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Craving the warm and fuzzy feeling you get from a bowl of soup? Try your hand at one of the most popular soups made to date – tomato soup! Our roasted tomato soup recipe is easy to make, full of flavor, and sure to satisfy your craving no matter the occasion.

Roasted tomato soup in white bowl with toast points and Roma tomatoes on the side.

This recipe is great for entertaining guests – or for freezing and keeping it all to yourself. Whatever the case may be, this recipe will be one that you want to print off and keep in your drawer or recipe book for a go-to meal.

Ingredients

  • Roma tomatoes
  • garlic cloves
  • olive oil
  • thyme
  • paprika
  • vegetable broth – If you are serving this soup to vegan diners, make sure you double check the vegetable broth ingredients to make sure they are vegan-friendly. Most vegetable broths are vegan, but not all.
  • agave nectar
  • To serve: fresh thyme and toasted rye bread slices

How to Make it

This is a small batch of roasted tomato soup. You can easily higher the serving size in the recipe card for larger batches. The oven-roasted tomatoes add a deeper, more concentrated tomato flavor.

  1. Roast the tomatoes. Preheat oven to 170ºF. Prepare a baking sheet by covering it with foil. Place the tomatoes and garlic on the foil and sprinkle with olive oil, salt, pepper and thyme. Bake for about 1 hour, or until browned. Let them cool and remove the skin (this will allow the soup to be smoother).
  2. Cook and process the soup. Place tomatoes and garlic in a pot. Add paprika and vegetable broth and heat until boiling. Remove from heat, let it cool, and process in a blender until soft. Season again with salt and pepper to taste, as well as the agave nectar if using.
  3. Serve. Serve with toasted bread and fresh thyme.
Roasted tomato soup in white bowl with toast points and spoons on the side.

Serving Suggestions

Want to take your roasted tomato soup to the next level? Consider throwing a slice of cheese in between your pieces of rye bread and grilling it in your skillet! Nothing says comfort food like dipping a golden brown grilled cheese triangle into your soup in between spoonfuls.

Or, you can simply customize the recipe by adding a few secret ingredients of your own. Feeling spicy? Toss in some red pepper flakes for a heat boost. Feeling cheesy? Pull out shredded cheddar or mozzarella and sprinkle some on top for some extra gooey goodness. Fresh basil is another great addition; add it towards the end of cooking the soup for a flavor enhancer.

Storage & Reheating

  • Refrigerator: Your homemade roasted tomato soup can be stored in the refrigerator for up to 3 to 4 days. Be sure to use an airtight container. Reheat on the stove.
  • Freezer: You can also freeze the soup for up to 6 months (3 months for best quality). Thaw in the refrigerator overnight and reheat on the stove.
Roasted tomato soup in white bowl with toast points and spoons on the side.

Did this roasted tomato soup warm you up? If you enjoyed it, please let me know in the comments!

Roasted tomato soup in white bowl with toast points and Roma tomatoes on the side.

Roasted Tomato Soup Recipe

Joss Dyckson
Our roasted tomato soup recipe is easy to make, full of flavor, and sure to satisfy your craving no matter the occasion.
No ratings yet
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 4 cups
Calories 124 kcal

Ingredients
 
 

  • 2 pounds Roma tomatoes - cut in half
  • 2 garlic cloves - chopped
  • 1 tablespoon olive oil
  • 1 teaspoon thyme - chopped
  • 1 teaspoon paprika
  • 3/4 cup vegetable broth
  • 1 to 2 teaspoons agave nectar - optional
  • salt and pepper - to taste

To Serve:

  • fresh thyme
  • 2 rye bread slices - toasted

Instructions
 

  • Preheat oven to 170ºF.
  • Prepare a baking sheet by covering it with foil. Place the tomatoes and garlic on the foil and sprinkle with olive oil, salt, pepper and thyme. Bake for about 1 hour, or until browned.
    2 pounds Roma tomatoes, 2 garlic cloves, 1 tablespoon olive oil, 1 teaspoon thyme
  • Let them cool and remove the skin (this will allow the soup to be smoother).
  • Place tomatoes and garlic in a pot. Add paprika and vegetable broth and heat until boiling.
    1 teaspoon paprika, 3/4 cup vegetable broth
  • Remove from heat, let it cool, and process in a blender until soft. Season again with salt and pepper to taste, as well as the agave nectar if using.
    1 to 2 teaspoons agave nectar
  • Serve with toasted bread and fresh thyme.

Notes

  • This is a small batch of roasted tomato soup. You can easily higher the serving size in the recipe card for larger batches.
  • Your homemade roasted tomato soup can be stored in the refrigerator for up to 3 to 4 days. Be sure to use an airtight container.
  • You can also freeze the soup for up to 6 months (3 months for best quality).

Nutrition

Calories: 124kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 285mgPotassium: 592mgFiber: 4gSugar: 7gVitamin A: 2649IUVitamin C: 34mgCalcium: 45mgIron: 2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword roma tomatoes
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