Roasted Fresh Tomato Soup

The best part of this roasted fresh tomato soup (other than the taste), is the aroma that will fill your home when making it!

Tomatoes

I got a little carried away at the farmer’s market last week and found myself with too many tomatoes. I didn’t really feel like making the obvious thing (pasta sauce) so I went hunting for a tomato soup recipe instead.

Tomatoes

While my mom made many wonderful homemade soups for us growing up (like this one, and this one), I don’t remember her ever making tomato soup from scratch. And until now, I hadn’t either. So when I came across this one on the Food Network, I chose it because it used fresh tomatoes (as opposed to canned), sounded really delicious and would be easy to make vegan.

Tomatoes

I really like the fact that you roast not only the tomatoes, but the onions and garlic too. The smell of everything roasting is divine! But it’s the bright orange color and rich taste of the finished soup that is really amazing. It’s definitely a “keeper” for this household!

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

Notes

  • The original recipe said to toss the veggies in 1/2 cup of olive oil before roasting, but I only used 1/4 cup and it was more than enough. I also poured all of the roasting juices into the stock pot as well, so that’s included in the directions below.
  • If you want to make this really decadent, you could serve it with a dollop of cashew cream or vegan sour cream.
  • This recipe can be easily doubled or tripled, and it is very freezer-friendly. Why not make extra and pack it away for those cool fall/winter months?
Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

Updates – Roasted Fresh Tomato Soup Recipe

August 21, 2012 – I’ve decided that this is even better with more tomatoes and less vegetable stock, so I’ve revised the recipe accordingly.

Roasted Fresh Tomato Soup - The smell of the fresh tomatoes roasting is intoxicating! Vegan & Gluten-Free.

More delicious soup recipes

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Roasted Fresh Tomato Soup

The best part of this roasted fresh tomato soup (other than the taste), is the smell that will fill your home when making it. Vegan & naturally gluten-free!

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4-6 1x
  • Category: Soup, Main, Starter
  • Cuisine: Italian, Vegan

Ingredients

Scale
  • 3 pounds fresh tomatoes (about 4 cups, halved)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, quartered
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 3 cups vegetable stock
  • 2 bay leaves
  • Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)

Instructions

  1. Preheat oven to 450F/230C.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
  3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
  4. Use an immersion blender to purée the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
  5. Garnish in bowl with chopped fresh basil or cilantro.

Notes

Modified from “Roasted Tomato Soup” recipe, FoodNetwork.com

Keywords: comfort food, favorite, freezer-friendly, gluten-free, low-carb, nut-free, oven, soy-free, stove top, summer, tomato, soup, italian, basil, vegan

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75 thoughts on “Roasted Fresh Tomato Soup”

  1. UNBELIEVABLY good!! I had some beautiful tomatoes from a farm that I needed to use quickly. As one person said in comments, it really does bring tears to your eyes!! Thank you!

    Reply
  2. Best soup I’ve ever made.
    What makes me incredibly sad, though, is the fact that your explanations of what , for instance, an immersion blender is, encourages folks to buy from Amazon. Do a search of nymag dot com and why amazon’s convenience is DESTROYING US.
    I would rather go hungry than support Amazon

    Reply
  3. I just made this tomato soup for the first time. Delicious. I added chopped celery with celery leaves and a dash of red pepper flakes together to the chopped tomatoes. I only added 2 cups of vegetable broth. The soup was nice and thick. I used a blender and pulsed on puree setting. Thank you!

    Reply
  4. Hi Angela, just wanted to say thank you for sharing this delicious recipe . I made it for dinner last night and it was a smash hit….all gone in 15 mins! Even my picky 4yo polished off his bowl in no time and wanted seconds. This one’s a keeper.Thanks again

    Reply
  5. I love this soup! The bonus is the aroma that fills my house when the tomatoes and onions are roasting away in the oven. I’ll never eat canned tomato soup again!

    Reply
  6. Just made this recipe for a “Thursday Night” dinner for an organization that feeds homeless people. We quadrupled the recipe and used an immersion blender to puree it. All the ingredients came from my home garden, tomatoes, anaheim peppers, onions and basil. Like it says above it was easy to “double” in our case quadruple. Came out smooth and creamy used about 6 cups of vegetable broth for the thickness we wanted. I will definitely make this again and again. Thank you.

