There’s something special about those last warm days of summer when the garden is still giving, but you can feel the first hint of fall in the air. That’s when I love making this creamy roasted tomato soup. It is rich with fresh garden tomatoes, sweet onion, and garlic, all roasted until caramelized and full of flavor. It’s light enough to enjoy while the sun is still shining but cozy enough to sip from a steaming bowl on a cool September evening. Serve it with a buttery grilled cheese or warm crusty bread, and you’ve got the best of both seasons in one comforting dish.
Why You’ll Love This Roasted Tomato Soup
- Bursting with fresh garden-picked flavor
- Creamy and rich without feeling heavy
- Easy to make with simple pantry staples
Ingredients You’ll Need for Creamy Tomato Soup
Fresh Produce
- Fresh ripe tomatoes (Roma or plum are my favorite, but any variety works)
- Onion (yellow or sweet)
- Garlic Bulb
Pantry Staples
- Olive oil
- Salt & pepper
- Vegetable or chicken broth
- Basil (fresh or dried)
For Creaminess
- Heavy cream or half and half
How to Make Roasted Tomato Soup
Roast the Vegetables
Preheat your to 400 degrees F. Cut the tomatoes into halves or quarters (depending on the size) and the onion into wedges. Place them on a baking sheet with a bulb of garlic (cut top off of garlic bulb to expose cloves), drizzle with olive oil, and season with basil, salt, and pepper.
Roast for 30-40 minutes, or until the edges are just starting to caramelize.
Blend into a Smooth Soup
Carefully transfer the roasted vegetables to a blender (be sure to squeeze roasted garlic from the bulb). Add the broth and blend until smooth and creamy. (You can also use an immersion blender right in the pot if you prefer fewer dishes.)
Add Cream & Serve
Pour the blended soup into a pot over low heat. Stir in cream, taste, and adjust seasoning if needed. Ladle into bowls and serve hot with grilled cheese or crusty bread.
Tips for the Best Flavor
- Go ripe or go home – fully ripe tomatoes make all the difference in sweetness and depth of flavor.
- Roast until you see light browning. That’s where the magic happens.
- Toss in a handful of fresh basil before blending for extra brightness.
What to Serve With Roasted Tomato Soup
- Classic grilled cheese (you can’t go wrong)
- Crusty artisan bread for dunking
- A fresh salad to balance the richness
Storing & Freezing
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze without the cream added for up to 3 months. Add the cream after thawing and reheating for the best texture.
FAQ Roasted Tomato Soup Edition
Can I make this without cream? Absolutely. Skip the cream for a lighter soup, or use coconut milk for a dairy free version. It’s still full of flavor thanks to the roasted vegetables.
Can I use canned tomatoes instead of fresh? Fresh tomatoes give the brightest flavor, but canned tomatoes work in a pinch. Choose whole peeled tomatoes and roast them with the onion and garlic to boost the taste.
How do I make it spicier? Add a pinch of red pepper flakes before roasting or stir in cayenne pepper when blending. For more heat, roast halved chili pepper along with the tomatoes.
If you loved this recipe, you might also enjoy my Broccoli Cheese Soup recipe.
Creamy Roasted Tomato Soup (Fresh Tomato Bisque)
Ingredients
Method
- Preheat your to 400 degrees F. Cut the tomatoes into halves or quarters (depending on the size) and the onion into wedges. Place them on a baking sheet with a bulb of garlic (cut top off of garlic to expose cloves), drizzle with olive oil, and season with basil, salt, and pepper.
- Roast for 30-40 minutes, or until the edges are just starting caramelize.
- Carefully transfer the roasted vegetables to a blender (be sure to squeeze roasted garlic from the bulb). Add the broth and blend until smooth and creamy. (You can also use an immersion blender right in the pot if you prefer fewer dishes.)
- Pour the blended soup into a pot over low heat. Stir in cream, taste, and adjust seasoning if needed. Ladle into bowls and serve hot with grilled cheese or crusty bread.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
