An easy recipe for homemade roasted tomato soup. Roasted tomatoes meld with sweet onion, fresh basil, and a splash of red wine to create a simple, yet satisfying soup, bursting with summer flavor. Vegetarian, gluten-free, and vegan-friendly.

Two bowls of homemade roasted tomato soup with cracked black pepper, fresh basil leaves, and grated parmesan on a white linen table.

Easy Roasted Tomato Soup

Homemade tomato soup is one of Summer’s best simple pleasures, especially when it includes peak-season, homegrown tomatoes. Even better, if those tomatoes are roasted first, adding rich complexity and a wonderfully caramelized, deep flavor, as their natural sweetness is coaxed out after a brief stint in the oven.

The roasted tomatoes meld with sweet onion, fresh basil and thyme, and a splash of red wine to create a simple, yet satisfying soup, bursting with Summer flavor. Best served alongside grilled cheese sandwiches, crusty sourdough bread, or simply with a dusting of Parmesan and fresh basil. Happy cooking!!

Cherry tomatoes ripening on the vine in the garden in dappled light.
Roasted tomatoes in olive oil on a sheet pan.

The Ingredients to Make This Roasted Tomato Soup Recipe

The magic of roasted tomatoes allows us to use relatively few ingredients (mostly pantry staples) and still achieve a ton of flavor. Here’s what you’ll need to make it:

  • tomatoes: of course! The tomatoes are meant to really shine here, so look for the best ripe, in-season fresh tomatoes you can find. I like to use cherry tomatoes which are naturally quite sweet, but Campari or Roma tomatoes are also great.
  • olive oil: for roasting the tomatoes, and to begin the base of the soup. As written, the soup is dairy-free, but I do love adding a tablespoon or two of butter along with the olive oil for some added richness.
  • onion and garlic: the aromatic base of every great soup!
  • basil and thyme: my two favorite fresh herbs to combine with tomatoes. fresh is best here, or you can halve the measurements and use dried, instead. I also like to add some dried red pepper flakes for spice.
  • broth: vegetable or chicken broth, whichever you prefer. For a more indulgent tomato basil soup, you can also swirl in a bit of heavy cream.
  • wine and balsamic vinegar: my not-so-secret ingredients for adding depth of flavor. A high-quality aged balsamic is best – you’ll just need a couple teaspoons. And choose a dry red wine that you would be happy to drink!
  • for serving: a drizzle of olive oil, swirl of cream, sprinkle of grated Parmesan, fresh basil leaves and the dunking soup staple: a hunk of crusty bread are all lovely additions.

Find all the exact measurements and full instructions in the recipe card, below.

A bowl of homemade roasted tomato soup with cracked black pepper, fresh basil leaves, and grated parmesan on a white linen table.

Love Roasted Tomatoes? Make These Next:

If you make this roasted tomato soup, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Two bowls of homemade roasted tomato soup with cracked black pepper, fresh basil leaves, and grated parmesan on a white linen table.

Easy Roasted Tomato Soup

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  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 Servings 1x
  • Category: Savory
  • Method: Stovetop, Roasting
  • Cuisine: American, Italian-inspired
  • Diet: Vegetarian
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Description

An easy recipe for homemade roasted tomato soup. Roasted tomatoes meld with sweet onion, fresh basil, and a splash of red wine to create a simple, yet satisfying soup, bursting with summer flavor. Vegetarian, gluten-free, and vegan-friendly.

Ingredients

Scale
  • 4 lbs tomatoes ¹
  • 1 Tbsp extra-virgin olive oil, plus more for roasting
  • 1 medium sweet or yellow onion, minced
  • 1 Tbsp fresh garlic, minced
  • 10–12 fresh basil leaves, roughly-chopped
  • 3–4 sprigs fresh thyme, stems removed
  • 1/4 cup dry red wine
  • 2–3 tsp good balsamic vinegar
  • 2–3 cups chicken or vegetable broth ²
  • 1/2 tsp red pepper flakes, or to taste ³
  • Kosher salt and freshly-ground black pepper, to taste

Instructions

  1. Roast the tomatoes: Preheat the oven to 400℉. Line a rimmed sheet pan or large shallow baking dish with parchment paper. Set aside.
  2. Toss the tomatoes with just enough olive oil to lightly coat, and arrange in an even layer on your pan.
  3. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
  4. Make the tomato soup: Heat the olive oil in a medium-sized pot over medium heat until shimmering.
  5. Add the onion, and season generously with salt and pepper. Cook about 5 minutes, stirring occasionally, until softened and beginning to color. Add the garlic and cook, another 2-3 minutes.
  6. Add the roasted tomatoes (along with all the roasting juices from the pan), basil, and thyme. Stir to combine. Season with salt and pepper, to taste. Cook about 5 minutes.
  7. Add the red wine and balsamic vinegar. Stir to combine.
  8. Add the broth and red pepper flakes. When mixture comes to a boil, turn heat down to low, and let gently simmer, uncovered, for at least 30 minutes or up to an hour.
  9. Remove soup from heat and puree with an immersion blender or upright high-speed blender. Please be careful when working with the hot soup, which can splash or expand during blending. Work in batches as needed!
  10. Divide between bowls, and serve warm, with fresh basil and grated Parmesan cheese, or your favorite soup toppings. Enjoy!!

Equipment

Notes

  • ¹ I like to use cherry tomatoes and/or smaller varieties like Campari or Roma, and/or cherry tomatoes, but feel free to use your favorite variety! A mix is also great. Cherry tomatoes can be left whole, and larger tomatoes can be halved or quartered prior to roasting.
  • ² Depending on how juicy your tomatoes are, and how thick you prefer your soup, feel free to adjust how much broth you add.
  • ³ The spice level can be adjusted by adding more or less or the red pepper flakes.
  • To store: best kept in a tightly-covered container in the refrigerator for 3-4 days.

Keywords: roasted tomato soup, easy, homemade tomato soup

This recipe was originally published in August 2012. We’ve since added new photos, notes, and recipe improvements.