This homemade roasted tomato soup recipe is the perfect way to use up fresh tomatoes. Better than canned varieties, it’s made with simple ingredients for a rich, creamy flavor. Top it with homemade Parmesan croutons for a simple, vegetarian comfort food meal!
Table of Contents
- Ditch the Canned Soup for Good with This Roasted Tomato Soup Recipe
- Ingredients You’ll Need
- What Tomatoes Are Best for Homemade Tomato Soup?
- How to Make The Best Roasted Tomato Soup Recipe
- Flavor Variations
- Store, Reheat, and Eat
- Serving Suggestions
- Common Questions About This Roasted Tomato Soup Recipe
- More Easy Soup Recipes
- Roasted Tomato Soup Recipe with Parmesan Croutons Recipe
Ditch the Canned Soup for Good with This Roasted Tomato Soup Recipe
We grew up eating tomato soup from a can, and it’s still one of our favorite comfort foods. However, if we’re being honest, canned varieties don’t always taste the best, and they can be full of not-so-great ingredients.
So, instead of settling, we created our own homemade roasted tomato soup recipe at home! Rich and savory, there’s nothing more comforting than a piping hot bowl, especially if you pair it with a warm grilled cheese sandwich.
This soup is:
- Gluten-free, vegetarian, and vegan-friendly.
- Made with simple, staple ingredients.
- Filling enough to be served as a complete meal yet light enough to enjoy as an appetizer or side dish too.
- Ready in under an hour and full of nutrients.
- Great to make in advance for quick meals throughout the week.
Ingredients You’ll Need
This roasted tomato basil soup is tasty as it is, but what truly sets it apart is the addition of the croutons. Luckily, both use simple ingredients!
For the Tomato Soup
- Tomatoes – To add depth to the flavor of the soup, we use a combination of large on-the-vine tomatoes and cherry tomatoes. Then, we roast them to create a sweet caramelized taste.
- Shallots – We prefer to use shallots instead of onions because they have a slightly sweeter texture.
- Garlic – For the best results, use whole cloves.
- Extra Virgin Olive Oil – Not only does olive oil add healthy fats, but it also has a neutral flavor that doesn’t overpower the rest of the ingredients. However, you could also swap it out for avocado oil if you prefer.
- Basil – Basil helps cut the acidity of the tomatoes. Just be sure it’s fresh!
- Heavy Cream – Cream is the key to creating a silky texture and rich taste! Evaporated milk works well, too.
- Salt and Pepper – Use as little or as much as you’d like.
- Garnishes – We love to sprinkle extra basil and freshly grated Parmesan cheese on top for a savory, slightly salty taste.
For the Homemade Croutons
- French Bread – We love French bread, but sourdough or any other thick, crusty bread will do.
- Extra Virgin Olive Oil – This helps the cheese and seasonings stick to the croutons while adding healthy fats.
- Parmesan Cheese – You want to use grated Parmesan. For the best flavor, we recommend grating it fresh from the block if you can!
- Black Pepper – Use as little or as much as you prefer. We use a pretty heavy hand.
What Tomatoes Are Best for Homemade Tomato Soup?
We like to use on-the-vine and cherry tomatoes, but Roma tomatoes are also popular. No matter what you choose, ripe home-grown or organic varieties will taste the best!
How to Make The Best Roasted Tomato Soup Recipe
This recipe comes together in two parts – the soup and the croutons. But both are easy to make.
For the Soup
- Peel the Garlic. Peel the outer layers (or skin) off the garlic close, making sure the actual cloves stay intact.
- Roast. Arrange the tomatoes, shallots, and part of the basil in a single layer in a large baking dish or on a sheet pan. Place the garlic in the center, drizzle olive oil on top followed by a sprinkle of salt and pepper. Transfer the ingredients to the oven, and let them roast until the tomatoes burst and the garlic is tender.
- Blend. Once the ingredients have cooled slightly, transfer the tomatoes and shallots to a high-speed blender along with the remaining basil and heavy cream. Squeeze the roasted garlic cloves into the blender, and discard the outer layer. Pulse until smooth, and adjust the seasonings to taste.
- Heat. Transfer your soup to a pot over medium-low heat on the stove, letting it heat until you’re ready to serve.
For the Croutons
- Combine. In a large bowl, combine all the ingredients, tossing to coat the bread cubes completely.