    Reply
  7. Fabulous soup. Added slightly less stock as my tommies yielded a lot of juice, and sieved at the end to get creamy perfection. So chuffed with this – small pleasures! – thanks Angela for the inspiration!

    Reply
  8. The Best Yet. My wife is the tomato soup lover and we have tried several other recipes, but this one is the Best.Roasting the tomatoes, onion, and garlic are what gives this soup such an incredible taste.
    I made several changes, 1. I used 4 Lbs. of tomatoes, 2. did not use additional vegetable broth, and 3. I put the roasted tomatoes with juices directly into a Vitamix to purée, then to the stock pot to simmer but only for a minute or two.
    Thanks for sharing this recipe.

    Reply
  9. Just made this today. Was very good and a keeper. My husband loves macaroni so I cooked some to add as wanted. But in my opinion it didn’t need it. Thank you very much. This was soooooo easy to make .

    Reply
  10. Well I am so pumped as I finally have 3 lbs of tomatoes with which to make this awesome soup again. I grow them myself so I know there are no pesticides just yumminess. Such a healthy soup and oh so good with grilled cheese sandwiches. So glad you shared this recipe,

    Reply
    • I had so many cherry tomatoes and not enough larger ones so I put them in 10 minutes after adding the plum and slicing tomatoes. Just saying to help

      Reply
  11. This is so absolutely delicious it actually makes me want to cry. I love, love tomato soup. My mum makes THE best tomato soup on the planet but I could never recreate it (as she doesn’t have a recipe, she does it by tasting…) so I could never make anything no where near as close. She lives on another continent so around 6 months a year I can’t get her amazing soup…

    This, this hits the spot. I have made probably 50 recipes on the net for tomato soup (I love tomato soup) and nothing has had that satisfying “omgoodness” moments.

    This one does it AND more.

    Thank you!!! <3

    Reply
  12. I LOVE this soup! It’s so easy to make and the flavor is amazing! It can be adapted into many other recipes too, so it’s been a fantastic find!! I love to make ratatouille layered on top of mashed potatoes, and this soup can be turned into the BEST tomato gravy for drizzling!

    Thank you so much for sharing your recipe!

    Reply
  13. Hi!
    I’m new to the plant based lifestyle and I really love your blog! It’s been a great help so far!

    By the way, what kind of tomatoes did you use? Around my house we usually have Roma Tomatoes, so I might use those, but i’m not sure if it matters or not?

    I’m so excited to try this soup!

    Reply
  14. Just made this yet again with my fresh tomatoes. Roasted them and now putting them in a big jar to freeze for winter. TThen I defrost and continue with the recipe. This soup is so amazing. Next time grilled cheese sandwiches with it. talk about comfort food. Thanks again and again for the deliciousness.

    Reply
  15. This is one of my favorite soups. So good. I’ve made it with fresh tomatoes and have even used frozen ones in winter and it turns out great!!!! I’m not vegan so I add a little fresh cream. Could do greek yogurt too. Anyway, so glad you posted this. We love this soup.

    Reply
  16. I found myself with an overabundance of tomatoes yesterday so thought I’d try this and I’m glad I did. Absolutely delicious. I removed the skins before blending since they pretty much fall off after roasting anyway. I also added half a dozen basil leaves while the soup was simmering which was a nice touch. A couple more days and I’ll have enough tomatoes to make this again again, for freezing this time. Thanks for the recipe.

    Reply
  17. This soup is absolutely amazing!!! Everyone in my family just loves it and it was so easy to make. Thank you SO much for sharing your recipe!!

    Reply
  18. I had a glut of tomatoes from my vegetable garden and was wondering what to do with them. I searched for a while for recipes until I came across yours and thought it interesting enough to try. So glad I did. The flavours were amazing and even impressed my girlfriend who is hard to impress. I’ve shared this around to my friends and told them where to find your recipes. Thank you!

    Reply
    • It’s one of my all-time favorite soups so I’m glad to see how popular it’s become. Thanks for sharing my blog with your friends, and for taking the time to write 🙂

      Reply
  19. This was DELICIOUS! My soup came out really soupie/thin though and I like mine a bit thicker. Can you think of a way to make this a big more thick? Just thought I’d ask since you know all 😉 Thanks!

    Reply
  20. I LOVE this soup and have made it twice. I add half a cup of half and half to enrich it. Today I made it with tomatoes from my garden that I had frozen last summer. It STILL turned out great. Thanks for this recipe.

