My easy recipe for Roasted Tomato Soup is an all-time favorite. With just 5 ingredients, 5 minutes of prep, and a mere 30 minutes of cook time, you can have this gorgeous, deeply flavored bowl of goodness ready to serve. This yummy sheet pan tomato soup also happens to be both vegan and gluten free, making it perfect for nearly any diet!
Table of Contents
About This Recipe
Once you try making this super simple roasted tomato soup, I have a feeling you will never again buy it from a can. The bright, fresh flavor of tomatoes is simply incomparable! And with such a short ingredient list, this is the perfect soup recipe for even the most novice home cook.
Fresh tomatoes are sliced and roasted in the oven with some garlic and olive oil. The roasted garlic and tomatoes are then puréed with any accumulated juices, seasoned with a dash of salt and pepper, and voila! the soup is ready to serve.
Roasting the tomatoes concentrates their natural sugars and lends a warm, earthy flavor you won’t get in my regular and classic Tomato Soup recipe. Since there are so few ingredients involved, this added step makes a huge impact!
Perhaps the best part about the recipe is that you don’t even have to cook it on the stovetop. The only dishes you’ll dirty are a parchment lined sheet pan, your blender, and a cutting board. Even cleanup is a snap with this simple recipe.
This roasted tomato soup can be served as a light lunch (perhaps with a simple side salad or piece of baguette), or as a healthy, easy weeknight dinner. I hope you love it as much as I do!
This roasted tomato soup recipe is adapted from the Ehow website.
How to make Roasted Tomato Soup
1. Preheat the oven to 180 °C/356 °F for 10 minutes.
Thoroughly rinse 4 to 5 large tomatoes (530 to 550 grams), then slice the tomatoes and place them on a baking tray.
Pro Tip: Line your sheet pan with parchment paper for a quick and painless cleanup.
Add 6 to 7 medium garlic cloves (chopped) to in the tray.
Note: If you do not prefer a garlicky flavor, feel free to skip the garlic or reduce the quantity used.
2. Evenly drizzle 2 tablespoons of olive oil on the tomatoes.
3. Roast in the preheated oven at 180 degrees °C/356 °F for 25 to 30 minutes, or until the tomatoes have shrunk in size and become golden.
Blend Roasted Tomatoes
4. When the roasted tomatoes are cool enough to handle (but still pretty hot), add them in a blender along with the garlic, the juices and oil from the tray.
5. Add some crushed black pepper (½ to 1 teaspoon, or to taste), salt as needed and sugar ( ¼ teaspoon, or according to taste) in the blender.
Note: Adding sugar is used for balancing out the acidity of the tomatoes, so the amount you need depends on the sweetness of tomatoes. If the tomatoes are sweet, then you might not need to add any sugar.
6. Add ¼ to ½ cup of very warm or slightly hot water, depending on whether you prefer a thicker or more medium consistency.
NOTE: if the tomatoes are very juicy, then you might not need to add any warm water.
7. Blend to a smooth purée. Check the seasonings and add more black pepper, sugar or salt if required.
8. Pour the soup in serving bowls, then garnish as desired with a sprinkle of some crushed black pepper or herbs like mint, basil or cilantro. Serve roasted tomato soup warm or chilled.
If desired you can lightly heat the soup before serving. The recipe serves 2, but can also be increased proportionately to 4 or 6 servings.
As far as I’m concerned, soups are perfectly acceptable as a standalone meal option. However, there are plenty of pairs that play nice with this roasted tomato soup:
- Corn Sandwich or Grilled Cheese Sandwiches or quesadillas
- Simple side Salads
- Toasted Bread, a warmed baguette, Cheesy Breadsticks, or even yummy Paratha
- Garlic Bread
This delightfully cozy roasted tomato soup is perfect for serving any time of year. Serve it warm in fall and winter, or chilled in the warmer months. There are also plenty of ways you can make this your own. Here are a few ideas to get you started:
- Garnish with fresh herbs like mint, parsley, cilantro, or basil.
- Add a bit of richness with some cream (or coconut cream, if you’re vegan).
- Add crunchy croutons or melty cheese as a topper, or use both to channel “tomato soup and grilled cheese” vibes.
