There’s just something magical about a pot of homemade roasted tomato soup simmering away on the stove. The smell alone—garlic, basil, and tomatoes roasting to perfection—can make even the busiest day feel a little lighter. As a mom of three, I lean on recipes like this to keep dinnertime simple, healthy, and still absolutely delicious. And here’s the kicker—it only takes a handful of fresh ingredients and pantry staples you probably already have.
So whether you’ve got a garden overflowing with tomatoes or just grabbed some from the store, this is the kind of soup that wraps you up like your favorite cozy blanket.
Table of Contents
Why You’ll Love This Homemade Roasted Tomato Soup
- Flavor-packed: Roasting the tomatoes brings out a rich, slightly smoky sweetness that canned soup just can’t compete with.
- Budget-friendly: Less than $6 for the whole pot (hello, $1.43 per serving!).
- Wholesome & simple: No preservatives, no mystery ingredients—just real food.
- Family-approved: Even my picky eaters ask for seconds, especially with a grilled cheese on the side.
What Does Homemade Roasted Tomato Soup Taste Like?
Think of the brightest, juiciest summer tomato—then imagine it deepened with caramelized onions, garlic, and fresh basil. The smoked paprika adds just the right touch of warmth without overpowering. It’s smooth, creamy (without cream!), and full of fresh, clean flavor.
Ingredients You’ll Need for Homemade Roasted Tomato Soup
When it comes to making a truly comforting bowl of homemade roasted tomato soup, the magic is in the fresh, simple ingredients. Every single item adds a layer of flavor that transforms this soup from “just okay” into something your family will ask for again and again. Here’s what you’ll need:
- Fresh tomatoes (2 lbs) – The heart of this recipe. I like using tomatoes on the vine because they’re naturally sweet and juicy, but Roma tomatoes or heirloom varieties work beautifully too. The fresher your tomatoes, the richer your soup will taste. If you’re interested in other fresh-tomato recipes, you might also love my Tomato Soup Recipe with Fresh Tomatoes.
- Avocado oil (2 tbsp) – Perfect for roasting because it handles high heat well without burning. It also gives the tomatoes a silky richness. Olive oil works as a backup if that’s what you have on hand.
- Unsalted butter (1 tbsp) – Adds a subtle creaminess when sautéing the onions and garlic. For a vegan version of this homemade roasted tomato soup, simply swap with more avocado oil.
- Sweet onion (1 ¼ cup, diced) – Onions bring a gentle sweetness that balances the acidity of the tomatoes. Yellow onions are fine, but sweet onions add that extra depth of flavor.
- Garlic (6 cloves, minced) – Don’t skimp here! Roasted tomato soup without garlic would feel incomplete. Freshly minced garlic gives the best punch, but pre-minced works in a pinch.
- Vegetable broth (2 cups) – This forms the flavorful base of the soup. If you prefer a heartier version, chicken broth works as well.
- Fresh basil (½ cup, chopped) – Basil is what takes this soup over the top. Stirred in while the soup simmers, it perfumes the broth with a garden-fresh aroma that’s classic for tomato soup.
- Salt (2 tsp) – Enhances all the other flavors and helps mellow out the acidity of the tomatoes.
- Granulated sugar (1 tsp) – Just a touch helps balance the natural tang of the tomatoes. Don’t worry, it won’t make the soup sweet—just well-rounded.
- Black pepper (½ tsp) – A little spice for warmth and balance. Freshly cracked pepper is always best.
- Smoked paprika (½ tsp) – My little secret ingredient! It adds a subtle smokiness that makes the soup taste slow-cooked and cozy, even though it comes together in about an hour.
This list may look simple, but trust me—when combined, these ingredients create a bowl of homemade roasted tomato soup that’s miles better than anything from a can. The best part? Most of these items are pantry staples, so you might already have everything you need on hand.
Step-by-Step Instructions for Homemade Roasted Tomato Soup
Making homemade roasted tomato soup is easier than you might think, but the secret is slowing down just enough to let the flavors really shine. Here’s a step-by-step guide so you can feel confident at every stage.
Step 1: Prep and Roast the Tomatoes
Preheat your oven to 450°F and line a large sheet pan with parchment paper. This helps the tomatoes roast evenly and makes cleanup a breeze (because who has time for scrubbing after dinner?).
- Cut your fresh tomatoes into quarters and spread them out in a single layer on the pan.
- Drizzle with avocado oil and gently toss to coat.
- Roast for 30 minutes, until the edges start to caramelize and the tomatoes look slightly wrinkled.
👉 Roasting is what sets this homemade roasted tomato soup apart from other tomato soups. It brings out a deep, natural sweetness that canned versions just can’t touch. If you like the roasted flavor here, you’ll also enjoy my Roasted Tomato Basil Soup Recipe.
