There’s something truly comforting about a bowl of homemade tomato soup, especially when it’s made with fresh ingredients. This oven roasted tomato soup recipe gives you that perfect balance of sweet, savory, and creamy goodness, making it an ideal dish for any occasion. With caramelized tomatoes, sweet roasted garlic, and just the right amount of seasoning, this soup brings a burst of flavor that store-bought varieties simply can’t match.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Roasted Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Oven Roasted Tomato Soup

I first stumbled upon this recipe while searching for ways to use up an abundance of fresh summer tomatoes from my garden. The kitchen filled with the warm aroma of roasting garlic and herbs, and I couldn’t wait for the first sip. And let me tell you—each spoonful is an embrace that warms the soul.

Why You’ll Love This Recipe

Simple & Quick: It comes together in just over an hour, making it perfect for a weeknight dinner.
Irresistible Flavor: Roasting the vegetables enhances their natural sweetness and depth.
Eye-Catching Appeal: The vibrant red color makes it a stunning addition to your table.
Flexible Serving: Enjoy it as a starter or a main dish paired with crispy bread.
Diet-Friendly Options: Easily make it gluten-free or vegan by omitting the cream and cheese.

Ingredients You’ll Need

3½ pounds tomatoes, washed and halved: Fresh tomatoes are the star here; they provide sweetness and acidity. You can use any variety, but vine-ripened or heirlooms work best.
2 medium onions, roughly chopped (yellow or white): Onions add a sweet and savory base for the soup. They caramelize as they roast.
2 large carrots, cut into 2″ pieces: Carrots add a lovely sweetness and depth. Feel free to use any kind of carrot, or substitute with parsnips if desired.
8 cloves garlic, minced: Roasted garlic becomes sweet and mellow, enhancing the overall flavor.
3 tablespoons avocado oil: This oil has a high smoke point, making it perfect for roasting. Olive oil can also be used as a substitute.
1½ teaspoons salt: Salt helps balance all the flavors. Adjust based on your preference.
2 teaspoons dried basil: Dried basil complements the fresh tomatoes beautifully. You can swap it for fresh basil if available—just add it at the end.
1 teaspoon dried oregano: This herb adds an earthy note that pairs well with tomatoes.
1/4 teaspoon black pepper: Freshly ground pepper provides a subtle kick.
1/4 teaspoon crushed red pepper: For a bit of heat, adjust this to your taste.
1/2 cup heavy cream: Cream adds richness and a luxurious texture. For a lighter version, you can use coconut milk or omit it altogether for a vegan soup.
1/4 cup parmesan cheese, grated: This adds a nutty, salty flavor that enhances the soup. Nutritional yeast can serve as a vegan substitute.

How to Make Oven Roasted Tomato Soup Recipe

Preheat the oven: Start by preheating your oven to 400 degrees Fahrenheit, so it’s hot and ready to roast.
Prepare the vegetables: In a large bowl, toss the halved tomatoes, roughly chopped onions, carrot pieces, and minced garlic with 3 tablespoons of avocado oil. Make sure everything is coated well.
Season it up: Add 1½ teaspoons salt, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper. Mix again until all the spices are evenly distributed.
Roast the veggies: Spread the vegetable mixture out on a baking sheet in a single layer. Roast in the preheated oven for 30-40 minutes, until the edges of the veggies are slightly golden and the tomatoes have burst open.
Blend to perfection: Carefully transfer the roasted veggies to a blender, scraping up all the juices as you go. Blend until smooth, and then pour the mixture into a large pot.
Heat and finish: Place the pot on medium heat. Once warm, stir in 1/2 cup of heavy cream and remove from heat. Serve it up with a sprinkle of freshly grated Parmesan cheese on top.

Storing & Reheating

This soup can be stored covered at room temperature for up to two hours after cooking. For longer storage, transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze this soup for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it gently on the stove over low heat, stirring occasionally. If the soup thickens too much, a splash of water or extra cream can help refresh its texture.

Chef’s Helpful Tips

Avoid over-roasting: Keep an eye on the vegetables while roasting to prevent them from becoming too charred—just golden and caramelized is ideal!
For smoother soup: If you prefer a very smooth texture, pass the blended soup through a fine-mesh sieve after blending.
Balance flavors: Taste and adjust seasoning before serving, especially if using canned tomatoes instead of fresh, as they may be saltier.
Experiment with herbs: Feel free to add fresh herbs like thyme or rosemary for an interesting twist!

This oven roasted tomato soup recipe is not just easy to prepare but also invites you to play with flavors. Swapping out ingredients based on what’s in season or what you have on hand is a great way to make it your own.

As the rich aroma fills your kitchen and the vibrant color lights up your bowl, you’ll find comfort in each spoonful. Whether you’re enjoying it alone or serving it to family and friends, each bite is a reminder of how simple ingredients can transform into something spectacular. Let your tastebuds have fun!

Recipe FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! If fresh tomatoes aren’t in season, you can use canned tomatoes. Opt for whole peeled or crushed canned tomatoes, and use about three 14.5-ounce cans for this recipe. Adjust the seasoning as needed because canned tomatoes often come pre-salted.

How can I make this soup vegan?

You can easily convert this recipe to a vegan version by replacing the heavy cream with coconut milk or a plant-based cream alternative and omitting the Parmesan cheese or using a vegan Parmesan.

What should I serve with tomato soup?

Pair it with classic grilled cheese sandwiches for a hearty meal, or enjoy it with crusty bread for a lighter option. A simple salad can also round out the meal beautifully.

Can I make this soup in advance?

Definitely! This soup tastes even better the next day as the flavors meld together. You can make it a day ahead, let it cool, then refrigerate it. Just remember to reheat gently, and you might want to add a splash more cream when reheating to refresh its richness.

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Oven Roasted Tomato Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Soups
Method: Oven Roasting
Cuisine: Italian

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Description

This Oven Roasted Tomato Soup features the irresistible combination of fresh tomatoes, roasted garlic, and creamy texture. Perfect for a cozy dinner or healthy meal, it’s simple to prepare and packed with flavor.

Ingredients

Scale

3½ pounds tomatoes, washed and halved
2 medium onions, roughly chopped
2 large carrots, cut into 2" pieces
8 cloves garlic, minced
3 tablespoons avocado oil
1½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
1/4 cup parmesan cheese, grated

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Instructions

Preheat the oven to 400 degrees F.
In a large bowl, combine the tomatoes, onions, carrots, and garlic. Drizzle with avocado oil and mix until coated.
Add salt, basil, oregano, black pepper, and crushed red pepper; mix again.
Spread the veggie mixture onto a baking sheet in an even layer.
Roast in the oven for 30-40 minutes until vegetables are golden and tomatoes are baked.
Transfer the roasted veggies and juices to a blender and blend until smooth.
Pour the blended mixture into a pot and heat over medium until warm.
Stir in heavy cream and remove from heat. Serve topped with Parmesan cheese.

Notes

For a spicier flavor, increase the amount of crushed red pepper.
Using fresh herbs can enhance the flavor profile of this soup.
This soup can be stored in the refrigerator for up to a week.