    Reply
    • Frozen tomatoes! That’s awesome, thanks for letting me know. You could use coconut milk instead of half and half next time. Healthier and vegan too! Thanks for taking the time to comment 🙂

      Reply
  21. Thank you for this recipe! I seldom follow recipes, but do enjoy reading them, and thereby getting new ideas. I never thought to roast the veggies before making the soup!!! Weird, cuz I roast veggies all the time ~ they’re especially wonderful hot from the oven over a lovely green salad & drizzled with an agave/mustard citrus vinegar-ette! I’m staying with my daughter & her husband (in cold Utah ~ I’m from So. Cal!) and she has a huge bowl of tomatoes from her summer garden. We picked them green right before the first frost & they are all ripe now. Anyway, I’ve been thinking a rich, creamy tomato bisque would be perfect… I’ll roast the veggies then add to veggie stock & finish w/ a bit of coconut milk (lite). Thanks for the recipe! I’m enjoying your site. 🙂

    Reply
    • I know what you mean, I would have never thought to roast tomatoes for soup before, but it really makes such a difference, and the SMELL while they’re roasting with the onion and garlic is INCREDIBLE! I like the addition of coconut milk! Thanks for stopping by 🙂

      Reply
  22. Absolutely love this soup. Thank you very much for the recipe. I am still building up my list of Vegan recipes since my daughter became vegan and this is very high on my list. The last time I added a red pepper when I was roasting the tomatoes and that was great. I also added a few chopped up sun dried tomatoes. To answer a few previous comments – I never skin the tomatoes and it works out fine. We all love the soup.

    Reply
    • Hi Cait! Thanks for the feedback, I’m glad to hear it’s gone into regular rotation at your house too! I love the idea of adding red peppers and sun dried tomatoes. Will definitely do that next time!

      Reply
  23. I threw in a can of lentils during the last 10 min. And prior to blending. Was pretty tasty!! Thanks for the recipe.

    Reply
  24. This is brilliant! I hated tomato soup till I tried this!
    I’m now going grow tomatoes with this soup in mind!
    Yum!

    Reply
  25. Making the soup right now as picked bag of very ripe tomatoes in the green grocer. So far so good and my expectations are high. I will strain through a sieve though after purée-ing the soup.

    Reply
  26. Angela….thank you so much for this delicious recipe! I followed the recipe exactly, with the exception of the type of tomatoes. I had an over abundance of heirloom tomatoes in my garden, so I chopped and roasted them. This recipe was absolute perfect! I don’t say that often. I enjoy your blog, too.

    Reply
  27. LOVE this soup! Made it for Christmas Dinner and everyone loved it. I doubled the recipe and we had the leftovers the next day. Next time I triple it!! I added some red pepper flakes when I made the soup for a little heat. Tossed in some zucchini when I reheated it and that was nice too. Can’t wait to have it again.

    Reply
  28. I love your blog – everything looks amazing, and what I’ve tried so far rocks 🙂 Question about the soup – any chance you’ve tried freezing it? I’m thinking of making a huge batch with this season’s final tomatoes and saving it for the winter.

    Reply
  29. Thanks Angela – this is so easy and delicious. I used tomatoes from my own garden and am on my second batch this week! FOr the second batch I used yellow tomatoes and it it so yummy and sweet.

    Reply
    • Hi Corina – So glad you liked it. I agree, it’s so darn delicious considering the effort. Perfect for tomato season and yellow tomatoes would be so yummy (and beautiful). It freezes really well too, so make a bunch if you have lots of tomatoes 🙂

      Reply
  30. Do you need to peel the tomato? I really hate doing that but there is nothing worst than tomato skin in a smooth tomato soup.

    Reply
    • Hi Lauren – I have a pretty decent stick blender, and the skins haven’t been an issue. I did notice a few tomato seeds though, so if that’s an issue for you, you may want to pass the soup through a fine sieve before serving.

      Reply
  31. This looks really good! I’m always looking for new ways to use tomatoes, this is going on my “to-make list”.

    Btw, I love your blog! I don’t comment much (sorry…), but I really like your fresh and upbeat style. Thanks for sharing!!

    Reply
    • Hi Debbie, THANKS so much for the comment, I know how busy everyone is these days so I really appreciate it! This soup is so good, I’m going to double it next time as we ate this all in one day! 🙂

      Reply

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