Roasted Tomato Soup
A homemade tomato soup recipe that is better than anything you can find in a can! This Roasted Tomato Soup is low carb, sugar-free and full of flavour thanks to home roasted tomatoes!
Roasted Tomato Soup Recipe
Soup is a weekly staple in our house. I try to make a fresh soup or curry at least once a week, as it’s a great way to increase our veggie intake and it also increases your daily fluid intake.
My favourite thing about veggie soups is that they don’t feel like you’re eating vegetables. For this roasted tomato soup recipe, each serving contains about 4 tomatoes! That’s 3-4 servings of veggies in one bowl of soup!
Plus, since it doesn’t feel like you’re eating veggies, it doesn’t feel like overkill to pair this soup with even more veggies. The last time I served this soup, I paired it with a Caesar salad and half a grilled cheese and my daughter was in heaven. She had 6 servings of veggies in one meal without any bribing, cajoling, or trickery on my part.
This roasted tomato soup recipe is super simple to make and you can easily switch things up by adding different spices each time. My daughter loves sumac, cumin, or Italian seasonings in her tomato soup.
You can also double or triple this tomato soup to stretch it out for a couple of meals.
You can also freeze or can this recipe, if desired. Follow Kitchn’s best practices for canning, or if freezing, just pour into gallon-sized ziplock bags and freeze lying down. Use within 3 months.
There are a few important things to note when making homemade soup.
- Pay attention to your broth. While you can use broth or water, broth will add flavour to the final soup. I use my homemade broth, which I leave unsalted, but if you use store-bought, opt for low sodium or sodium-free.
- Taste, taste, taste. Tomatoes can be quite watery in flavour, so taste this soup throughout the different steps and adjust the seasoning to ensure you end up with amazing flavour.
- If you don’t have time to roast tomatoes, you can buy fire-roasted tomatoes.
What to Serve with this Roasted Tomato Soup recipe:
- Rainbow Grilled Cheese sandwich
- Ham & Cheese Sandwich Casserole
- Whole Wheat Dinner Rolls (from my friend, Kylee)
- Cucumber Avocado Salad
- Creamy Potato Pea Salad
- Avocado Crab Salad BLT (from my friend, Stacey)
Recipe Tip: I used my new Hurom Hexa Power High Speed Blender to make this soup – it blends up the soup easily, resulting in a creamy texture with no “bits” of carrots ruining the texture. It’s also really quiet, so I can make this soup or my favorite smoothie recipes at nap time without worrying that I’ll wake up the children. If you’re in the market for a new blender, or find that your blender isn’t doing a great job of creating smooth soups, I highly recommend it!
Roasted Tomato Soup Ingredients
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Salt and pepper
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Vegetable broth (can use water) <– grab our recipe for Instant Pot Chicken Broth
Scroll down to the printable recipe card for full measurements.
Tip: basil is more classic for tomatoes, but I wanted something different. You can substitute the oregano with a small handful of fresh basil.
Kitchen Tools You May Find Helpful
- High-powered blender
- Measuring cups and spoons
- Ladle
- Cookie sheet
- Sharp knife
- Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven
How to Make Roasted Tomato Soup
Preheat oven to 425F
Grease or line a large baking sheet with parchment paper and set aside.
Clean your tomatoes and cut each in quarters. Place cut side up on your baking sheet.
Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
Roast the tomatoes for 25 minutes until skins are browned or blackened.
You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set tomatoes aside and discard skins.
Remove the skin from the garlic head and discard the skin, keeping the garlic.
Place the olive oil in a large soup pot and heat over medium heat.
Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic, spices and tomato paste.
Heat until fragrant, then add the tomatoes and broth.
Increase heat to high until boiling, then reduce to a simmer.
Continue simmering for 20 minutes.
In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
Return the pureed soup to the pan and taste. Adjust the spices and cook another 2 minutes to rewarm.
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Roasted Tomato Soup
Love tomato soup? You'll love this homemade roasted tomato soup that is super simple to make and incredibly flavorful
Ingredients
- 3 lbs plum tomatoes, approximately 12 tomatoes
- 1 head garlic
- 2 Tablespoons olive oil
- 2 onions, chopped
- 2 Tablespoons tomato paste
- 1 teaspoon paprika
- 2 sprigs fresh oregano
- Salt and pepper, to taste
- 4-5 cups vegetable broth (can use water)
Instructions
- Preheat oven to 425F
- Grease or line a large baking sheet with parchment paper and set aside.
- Clean your tomatoes and cut each in quarters. Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set tomatoes aside and discard skins.
- Remove the skin from the garlic head and discard the skin, keeping the garlic.
- Place the olive oil in a large soup pot and heat over medium heat.
- Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic, spices and tomato paste.
- Heat until fragrant, then add the tomatoes and broth.
- Increase heat to high until boiling, then reduce to a simmer. Continue simmering for 20 minutes.
- In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
- Return the pureed soup to the pan and taste. Adjust the spices and cook another 2 minutes to rewarm.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 3450mgCarbohydrates: 48gFiber: 10gSugar: 28gProtein: 10g
This roasted tomato soup recipe is flavorful and veggie packed! It’s a great way to enjoy your “5 a day” and get the kids to eat their veggies without complaint.
For more delicious soup recipes, check out our Creamy Italian Sausage Soup or our Kid-friendly Pea Soup recipe.
