Homemade Roasted Tomato Soup with Herbs

Three bowls of roasted tomato soup, garnished with pasta and fresh thyme.

 

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Make the most out of fresh, seasonal tomatoes and cook up this glorious roasted tomato soup recipe. Roasting tomatoes for soup deepens the flavor, and pairing it with roasted garlic, herbs and caramelized onions makes it the ultimate healthy comfort food.

 

Tomatoes are so much better during the summer. Like wayy better. I love the slice them up and serve with mayo on some good homemade bread, or making a huge batch fresh tomato salad to accommodate spicy food. However, trying to grow your own – impossible. I’ve tried two years in a row now, and seems like I’ve got no success this time either. But that’s what great farmers’ markets are for.

 

Ingredients to make roasted tomato soup; tomatoes on vines, basil, thyme, pesto etc.

 

The smell of tomatoes is so incredible. They almost smell like basil too, have you noticed that? So you could naturally swap out the thyme in this recipe for some delicious fresh basil. It’s all about what you’ve got on hand.

 

Why Summer should also be soup season

 

Well, yes, you may get hotter by eating soup. You could by all means eat this cold as well. But because tomatoes are definitely best during the summer, it is obvious that this is the time for tomato soup, roasted tomato soup even better. The better the tomatoes, the better the soup, it is actually really that simple. So quit not making soup for Summer and make this asap!

 

Two bowls of roasted tomato soup, pasta and fresh thyme sprig.

 

Roasting Tomatoes for Soup is so much easier than you think

 

So it sounds like there’s an extra step to making roasted tomato soup. And while that may be true, the amount of extra flavor you get is just so.worth.it. I like to use a variation of tomatoes, some small and some larger. We are baking these beyond ‘finished’ so the various sizes doesn’t matter much. But you could chop up the larger ones if you feel like it. Halving is enough. Leave cherry tomatoes as they are. Dump them all on a baking sheet. Sprinkle with olive oil, garlic cloves, fresh thyme and some sea salt and you are ready.

 

You can just as well use basil for this roasted tomato soup, as I mentioned, it’s just what I had on hand and it happened to be really delicious with thyme. I think any Italian herb would go well here.

 

One large and one small bowl of roasted tomato soup with pasta. Garlic bread and cherry tomatoes on vine on a cutting board.

 

I use this method for my halloumi quinoa salad and spaghetti bolognese as well. I like to serve it with some extra cherry tomatoes, because roasted tomatoes are one of the best things about Summer. They turn out so sweet and deep in flavor it’s hard to resist. Especially when it’s that easy.

 

Bake the tomatoes at 350F (175C) for about 1 hour. Turning halfway through. The longer they bake, the more flavor you get. You could of course quit after 30 minutes, but why bother when you are just out sunbathing with an iced tea in your hand anyway.

 

Bowl with homemade roasted tomato soup, backlighting.

 

How to Caramelize Onions

 

Yay for even more flavor! You don’t really haave to caramelize the onions, but the flavor is again so much better if you do. And you don’t really need to check on them much either. In a large skillet or saucepan, add butter and oil (or just oil for vegan/dairy free).

 

I like to use both butter and oil to caramelize onions. This is because butter tastes amazing, but oil has a higher smoking point. You can use just oil if you wish, making the entire dish vegan and dairy free.

 

How to make caramelized onions and roasted tomatoes steps.

 

On low heat, add sliced onion to the fat (1). Stirring occasionally, let it cook for about 30 minutes, adding in salt after 10 minutes. You could even go longer if you want to. Or shorter if that’s needed. You don’t need to keep your eyes on it at all times, I usually go check on it every 7-10 minutes. But make sure it’s on low (to medium). If you are more around, stirring every other minute, increasing the temp works too to make it caramelize quicker.

 

We don’t want to burn it, just dark and sweet. If you feel it gets too dry, you can add in some water or chicken broth (a small shot at a time).

 

At the end, there may be some burnt stuff in the bottom of the pan. Don’t worry, there’s a lot of great flavor in there. You can then deglaze the pan with balsamic vinegar and white wine. Just pour a tiny amount in and stir the brown pieces to release. Optional, but delicious step.

 

How to Make Roasted Tomato Soup with Herbs

 

So you have both roasted the tomatoes and caramelized the onions. Blend all the stuff from the baking sheet; tomatoes, herbs, garlic along with the caramelized onions in a blender (2 + 4). Add in sun-dried tomato pesto (optional, if you’d like another level of tomato flavor – you could also use tomato puree), dried oregano and a few chili flakes for some extra heat. Blend until smooth (5).

 

How to make roasted tomato soup steps.

 

When all is well and blended, add it to a saucepan to re-heat a little. Add in balsamic vinegar and add as much chicken or vegetable stock to reach your desired thickness. I used about 2 1/2 cups. Simmer for 10 minutes to blend all the flavors together (6).

