There’s something magical about a pot of Simple Roasted Tomato Soup bubbling away on the stove. The aroma alone feels like a warm hug after a long day—especially when it’s made with fresh garden tomatoes. If you’re like me (a Texas mom with three hungry kids who could live on grilled cheese and soup), this recipe is about to become your new best friend.
Unlike those bland canned versions, this soup has depth, sweetness, and a little smoky kick thanks to the roasted tomatoes and paprika. And here’s the best part: it only takes about 10 pantry staples you probably already have on hand. Simple, wholesome, and oh-so-satisfying.
Table of Contents
Why You’ll Love This Simple Roasted Tomato Soup
- It’s budget-friendly (less than $6 for the whole pot!).
- Rich, velvety texture without needing heavy cream.
- Perfect for freezing or meal prep.
- Cozy enough for a rainy day, light enough for a weekday lunch.
- Pairs beautifully with crusty bread or a melty grilled cheese sandwich.
What Does Simple Roasted Tomato Soup Taste Like?
Imagine this: juicy tomatoes roasted at high heat until they caramelize just enough to bring out their natural sweetness. Then simmered with onions, garlic, basil, and smoky paprika. The result? A silky soup that’s equal parts savory and slightly sweet, with a hint of smokiness that keeps you coming back for “just one more spoonful.”
Ingredients for Simple Roasted Tomato Soup
The beauty of Simple Roasted Tomato Soup is that it doesn’t require anything fancy—just fresh produce, a few pantry staples, and a little love in the kitchen. Each ingredient plays a role in building layers of flavor, and when they come together, you’ve got a cozy bowl of soup that tastes like it simmered all day (even though it didn’t). Let’s break it down:
- Fresh tomatoes (2 lbs) – The star of the show. I recommend ripe, juicy tomatoes on the vine if you can get them. Roasting them in the oven at a high temperature brings out their natural sweetness and intensifies their flavor, creating a deep, rich base for the soup.
- Avocado oil (2 tbsp) – With its high smoke point, avocado oil is perfect for roasting. It helps the tomatoes caramelize beautifully without burning, giving you that slightly smoky edge that makes this soup extra special.
- Unsalted butter (1 tbsp) – A little butter goes a long way. It adds creaminess and a subtle richness that balances the acidity of the tomatoes. If you prefer, you can swap it for olive oil to keep the recipe dairy-free.
- Sweet onion (1 ¼ cups, diced) – Onions are the quiet hero here. They soften and turn golden, adding a gentle sweetness and depth to the soup. This is what gives the final dish that “made-from-scratch” taste you just can’t find in canned soups.
- Garlic (6 cloves, minced) – Because tomato soup without garlic? Not happening. Garlic adds a savory punch and rounds out the flavor profile in the most comforting way.
- Vegetable broth (2 cups) – This is the liquid backbone of the soup. Vegetable broth keeps things light and plant-based, but if you only have chicken broth on hand, that will work too.
- Fresh basil (½ cup, chopped) – Basil and tomatoes are a match made in heaven. Adding it fresh keeps the flavor bright and fragrant, almost like sunshine in a bowl.
- Salt (2 tsp) & Sugar (1 tsp) – Salt enhances all the flavors, while just a pinch of sugar tames any lingering acidity in the tomatoes. Don’t skip these little touches—they make all the difference.
- Black pepper (½ tsp) – A simple seasoning that adds warmth and bite.
- Smoked paprika (½ tsp) – My secret weapon! It brings a subtle smoky depth, making this Simple Roasted Tomato Soup taste like it came from a fancy café instead of your own kitchen.
👉 If you love recipes that use seasonal produce like this one, you’ll also enjoy my Apple Cinnamon Loaf Recipe. It’s another comforting favorite that turns everyday ingredients into something truly special.
👉 Want another cozy recipe for your fall table? Check out my Pumpkin Crumb Muffins—they’re a dream alongside this soup!
Instructions: How to Make Simple Roasted Tomato Soup
Making Simple Roasted Tomato Soup is easier than you think, but the flavor payoff is extraordinary. Follow these simple steps, and you’ll have a pot of soup that tastes like it simmered in a café kitchen all day. Here’s exactly how to bring it to life:
Step 1: Prep the Tomatoes
- Preheat your oven to 450°F and line a large baking sheet with parchment paper. This keeps the tomatoes from sticking and makes clean-up a breeze.
- Wash your fresh tomatoes, pat them dry, and cut them into quarters. Place them cut-side up in a single layer on the baking sheet.
- Drizzle with avocado oil, and give them a gentle toss so each piece is coated.
👉 Pro tip: Don’t crowd the pan! Spacing them out allows the tomatoes to roast and caramelize instead of steaming.
