Roasted Tomato Soup

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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!

roasted tomato soup with a mint sprig in the center in a black bowl on a black fabric

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.

side by side images of roasted tomatoes on a sheet pan and tomato soup in a black bowl.
Step-by-Step Guide

How to make Roasted Tomato Soup

Roast Tomatoes

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.

sliced tomatoes and rough chopped garlic on a sheet pan for roasting.

2. Evenly drizzle 2 tablespoons of olive oil on the tomatoes.

drizzling olive oil over tomatoes and garlic.

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.

roasted tomatoes have a golden tint, have shrunk considerably, and look somewhat dry.

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.

roasted garlic & tomatoes, and remaining juices added to blender jar.

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.

salt, pepper and sugar added to blender jar for making roasted tomato soup recipe.

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.

adding water before blending.

7. Blend to a smooth purée. Check the seasonings and add more black pepper, sugar or salt if required.

roasted tomato soup after blending - it looks orange-red and quite creamy.

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.

roasted tomato soup in a black bowl on a wooden table with a white soup spoon.

Serving Suggestions

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:

Optional Customizations

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!

FAQs

Do I need to peel the tomatoes?

Nope! Since everything is getting blended together, there is no need to bother with this added step.

What are the best kind of tomatoes to use?

I suggest you opt for “meaty” tomatoes like romas, plums, or beefsteaks.

Can I use canned tomatoes instead of fresh?

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 in a black bowl on a wooden table with a white soup spoon.

Roasted Tomato Soup

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!
4.91 from 10 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cuisine World
Course Side Dish, Soup, Starters
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 2 soup bowls
Units

Ingredients

  • 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

Instructions
 

Roasting tomatoes

  • 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.

Notes

  1. The addition of warm water is optional. If the tomatoes are juicy, then you don’t need to add any warm water.
  2. Again adding sugar depend on the sweetness of tomatoes. If the tomatoes are sweet, then you don’t need to add any sugar.
  3. The recipe is easily scalable and can be doubled or tripled.
  4. Best is to use ripe red tomatoes so that you end up with an extremely sour tasting soup.

Nutrition Info (Approximate values)

Nutrition Facts
Roasted Tomato Soup
Amount Per Serving
Calories 182 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 597mg26%
Potassium 666mg19%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 2220IU44%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 37mg45%
Vitamin E 3mg20%
Vitamin K 33µg31%
Calcium 41mg4%
Vitamin B9 (Folate) 40µg10%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 70mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This roasted tomato soup post from the blog archives first published in September 2012 has been republished and updated on 20 January 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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76 Comments

  1. 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. Thanks5 stars

    1. 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.

  2. 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.

    1. 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.

  3. 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.4 stars

    1. 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.

      1. Also, can I roast the tomatoes in a toaster oven if yes how long and what temperature?
        Thanks I can’t wait to try this soup this evening

        1. welcome, you can try but i don’t know for how long and at what temperature.

  4. Super awesome and doesn’t get easier than this! I omitted the sugar and plan on having this as my ‘go to’ for lunch this week. Doesn’t get much healthier than this! Looking forward to trying more recipes!5 stars

  5. I just tried this soup tonight for dinner and it was amazing ! So simple. I was hesitant at first actually because I am not a big fan of tomatoes but this was so good !

  6. I just made this and added the roasted red pepper and tomato soup base from Trader Joe’s along with pureed pearl onions. HEAVEN! With a crostini on the side and some large chunks of cheese sprinkled on top. Yum! Thank you for the recipe.5 stars

    1. welcome jacinta. thanks for sharing your positive feedback, variation and suggestions.

  7. If you like your tomato soup creamy, you can try using some almond, soy, or hemp milk, by itself or half milk and water… you get the idea. Great recipe, and good for us girls on a budget as well.5 stars

  8. This is so amazing… My mouth was watering while reading this recipe…. So delicious… Cant wait to try it…

      1. i tried it today…. It was delicious.. I did a small change by adding pumpkin as well…. It still tasted so well… Thanks….5 stars

  9. Hey, it looks really delicious like all your other dishes. I have a question though – can we substitute olive oil by some other oil? If yes, which?

    1. thanks purva. you can use vegetable oil like sunflower oil or safflower oil.

  10. i am a soup person dasanna.. its very comforting… recently i tried this soup and added some cream and milk.. too good. like the coarsely grinded pepper tempering on the top

  11. This is the best tomato soup I’ve ever had! The secret is the garlic–yum! When I pureed the tomatoes, I was skeptical about how tasty it would be, but it turned out to be so flavorful! After I tasted it, I added some tomato puree to make it last and to give it more body, as well as some basil and oregano (but this soup would be fine without it). I can definitely see myself making this soup all the time! Thanks, Dassana!

    1. thanks diamond. you are right the garlic does add a lot of flavor to the soup and also the fact that the tomatoes are roasted gives the soup a different taste than the regular soup. i also agree that the soup will be fine without adding basil and oregano.

