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Soups and Salads

Roasted Tomato Soup

A smooth, bright tomato soup with deeper flavor from quickly roasted tomatoes.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
8 minPreparation
22 minCooking
4Servings
Roasted Tomato Soup
What you need

Ingredients

  • 800 g ripe tomatoes, halved
  • 1 onion, cut into wedges
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 500 ml vegetable stock
  • 1 tsp dried basil
  • 1 tsp sugar
  • Salt and black pepper
Step by step

Method

  1. Heat the oven to 220°C conventional or 210°C fan. Line a rimmed tray to catch all the tomato juices.
  2. Arrange the tomatoes cut-side up with the onion wedges and unpeeled garlic cloves. Drizzle with olive oil and season lightly.
  3. Roast for 20–25 minutes, until the tomato edges are browned and the onion is tender. Do not discard any liquid on the tray.
  4. Squeeze the garlic from its skin and transfer everything from the tray, including the juices, to a saucepan.
  5. Add the stock and basil, bring to a simmer and cook for 5 minutes so the flavors come together.
  6. Blend until smooth. For a very fine texture, pass the soup through a sieve, although this is optional.
  7. Taste before adding sugar, then season with salt and pepper and warm through gently.

What roasting adds to tomato soup

Roasting fresh tomatoes concentrates their sweetness and gives this soup a deeper flavor than a purely simmered version. Onion and garlic soften on the same tray, so most of the work happens in the oven before a quick blend with stock.

Tomato ripeness and stock strength

Ripe, heavy tomatoes with a clear tomato aroma produce the fullest soup. If fresh tomatoes are pale and hard, good canned tomatoes may be a better choice. Use a moderately flavored vegetable stock so it supports rather than masks the roasted fruit, and leave the garlic in its skin to prevent scorching.

Capturing every drop of tray juice

Use the ripest tomatoes available and place them cut-side up so their juices stay on the tray. Keep the garlic in its skin while roasting if the cloves are small; this protects them from burning.

Avoiding lost flavor and unnecessary sweetness

Use a rimmed tray and transfer all the caramelized juices to the saucepan; discarding them removes much of the roasted flavor. Do not add sugar automatically. Blend and season first, then use only enough sugar to round off genuine sharpness. A crowded tray will steam rather than brown the tomatoes.

Ways to adjust the finished soup

Roast a red pepper with the tomatoes, add chili flakes or replace basil with thyme. A spoonful of cream softens the acidity, while white beans blended into the soup add body without dairy.

Toppings and simple sides

Pair with grilled cheese, garlic toast or a simple sandwich. Finish each bowl with basil, olive oil or a few crisp croutons.

Freezing roasted tomato soup

Refrigerate for up to 4 days or freeze for 3 months. Reheat gently and adjust the consistency with stock or water after thawing.