Fresh Tomato Soup (Roasted Garden Tomatoes)

What Makes This Recipe Work

Roasting drives off water and concentrates the tomatoes' natural sugars, so the soup tastes deep even without long simmering. Blending the soft flesh with the roasted pan juices captures more flavor than boiling raw tomatoes.

Ingredients for Fresh Tomato Soup (Roasted Garden Tomatoes)

• 3 lb (1.4 kg) ripe tomatoes (about 8 to 10 medium), halved
• 1/4 cup (60 ml) olive oil, divided
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1 medium yellow onion, chopped
• 4 cloves garlic, peeled
• 2 cups (480 ml) vegetable or chicken broth
• 1 tbsp balsamic vinegar (optional)
• 1/2 tsp sugar (optional, if tomatoes are tart)
• 1/2 cup (120 ml) heavy cream or full-fat coconut milk (optional)
• 1/2 cup fresh basil leaves, plus more for serving

How to Make Fresh Tomato Soup (Roasted Garden Tomatoes)

1. Heat the oven to 425F (220C). Arrange the tomato halves cut side up on a rimmed sheet pan, drizzle with 2 tablespoons of the olive oil, and season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
2. Roast for 35 to 40 minutes until the tomatoes are slumped, their edges are browned in spots, and the skins wrinkle and blister.
3. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and the remaining salt, and cook until soft and golden at the edges, 7 to 8 minutes. Add the garlic and cook 1 minute more.
4. Scrape the roasted tomatoes and all the pan juices into the pot, add the broth, and bring to a simmer. Cook for 10 minutes so the flavors meld.
5. Blend with an immersion blender until smooth, about 2 minutes. For a seedless soup, press the puree through a fine-mesh strainer, discarding seeds and skin fragments.
6. Stir in the balsamic vinegar, sugar if needed, and the cream if using, then warm gently until hot and lightly bubbling.
7. Add the basil, blend again for 30 seconds, taste, and adjust the salt and pepper before serving.

Tips for the Best Fresh Tomato Soup (Roasted Garden Tomatoes)

• Use in-season tomatoes at peak ripeness; pale winter tomatoes make a thin, acidic soup even after roasting.
• Roasting with the skins on is easier, and a high-speed blender pulverizes the skins completely. Strain if you want a perfectly smooth bowl.
• Do not skip the pan juices; they hold most of the concentrated flavor from the sheet pan.
• Roasting is what gives this roasted tomato soup its depth, so do not shortcut it by simmering raw tomatoes on the stove.

Variations and Substitutions

• When tomatoes are out of season, make the pantry Tomato Soup built on canned San Marzano-style tomatoes.
• For a dairy-free pot, swap the cream for full-fat coconut milk; it adds body without changing the tomato flavor.
• Roast 1 red bell pepper alongside the tomatoes for a sweeter, deeper orange soup.
• Serve with grilled cheese using the Tomato Soup and Grilled Cheese pairing method.

How to Store and Reheat

• Cool the soup and refrigerate in a sealed container for up to 5 days; the flavor actually improves on day two.
• Freeze without the cream for up to 3 months in a container with an inch of headspace; thaw overnight and reheat gently, adding cream at the end.

Fresh Tomato Soup (Roasted Garden Tomatoes) FAQ