 

Two bowls of roasted tomato soup, pasta and fresh thyme sprig.

 

Serve Roasted Tomato Soup with…

 

The perfect pairings with this roasted tomato soups are these everything spice parmesan grilled cheese, bacon and cheese dinner rolls or whole wheat bread rolls. YES, we always need bread with soup. The quickest at the time is the of course the grilled cheese, but both rolls can be frozen and re-heated as needed.

 

Garlic bread dipped in roasted tomato soup.

 

I also love to serve tomato soup with any kind of pasta! While I usually use macaroni, this time opted for some beautiful pastas I don’t even know the name of. I sprinkled on some extra chili flakes, more fresh thyme and I’m ready to dig in.

 

Spoon spooning up pasta from roasted tomato soup.

 

How to Make this Roasted Tomato Soup Vegan

 

In case you didn’t read through it all, but to make this roasted tomato soup vegan, all you do is to not add butter to the onions. Add a touch more olive oil (not extra virgin), and go about doing all the same things as the rest of the recipe. This would naturally also make it dairy free. If you wanted to make my sun-dried tomato pesto as well, that does include parmesan cheese, but I know there do exist some vegan subs for that too. If you don’t have that, but still want the extra umami – use tomato puree!

 

Don’t worry, we will still have a ton of flavor from the roasted tomatoes and garlic, thyme and delicious onions.

 

I know you’ll enjoy this roasted tomato soup as much as I do, even though it’s raging a heatwave outside. Remember that when the tomatoes are best, this soup is also best!

 

One bowl of roasted tomato soup with a spoon.

 

More Wonderful Vegetables

 

 
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Honey Balsamic Baked Brussels Sprouts 15 Easy Awesome Recipes I Can Never Get Enough Of

 

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

Two bowls of roasted tomato soup, pasta and fresh thyme sprig.
Print Recipe
5 from 14 votes

Homemade Roasted Tomato Soup with Herbs

Make the most out of fresh, seasonal tomatoes and cook up this glorious roasted tomato soup recipe, with caramelized onions, roasted garlic and herbs.
Prep Time15 mins
Cook Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: roasted tomato soup, tomato soup
Servings: 4 people
Calories: 256kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Roasted Tomatoes

  • 2 lb plum tomatoes 900g
  • 1 cup cherry tomatoes 150g
  • 4 sprigs thyme + basil if you have!
  • 1 tbsp olive oil
  • 6 cloves garlic whole or smashed
  • 1/2 tsp sea salt

Caramelized Onions

  • 1 tsp butter or 1 tsp olive oil for vegan/dairy free
  • 1 tsp olive oil
  • 2 yellow onion medium. sliced
  • 1/2 tsp salt
  • 1 tsp balsamic vinegar optional
  • 2 tbsp white wine or sherry. optional

Soup and garnish

  • 2 tbsp sun-dried tomato pesto optional, see below for recipe*
  • 1/2 tsp dried oregano
  • pinch chili flakes optional
  • 1/2 tbsp balsamic vinegar
  • 2-3 cups chicken or vegetable stock
  • add-ons: cooked pasta, fresh herbs, good bread optional

Instructions

  • Pre-heat oven: Pre-heat oven to 350F (175C).
  • Roast tomatoes: To a baking sheet, add tomatoes (large one cut in half), garlic, herbs, olive oil and salt. Stir. Roast 1 hour, turn halfway through.
  • Caramelize onions: In a large skillet, add oil and butter on low heat. Add sliced onion and stir occasionally, let it cook for about 30 minutes, adding in salt after 10 minutes.**
  • Optional step: You can then deglaze the pan with balsamic vinegar and white wine. Just pour a tiny amount in and stir the brown pieces to release.
  • Blend the ingredients: add all the ingredients on the baking sheet and caramelized onions to a blender. Add in sun-dried tomato pesto, if using and dried oregano and chili flakes. Blend until smooth.
  • Re-heat the soup: When all is well and blended, add it to a saucepan to re-heat a little. Add in balsamic vinegar and add as much chicken or vegetable stock to reach your desired thickness. I used about 2 1/2 cups. Simmer for 10 minutes to blend all the flavors together.
  • Serve with: cooked pasta, bread and fresh herbs.

Notes

* Sun-Dried Tomato Pesto Recipe
** You could even go longer if you want to. Or shorter if that's needed. You don't need to keep your eyes on it at all times, I usually go check on it every 7-10 minutes. But make sure it's on low (to medium). If you are more around, stirring every other minute, increasing the temp works too to make it caramelize quicker.
 
Nutrition Facts
Serving Size 1/4 of recipe
Servings Per Container 4

Amount Per Serving
Calories 256 Calories from Fat 93.6
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 2.4g 12%
Trans Fat 58g
Cholesterol mg 0%
Sodium 600mg 25%
Total Carbohydrate 16.7g 6%
Dietary Fiber 3.4g 14%
Sugars 11.6g
Protein 24.6g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.



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