This Roasted Creamy Tomato Soup will put the canned stuff to shame! Sun-ripened tomatoes get slow-roasted with onions to develop incredible flavor, and are then combined with garlic, fresh garden basil, and a generous amount of Parmesan cheese and cream. This soup is luscious, comforting, and easy to make!
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At the end of the warm gardening season, there's always SO many tomatoes to figure out what to do with. There are only so many tomatoes you want to eat raw when they are pouring out of the garden!
As fall approaches and tomato season comes to a close, there's a chill in the air, and there's nothing better than homemade tomato soup. We love to freeze our garden tomatoes whole so we can make this delicious recipe year-round with the sweetest tomatoes around.
Looking for more cozy, comforting soups? Try our Norwegian fish soup or this collard greens beans and ham soup!
Why We Love This Recipe
- Deeply flavorful. Roasting tomatoes deepens and concentrates the tomato flavor, and caramelizes the sugars for extra sweetness. Combine that with plenty of Parmesan cheese, fresh basil, and a generous amount of heavy cream, and you can't go wrong.
- Ultimate comfort food. Tomato soup is a true classic, and then we upgraded it with even more flavor. This delicious soup is one of our favorites, especially when transitioning from summer to fall!
- Made with simple ingredients. This simple soup is made with just a handful of ingredients that can be found at any grocery store.
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🍅Ingredients
Here are the ingredients we used for this recipe. You can find more information on substitutions below.
- Butter. Adds to the creaminess of the soup and adds a rich flavor. We tend to opt for unsalted butter, but you can use whatever you have. If using salted butter, just be mindful of any additional salt source that you add.
- Oil. For roasting the tomatoes and onion. Olive oil works great, but you can use anything you'd like that can hold up to high heat in the oven.
- Onion. Choose something sweet, like yellow onions.
- Tomatoes. Anything ripe and delicious will work just fine here. Make sure they are ripe, but not mushy and overripe, bruised, or damaged. In the winter, we use our frozen garden tomatoes. Cherry tomatoes, heirloom, plum, or even a mix of tomatoes work well.
- Broth. Any broth or stock of your choice works just fine. We tend to use chicken bone broth for extra protein, nutrients, and flavor.
- Kosher salt. To taste. Parmesan cheese will impact the amount of salt you need. We recommend Diamond Crystal Salt. It has nice, large salt crystals and is less salty than regular table salt, allowing you to control the salt level better.
- Garlic. We strongly suggest using fresh garlic for the best flavor.
- Italian seasoning. For a well-rounded and classic herbed flavor that goes perfectly in tomato soup.
- Fresh basil. There's nothing better than a tomato basil soup in our opinion. Make sure it's fresh for the best flavor!
- Heavy whipping cream. That's what makes this soup so creamy! It also helps round out the acidity of the tomatoes.
- Parmesan cheese. Make sure to grate the cheese yourself so it can melt properly. Pre-shredded cheese has anti-caking agents that can prevent it from melting well.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
- Use high-quality canned tomatoes, like San Marzano tomatoes if tomatoes are out of season or flavorless. And yes, you can roast the canned tomatoes as well!
- Frozen tomatoes. We like to freeze our garden tomatoes so we can use them throughout the year. Just wash, de-stem, and core before freezing them whole. No need to peel them. When it comes time to roast them, no need to thaw or cut the tomatoes; just roast them whole. You will want some extra time to roast them in the oven if cooking from frozen, about 15-20 minutes extra.
- Spicy. Add red pepper flakes, cayenne pepper, or a spicy chili of some kind for a spicy kick to the soup.
- Dairy-free. Use your favorite plant-based cream substitute, omit the Parmesan cheese (or use a dairy-free version), and use a dairy-free butter or all oil to make this recipe.
- Vegan. Follow all of the steps to make this recipe dairy-free, and be sure to use a vegetable-based broth or stock.
- Add red bell peppers. Adding a few red bell peppers would taste delicious, like this variation we made, our roasted red pepper and tomato soup!
- Deeper tomato flavor. Add a few tablespoons of tomato paste when sauteeing the garlic for a richer, slightly sweeter tomato flavor in the soup.