- Air Fryer. Arrange the bread in a single layer in a preheated air fryer. Cook until they’re golden brown and crisp, stirring halfway through.
- Serve. Divide your roasted tomato soup into bowls, sprinkle the croutons on top, and dig in while it’s warm!
We kept this roasted tomato soup recipe fairly simple, but feel free to mix and match different ingredients to customize the taste and texture and suit your needs.
- Make It Dairy-Free. Swap out the cream with full-fat canned coconut milk instead.
- Include Different Herbs. Swap out the basil or replace it with any herbs and seasonings you have on hand.
- Add Tomato Paste. Include a dollop of tomato paste in the mixture to help thicken the texture and add extra depth to the tomato flavor.
- Use a Pinch of Sugar. Roasting the tomatoes helps pair down their acidity, making them extra sweet. However, if you want to enhance their flavor more, feel free to include a pinch of granulated sugar.
Store, Reheat, and Eat
Feel free to make a double or triple batch of this easy roasted tomato soup recipe for quick meals you can easily reheat.
- To Store: Transfer your leftovers to an airtight container and store them in the fridge for up to four to five days.
- To Freeze: Keep your soup frozen in a freezer-safe container for up to three months.
- To Reheat: Let your soup thaw in the fridge overnight. Then, warm it in the microwave or a saucepan over medium heat until your desired temperature is reached.
Thanks to the addition of the croutons, this recipe is super filling on its own. Or, you can serve it as a side dish or appetizer with your favorite main course!
Some of our favorite pairings include:
- Turkey Caprese Sandwich
- Spanakopita Grilled Cheese Sandwich
- Spinach and Artichoke Grilled Cheese Sandwiches
- Coconut Chicken Tenders
Common Questions About This Roasted Tomato Soup Recipe
Yes! This recipe uses natural ingredients and is loaded with vitamins and antioxidants thanks to the fresh tomatoes.
If you wanted a low-fat recipe, you could even swap out the cream for low-fat milk. It won’t be quite as rich or creamy, but it will still taste delicious.
We recommend roasting tomatoes. The slow cooking process slowly brings out their natural flavor and enhances their natural sweetness, whereas boiling tends to just make them soft.
We don’t! We leave the seeds, too. However, you can peel the skin off your tomatoes if you want an even smoother roasted tomato soup.
More Easy Soup Recipes
If you enjoy this easy roasted tomato soup recipe, you won’t want to miss out on more of our homemade soup recipes below!
- Roasted Red Pepper and Cauliflower Soup
- Moroccan Spicy Tomato Soup
- Egyptian Lentil Soup
- Slow Cooker Moroccan Harira Soup
Roasted Tomato Soup Recipe with Parmesan Croutons
- 2-3 large tomatoes on the vine cut in half or quartered
- 12 ounces cherry tomatoes
- 2 small shallots skin peeled and chopped in half
- 1 whole garlic bulb
- 3 Tablespoons extra virgin olive oil
- 1 bunch basil
- 1/4 cup heavy cream option to use coconut cream
- salt and pepper to taste
- basil and parmesan cheese shavings for garnish
- 2 cups french bread cut into 1-inch squares
- 3 Tablespoons extra virgin olive oil
- 1/4 cup grated parmesan cheese
- black pepper to taste
- Preheat oven to 400 degrees F. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
- In a large baking dish or sheet pan add tomatoes, cherry tomatoes, shallots, and half of the fresh basil. Place the head of garlic on the sheet pan.
- Drizzle with olive oil, and season with salt and pepper.
- Bake for 35-40 minutes or until tomatoes burst and garlic is nice and tender.
- Remove from the oven and let cool slightly. Remove the garlic and put tomato mixture, and remaining fresh basil, heavy cream in the blender. Squeeze the roasted garlic into the blender and discard the outer layer.
- Blend until smooth. Check for seasonings and and additional salt and pepper if needed. Heat when ready to serve.
- Set air fryer to 350 degrees F. In a large bowl toss together the cubed french bread, olive oil, and parmesan cheese. Place in a single layer in the air fryer for 8-10 minutes. Stir-half way through.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make this Soup Vegan
This tomato soup recipe can be vegan by substituting coconut cream for the heavy cream and ommiting the parmesan cheese.
To make the croutons, toss in olive oil, salt and pepper. Set
If you love this soup. try our Butternut Squash Soup, which is a vegan friendly option!
If you are looking for a large