Roasted Tomato Soup Recipe

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Have you ever taken a spoonful of a dish and tasted every single ingredient used to prepare it? Well, that is precisely what happened to me when I created this recipe. Goodness gracious is this soup heavenly! Fresh ingredients are key here. I swear I could taste the sunshine and earth these tomatoes were exposed to. And, if you’re wondering…yes. Yes, I was. If you know, you know. Let me show you how I created this stuff!



Tomatoes: Roma tomatoes are the favorite for this soup. However, I was blessed with these gorgeous, nutrient filled, vine-ripened beauties! I knew I had to use them in the soup. I sliced them in half and placed them in the a baking dish. I also add cherry tomatoes for a bit of added sweetness. Don’t keep those cuties!

Onions: Sweet onions are so slept on in tomato soup recipes. Listen, they are delightful in this soup. That added natural glucose pairs well with the acidity of the tomatoes to balance the flavors here.

Garlic: I was carefully not to incorporate too much garlic as it can easily overpower. My bulbs of garlic were very tiny. So, I used two. If you have a normal sized bulb, perfect. You’ll only need one. Roasting my own garlic makes me feel fancy. It’s necessary here.

Spices: This is always my favorite part of recipe development. I love creating spice blends! But, for this soup, I wanted to allow the tomatoes to star in this show. Red pepper flakes and crushed black pepper play very well in this one. A teaspoon of oregano and a dash of onion powder, too! Use my salt measurement as a guide. I don’t know your tastebuds.


It’s all good. Do NOT panic! Just use your blender or food processor. Works all the same. Just be careful not to over blend this stuff. Too much blending will release the bitterness of the tomatoes. We especially don’t want that! I worked hard balancing these flavors for you. Don’t blow it! I trust you.


This soup is married to grilled cheese. You need it! It’s a whole experience. Just believe me. I took it to another level by making buttery, garlic-herb bread, toasty, smoke gouda cheese, crouton grilled cheese morsels! I don’t know how else to describe it. I need you to understand that this combo is INSANELY delicious. Got the bread from Walmart. You’re welcome.

Roasted Tomato Soup Recipe

This is the BEST tomato soup I’ve ever had! Taste every ingredient in each spoonful. Perfect for gouda grilled cheese dipping.
Course Soup
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 people


  • 5 vine ripened tomatoes or 8 roma tomatoes
  • 8 oz cherry tomatoes
  • 1 bulb garlic
  • 1/2 sweet onion
  • 2 TBS extra virgin olive oil
  • 1 tsp salt
  • 1 tsp crushed black pepper
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp oregano
  • 1 tsp onion powder
  • 4 fresh basil leaves
  • 2 tsp granulated sugar
  • 1 roasted red bell pepper
  • 2 cup chicken stock
  • 1 TBS unsalted butter
  • Heavy cream to taste


  1. Preheat oven to 400°F
  2. Slice the tomatoes in half and place them cut side up into a casserole dish (leave cherry tomatoes whole)
  3. Slice the tops of the garlic and add the bulb in whole
  4. Add in the sliced onions and drizzle the olive oil over everything.
  5. Sprinkle the salt, black pepper, red pepper flakes, oregano, onion powder, and granulated sugar in.
  6. Roast in the oven for 40-45 minutes
  7. Carefully transfer the contents of the casserole dish into a stockpot.
  8. Add in the roasted red bell pepper, basil leaves, and chicken stock.
  9. Blend until smooth using and immersion blender do NOT over blend.
  10. Simmer on low for 10 mins.
  11. Taste and adjust seasoning.
  12. Serve with heavy cream if desired.