Easy and healthy Roasted Tomato Soup made with freshly roasted tomatoes, caramelized onion, garlic, fresh basil and vegetable or chicken broth. It tastes just like my favorite soup from Panera!

Some other family favorite soup recipes include Chicken Tortilla Soup and Corn Chowder with Chilies.

Roasted tomato soup served in a white bowl with slices of cheesy bread on the side.

I love all soups, but I especially love soups that are healthy AND delicious. This Roasted Tomato Soup proves that they don’t have to be chocked full of cream or butter to taste amazing! This is my favorite type of soup from Panera Bread Co–I can never order anything else!

This recipe is adapted from Ina Garten and is absolutely delicious! It’s a GREAT recipe but her version has way to much basil for my taste (and I LOVE basil…so that’s saying something!) so I cut down on that. It tastes great the next day, and freezes well, too!

How to make Roasted Tomato Soup:

  • 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.

Two process photos of sliced tomatoes on a tray, roasted, to make roasted tomato soup.

  • 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.
  • Add the canned plum tomatoes, chopped basil, thyme, and stock. Add the oven roasted tomatoes, including the juices from the pan.

A pot with the ingredients for roasted tomato soup in it, including roasted tomatoes, basil, onion, garlic and broth.

  • 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 use an immersion blender to puree until smooth.

A blender with pureed, roasted tomato soup in it.

  • Serve with fresh grated parmesan cheese on top and a side of cheesy bread!

Make Ahead and Freezing Instructions:

Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.

To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove.

Consider trying one of these classic soup recipes:

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Recipe

Prep 20 mins
Cook 1 hr 40 mins
Total 2 hrs
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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.
    Two process photos of sliced tomatoes on a tray, roasted, to make roasted tomato soup.
  • 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.
  • Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan. 
    A pot with the ingredients for roasted tomato soup in it, including roasted tomatoes, basil, onion, garlic and broth.
  • 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.
    A blender with pureed, roasted tomato soup in it.
  • Serve with fresh grated parmesan cheese on top and a side of cheesy bread!

Notes

To Make Ahead: Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.
To freeze: store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove. 
 
Recipe adapted from Ina Garten

Nutrition

Calories: 275kcalCarbohydrates: 20gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 10mgSodium: 102mgPotassium: 1074mgFiber: 5gSugar: 11gVitamin A: 3555IUVitamin C: 54mgCalcium: 69mgIron: 2mg

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RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe January 2017. Updated October 2020 with process photos and a video.

Easy and delicious Roasted Tomato Basil Soup | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. i’m making this right now..and was wondering would i add the cream when purreeing it?..and would it still last well with the cream in..i like more of a creamy bisque..can’t wait to try (eating)..and am making baguettes with the bread machine..yummers..hope to get a reply..ty

  2. I want to do this recipe with no canned tomatoes (i.e., do it from scratch). Can I just peel fresh tomatoes? Will I need to add more liquid?

    Thanks!

  3. 5 stars
    My kitchen smelled delicious while making this and the soup tasted even better!! Loved how easy it was to make this! This is a keeper.

  4. 5 stars
    This recipe is amazing. The flavors are crazy good and it’s so creamy even without any cream in it!! We aren’t really soup for dinner people but I thought I’d serve this alongside grilled cheese for our littles and it turns out this soup was the STAR of the show. They asked for seconds, wanted more tomato soup the next day and thanked me for making it lol. Keeping this one!

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