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This Roasted Tomato Soup is the ultimate comfort food, made with canned tomatoes so you can enjoy it any time of year! Pair it with a grilled cheese for the classic, cozy combo everyone loves.
Table of Contents
Why I Love This Recipe
- Simple Ingredients: This tomato soup uses just a few ingredients that you likely have on hand already – canned whole tomatoes, garlic, vegetable broth and an onion. For more simple soups like this one, try my Carrot Ginger Soup, Broccoli Soup or Dumpling Soup!
- Easy & Comforting: With minimal prep and a quick roast in the oven, this soup delivers big, comforting flavor with barely any work. Serve with a melty Grilled Cheese Avocado Sandwich and dinner’s done!
- Year-Round Flavor: Because this recipe uses canned tomatoes, you can whip up rich, flavorful tomato soup any time, even in the middle of winter when fresh tomatoes aren’t as readily available.
We love this soup!! Fast, easy, and so delicious!! We get day old garlic bread and make croutons ahead of time. Delish!! Thank you so much!!
– Mary
The Ingredients
- Canned whole tomatoes: No fresh tomatoes needed! Canned tomatoes are the secret to delicious tomato soup year-round.
- Onion, garlic & thyme: These ingredients infuse the soup with tons of cozy, savory flavor.
- Olive oil: Helps everything caramelize to perfection in the oven.
- Vegetable broth: Gives this vegetarian soup the perfect consistency. Adjust to your preference.
Variations and Substitutions
- Fresh Tomatoes: Swap the 28-ounce can for 2 pounds fresh tomatoes if you prefer.
- Swap the broth: Chicken broth works if you’re not keeping this soup vegetarian.
- Add cream: Stir in a splash of heavy cream for a creamier tomato soup.
- Boost the veggies: Add a carrot or red bell pepper to the sheet pan for extra sweetness.
- Make it spicy: Sprinkle in crushed red pepper flakes or drizzle of chili crisp before blending.
How to Make Roasted Tomato Soup
- Prep the veggies: Toss the canned tomatoes (drained, but keep the juice!), onion, garlic, and thyme with olive oil, salt, and pepper. Roast at 400°F for 30 minutes, or until caramelized.
- Roast the veggies: Roast at 400°F for 30 minutes, or until caramelized.
- Blend until smooth: Add the roasted veggies to a blender with the reserved tomato juice and vegetable broth. Purée until velvety and smooth. Serve with grilled cheese or crusty bread.
Tips and Tricks
- Blend carefully: If using a blender, vent the lid so steam can escape. Hot soup builds pressure quickly! An immersion blender works great right in the pot, too.
- Double up: This soup tastes even better the next day and freezes beautifully, so don’t hesitate to make a double batch. To freeze, let the soup come to room temperature, put it in an airtight container or freezer bag and freeze for up to 4 months!
- Adjust the thickness: Add more broth to thin the soup, or let it simmer a bit longer to thicken.
FAQs
Yes, and it’s delicious! Canned tomatoes are packed at peak freshness, so they bring fantastic flavor every time. They’re one of the easiest ways to make a cozy pot of tomato soup anytime.
Yes! Freeze it in airtight containers for up to 4 months. Thaw and reheat on the stovetop when you want to enjoy!
More Cozy Soups
This Roasted Tomato Soup is simple, cozy, and perfect for any season. Whether you’re craving a quick weeknight dinner or stocking the freezer with homemade meals, this recipe delivers big flavor with very little effort. Leave a comment and rating below to let me know what you think!
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Roasted Tomato Soup
Ingredients
- 28 ounce can whole tomatoes
- 1/2 onion, cut into quarters
- 1 garlic clove, peeled
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat oven to 400°F.
- Remove the tomatoes from the can, reserving the tomato juice.
- Place the tomatoes, onion, garlic and thyme on a sheet tray and toss with the olive oil. Season with salt and pepper.
- Roast for 30 minutes or until onions start to caramelize.
- Add roasted veggies to a blender with the reserved tomato juice and vegetable broth. Puree until smooth.
Notes
- Blend carefully: If using a blender, vent the lid so steam can escape. Hot soup builds pressure quickly! An immersion blender works great right in the pot, too.
- Double up: This soup tastes even better the next day and freezes beautifully, so don’t hesitate to make a double batch. To freeze, let the soup come to room temperature, put it in an airtight container or freezer bag and freeze for up to 4 months!
- Adjust the thickness: Add more broth to thin the soup, or let it simmer a bit longer to thicken.
- Swap the 28-ounce can for 2 pounds fresh tomatoes if you prefer.
We love this soup!! Fast, easy, and so delicious!! We get day old garlic bread and make croutons ahead of time. Delish!! Thank you so much!!
Yum! Making your own croutons is the best! Glad you love this soup as much as we do 🙂
It is 500 calories for the entire recipe!
How could this have 500 calories per serving? I must be missing something?
I added one jar of red roasted peppers (drained) and about 1/4 cup more broth. The added flavor of the pepper was awesome! My only regret is that I didn’t make more…make a double batch for sure!
I love this soup! Very similar to Michael Chiarello’s version. My very picky 3 yr old lapped it up! My 16 mo. old loved it too, but she was incredibly constipated the following day. It’s sad, because she loves tomato soup and tomatoes, for that matter. Is she too young to have tomatoes? Maybe it’s too difficult for system to digest?
Oh my! You read my mind!!! My girls and I just had this same thing for lunch at Nordstrom Cafe. I was trying to figure out how to make it myself, so you just saved me a lot of time 🙂 Thank you!