- Roasted garlic. You can also roast the garlic cloves alongside the tomatoes and onions for a sweeter, more subtle garlic flavor.
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Wash, core, and quarter or half the fresh tomatoes, depending on their size.
- Quarter the onions.
- Mince garlic.
- Grate parmesan cheese.
- Preheat the oven to 425°F.
How To Make Roasted Tomato Basil Soup
Season the tomatoes
Add the tomatoes and onions to a large baking sheet. Drizzle with olive oil, then season generously with salt and pepper.
Pro Tip
Use two baking sheets if necessary to avoid overcrowding the pan. An overcrowded baking sheet will steam the tomatoes instead of roasting them.
Roast the tomatoes
Roast until softened and beginning to wrinkle and char, about 30 minutes.
Pro Tip
While the tomatoes are roasting, stir them once or twice to ensure nothing is sticking or burning.
Sauté garlic
Meanwhile, while the tomatoes roast, sauté the garlic. On the stovetop in a stock pot or Dutch oven, melt butter over medium heat.
Add the garlic cloves and stir constantly to prevent burning. Cook for 30 seconds to 1 minute, until the garlic is fragrant.
Add broth and tomatoes
Once the garlic is fragrant, pour in the broth to prevent further cooking.
Add the tomatoes, onions, and their juices to the pot and season generously with salt, pepper, and Italian seasoning.
Bring to a boil, then reduce to a simmer and cover. Simmer for 10 minutes.
Add basil
Add the basil, and stir to wilt.
Blend until smooth
Using a blender or immersion blender, puree the soup until smooth.
Blend safely!
Whether you're using an immersion blender or a traditional blender, be safe with hot liquid! Make sure the pot isn't too full, and start by blending slowly before increasing the speed. Also, be sure to submerge your immersion blender fully. If using a blender, fill only about halfway at a time to avoid hot, painful, or dangerous splattering.
Add cream and cheese
Reduce the heat to a simmer, add the cream, and stir to warm.
Add the cheese in small handfuls, stirring and melting completely before adding more.
Pro Tip
Adding the cheese slowly ensures it melts well and doesn't create large clumps of cheese in the soup, so be sure to add just a bit at a time.
Adjust seasonings to taste, then serve. Garnish with more cream, olive oil, salt, pepper, fresh basil, and parmesan to taste. Serve with bread and your favorite grilled cheese sandwich and enjoy!
Pro Tip
For an extra creamy soup, you can strain the soup through a sieve.
Leftover tomatoes?
Tomato Butter
If you have some extra tomatoes around, this rich and delicious tomato butter with a slice of toast!
Storage
Fridge Storage
Store in an airtight container in the fridge for up to 5 days. To reheat on the stovetop, add to a stock pot or Dutch oven and simmer gently until warmed through.
In the microwave, microwave at 50% power to avoid splattering until warmed through.
Freezing
To freeze, we'd recommend not adding Parmesan or cream until time to serve, as they can impact the soup's texture. Allow soup to cool to room temperature before transferring it to a freezer-safe container.
Freeze for up to 3-6 months.
Thaw in the fridge, and reheat gently before serving again.
More tomato inspiration!
Sungold Tomato Pasta
A bowl of this creamy and delicious pasta is absolutely delightful!
Expert Tips
- Use the best-tasting ingredients you can find! Since this recipe has so few ingredients, use the best ones you can find. Whenever possible, use fresh, ripe, in-season tomatoes. With that being said, if tomatoes are out of season, opt for high-quality canned tomatoes instead.
- Don't burn the garlic. Once the tomatoes and onions are roasted, this soup comes together very quickly. You will need to stir the garlic constantly to ensure it doesn't burn. If it burns, you'll need to start over, or you'll add a bitter flavor to the soup
- Grate the Parmesan fresh and add it to the soup slowly. Be sure to grate the cheese yourself, and add it slowly in batches, ensuring it's completely melted before adding more. Pre-shredded cheese tends to have anti-caking agents and other additives that make it harder to melt smoothly, so grating it yourself ensures the best melt.
