This roasted tomato soup is simple to make and full of flavour — perfect alongside a grilled cheese.
If you want an easy, delicious soup to pair with a sandwich, this is a great choice. Read on for tips and the full recipe.
Tomato Soup
Tomato soup is a reliable, versatile classic that suits many occasions. There are countless variations, but this version focuses on maximizing tomato flavour through roasting and simple aromatics.
Roasted Tomatoes
Roasting is the single best thing you can do to lift a tomato soup. Roasted tomatoes develop a mild char and a sweet, caramelized quality that reduces bitterness and deepens the overall flavour.
How to Roast Tomatoes
Slice the tomatoes in half and place them flesh side down so the juices caramelize on the tray. Add garlic and fresh thyme for extra aroma, season generously, and finish with a good drizzle of olive oil.
What tomatoes to use?
Vine-ripened tomatoes are my first choice, with plum tomatoes as a solid alternative. Whatever you choose, pick the freshest, best-quality tomatoes you can find — they form the base of the soup.
How to make Tomato Soup
Caramelized Onions
Start by gently frying onion in butter or oil over low heat until deeply caramelized. Taking time here pulls out natural sweetness and adds a rich, rounded base that makes a noticeable difference.
Tomato Puree (tomato paste)
Tomato puree deepens the tomato flavour and boosts colour. Fry it briefly to remove any raw bitterness before adding the roasted tomatoes and stock.
Fresh Basil
Fresh basil brightens the soup and pairs perfectly with tomato — don’t skip it if you can help it.
Process Shots: melt butter (photo 1), fry onion (photo 2), fry tomato puree and deglaze with balsamic (photo 3), add tomatoes and roasted garlic (photo 4), add stock and basil (photo 5), cover and simmer (photo 6).
Tomato Soup FAQ
How long to simmer?
The longer it simmers, the better the flavour. Allow at least 30 minutes; if you have more time, simmering for a couple of hours will deepen the taste. Keep the lid on to avoid excessive reduction.
How to store?
Cool completely, then seal tightly and refrigerate for 3–4 days or freeze for up to a month.
How to reheat?
Reheat gently on the stovetop over low heat, or microwave in short bursts, stirring between intervals to heat evenly.
Serving Tomato Soup
Garnishes make this soup feel special. A drizzle of good extra virgin olive oil, a splash of cream, or a few drops of balsamic glaze all work well. A spoonful of basil pesto is another excellent option. Serve it with a grilled cheese for a classic combination — a pesto grilled cheese pairs particularly well.
Those are my top tips for a flavourful homemade tomato soup. Below is the full recipe.
How to make Roasted Tomato Soup (Full Recipe & Video)
Roasted Tomato Soup
Equipment
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Large baking tray
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Sharp knife & chopping board
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Large pot with lid
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Wooden spoon
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Hand blender
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Ladle (to serve)
Ingredients
- 2 lb / 1 kg Fresh tomatoes
- 1 cup / 250 ml Chicken stock (or vegetable stock)
- 1 medium White onion, roughly diced
- 3–4 cloves of Garlic, left whole in skins
- Big handful of Fresh basil leaves
- 1 tbsp Butter (or olive oil)
- 1 tbsp Tomato puree
- 1/2 tbsp Balsamic vinegar
- Few sprigs of Fresh thyme
- Generous amounts of Salt & Black pepper, to taste
- Olive oil, as needed
Instructions
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Preheat the oven to 200°C / 390°F. Slice the tomatoes in half and place them flesh side up on a baking tray. Season generously with salt and pepper and drizzle with olive oil. Flip them flesh side down, tuck in the whole garlic cloves and thyme sprigs, and roast for 25–30 minutes until wilted and lightly charred. When cool enough to handle, squeeze the garlic from its skins and remove thyme stalks.
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While the tomatoes roast, heat 1 tbsp butter or olive oil in a large pot over medium heat. Add the diced onion and cook until it just begins to colour, then reduce the heat and cook low and slow until caramelized and sweet.
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Stir in 1 tbsp tomato puree and fry for 1–2 minutes, then add 1/2 tbsp balsamic vinegar to deglaze. Add the roasted tomatoes and garlic, including any juices from the tray, pour in 1 cup (250 ml) stock and toss in a big handful of basil leaves. Cover and simmer for at least 30 minutes — longer if you have time.
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Remove the lid and blend the soup with a hand blender until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, stir in extra stock a little at a time; if too thin, simmer uncovered until it reaches the desired consistency.
Quick Demo
Notes
b) Dried herbs? — Fresh herbs give the best flavour. Fresh thyme is recommended; if using dried basil, start with 1/2–1 tbsp and adjust to taste.
c) How to serve — Finish with a drizzle of extra virgin olive oil and a few thyme leaves. Cream or balsamic glaze also works. Serve with grilled cheese — a pesto grilled cheese is particularly good.
d) Storage — Cool completely, then refrigerate for 3–4 days or freeze for up to a month. Reheat gently on the stove or in short microwave bursts, stirring between intervals.
e) Calories — Estimated using 1.5 tbsp olive oil for roasting; values are approximate.
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