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Roasted tomato soup with fresh tomatoes, creamy swirl, and crispy grilled cheese croutons topped with fresh basil.

Roasted Tomato Soup: The Ultimate Comfort Food with Fresh Tomatoes

A rich, savory, and velvety roasted tomato soup made with fresh tomatoes, caramelized garlic, aromatic herbs, and a touch of cream for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 4 pounds Campari tomatoes or tomatoes on the vine
  • 3 tablespoons olive oil
  • 1 large onion cut into 8 pieces
  • 12 cloves garlic halved or quartered
  • 1 tablespoon kosher salt or more to taste
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth or chicken stock
  • 1/4 cup heavy cream plus more for garnish
  • 1/2 cup fresh basil loosely packed, plus more for garnish

Method
 

  1. Preheat oven to 450°F (232°C).
  2. Cut tomatoes in half and place in a large baking dish with onion and garlic.
  3. Drizzle with olive oil, season with salt, oregano, and smoked paprika, then toss to coat.
  4. Roast for 30-40 minutes, tossing halfway through, until tomatoes are soft and caramelized.
  5. Transfer roasted vegetables and juices to a large pot. Add fresh basil.
  6. Blend with an immersion blender (or carefully in a blender) until smooth.
  7. Add vegetable broth and heavy cream, stirring until well combined.
  8. Season to taste, adjusting salt or adding a spoonful of sugar if needed.
  9. Ladle into bowls, garnish with fresh basil, and serve warm.

Notes

For a dairy-free version, replace heavy cream with coconut milk or cashew cream. Avoid over-roasting to prevent bitterness. Soup freezes well for up to 3 months.