Step 2: Roast Until Golden
- Slide the pan into your hot oven and roast for 30 minutes. You’ll know they’re ready when the edges start to brown and the juices bubble with that unmistakable roasted tomato aroma.
- Remove from the oven and set aside to cool slightly while you start the soup base.
This is where the “magic” happens—the roasting step gives Simple Roasted Tomato Soup its signature depth and sweetness.
Step 3: Build the Flavor Base
- Place a Dutch oven or large soup pot on the stove over medium heat. Add the butter and let it melt until it begins to sizzle.
- Toss in the diced onion and sauté for 4–5 minutes, stirring occasionally, until the onions turn translucent and golden.
- Add the minced garlic and cook for another minute, just until fragrant. Be careful not to burn it—garlic goes from golden to bitter in seconds!
This step creates a savory backbone that balances the sweetness of the roasted tomatoes.
Step 4: Simmer to Perfection
- Add the roasted tomatoes (and all their delicious pan juices) into the pot along with the vegetable broth, fresh basil, salt, sugar, black pepper, and smoked paprika.
- Stir everything together, then bring the pot to a gentle simmer.
- Cover and cook on low heat for 30 minutes. This gives the flavors time to meld into something warm, comforting, and downright irresistible.
Step 5: Blend Until Silky Smooth
- Once the simmering is done, remove the pot from the heat. Use an immersion blender directly in the pot to blend everything into a velvety soup.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, but don’t forget to leave the lid cracked slightly so steam can escape. Safety first!
Step 6: Serve & Enjoy
- Ladle the soup into bowls, garnish with extra basil, a drizzle of olive oil, or even a sprinkle of Parmesan if you’d like.
- Pair it with grilled cheese, warm bread, or a crisp salad.
👉 If you’re in the mood for another cozy dish that pairs well with soup, try my Pumpkin Streusel Muffins. They’re tender, spiced, and the perfect sidekick for a comforting meal.
Tips and Tricks for Perfect Simple Roasted Tomato Soup
- Don’t skip roasting the tomatoes—it’s where the magic happens.
- If your tomatoes are super acidic, add a pinch more sugar to balance.
- For extra creaminess, stir in a splash of coconut milk or cream at the end.
- Freeze leftovers in single-serve portions for quick lunches.
- Bonus: use this as a pasta sauce base by simmering it down further!
Storage
- Fridge: Keeps well in a sealed container for up to 5 days.
- Freezer: Store in freezer-safe jars or bags for up to 3 months.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally.
FAQs
Can I use canned tomatoes?
Yes, but fresh roasted tomatoes give the best flavor. If you must, use high-quality canned San Marzano tomatoes.
What’s the best bread to serve with tomato soup?
A classic grilled cheese never fails, but sourdough or ciabatta are amazing too.
Can I make this dairy-free?
Absolutely—swap the butter for olive oil.
Conclusion
This Simple Roasted Tomato Soup is everything a weeknight dinner should be: easy, affordable, nourishing, and delicious. Whether you’re serving it to picky kids, making it ahead for meal prep, or just craving something comforting, this recipe will quickly earn a permanent spot in your rotation.
So grab those garden tomatoes, fire up your oven, and let’s make soup magic happen. And hey—if you do whip up a batch, tag me on Instagram so I can see your cozy bowls!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Simple Roasted Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 cups
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This simple Roasted Tomato Soup is made with fresh tomatoes, pantry staples, and bold flavors, creating a comforting and nutritious bowl with minimal effort.
Ingredients
- 2 lbs fresh tomatoes (such as tomatoes on the vine)
- 2 tbsp avocado oil
- 1 tbsp unsalted butter
- 1 1/4 cup diced sweet onion
- 6 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup chopped fresh basil
- 2 tsp salt
- 1 tsp granulated sugar
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Instructions
1. Preheat oven to 450°F and line a large sheet pan with parchment paper.
2. Quarter the tomatoes and place them on the prepared baking sheet in a single layer. Drizzle with avocado oil.
3. Roast the tomatoes in the oven for 30 minutes. Remove and let cool slightly.
4. In a medium Dutch oven or soup pot, melt the butter over medium heat. Add diced onions and sauté for 4–5 minutes until translucent and slightly browned.
5. Add minced garlic and sauté for another minute.
6. Add the roasted tomatoes, vegetable broth, basil, salt, sugar, black pepper, and smoked paprika to the pot. Stir well.
7. Bring the mixture to a low simmer. Cover and simmer for 30 minutes.
8. Remove from heat and blend the soup until smooth using an immersion blender, or carefully use a regular blender in batches.
9. Serve hot and enjoy!
Notes
This recipe yields approximately 4 cups of soup.
Serve with crusty bread, grilled cheese, or a simple salad.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