Step 2: Sauté the Aromatics
While the tomatoes are cooling, grab your Dutch oven or soup pot. Add the butter and melt it over medium heat.
- Add the diced sweet onion and sauté for 4–5 minutes, stirring occasionally, until the onion turns soft, translucent, and just begins to caramelize.
- Toss in the minced garlic and cook for one more minute—this quick step helps release that irresistible aroma we all love.
(Personal tip: my kids usually wander into the kitchen at this point and ask, “What’s for dinner?” That’s how you know you’re on the right track!)
Step 3: Build the Soup Base
Now comes the fun part—bringing everything together. Add the roasted tomatoes to your pot, along with:
- The vegetable broth
- Chopped fresh basil
- Salt, sugar, black pepper, and smoked paprika
Stir gently to combine. Bring the soup up to a simmer, then cover and let it cook on low for 30 minutes. This slow simmer allows all the flavors to mingle and deepen, making your homemade roasted tomato soup taste like it’s been cooking all day.
Step 4: Blend to Creamy Perfection
Once the soup has simmered, remove it from the heat. Time to blend!
- Use an immersion blender right in the pot until the soup is velvety smooth.
- If you don’t have one, carefully transfer the soup to a high-speed blender in batches (just be sure to vent the lid slightly so steam can escape).
👉 Want it extra creamy? Stir in a splash of coconut milk or heavy cream before serving. If creamy soups are your thing, you’ll also want to check out my Creamy Butternut Squash Soup.
Step 5: Serve and Enjoy
Ladle the soup into warm bowls and garnish with extra fresh basil or a drizzle of olive oil. Don’t forget the ultimate sidekick—a golden grilled cheese sandwich for dipping.
This step is optional, but highly recommended: take a moment to inhale that heavenly aroma before your first spoonful. Because really, that’s half the joy of making homemade roasted tomato soup.
Tips and Tricks for Perfect Homemade Roasted Tomato Soup
- Pick ripe tomatoes: The riper, the sweeter the soup. Roma or on-the-vine work beautifully.
- Don’t skip roasting: It’s what gives this soup its deep, rich flavor.
- Want it creamy? Add a splash of coconut milk or a dollop of sour cream.
- For freezer prep: Cool completely, then freeze in mason jars or freezer bags.
- Pair it up: This soup + grilled cheese = the ultimate comfort dinner.
(Personal note: I still remember the first time my kids dunked grilled cheese into this soup. Their wide-eyed “Mom, this is SO good!” was enough to make me add it to the regular rotation.)
Storage for Homemade Roasted Tomato Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Lasts up to 3 months—thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally.
FAQs
Can I use canned tomatoes?
Yes! If fresh tomatoes aren’t in season, use two 28-oz cans of whole peeled tomatoes.
What if I don’t have smoked paprika?
Regular paprika works, or leave it out entirely for a milder flavor.
Can I make this vegan?
Absolutely—just swap the butter for olive oil or more avocado oil.
Conclusion
There you have it—homemade roasted tomato soup that’s as easy as it is delicious. Perfect for busy weeknights, cozy weekends, or whenever you need a little comfort in a bowl. Trust me, once you try it, you’ll never look at store-bought tomato soup the same way again.
So go ahead, grab those tomatoes and make your kitchen smell like heaven tonight. And if you do, I’d love for you to share your version—tag me on Instagram or leave a note in the comments.
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Print
Homemade Roasted Tomato Soup That Tastes Like Pure Comfort
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 cups
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
This simple Roasted Tomato Soup is easy to make with garden fresh tomatoes and just 10 pantry staples.
Ingredients
2 lbs fresh tomatoes (I used tomatoes on the vine)
2 tbsp avocado oil
1 tbsp unsalted butter
1 ¼ cup diced sweet onion
6 cloves garlic, minced
2 cups vegetable broth
½ cup chopped fresh basil
2 tsp salt
1 tsp granulated sugar
½ tsp black pepper
½ tsp smoked paprika
Instructions
1. Preheat oven to 450° and line a large sheet pan with parchment paper.
2. Cut tomatoes in quarters and place on the prepared baking sheet in a single layer. Drizzle with the oil, and bake in the preheated oven for 30 minutes. Remove from oven and set aside to cool slightly.
3. Add the butter to a medium Dutch oven or soup pot, and melt over medium heat. Once melted, add the onions and saute for 4-5 minutes, or until translucent and starting to brown. Add the garlic and saute another minute.
4. Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot. Stir to combine, and bring to a simmer. Once simmering, cover and cook at a low simmer for 30 minutes.
5. After 30 minutes, remove from heat. Carefully blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. (Be careful because the soup will be hot!).
6. Serve!
Notes
This recipe makes about 4 cups of tomato soup.
Use fresh, ripe tomatoes for the best flavor.
If you prefer a creamier soup, you can stir in a splash of heavy cream or coconut milk after blending.
