When the weather starts to cool and the garden tomatoes are piling up, this is the recipe I always turn to. There’s just something so cozy about roasting tomatoes and garlic until the whole kitchen smells like comfort.
If you’ve never made tomato soup from scratch, this is a great place to start. It’s simple, forgiving, and full of flavor — the kind that canned soup can’t even come close to.
Why You’ll Love This Soup
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You can use any kind of tomato — big garden tomatoes, Roma, or even a mix of what’s left from the farmers market.
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It freezes beautifully for easy lunches later.
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It tastes restaurant-level but uses simple ingredients.
Ingredients
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3 pounds of tomatoes
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1 head of garlic, separated but not peeled
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1 tablespoon salt, divided
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2 teaspoons sugar, divided
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1½ teaspoons ground black pepper
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¼ cup olive oil
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2 tablespoons butter
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¼ cup red onion, diced
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1 teaspoon cayenne pepper (optional)
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½ teaspoon ground thyme
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2 tablespoons flour
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1 cup vegetable broth
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¼ cup cream (optional)
How to Make It
1. Roast the tomatoes and garlic.
Preheat the oven to 400°F. Core and quarter the tomatoes, then toss them in a baking dish with the unpeeled garlic cloves. Sprinkle with 3 teaspoons salt, 1 teaspoon sugar, and 1 teaspoon black pepper. Drizzle with olive oil and toss to coat.
Roast for 25–30 minutes until the tomatoes are soft and starting to caramelize.
🔥 Tip: If your tomatoes are extra juicy, line your pan with foil for easy cleanup.
2. Blend.
Once the tomatoes and garlic are cool enough to handle, squeeze the garlic from its skins and transfer both to a blender. Blend until smooth (you might need to do this in batches) and set aside. I use this Ninja blender and it handles hot soups perfectly.
3. Build the base.
In a large pot, melt the butter over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Stir in cayenne (if using), thyme, and the remaining salt and pepper.
Cook about 30 seconds, then whisk in the flour. Slowly pour in the broth, whisking constantly until smooth.
👩🍳 Tip: This little flour-and-broth trick makes the soup slightly creamy without needing much actual cream.
4. Combine and simmer.
Add the blended tomatoes to the pot and bring everything to a boil. Reduce to a simmer and cook for 25–30 minutes, stirring occasionally. Taste and adjust the seasoning.
🍅 Tip: If your soup tastes a little too acidic, add another pinch of sugar.
5. Finish and serve.
For a creamy finish, stir in the cream right before serving. Garnish with fresh basil or a drizzle of olive oil.
Serve with a grilled cheese or a slice of crusty bread for the ultimate comfort meal.
Make It Your Own
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Add a handful of fresh basil leaves to the blender for a stronger basil flavor.
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Swap the cream for coconut milk for a dairy-free version.
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Double the recipe and freeze portions in mason jars for quick winter lunches.
Roasted Tomato Basil Soup
This roasted tomato basil soup is made with fresh tomatoes, roasted garlic, and simple ingredients for a cozy homemade meal any time of year.
Ingredients
- 3 pounds of tomatoes
- 1 head of garlic, separated -not peeled
- 1 tablespoon of salt, divided
- 2 teaspoons of sugar, divided
- 1 ½ teaspoons of ground black pepper
- ¼ cup of olive oil
- 2 tablespoons of butter
- ¼ cup of red onion, diced
- 1 teaspoon of cayenne pepper, optional
- ½ teaspoon of ground thyme
- 2 tablespoons of flour
- 1 cup of vegetable broth
- ¼ cup of cream, optional
Instructions
1. Preheat oven to 400 degrees Fahrenheit.
2. Take tomatoes, remove top core and then quarter tomatoes. Place tomatoes into a large baking
dish with garlic and sprinkle with 3 teaspoons of salt, 1 teaspoon of sugar, and 1 teaspoon of
ground black pepper. Gently coat tomatoes and garlic with seasonings and oil. Bake for 25-30
minutes.
3. Once tomatoes have been roasted, remove from pan. Wait until cooled a little, remove garlic
from the skin and place in a blender with tomatoes (may have to do this in batches). Pulse until
desired consistency, pour into a bowl and set it aside.
4. In a large pan, melt butter over medium high heat and cook onions for 3-4 minutes or until
softened. Add in cayenne pepper, thyme, and remaining salt and pepper. Mix until fragrant (30
seconds), add in flour and slowly add in broth, being sure to whisk ingredients together.
5. Add in tomatoes and bring to a boil. Once soup hits a boil, lower to a simmer and cook for 25-30
minutes, stirring occasionally.
6. Taste soup to see if it needs additional salt and pepper, if desired, add in cream, mix together
and serve.
A Few Favorite Tools for This Recipe
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Baking sheet with rim — perfect for roasting tomatoes without the mess
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High-speed blender — blends even hot soups silky smooth
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Immersion blender — no transferring needed, just blend right in the pot
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Freezer-safe glass containers — for easy meal prep and storage
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