- Don't boil once the cream is added! Be careful of heating the soup too quickly once cream is added. Gently simmer the soup once cream is added, or when reheating later. Heating too much can cause the cream to curdle.
Easy-peasy!
Cherry Tomato Confit
Confit has never been easier to make with delicious in-season cherry tomatoes!
💬Common Questions
If you follow our recipe, the cheese, fats, and cream should definitely ensure a soup that doesn't taste too acidic! However, if it still tastes too acidic for some reason, try adding a bit of sugar, or a bit more butter, cream, or cheese to balance the acidity.
Yes! If you prefer a really rich and thick soup, feel free to reduce the amount of broth added. Start with 1 cup before adding more. You can also add more cheese to thicken the soup.
🍴Pairings
Here are our favorite things to serve with this creamy roasted tomato soup.
🍲More Cozy Soups and Stews
Soup is one of our favorite foods, and you can't go wrong with any of these.
🌟Leave a Review!
If you make this recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
Update!
- This post was originally published on September 19th, 2022, but has been updated on September 6th, 2025 with more detailed instructions.
📖 Recipe
Roasted Creamy Tomato Soup
Equipment
Ingredients
Roast tomatoes
- 4 pounds tomatoes quartered, any kind, even canned!
- 2 medium yellow onion quartered
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper to taste
Soup
- 4 tablespoons unsalted butter
- 8 cloves garlic minced
- 3-4 cups broth we used chicken broth, add broth slowly and to your preferred texture
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper to taste
- handful of fresh basil (optional)
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated, about 3 ounces or to taste
- 1 tablespoon kosher salt to taste
- olive oil, heavy cream, salt, pepper, parmesan & basil to garnish
Instructions
- Preheat the oven to 425°F. Add tomatoes and onions to a baking sheet. Toss with olive oil, salt, and pepper. Roast for 30 minutes, until the tomatoes begin to wrinkle and char.4 pounds tomatoes, 2 medium yellow onion, 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- In a stockpot over medium heat, melt butter. Add garlic cloves, and move around frequently to cook garlic until fragrant, about 1 minute.4 tablespoons unsalted butter, 8 cloves garlic
- Once the garlic is fragrant, add in broth or stock, along with salt, pepper, and Italian seasoning. Bring mixture to a boil, then reduce to a simmer and cover. Allow mixture to simmer for 10 minutes.¼ teaspoon black pepper, 3-4 cups broth, 1 tablespoon kosher salt, 2 teaspoons Italian seasoning
- Add in optional basil, and stir to wilt. Using a blender or an immersion blender, blend the mixture until smooth.handful of fresh basil
- Reduce heat to low, then stir in heavy cream to warm through. Slowly add in freshly grated parmesan cheese in batches, and stir to melt completely before adding more cheese.1 cup heavy cream, 1 cup Parmesan cheese
- Adjust seasonings to taste, then serve with heavy cream, olive oil, salt, pepper, basil, and parmesan. Enjoy!olive oil, heavy cream, salt, pepper, parmesan & basil to garnish
- Store leftovers in an airtight container in the fridge for up to 5 days.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use the best-tasting ingredients you can find! Since this recipe has so few ingredients, use the best ones you can find. Whenever possible, use fresh, ripe, in-season tomatoes. With that being said, if tomatoes are out of season, opt for high-quality canned tomatoes instead.
- Don't burn the garlic. Once the tomatoes and onions are roasted, this soup comes together very quickly. You will need to stir the garlic constantly to ensure it doesn't burn. If it burns, you'll need to start over, or you'll add a bitter flavor to the soup
- Grate the Parmesan fresh and add it to the soup slowly. Be sure to grate the cheese yourself, and add it slowly in batches, ensuring it's completely melted before adding more. Pre-shredded cheese tends to have anti-caking agents and other additives that make it harder to melt smoothly, so grating it yourself ensures the best melt.
- Don't boil once the cream is added! Be careful of heating the soup too quickly once cream is added. Gently simmer the soup once cream is added, or when reheating later. Heating too much can cause the cream to curdle.
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