Oven Roasted Tomato Soup

This delicious recipe for homemade oven roasted tomato soup with sweet onions and garlic comes together quickly and with very little hands-on time—the perfect bowl of comfort on a cold day!

Is there anything more satisfying than a hot bowl of soup when the temperature dips? Whenever my family’s in need of some warmth in the form of food, this is my go-to soup recipe. Incredibly simple to make, this recipe for creamy tomato soup features roasted Roma tomatoes, Vidalia onion, and an entire head of garlic (don’t worry, the garlic mellows considerably during the roasting process).

If you have a surplus of tomatoes, this recipe can easily be doubled, and the finished soup frozen for future blustery days when comfort food is sorely needed.

Ingredients needed to make this easy oven roasted tomato soup

• Roma tomatoes: Roma tomatoes are a popular choice for roasting thanks to their meaty interiors and relatively low moisture content. Choose tomatoes that are heavy for their size and are free from cracks or other blemishes.
• Vidalia onion: We’re going to quarter a single Vidalia onion and roast it with the tomatoes; this will add plenty of natural sweetness without the need for sugar.
• Garlic: This recipe calls for a whole head of garlic, which will be roasted with tomatoes and onion. Don’t worry about the soup tasting too garlicky—the heat will mellow out the sharpness and give the garlic a mild, sweet flavor.
• Extra virgin olive oil: A classic cooking oil for a reason; I use EVOO whenever I’m roasting vegetables.
• Broth: Use either chicken or vegetable stock for this soup; homemade or store-bought will both work well.
• Heavy cream: This recipe calls for 1/4 cup of heavy cream—that’s all you need to create a super creamy and luxurious tomato soup; the rest of the creaminess is achieved by puréeing the roasted vegetables and stock together. I like to add an additional splash of heavy cream in each individual bowl before serving.

How to make this creamy roasted tomato soup

1. Prepare the tomatoes for roasting by slicing them in half lengthwise and arranging them on a baking sheet.
2. Add the Vidalia onion, quartered, and the whole head of garlic to the baking sheet with the tomatoes.
3. Drizzle the tomatoes, onion, and garlic with a liberal coating of olive oil and season with salt and pepper.
4. Roast the veggies in a hot oven for about 40 minutes or until soft and beginning to char.
5. Once out of the oven, let the contents of the baking tray cool and then transfer to a blender or food processor, adding the stock before blending until smooth.
6. Transfer the blended soup to a large soup pot, stir in the heavy cream, and season with salt and pepper to taste before serving with homemade croutons and an extra splash of cream.
7. Options for blending: Have a small blender? Work in batches or use a handheld stick blender to blitz the ingredients directly into the soup pot.

How to make homemade croutons

I love to top this easy roasted tomato soup with homemade croutons using day-old or slightly stale sourdough or French bread (I also happen to think that when it comes to croutons, the bread you have available is almost always the best option!).

To make croutons, cut bread into roughly 1/2-inch cubes. Add a generous two tablespoons of olive oil to a large skillet and then the cubed bread. Toast the bread over medium-high heat, stirring often, until crispy and golden (this should take about 5 minutes). Season with a light sprinkle of salt before serving.

Use the croutons immediately or store leftovers at room temperature in an air-tight container for up to a week.

How long should the tomatoes be roasted for this soup?

Roast the tomatoes for at least 40 minutes or until they begin to break down and char around the edges.

Which type of tomato is best for roasting?

Roma tomatoes work best for this recipe because of their meaty texture and low moisture content. If Roma tomatoes are unavailable, you could opt for cherry or grape tomatoes.

Should the tomatoes be roasted cut side down or face up?

When it comes to roasting tomatoes, both cut side down and face up will work well. Personally, I find that it’s less messy and that the tomato flesh remains more intact (making it easier to transfer when cooked) when I place them face up on the baking sheet.

Is it better to roast or broil tomatoes for this recipe?

Roasting the tomatoes over a longer period of time brings out a natural sweetness and smokiness, adding layers of nuanced flavor to the finished soup. If, after roasting, the tomatoes haven’t taken on a charred appearance, you could always quickly run them under the broiler to brown the tops. Just remember to remove the head of garlic before broiling, as burnt garlic will give the soup an acrid taste.

What can you serve with this oven-roasted tomato soup?

Pair this tomato soup with a classic grilled cheese sandwich (or try my recipe for Zapiekanka, a delicious Polish street food-inspired open-faced sandwich with mushrooms and cheese), a crisp green salad, a margarita pizza quesadilla, mozzarella sticks, or garlic bread.

Give these tomato-inspired dishes a try!

• Penne Alla Vecchia Bettola
• Roasted Fennel & Tomatoes
• Spanish Style Tuna Stew with Potatoes, Peppers, & Tomatoes
• Tomato & Peppers Stew (Hungarian Lecho)
• Tomato & Red Lentil Coconut Soup

In search of more creamy soup recipes?

• Cream of Mushroom Soup—Polish Style! (Zupa Krem z Pieczarek)
• Creamy Spinach Soup with Parmesan Croutons
• Roasted Cauliflower Soup with Smoked Paprika & Coconut Milk
• Andalusian Gazpacho