Roasted Tomato Soup is a cozy, flavorful recipe made with oven-roasted Roma tomatoes, onion, garlic, herbs, and a touch of smoked paprika. Roasting the vegetables first concentrates their natural sweetness and gives this homemade tomato soup a rich, savory depth that tastes like it has been simmering for hours.
Finished with optional half-and-half for extra creaminess, this simple soup is perfect for lunch, a light dinner, or a comforting meal alongside toasted bread or grilled cheese.
Why You’ll Love This Recipe
This Roasted Tomato Soup delivers plenty of flavor without requiring complicated techniques. Roasting the tomatoes, onion, and garlic creates caramelized edges and a deeper tomato flavor, while oregano, smoked paprika, and red pepper flakes add warmth.
It is also wonderfully flexible. Leave out the half-and-half for a lighter tomato soup, or add it for a smooth and creamy roasted tomato soup. The ingredients are simple, the preparation is straightforward, and the finished soup is family-friendly and easy to pair with your favorite sandwiches or bread.
Ingredients
- 1½ pounds Roma tomatoes, halved lengthwise
- 1 head garlic, halved crosswise
- 1 yellow onion, cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt, divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half, optional
- Black pepper, to taste
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the upper-middle section and another in the lower-middle section.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Arrange the garlic halves cut-side down on the same pan.
- Place the pan with the onion and garlic on the upper-middle oven rack.
- On a second sheet pan, toss the Roma tomatoes with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place this pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks and continue roasting for approximately 15 minutes, or until the tomatoes and onions are soft and beginning to brown around the edges.
- Remove both pans from the oven and allow the vegetables to cool slightly.
- When the garlic is cool enough to handle, gently squeeze the roasted cloves from their skins into a blender.
- Add the roasted tomatoes, onion, and any flavorful juices from the sheet pans to the blender. Pour in the broth and add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth and creamy.
- Pour the blended Roasted Tomato Soup into a pot and bring it to a gentle simmer over medium-low heat.
- Stir in the half-and-half, if using. Taste and season with additional salt and black pepper as needed.
- Serve hot with grilled cheese, toasted bread, or crunchy croutons.
Tips & Tricks
For the best oven roasted tomato soup, choose ripe Roma tomatoes with a deep red color. Ripe tomatoes have more natural sweetness and develop richer flavor as they roast.
Give the vegetables enough room on the sheet pans rather than crowding them together. Good airflow encourages roasting and caramelization instead of steaming.
Do not discard the juices left behind after roasting the tomatoes. Scrape them into the blender because they contain concentrated tomato flavor.
For a smoother consistency, blend the soup thoroughly in a high-powered blender. If you prefer a thinner soup, gradually add a little extra broth until it reaches your preferred consistency.
The red pepper flakes provide gentle warmth. Reduce or omit them when preparing the soup for anyone sensitive to spice.
For a dairy-free variation, skip the half-and-half or replace it with an unsweetened plant-based cooking cream. For an especially creamy roasted tomato soup, use the full amount of half-and-half.
Always check that packaged broth and other prepared ingredients meet your halal dietary requirements when necessary.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Soup
Method: Roasting and Blending
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian when made with vegetable broth; halal-friendly when prepared with halal-certified ingredients
Notes
Vegetable broth is a great choice for a vegetarian version, while halal chicken or beef broth can provide additional savory flavor.
Fresh oregano gives the soup a bright herbal character, but dried oregano works perfectly when fresh herbs are unavailable.
For a dairy-free tomato garlic soup, simply omit the half-and-half or substitute a suitable unsweetened dairy-free cream.
Serve with grilled cheese, garlic toast, crusty bread, croutons, or a fresh green salad for a more complete meal.
Nutrition
Approximate nutrition per serving when prepared with half-and-half:
Calories: 330
Protein: 6 g
Carbohydrates: 20 g
Fat: 27 g
Nutrition values are estimates and will vary depending on the broth, dairy, and exact quantities used.
FAQ
Can I make Roasted Tomato Soup without cream?
Yes. The roasted vegetables become naturally smooth when blended, so the soup is delicious without half-and-half. Simply leave it out for a lighter version.
Why should I roast tomatoes before making tomato soup?
Roasting removes some excess moisture while concentrating the tomatoes’ natural sweetness and savory flavor. Browning the tomatoes, onions, and garlic also adds complexity that you do not get from simply simmering raw vegetables.
Can I use a different type of tomato?
Yes. Roma tomatoes work especially well because they are meaty and contain less water, but other ripe tomatoes can also be used. Roasting time may vary depending on their size and moisture content.
How can I make homemade tomato soup less spicy?
Leave out the red pepper flakes. The smoked paprika can remain because it primarily contributes a warm, smoky flavor rather than intense heat.
Can I make this easy tomato soup recipe dairy-free?
Yes. Omit the half-and-half or replace it with an unsweetened dairy-free cooking cream. Check the product’s flavor and ingredients to make sure it works well in savory recipes.
What should I serve with roasted tomato soup?
Grilled cheese is a classic pairing, but toasted sourdough, garlic bread, croutons, sandwiches, or a simple green salad are excellent options too.
Storage
Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
For longer storage, freeze the soup in freezer-safe containers for up to 3 months. If you plan to freeze the soup, consider freezing it before adding the half-and-half and stirring in the dairy after reheating.
Thaw frozen soup overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally until thoroughly heated. Add a splash of broth if the soup has become thicker during storage.
Similar Recipes
Roasted Tomato Soup Recipe
Ingredients
- 1½ pounds Roma tomatoes halved lengthwise
- 1 head garlic halved crosswise
- 1 yellow onion cut into wedges
- ¼ cup olive oil
- 1 teaspoon kosher salt divided
- 2 cups broth of choice
- 1 tablespoon fresh oregano or 1½ teaspoons dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¾ cup half-and-half optional
- Black pepper to taste
Instructions
- Preheat the oven to 450°F (232°C). Position one oven rack in the upper-middle section and another in the lower-middle section.
- Place the onion wedges on a sheet pan. Toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Arrange the garlic halves cut-side down on the same pan.
- Place the pan with the onion and garlic on the upper-middle oven rack.
- On a second sheet pan, toss the Roma tomatoes with the remaining 2 tablespoons olive oil and ½ teaspoon kosher salt. Place this pan on the lower-middle rack.
- Roast for 15 minutes. Rotate the sheet pans between the racks and continue roasting for approximately 15 minutes, or until the tomatoes and onions are soft and beginning to brown around the edges.
- Remove both pans from the oven and allow the vegetables to cool slightly.
- When the garlic is cool enough to handle, gently squeeze the roasted cloves from their skins into a blender.
- Add the roasted tomatoes, onion, and any flavorful juices from the sheet pans to the blender. Pour in the broth and add the oregano, smoked paprika, and red pepper flakes.
- Blend until completely smooth and creamy.
- Pour the blended Roasted Tomato Soup into a pot and bring it to a gentle simmer over medium-low heat.
- Stir in the half-and-half, if using. Taste and season with additional salt and black pepper as needed.
- Serve hot with grilled cheese, toasted bread, or crunchy croutons.
Notes
Conclusion
This Roasted Tomato Soup turns a handful of everyday ingredients into a warm, comforting bowl packed with roasted tomato and garlic flavor. Roasting does most of the flavor-building work, while blending creates a beautifully smooth consistency with very little effort.
Serve it creamy or dairy-free, pair it with your favorite toasted bread, and enjoy a simple homemade soup that works just as well for an easy family dinner as it does for a cozy lunch.