  12. I use sodium-free chicken or vegetable stock instead of water. I also dice up an onion and add to the pan. Don’t forget to add your favorite herbs and spices — basil, tarragon, oregano, etc! For a creamier texture slice and roast a white or sweet potato with the tomatoes.

    1. thanks susan for all the suggestions you have mentioned. am sure they will make the soup more creamier and tastier. next time i plan to roast both onion, tomatoes and potatoes for the soup.

  13. I got motivated with your amazing photographs, it looked exceptionally beautiful and tried this recipe. I am personally not very fond of tomato soup but the flavor of roasted tomatoes is just so amazing… Thanks for this wonderful recipe.

    1. thanks nidhi. roasting the tomatoes does give a special flavor to them. glad to know you liked the recipe.

  14. I am yet to try this recipe and your pics gave me the much needed motivation for that! 🙂
    Found you through Blogadda. Happy to follow you. Do visit my space.

  15. I tried this recipe and it was so delicious! And very easy to make! Thanks for sharing.

    1. thanks judy. it indeed a simple and easy tomato soup recipe but also delicious at the same time.

  16. I always roast my tomatoes when making tomato soup! The flavor is just so superior in my opinion – this looks exceptionally beautiful!

  17. Tomato soup is always welcome at my place. I normally make it without roasting. But this roasted version of yours looks awesome. Can’t wait to try it out 🙂

  18. Hi Dassana,
    Tried out the recipe yest,came out very good.Minimal ingredients but great taste.The only comment i would like to give is that we need to use really ripe tomatoes,else the soup may turn a little too sour to taste.Thank you.

    1. thats nice to know ashwini. sometimes food made with minimal ingredients taste awesome.

      i did not mention the word ‘ripe tomatoes’ coz i thought it is obvious that one will use ripe tomatoes for making a tomato soup 🙂

      thanks for the feedback. i will mention the about ripe tomatoes in the ingredients list. may be some folks are really naive in cooking and would not know which tomatoes to use.

  19. First of all the first shot is awesome!! ….secondly, I never thought of roasting tomatoes in oven….i am going to try this on pizza this sunday….and lastly I wish I could just take a sip on that soup ….so flavorful and rich…yet healthy.

    1. thanks nisa. if making this recipe as a pizza sauce, then do add basil, oregano or italian seasoning to the puree.

      1. That is interesting,to use the above recipe as a pizza sauce…apart from adding the spices you mentioned is there anything else that needs to be added to make the sauce?

        1. just the dry herbs that is basil and oregano or fresh if you can get them. you can also add mixed herbs. the rest of the ingredients stays the same.

          but when making soup don’t add herbs unless you like them. the soup will taste like a pizza sauce. you can also roast onions with tomatoes for making the pizza sauce.

        2. Thank you Dassana.will let you know how it came out the next time i make pizza.

  20. Roasted tomatoes add so much more flavor. there’s nothing more comforting than a warm bowl of soup on a rainy day and this would be just perfect today. 🙂

  21. i just love this tomato, olive oil and garlic wow…. i do make something similar with garlic but this is a slight variation and seems like an interesting one 🙂 must try it! and by the way gorgeous pics as usual 😀

  22. I am always in for a tomato soup and this roasted version looks really delicious, bookmarked! Lovely clicks Dassana.

  23. Soups and salads are often made at my place. I am always looking for new recipes and this one sounds great! I like the roasted tomatoes in it.
    Yummy!

  24. Drooling here!!!! love your pictures!! Simply amazing!!

    Sowmya

    Ongoing Event – Coconut

  25. I love roasted tomato soup, it has a different, deeper flavor from the regular tomato soup.

  26. Flavorful and yummy looking soup…Loved the first click very much…Beautiful..

  27. A couple of decades back I would have laughed had any of my friends called me a ‘soup or salad’ person! Sheesh: one grows up 🙂 ! Lovely simple soup with that extra touch! Can’t wait for the tomatoes to get cheaper or mine to grow 🙂 !

  28. I also like tomato soup. This is the easy receipe and will prepared yesturday night. My son like this very much. Thanks a lot Dassana.

  29. This looks like the most delicious thing ever. I adore tomato soup 🙂 Yum!

  30. mmmmmm….mouth watering picture.I often roast the garden tomato for the pasta sauce ,fish curry, chutney (I roast onion and green chilly on the side for chutney) but now after i saw your picture i must make this simple healthy soup. Thanks Dassana.

    1. thanks hemlata. sometimes while making coconut based masala i also roast the onion, coconut and spices.

  31. This is an excellent recipe and I like the ideas of roasting the tomatoes.

  32. This sounds delicious. Like the addition of garlic and pepper. The process seems simpler too and you would not have the juice/pulp splashing all over as it simmers which is a huge plus point.

  33. Thats really simple and very easy way to make soup. It must be tasting very flavorful from roasting tomatoes with garlic. Nice recipe.