Easy and healthy Roasted Tomato Soup made with freshly roasted tomatoes, caramelized onion, garlic, fresh basil and vegetable or chicken broth. It tastes just like my favorite soup from Panera!
Some other family favorite soup recipes include Chicken Tortilla Soup and Corn Chowder with Chilies.
I love all soups, but I especially love soups that are healthy AND delicious. This Roasted Tomato Soup proves that they don’t have to be chocked full of cream or butter to taste amazing! This is my favorite type of soup from Panera Bread Co–I can never order anything else!
This recipe is adapted from Ina Garten and is absolutely delicious! It’s a GREAT recipe but her version has way to much basil for my taste (and I LOVE basil…so that’s saying something!) so I cut down on that. It tastes great the next day, and freezes well, too!
How to make Roasted Tomato Soup:
- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and stock. Add the oven roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered. Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender , or use an immersion blender to puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread!
Make Ahead and Freezing Instructions:
Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.
To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove.
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
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Recipe
Roasted Tomato Soup
Equipment
Ingredients
- 3 pounds. ripe plum tomatoes cut in half lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 yellow onions chopped (about 2 cups)
- 5 cloves garlic , minced
- 2 Tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 28 ounce can whole plum tomatoes , undrained
- 2 cups fresh basil leaves , packed, then chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth or vegetable broth
- Optional garnishes: grated parmesan, fresh basil
Instructions
- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread!
Notes
Nutrition
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I originally shared this recipe January 2017. Updated October 2020 with process photos and a video.
This post contains affiliate links.
Made this for the first time and it was delicious!!! I like that it did not have cream. It was not hard, you just need to plan for the time it takes. My husband has never had tomato soup and grilled cheese combo and he has just started to eat soup. I even had extra to send home for my dad who loves soup and is recently widowed. Thank you for the recipe!
loved recipe thank you!
i’m making this right now..and was wondering would i add the cream when purreeing it?..and would it still last well with the cream in..i like more of a creamy bisque..can’t wait to try (eating)..and am making baguettes with the bread machine..yummers..hope to get a reply..ty
Sounds awesome Gail! I would add in the cream last and let it warm a bit. We have a recipe you might prefer here with cream in it!
https://tastesbetterfromscratch.com/creamy-tomato-basil-parmesan-soup/#recipe
I want to do this recipe with no canned tomatoes (i.e., do it from scratch). Can I just peel fresh tomatoes? Will I need to add more liquid?
Thanks!
My kitchen smelled delicious while making this and the soup tasted even better!! Loved how easy it was to make this! This is a keeper.
This recipe is amazing. The flavors are crazy good and it’s so creamy even without any cream in it!! We aren’t really soup for dinner people but I thought I’d serve this alongside grilled cheese for our littles and it turns out this soup was the STAR of the show. They asked for seconds, wanted more tomato soup the next day and thanked me for making it lol. Keeping this one!