Name: Roasted Tomato Soup with Herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 6 Roma tomatoes; 4 garlic cloves, peeled; 1 yellow onion, chopped; 2 tablespoons olive oil; 2 cups vegetable broth; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh oregano leaves; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup heavy cream (optional)

Warm, silky, and bursting with rich, roasted flavor, this Roasted Tomato Soup with Herbs is everything you crave in a comforting bowl. Each spoonful delivers the deep sweetness of oven-roasted tomatoes, balanced by the earthiness of fresh herbs and just the right touch of creamy smoothness. It’s simple to prepare yet bold in flavor—perfect for chilly evenings or a light lunch paired with crusty bread.

Unlike the store-bought versions, this homemade soup is free from additives and full of real, whole ingredients. The slow roasting process caramelizes the tomatoes, intensifying their natural flavor. Finished with a blend of fresh thyme and oregano, it’s a nourishing hug in a bowl that tastes like it’s been simmering for hours.

Preparation Phase & Tools to Use

To make the most flavorful Roasted Tomato Soup with Herbs, the right tools help streamline the process and enhance the results:

Rimmed Baking Sheet: A must for roasting the tomatoes and garlic evenly without any messy spills.
Blender or Immersion Blender: For achieving that ultra-smooth, velvety finish. An immersion blender is especially convenient because it allows you to blend directly in the pot.
Heavy-Bottomed Pot: Helps prevent scorching while simmering the soup, ensuring even heat distribution.

Fine Mesh Strainer (Optional): For those who prefer a silky-smooth soup, this tool can remove tomato seeds or herb bits.

Having these on hand will make your preparation smoother and your final soup more delicious and enjoyable.

Ingredients for the Roasted Tomato Soup with Herbs

Each ingredient in this roasted tomato soup plays a specific role in developing its bold, layered flavors:

Roma Tomatoes: Their meaty texture and low moisture content make them ideal for roasting, concentrating their sweet and savory notes.
Garlic Cloves: Roasted garlic mellows and deepens, adding a warm, nutty undertone.
Yellow Onion: Adds aromatic depth and a subtle sweetness that balances the acidity of the tomatoes.

Olive Oil: Helps the tomatoes and garlic caramelize during roasting while adding richness.
Vegetable Broth: The liquid base that ties all the flavors together and keeps the soup vegetarian-friendly.
Fresh Thyme & Oregano: These herbs bring a fragrant, earthy balance to the tomato’s natural sweetness.

Salt & Black Pepper: Essential seasoning to enhance and round out all the other flavors.
Heavy Cream (optional): Adds a luxurious creaminess without overpowering the roasted flavors.

How To Make the Roasted Tomato Soup with Herbs

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Slice the tomatoes in half and place them cut-side up on a rimmed baking sheet along with peeled garlic cloves and chopped onion. Drizzle everything with olive oil, season with salt and pepper, and roast for 35-40 minutes, or until tomatoes are slightly charred and soft.

Step 2: Blend to Perfection

Transfer the roasted vegetables to a blender or pot if using an immersion blender. Add the vegetable broth and fresh herbs. Blend until smooth and creamy. If desired, pass the mixture through a fine mesh strainer for a silky texture.

Step 3: Simmer & Season

Pour the blended soup into a heavy-bottomed pot and bring to a gentle simmer over medium heat. Taste and adjust seasoning. Stir in a splash of cream if you like it extra creamy, and let it simmer for another 5-10 minutes to meld flavors.

Step 4: Garnish & Serve

Ladle the soup into bowls and garnish with a drizzle of olive oil, fresh herbs, or roasted cherry tomatoes on top. Serve warm with toasted bread or grilled cheese for the ultimate comfort combo.

How to Serve and Store Roasted Tomato Soup with Herbs

This soup is best served piping hot, straight from the stove. For a hearty meal, pair it with a grilled cheese sandwich, garlic bread, or a slice of rustic sourdough. Garnishing with extra roasted cherry tomatoes, fresh thyme, or a swirl of cream instantly elevates its presentation.

When it comes to storing leftovers, this soup is a dream. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Just reheat on the stovetop over low heat, stirring occasionally, until warmed through.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes! If you’re short on time or fresh tomatoes aren’t in season, high-quality canned whole tomatoes will work. Just skip the roasting step and sauté the garlic and onions before blending.

What other herbs can I use?

Basil, rosemary, or parsley can be great substitutes or additions. Each brings a unique twist to the flavor profile.

Is this soup vegan?

Yes, it can be! Just skip the heavy cream or use a plant-based alternative like coconut cream or cashew cream.

Can I make this soup ahead of time?

Absolutely. This soup tastes even better the next day, making it perfect for meal prep or dinner parties.

How do I get a creamier texture without dairy?

Use soaked cashews blended into the soup or a splash of unsweetened almond milk. An extra drizzle of olive oil also helps.

Want More Soup Ideas with a Comforting Twist?

If you loved this Roasted Tomato Soup with Herbs, you’ll definitely want to check out these cozy favorites from the blog:

Hearty Creamy Ditalini Soup for Chilly Nights — a rich and satisfying pasta-filled bowl.

Creamy Parmesan Italian Sausage Soup — perfect for those who love a little savory indulgence.
Moroccan Sweet Potato Soup with Chickpeas — sweet, spicy, and totally satisfying.
Creamy Alfredo Lasagna Soup — a cheesy dream in a bowl.

Rich Creamy Mushroom Stroganoff — a velvety vegetarian option with deep umami flavor.

Save This Recipe for Later

📌 Save this recipe to your Pinterest soup board so you can come back to it whenever the craving hits: Follow me on Pinterest @scherer29

And let me know in the comments how your soup turned out. Did you add fresh basil? Maybe a spicy kick with chili flakes? I love seeing your creative spins on these recipes.

Questions? Suggestions? Drop them below—we’re all here to inspire each other in the kitchen.

Roasted Tomato Soup with Herbs

Author: Olivia McKenney
Total Time: 50 minutes

Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This Roasted Tomato Soup with Herbs is a cozy classic elevated by slow-roasted Roma tomatoes, caramelized garlic, and a blend of fresh herbs. It’s smooth, deeply flavorful, and made from wholesome ingredients with an optional creamy finish. Perfect for chilly evenings, comforting lunches, or as a starter for any meal.

Instructions

1. Preheat the oven to 400°F (200°C). Slice tomatoes in half and place them cut-side up on a baking sheet with garlic cloves and chopped onion. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes until tomatoes are soft and slightly charred.

2. Transfer the roasted ingredients to a blender or use an immersion blender in a pot. Add vegetable broth, thyme, and oregano. Blend until smooth. Strain for extra silkiness if preferred.

3. Pour the soup into a heavy-bottomed pot and bring to a gentle simmer. Adjust seasoning. Stir in heavy cream if using. Let simmer for 5–10 minutes more.

4. Serve hot, garnished with fresh herbs or roasted cherry tomatoes. Pair with crusty bread or grilled cheese.