sure.
Wilda says
Love it and super easy!
Nora says
I’m so glad, Wilda!
Sherry says
This is so good!! Thanks for the recipe!!
Pam L says
This soup was so easy to make and so delicious! Im making it again as I write this!
Christin says
Excellent soup !! My kids , pickiest eaters , loved it ! Thank you !
Barbara Golden says
Five Star Tomato Soup!!! The best. And so easy! I just transferred the vegetables to a pot after roasting and used my immersion blender. This recipe is the only one you need.
Shonda says
Lots of flavor in this soup. I did add eggplant, along with the rest of the veggies and basil from my garden. I’ll be making this again.
Connie says
Is this a spicy red pepper or a red bell pepper?
Nora says
It’s a sweet red pepper, but it’s a heirloom variety my husband grows, so it’s long and pointy. But definitely sweet 🙂
Mary says
This soup was wonderful! Easy to make, deliciously fragrant while roasting and delicious to eat. Thank you!
Nora Rusev says
Mary, I’m so glad! Thanks again for bringing the lack of pepper in the recipe to my attention, and thank you for your review. I appreciate your time so very much.
Mary says
Just a question. I’d like to make this soup but I gave a question about the red pepper. It’s discussed in the beginning but not listed in ingredients. Is it used in this recipe or not?
Please advise. Thank you!
Nora Rusev says
Mary, you are right! I completely missed the pepper in the recipe – and it’s even in the photos. Oops! So sorry about that. Fixed!
Mary says
Thank you so much!