#KitchenAidPartner – I’m so excited to be partnering with KitchenAid on today’s post! Ever since moving from our old house, I knew without a doubt that I wanted to bring KitchenAid into our new space, for a few good reasons that I will share below. This time of year, I naturally lean into super cozy, comforting meals that come together quickly, and this Roasted Tomato Soup is one of those recipes I come back to time and time again.
Having an appliance like the KitchenAid® 48 Inch 6-Burner Commercial-Style Dual Fuel Range with Griddle makes preparing a full meal like this completely effortless. Every single part of this range plays a meaningful role in bringing this recipe to life: I use one oven to roast the tomatoes to deep, caramelized perfection, the second oven to bake crisp homemade croutons, the griddle to achieve the perfect golden grilled cheese, and the stovetop to bring everything together into a smooth, velvety soup.
I love this range for so many reasons, but one of my absolute favorite features is the customizable look with their interchangeable knobs. I opted for the stainless steel to start, but I also picked up the brass set, so whenever I want to switch up the vibe in the kitchen, I can swap them out in seconds.
You can check out all the details on this exact 48-Inch 6 Burner Commercial-Style Dual Fuel Range with Griddle here!
Back to the soup: canned tomato soup has its place, but once you’ve had a bowl made from roasted tomatoes, it’s really hard to go back. This soup is mostly hands-off. The oven does the heavy lifting while you get on with your evening, and you end up with a big pot of rich, velvety soup that tastes like you spent the whole afternoon on it.
Let’s be honest, half the reason to make tomato soup is so you have an excuse to make a grilled cheese. This one is thick and creamy enough to hold its own when you dunk a crispy, buttery sandwich straight into it, and there’s a whole head of roasted garlic blended in, so every spoonful tastes a little sweet and a little savoury. If you’re more of a crouton person, it’s great that way too. Want more cozy soups? Try my Easy Chicken Noodle Soup or Minestrone Italian Soup.
😍 Why You’ll Love This Roasted Tomato Soup
Mostly hands-off: the vegetables spend 45 minutes in the oven on their own, so your actual work is a bit of chopping and a quick blend at the end.
Deep, roasted flavour: roasting brings out the natural sweetness of the tomatoes and chars the edges, which gives the soup a richer, slightly smoky taste you won’t get from just simmering.
A whole head of garlic: once it’s roasted, the garlic turns soft, sweet and mellow, so you get loads of flavour without any harsh bite.
Made for dipping: it’s thick and creamy, which makes it the perfect partner for grilled cheese, crusty bread or a big handful of croutons.
🍅 Ingredients You’ll Need To Make This Roasted Tomato Soup
Roma tomatoes: these are more meaty with less water than other varieties so the soup comes out thick instead of thin and watery.
Olive oil: coats the vegetables so they roast evenly and pick up those golden, caramelized edges.
Red bell pepper: adds a gentle sweetness and a little extra body.
Yellow onion: turns soft and sweet and rounds out the flavour of the tomatoes.
Garlic: A whole head roasts right on the baking sheet until the cloves are golden and jammy, then gets squeezed straight into the pot.
Chicken broth: Reduced-sodium chicken broth thins the soup to the right consistency, and going low sodium lets you stay in control of the salt.
Heavy cream: makes the soup silky and softens the acidity of the tomatoes.
Fresh thyme: roasts with the vegetables and adds a subtle, earthy herb flavour.
Fresh basil: goes into the pot right before blending, so its flavour stays bright and fresh.
Salt: brings out the sweetness of the roasted tomatoes, so season the vegetables before they go in the oven and taste again at the end.
Black pepper: adds a bit of warmth and balance out the creaminess.
✔ How To Make This Roasted Tomato Soup Recipe
Preheat your oven to 425 °F then line a large baking sheet with aluminum foil.
Prepare the vegetables. Halve the Roma tomatoes, or cut particularly large tomatoes into quarters. Slice the red bell pepper into four even pieces and quarter the yellow onion.
Arrange the tomatoes, bell pepper, onion, and fresh thyme on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated.
Trim just enough from the top of the garlic head to expose the tips of the cloves. Nestle the whole garlic head among the vegetables. Drizzle the exposed cloves with a little olive oil and season with salt and pepper.
Roast for 45–50 minutes, or until the vegetables are tender and the tomatoes have begun to char around the edges.
Remove the baking sheet from the oven. Transfer the roasted vegetables to a large Dutch oven. Squeeze the roasted garlic cloves from their skins directly into the pot, using a fork to remove any stubborn cloves.
Add the fresh basil and 3 cups of chicken broth. Blend with an immersion blender for about 5 minutes, or until completely smooth. Alternatively, carefully blend everything in a countertop blender in batches.
For a thinner soup, gradually add up to 1 additional cup of chicken broth until it reaches your preferred consistency.
