Roasted Tomato Soup

This Roasted Tomato Soup is the perfect cozy soup to make on a cold rainy day. It’s made with fresh tomatoes, red bell pepper, garlic, onion, fresh rosemary, vegetable broth, and a touch of pure maple syrup to balance all the flavors.

I love making this roasted tomato soup because it makes my house smell amazing. It’s comforting, fresh, and tastes delicious when served with a grilled cheese sandwich for dipping.

When you have an abundance of fresh tomatoes, this roasted tomato soup always hits the spot.

Although tomato season is during the summertime, when most of us don’t feel like a hot bowl of soup. Fortunately, you can make this soup and freeze it to enjoy later.

This is a simple recipe because the tomatoes, red bell pepper, garlic, and rosemary will roast in the oven on a sheet pan. While everything is roasting, you’ll sauté the onions until they are softened.

Then you’ll puree the roasted tomato mixture and onions in a traditional blender and add it to a pot with vegetable broth and a touch of maple syrup to balance the acidity of the tomatoes.

This soup is creamy, vegan, and gluten-free. You can also add a little heavy cream or canned coconut milk to this soup if you want it even creamier.

Roasted Tomato Soup Ingredients

Tomatoes: I use Roma tomatoes for this soup recipe. You can use a combination of small to medium sized tomatoes. This includes cherry tomatoes, grape tomatoes, or on-the-vine tomatoes.

Red bell pepper: The red bell pepper adds a natural sweetness to this soup, which pairs well with the tomatoes.

Olive oil: This adds richness to the soup.

Garlic: I use a whole head of garlic in this soup. It sounds like a lot of garlic, but it roasts in the oven which gives it a sweet and mellow flavor.

Rosemary: I’ve made this soup with different herbs, but rosemary is my favorite. It pairs well with the tomatoes to help boost their overall flavor.

Onion: I use yellow onion in this recipe and let is gently saute on the stove top. You can add it to the sheet pant to roast with the tomato mixture if desired.

Vegetable broth: I use Better Than Boullion Seasoned Vegetable Base for this recipe. You can use chicken broth if you prefer.

Maple syrup: A little maple syrup helps to balance all the flavors of this soup. You can use brown sugar or coconut sugar if desired.

Optional toppings: Some popular choices includes shaved or grated parmesan cheese, croutons, fresh basil, a drizzle of heavy cream or coconut milk, drizzle some pesto, or crackers.

How to make Roasted Tomato Soup

Prep the tomatoes and red bell pepper. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.

Drizzle the tomatoes and chopped red bell pepper with 3 tablespoons of olive oil and generously season with salt and freshly ground black pepper. Add the 2 sprigs of fresh rosemary on top of the tomatoes.

Prep the garlic. Peel and discard the outer layers of the whole garlic bulb, leaving the individual skins of the garlic cloves intact. Use a knife to carefully cut ¼ inch off the top of the garlic bulb. This will expose the individual cloves of garlic.

Put the head of garlic cut side up on the middle of the sheet pan. Drizzle the top of the garlic with olive oil and use your finger to rub the oil over the exposed garlic cloves. Turn the head of garlic cut side down on the sheet pan. 

Roast the vegetables and garlic. Roast in the oven for 30 to 40 minutes, until the vegetables have softened and are slightly charred. Remove the pan from the oven and let cool briefly. 

Remove from the oven and let cool briefly. When the garlic is cool enough to handle, use a small fork or your fingers to gently squeeze out the roasted garlic cloves from their skins.

When the tomatoes are cool enough to handle, use your fingers, tongs, or a pairing knife to remove the skins if you’d like. Or you can leave them on if you prefer more texture in your soup.

Remove the rosemary leaves from the sprig. To do this, hold the tip of the stem and run your thumb and forefinger down the stem in the opposite direction of the leaves to strip them off.

Make the soup. Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5 to 8 minutes, stirring occasionally until the onions are translucent.

Puree the soup. Add the roasted tomatoes and their juices, red bell pepper, roasted garlic, rosemary leaves, and the cooked onion to a high-speed blender. Puree until smooth or your desired consistency has been reached. (I like my soup super smooth).

Don’t have a traditional blender? Add the tomato mixture and the juices from the sheet pan to the pot where you cooked the onions. Pour in the vegetable broth and add the maple syrup (or brown sugar if using).

Use a handheld immersion blender to puree the soup until it reaches your desired consistency. Then skip to the last step to simmer the soup.

Add the broth and sugar. Pour the pureed tomato mixture back into the pot, along with the vegetable broth and maple syrup (or brown sugar if using).

Simmer and enjoy. Simmer the soup over medium low heat until warmed through. Season with more salt or freshly ground black pepper if needed. Serve with your choice of additional toppings.

Is roasted tomato soup healthy?

Yes. Homemade roasted tomato soup is healthy because it’s loaded with fresh vegetables, which are rich in antioxidants such as lycopene. This can support heart health and reduce inflammation.

Make ahead and storage suggestions

Leftovers? Let the soup cool, then store in an airtight container in the fridge. It will keep for up to 4 days in the fridge.

To freeze: Let the soup cool, then transfer to a freezer-safe container or bag and store in the freezer. It will keep up to 3 months in the freezer.

To reheat: Let the soup thaw overnight in the fridge. Reheat on the stove top in a pot over medium low heat until warmed through.

Please let me know how you like this roasted tomato soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this soup as much as I do.

Print