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Fall season calls for wholesome and delicious soup dishes and this Homemade roasted tomato soup recipe will be your perfect bowl of comfort on your dinner table. It is an easy vegan tomato soup recipe that the whole family will enjoy and is perfect all year round.
Love tomato base soup? Try my Mexican Sweet Corn Soup or my easy stuffed pepper soup.
When my kids were younger they wouldn’t come anywhere near tomato soup! But as they are getting older, I’ve found that they are open to trying everything. My recipe for tomato and garlic soup is one of my favorite soup recipes that I make all year long and even in the summertime when we have freshly grown tomatoes in abundance.
The fresh tomatoes are oven-roasted with shallots and garlic, herbs, and some simple ingredients, and then blended to make a perfectly warm and comforting bowl of soup. It can be served as a meal on its own or as a side dish. It is low in calories and vegan-friendly.
Recipe highlights
- Simple and Easy: Making this homemade tomato basil soup can’t get any easier. With simple ingredients needed, roasting the tomato, garlic, and onions, and then blending.
- Comforting: There is something about a bowl of warm Tomato soup that will warm you all over and comfort you in all the best ways.
- Low in calories: Tomatoes are low in calories which makes it an easy meal option to get full and not worry about high calories.
Ingredients needed
- Ripe tomatoes cut in half: Please use fresh tomatoes instead of canned
- Garlic cloves: I recommend fresh garlic cloves instead of garlic powder.
- Smoked paprika: if you do not have smoked paprika powder, normal paprika will work
- Shallots (Purple Onions): If you have white onions, you can use that as well.
- Dried oregano: if you do not have this ingredient, use Italian seasoning.
- Extra virgin olive oil: or avocado oil
- Organic or homemade vegetable broth: for vegan-option, only use vegetable broth, otherwise chicken stock works
- Balsamic Vinegar: I love adding this for a bit of a tangy Flavor. Makes a difference
- Sea salt and freshly ground black pepper to taste
- Sprigs of fresh basil: to garnish or you may chop some and toss in the soup towards the end.
See a full list of ingredients and quantities in the recipe card below!
How to make Roasted tomato Soup
- Preheat the oven to 375F
- Prepare a large baking sheet pan. Place tomatoes cut-side up together with garlic and shallots.
- Drizzle with olive oil, sprinkle with oregano, and paprika, and season generously with sea salt and black pepper. Roast for 40 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Once veggies are done roasting, place them into a large pan, and pour in the stock.
- Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes
- Add in balsamic vinegar, then blend with a hand blender until smooth.
- Pour into bowls, drizzle with extra virgin olive oil, and garnish with fresh basil. Enjoy
Frequently asked questions
Removing the skin of the roasted tomatoes is optional and not needed. Most people like to leave the skin of the tomatoes on to add texture to the soup. Removing the skin will result in a smoother soup but that is completely optional.
This is also a personal preference. Adding milk will give you a creamier tomato soup. If the goal is a creamy-based tomato soup, then yes adding milk will make it taste better and creamier. It will make it more dense and add more flavor. Some may want a simple non-dairy and non-creamy tomato soup, and in that case, use water.
If you prefer to take the skin off your roasted tomatoes, roast tomatoes at 375-400F for 30-40 minutes until you can easily pierce the skin of the tomatoes with a fork and you can visibly see the skin starting to detach from the meat of the tomatoes.
Recipe notes and Tips
- I like to top this soup with some croutons, fresh basil, Red pepper flakes, or some shaved parmesan cheese.
- Do not over-roast the tomatoes to prevent too much charring.
- This fresh tomato soup is made without red peppers, but if you want a red bell pepper, you may roast one alongside the tomatoes.
- Adding one can of tomato sauce is totally optional but not needed if you are using enough fresh tomatoes which will become the tomato sauce you are looking for to make this soup once blended.
- To make this a Creamy tomato soup, you may add whipping cream, heavy cream, or some coconut milk (usually in cans). Depending on the amount you are making, add about 1/2 cup of cream. To keep this tomato soup vegan, use coconut milk.
Storage and Reheating recommendations
- Storing: If you have leftovers, allow the soup to cool off completely before placing it in a sealed container and storing it in the fridge for up to 5 days. You may freeze this tomato soup for up to 6 months.
- Reheating: There are two ways to reheat this tomato soup. For a single serving, I recommend just using the microwave. Pour a single serving into a bowl, and microwave at 60-second increments. To reheat a large amount of the leftover soup, place it in a saucepan, add a tiny bit of water, about 1/4 cup, and reheat over medium heat.
What to serve with tomato soup
Tomato soup can be served as a side dish alongside any of your main meals. You can serve it with some homemade dinner rolls, grilled cheese sandwiches, garlic bread, Garlic Naan, Tomato bruschetta bread, oven-roasted veggies, salads, pretzels, crackers, tortilla strips, shredded cheese, and sauteed greens. and pasta.
More soup recipes
- Chicken Lemon Rice Soup
- Crockpot Lentil and Mushroom Soup
- Italian Chicken and Bean soup
- Vegan Thai Sweet Potato Soup
- Chicken Chili Tortilla soup
- Cabbage Roll Soup
- Easy Meatball Soup
- Creamy Chicken Enchilada Soup
Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Homemade Roasted Tomato Soup Recipe
Video
Ingredients
- 2 pounds Ripe tomatoes, cut in half
- 5-6 Garlic cloves
- 1 teaspoon Smoked paprika
- 3 Shallots (Purple Onions), peeled and cut in half
- 1/4 teaspoon Dried oregano
- 1 tablespoon Extra virgin olive oil
- 2 Cups Organic or homemade vegetable broth
- 1 tablespoon Balsamic Vinegar
- Sea salt and freshly ground black pepper to taste
- Sprigs of fresh basil
Instructions
- Preheat the oven to 375F
- Place tomatoes cut-side up in a large roasting tray together with garlic and shallots.
- Drizzle with olive oil, sprinkle with oregano, paprika and season generously with sea salt and black pepper. Roast for 40 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Once veggies are done roasting, place them into a large pan, and pour in the stock.
- Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes
- Add in balsamic vinegar, then blend with a hand blender until smooth.
- Pour into bowls, drizzle with extra virgin olive oil and garnish with fresh basil. Enjoy!
Notes
- Use avocado oil in place of olive oil
- do use fresh tomatoes and not canned tomatoes
- for the vegan option- use vegetable stock instead of chicken stock.
- Store leftovers in a bowl in the fridge for up to 5 days and you can freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is sooooooo good! I didn’t have fresh basil so I used a tablespoon of jarred pesto. I will be making this often. It’s so fresh tasting.
Thanks! I am glad you loved it.
Sooo good! Of course, served with grilled cheese sandwiches!
Such a yummy and easy recipe!! It went really well with sourdough vegan grilled cheese sandwiches!!
I made some slight modifications: I tossed everything in the blender right out of the oven (since I don’t have a hand blender), and then sauteed in a pot for a bit. I also used half veg broth & half oat milk to make it a little creamy. I also drizzled olive oil on each individual portion. It was very little prep-work and WAY better than canned soup. This recipe has earned a permanent spot in my cookbook binder!
Thanks for such amazing feedback. You are the best!