Our easy Roasted Tomato Soup recipe is rich, cozy, and tastes just like the one from Panera Bread, only better because you made it yourself. Roasting the tomatoes brings out a natural sweetness that makes this soup taste like it simmered all day, even though it's simple enough for a weeknight.
The Best Roasted Tomato Soup
I love how fresh and healthy this roasted tomato soup recipe is (especially since we're usually serving it with some hearty grilled cheese dunkers on the side!). I like to double it for meal prep lunches or to freeze the leftovers for a seconds dinner another time.
My biggest tip is to use high quality tomatoes for best flavor! Find a fruit stand, a neighbor with an overflowing garden, or go to a high quality market (Sprouts and Trader Joes usually have good tomatoes!).
Check out more of my soup recipes, like Dumpling Soup, Potato Leek Soup, Cabbage Roll Soup, Lemon Chicken Orzo Soup, and Hungarian Goulash!
How to make Roasted Tomato Soup:
Roast the Tomatoes: Toss halved plum tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast until they're soft and slightly caramelized. This step is what gives the soup so much flavor, so don't skip it!
Build the Base: Sauté onions and garlic with butter and a pinch of red pepper flakes until soft, then add canned tomatoes, fresh basil, thyme, and broth along with the roasted tomatoes and all their juices. Simmer everything together so the flavors have time to blend.
Blend and Serve: Purée the soup until smooth using a blender or immersion blender, then ladle it into bowls and top with grated Parmesan. Serve with a side of cheesy bread for dunking.
Roasted Tomato Soup
Equipment
Ingredients
- 3 pounds. ripe plum tomatoes cut in half lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 yellow onions chopped (about 2 cups)
- 5 cloves garlic , minced
- 2 Tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 28 ounce can whole plum tomatoes , undrained
- 2 cups fresh basil leaves , packed, then chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth or vegetable broth
- Optional garnishes: grated parmesan, fresh basil
Instructions
- Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.3 pounds. ripe plum tomatoes
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.2 yellow onions, 5 cloves garlic, ¼ teaspoon crushed red pepper flakes
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.28 ounce can whole plum tomatoes, 2 cups fresh basil leaves, ½ teaspoon dried thyme, 4 cups low-sodium chicken broth, 2 Tablespoons butter
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top, fresh basil, and a side of cheesy bread!
Video
Notes
Nutrition
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I originally shared this recipe January 2017. Updated October 2020 and August 2026.
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