This roasted tomato soup is simple to make and full of flavour — perfect with a grilled cheese!
If you want an easy, delicious soup to serve with a sandwich, this is a reliable favourite. Read on for tips and the full recipe.
Tomato Soup
Tomato soup is a true comfort classic — versatile, forgiving and ideal for many occasions. There are countless variations, but this method focuses on boosting tomato flavour and balancing sweetness, acidity and herbaceous brightness.
Roasted Tomatoes
The single best step to improve tomato soup is roasting the tomatoes first. Roasting concentrates flavours, softens acidity and introduces light char and sweetness as the natural sugars caramelize. It adds depth and a gentle smoky note that makes the soup more complex.
How to Roast Tomatoes
Roasting is straightforward: halve the tomatoes and place them flesh-side down so their juices caramelize. Toss in fresh thyme and whole garlic cloves for extra aroma. Season generously and coat with olive oil. Roast until the tomatoes have softened and developed light char.
Which Tomatoes to Use?
Vine-ripened tomatoes work beautifully, and plum (Roma) tomatoes are a good option too. The key is to choose ripe, high-quality tomatoes since they form the base of the soup.
How to make Tomato Soup
Caramelized Onions
Start by frying onion low and slow until deeply caramelized. Taking the time to develop the onion’s natural sweetness makes a major difference. Cook gently until golden and soft for a richer savoury base.
Tomato Puree (Tomato Paste in US)
Tomato puree deepens the tomato flavour and brightens the colour. Fry the puree for a minute or two to remove any raw bitterness before adding the roasted tomatoes and stock.
Fresh Basil
Fresh basil brings brightness and lifts the soup. Tomato and basil are a classic pairing — add a generous handful near the end of cooking for the best flavour.
Process Shots: melt butter (photo 1), fry onion (photo 2), fry tomato puree and deglaze with balsamic vinegar (photo 3), add tomatoes/roasted garlic (photo 4), add stock and basil (photo 5), pop on lid and simmer (photo 6).
Tomato Soup FAQ
How long to simmer for?
Longer is better — a minimum of 30 minutes develops the flavours, but you can simmer for much longer if you like. Keep the lid on to avoid excessive reduction.
How to store tomato soup?
Cool completely, then seal tightly and refrigerate for up to a few days or freeze for longer storage.
How to reheat tomato soup?
Reheat gently on the stove over low heat, stirring occasionally. In the microwave, heat in short bursts and stir between intervals for even warming.
Serving Tomato Soup
A simple garnish elevates the soup. Drizzle good extra virgin olive oil, a swirl of cream or a splash of balsamic glaze. A spoonful of basil pesto also works well. Pair the soup with a grilled cheese for a classic combination — a pesto grilled cheese is especially tasty.
Below are the full instructions and recipe details so you can make this at home.
How to make Roasted Tomato Soup (Full Recipe & Video)
Roasted Tomato Soup
Equipment
- Large baking tray
- Sharp knife & chopping board
- Large pot with lid
- Wooden spoon
- Hand blender
- Ladle (to serve)
Ingredients
- 2lb / 1kg Fresh tomatoes (see notes)
- 1 cup / 250ml Chicken stock, or veg stock to preference
- 1 medium White onion, roughly diced
- 3–4 cloves Garlic, left whole in skins
- 1 Big handful of fresh basil leaves
- 1 tbsp Butter (or olive oil)
- 1 tbsp Tomato puree (tomato paste in US)
- 1/2 tbsp Balsamic vinegar
- Few sprigs of Fresh thyme
- Generous amounts of Salt & black pepper to taste
- Olive oil as needed
Instructions
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Slice the tomatoes in half and arrange them flesh-side up on a baking tray. Season generously with salt and pepper and drizzle with olive oil. Flip the tomatoes over so the cut side faces down, then tuck whole garlic cloves and thyme sprigs among them. Roast at 200°C / 390°F for 25–30 minutes, until the tomatoes are soft and lightly charred. Squeeze the roasted garlic from its skins and discard thyme stems.
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While the tomatoes roast, melt 1 tbsp butter (or use olive oil) in a large pot over medium heat and add the diced onion. Fry until it begins to colour, then reduce the heat and continue to cook slowly until the onion is deeply caramelized and sweet.
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Stir in 1 tbsp tomato puree and fry for 1–2 minutes, then deglaze with 1/2 tbsp balsamic vinegar. Add the roasted tomatoes and garlic with all their juices, pour in 1 cup (250ml) stock and add a big handful of basil leaves. Cover and simmer for at least 30 minutes — longer if you have time, keeping the lid on to prevent excessive reduction.
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Remove the lid and blend the soup with a hand blender until smooth. Taste and adjust seasoning with salt and pepper. If you prefer a thinner soup, add more stock a little at a time; if it becomes too thin, simmer uncovered until it reaches the desired consistency.
Quick Demo
Notes
If you enjoyed this homemade tomato soup recipe, pin it for later and leave a comment if you try it or have questions!