If you've never made Roasted Tomato Soup, prepare for a revelation. That extra 35 minutes in the oven transforms ordinary tomatoes into something magical. The sugars caramelize, the edges char slightly, and the result is a soup with depth and complexity that no amount of stovetop simmering can match.
The roasted garlic adds another dimension - sweet, nutty, and mellow compared to its raw sharpness. Combined with fresh thyme and a splash of balsamic vinegar, this soup has layers of flavor that unfold with every spoonful.
Why This Recipe Works
- Caramelization magic – High-heat roasting transforms tomato sugars into deep, complex flavor
- Roasted garlic – Mellow, sweet garlic adds richness without harsh bite
- Fresh thyme – Infuses earthy, aromatic notes during roasting
- Balsamic finish – Brightens and balances all those caramelized flavors
- Minimal ingredients – Roasting does the heavy flavor lifting
Ingredient Notes
Roma Tomatoes: Also called plum tomatoes, these are ideal because they're meaty with less juice. This means they roast and caramelize rather than steam. In summer, use any ripe garden tomatoes.
Roasted Garlic: A whole head of garlic becomes sweet and spreadable when roasted. It adds incredible depth. Don't skip this - it's what elevates the soup from good to great.
Fresh Thyme: The woody sprigs go right on the baking sheet with the tomatoes. The heat releases their oils and infuses the vegetables. Remove the stems before blending.
Step-by-Step Guide
Arrange the tomatoes cut-side up on a large baking sheet - this exposes more surface area for caramelization. Don't crowd them or they'll steam instead of roast.
The garlic head gets wrapped in foil to trap steam and prevent burning. Check it at 30 minutes - it should be soft and squeezable. The tomatoes need that slightly charred look around the edges for best flavor.
The soup comes together quickly once everything is roasted. A brief simmer allows the broth to marry with the roasted vegetables before blending.
Serving Suggestions
This soup deserves beautiful garnishes that highlight its rich flavor. A drizzle of good olive oil, fresh basil leaves, and shaved Parmesan are classic choices. Crusty bread is essential for soaking up every last bit.
For a complete meal, pair with a grilled cheese sandwich, simple green salad, or crusty sourdough with butter.
Variations
- Smoky version: Add a chipotle pepper or smoked paprika
- Cheesy: Stir in burrata or fresh mozzarella at serving
- Mediterranean: Add roasted red peppers and finish with basil pesto
- Chunky style: Reserve some roasted tomatoes and stir in at the end
Storage Tips
Refrigerate in an airtight container for up to 5 days. The flavor actually improves after a day. Freezes well for up to 3 months - freeze before adding cream and stir it in when reheating.
Roasted Tomato Soup
Deeply flavored soup with oven-caramelized tomatoes and roasted garlic. Rich, smoky comfort food.
Nutrition per serving
Ingredients
Instructions
- Preheat oven to 400°F. Halve tomatoes lengthwise and arrange cut-side up on a large baking sheet. Quarter the onion and add to the sheet.
- Cut the top off the garlic head to expose cloves, drizzle with a little olive oil, and wrap loosely in foil. Place on baking sheet. Drizzle remaining oil over tomatoes and onion.
- Tuck fresh thyme sprigs among the vegetables. Roast for 35-40 minutes until tomatoes are caramelized and edges are slightly charred.
- Squeeze roasted garlic cloves from their skins into a large pot. Add roasted tomatoes, onion (discard thyme stems), and vegetable broth. Simmer for 10 minutes.
- Blend until completely smooth using an immersion blender. Stir in cream, balsamic vinegar, salt, pepper, and red pepper flakes if using. Heat through.
- Ladle into bowls and garnish with fresh basil, Parmesan cheese, and a drizzle of olive oil. Serve with crusty bread.
Recipe Notes
- Roma tomatoes are ideal - they're meaty and roast rather than steam.
- Don't skip the roasted garlic - it adds incredible depth.
- A splash of balsamic vinegar brightens the caramelized flavors.
- Vegan? Skip the cream or use coconut cream - the roasted veggies are flavorful enough.
Frequently Asked Questions
Why roast tomatoes for soup?
Roasting caramelizes the natural sugars in tomatoes, creating deep, complex flavor that raw or simmered tomatoes can't achieve. The slight charring adds a subtle smokiness that elevates the soup from good to exceptional.
What tomatoes are best for roasting?
Roma (plum) tomatoes are ideal because they're meaty with less water content. This means they roast rather than steam. However, any ripe tomato works - beefsteak, heirloom, or even cherry tomatoes create delicious results.
Can I roast the tomatoes ahead of time?
Yes! Roast the tomatoes, garlic, and onion up to 3 days ahead. Store covered in the refrigerator. When ready to make soup, proceed with adding broth and blending. The flavor actually deepens overnight.
Why add balsamic vinegar?
Balsamic vinegar adds complexity and enhances the sweet-tart balance of the roasted tomatoes. Just a teaspoon brightens all the flavors without tasting 'vinegar-y'. It's the secret ingredient that makes the soup taste more tomato-y.
Can I make this soup vegan?
Absolutely! Skip the cream or use coconut cream for a vegan version. The roasted vegetables are so flavorful that the soup is delicious without any cream at all. Drizzle with good olive oil for richness instead.