- For more umami-ness, add in a handful of chopped button mushrooms to the tomatoes and roast them together.
- Make it spicy by roasting a chili or two alongside the tomatoes. (NOTE: The compound that makes chiles “hot” is primarily located in the seeds and stems. Feel free to adjust the heat of your soup by removing them if you prefer.)
If you come up with a delicious combination I should know about, let me know in the comments below!
Nope! Since everything is getting blended together, there is no need to bother with this added step.
I suggest you opt for “meaty” tomatoes like romas, plums, or beefsteaks.
Absolutely. Opt for whole tomatoes, and save their saucy juice. You will still want to roast the tomatoes themselves, but the added liquid component from the can can replace some of the water in the recipe.
More Soup Recipes You May Like!
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Roasted Tomato Soup
- 530 to 550 grams tomatoes or 4 to 5 large ripe red tomatoes
- 4 grams garlic (weighed with peels) or 6 to 7 medium sized garlic, chopped
- 2 tablespoons olive oil
- ½ to 1 teaspoon black pepper – crushed or add as per taste
- ¼ teaspoon sugar or add as per taste
- ¼ to ½ cup warm water or add as needed
- salt as required
- Rinse the tomatoes in water first for a few times in a colander or strainer.
- Preheat oven at 180 °C/356 °F for 10 minutes.
- Slice the tomatoes into medium to medium-thick slices and place them in a baking tray in a single layer.
- For a quick clean up line your baking tray with a parchment
- Add chopped garlic in the tray.
- Drizzle the olive oil evenly on the tomatoes.
- Roast in a preheated oven at 180 °C/356 °F for 25 to 30 minutes or till the tomatoes have shrunk in size and look golden.
Making roasted tomato soup
- When the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices and oil from the tray.
- Add crushed black pepper, salt as needed and sugar to the blender.
- Add warm or slightly hot water and blend to a fine and smooth puree. If the soup looks thick to you add some more water.
- If you prefer, you can transfer the soup in a saucepan and heat it lightly on the stovetop.
- Pour the soup in serving bowls.
- Garnish with fresh mint leaves, basil or cilantro or top with some grated cheese or cream. You can also place some bread croutons on top of the soup.
- Serve roasted tomato soup warm or chilled.
- The addition of warm water is optional. If the tomatoes are juicy, then you don’t need to add any warm water.
- Again adding sugar depend on the sweetness of tomatoes. If the tomatoes are sweet, then you don’t need to add any sugar.
- The recipe is easily scalable and can be doubled or tripled.
- Best is to use ripe red tomatoes so that you end up with an extremely sour tasting soup.
Nutrition Info (Approximate Values)
This roasted tomato soup post from the blog archives first published in September 2012 has been republished and updated on 20 January 2022.
Gorgeous tomato soup !!
Hi..love all your recipes soooo much !! For this soup, can I also use ripe cherry tomatoes, if yes then the same quantity ? Please advise. Thanks
thanks kriti. you can use a mix of cherry tomatoes and regular tomatoes. cherry tomatoes are on the sweeter side. so when used with regular tomatoes, there will be a balance of tanginess and sweetness in the roasted tomato soup recipe. so you can use 300 grams of tomatoes and 250 grams of cherry tomatoes. you can even use half-half of each. in fact you can even try making soup with cherry tomatoes only. but it will be like an experimentation.
I love this recipe. I’m usually very busy during the week due to be a teacher at a boarding school. This meal is the perfect meal after a long day or even a late day when I may get home after 7pm. Add a grilled cheese sandwich and it’s heaven. I will also add some dried basil to give it some oomph. Thanks for the share.
thanks kat. agree with you. basil goes very well. i also make basil tomato soup. though i have not added the recipe and basil does wonders to a simple tomato soup.
The measurements came out wrong for me. I weighed the garlic and tomatoes. One clove of garlic weighed 4 grams, and three tomatoes weighed 563g. I ended up using three tomatoes and 2 garlic cloves based on weight.
sky, it depends on the size of the veggies. an indian variety of large tomatoes cannot be equaled to the tomatoes or garlic one gets in western countries. thats why i give the weight in grams too. good to know that you used the weight measures. and i hope you liked the soup.
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