Place the Dutch oven over medium-low heat and bring the soup to a gentle simmer. Stir in the heavy cream and continue cooking until warmed through.
Taste and adjust the salt and pepper as needed.
Serve topped with croutons, if desired.
🗒 Variations
Spicy: add a pinch of red pepper flakes to the baking sheet before roasting, or finish each bowl with a drizzle of chili oil.
Smoky: sprinkle a teaspoon of smoked paprika over the vegetables before they go into the oven for a subtle, smoky warmth.
Tomato basil bisque: double up on the basil and add an extra splash of cream for a thicker, more luxurious version.
🗒 Substitutions
Chicken broth: vegetable broth works and keeps the soup vegetarian.
Heavy cream: half-and-half will give you a lighter soup, and full-fat coconut milk makes it dairy-free with a slight hint of sweetness.
Roma tomatoes: plum or vine-ripened tomatoes are both good swaps, though juicier tomatoes may need a few extra minutes in the oven.
Fresh thyme: if you don’t have fresh, use 1 teaspoon of dried thyme instead.
🍴 Leftovers? Lucky you.
Leftover soup keeps in an airtight container in the fridge for up to four days. Reheat it in a pot over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions for 1 to 2 minutes, stirring halfway.
To freeze, let the soup cool completely and store it in freezer-safe containers for up to three months. If you know you’ll be freezing some, set that portion aside before adding the cream, since cream can separate once thawed. Stir the cream in when you reheat it.
🤔 FAQs
Can I use canned tomatoes instead of fresh?
Fresh Romas are what give this soup its roasted flavour, so they’re the way to go. If you’re in a pinch, you can roast drained canned whole tomatoes, but the soup won’t have the same depth or charred edges.
Can I make this soup without cream?
Yes. Leave out the cream for a lighter, brighter soup, or swap in half-and-half or coconut milk.
Why does my tomato soup taste too acidic?
Tomatoes can vary a lot in acidity. A little extra cream usually smooths it out, or you can stir in a small pinch of sugar and taste again.
Do I need an immersion blender?
No. A countertop blender works. Just blend in batches, fill the jar no more than halfway, and leave the lid’s centre cap open with a towel over the top so steam can escape.
What should I serve with roasted tomato soup?
Grilled cheese is the classic, but it’s also great with crusty bread, garlic toast, croutons or a simple green salad.
👩🍳 Hungry For More?
If you loved this Roasted Tomato Soup recipe, here are a few more recipes worth keeping on rotation:
- Tomato Orzo
- Roasted Red Pepper and Tomato Soup
- Minestrone Italian Soup
- Fresh Tomato Pasta
- Homemade Tomato Sauce
- Easy Chicken Noodle Soup
- Stuffed Pepper Soup Recipe
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted tomato soup recipe (or any recipe of mine) don’t forget to leave a review.
Roasted Tomato Soup
Equipment
- 1 Large baking sheet
- 1 immersion blender or standard blender
Ingredients
- 15 roma tomatoes, about 4 pounds
- 3 tbsp olive oil
- 1 red bell pepper, quartered
- 1 yellow onion, quartered
- 1 head garlic
- 3-4 cups chicken broth, reduced sodium
- 3/4 cup heavy cream, 33%
- 1 tbsp fresh thyme
- 1/2 cup fresh basil, loosely packed
- salt and pepper, to taste
Instructions
- Preheat your oven to 425 °F then line a large baking sheet with aluminum foil.
- Prepare the vegetables. Halve the Roma tomatoes, or cut particularly large tomatoes into quarters. Slice the red bell pepper into four even pieces and quarter the yellow onion.
- Arrange the tomatoes, bell pepper, onion, and fresh thyme on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated.
- Trim just enough from the top of the garlic head to expose the tips of the cloves. Nestle the whole garlic head among the vegetables. Drizzle the exposed cloves with a little olive oil and season with salt and pepper.
- Roast for 45–50 minutes, or until the vegetables are tender and the tomatoes have begun to char around the edges.
- Remove the baking sheet from the oven.Transfer the roasted vegetables to a large Dutch oven. Squeeze the roasted garlic cloves from their skins directly into the pot, using a fork to remove any stubborn cloves.
- Add the fresh basil and 3 cups of chicken broth. Blend with an immersion blender for about 5 minutes, or until completely smooth. Alternatively, carefully blend everything in a countertop blender.
- For a thinner soup, gradually add up to 1 additional cup of chicken broth until it reaches your preferred consistency.
- Place the Dutch oven over medium-low heat and bring the soup to a gentle simmer. Stir in the heavy cream and continue cooking until warmed through.
- Taste and adjust the salt and pepper as needed.
- Drizzle each bowl with a small spoonful of heavy cream, if desired.
- Serve topped with croutons or with a grilled cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!