Nothing comforts quite like a warm bowl of roasted tomato soup. It’s cozy, nostalgic, and surprisingly simple to make—especially when you use fresh, in-season tomatoes and a handful of aromatic herbs. In this recipe, we’re skipping shortcuts and focusing on building flavor from the ground up. That means slow-roasted tomatoes, caramelized onions, roasted garlic, and a touch of balsamic vinegar for balance. Whether you’re making this for a cozy lunch or a fuss-free dinner, this soup proves that good food doesn’t need to be complicated. Let’s dive into the story and how this dish found a permanent place in my kitchen.
My Story Behind the Soup
How this soup became a rainy-day tradition
It started on a chilly Asheville afternoon. The sky was gray, the twins were cranky, and I had exactly three hours until the next feeding. I opened the fridge and saw fresh tomatoes from the weekend farmer’s market—fat, juicy, and begging not to be wasted. I’d just learned how roasting deepens their flavor, so I halved them, tossed in garlic and thyme, and slid them into the oven without a second thought. What came out thirty minutes later changed how I thought about tomato soup forever.
The smell of roasting garlic and tomatoes filled the kitchen and calmed everything down. I remember that first spoonful—velvety, sweet, with just a hint of char. I didn’t follow any real recipe that day, just cooked with instinct and a baby monitor nearby. That first bowl was so good, I scribbled the steps onto a sticky note and taped it inside a cabinet.
Why roasting changes everything
Roasting fresh tomatoes is the heart of this dish. It coaxes out natural sweetness, reduces acidity, and creates a deep, rich base you simply can’t get from canned tomatoes. The garlic mellows into something sweet and spreadable, while the thyme infuses each bite with warmth. Add to that caramelized onions slowly cooked in butter and a splash of balsamic vinegar to bring brightness—it’s magic in a mug.
I’ve played with the recipe over the years, but the core never changes. It’s the kind of soup that feels like home and tastes like care. And now, when the skies darken or someone feels under the weather, this soup comes out of the kitchen like a cozy blanket.
Roasted Tomato Soup with Fresh Tomatoes and Basil
Equipment
- large pot
- Large Baking Tray
- Hand Blender
- Jug (for stock)
- wooden spoon
- Sharp Knife & Chopping Board
Ingredients
- 1 kg / 2.2lb Fresh Tomatoes see notes
- 240 ml / 1 cup Chicken Stock or to preference (can sub vegetable stock)
- 3-4 cloves of Garlic skin on (or more if you’re a garlic lover!)
- 1 medium White Onion diced
- 1 tbsp Butter
- 1 tbsp Tomato Puree Tomato Paste in US
- 1/2 tbsp Balsamic vinegar
- 1 large handful Fresh Basil Leaves
- few sprigs of Fresh Thyme
- Salt & Black Pepper to taste
- Olive Oil as needed
- 4 x Grilled Cheese Sandwiches optional – see notes
Instructions
- Preheat oven to 200C/390F.
- Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 25-30mins or until wilted and lightly charred.
- Meanwhile, melt the butter in a suitably sized pot over medium heat and add the onion. Fry until it just begins to catch colour, then turn heat to low and gently continue frying until caramelized. Use this time wisely to cook the onions low and slow to bring out their natural sweetness. Add tomato puree and fry for a minute or so, then deglaze with balsamic vinegar.
- Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add stock and basil, then leave to simmer with the lid on for a good 30mins (can simmer longer for deeper flavour, just make sure the lid is on so the soup doesn’t reduce).
- Make sandwiches with burrata, pesto and bacon & butter the outsides. Fry both sides over medium heat until gold & crisp.
- Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock. To thicken just simmer with the lid off.
Notes
b) What to serve with Tomato Soup? – I like bread ‘n’ butter, grilled cheese (option in recipe above), cheesy pesto garlic bread or just some parmesan crisps.
c) How to garnish a Tomato Soup? – Ideas include: a drizzle of extra virgin olive oil, a sprig of thyme, a pinch of cayenne pepper/chilli flakes, cracked black pepper or a small drizzle of cream.
d) Do I have to fry the tomato puree? – The change in taste after you cook off tomato puree is crazy. Really enhances that deep tomato flavour. Once you’ve fried it just make sure you deglaze the pan. Here I use a small splash of balsamic vinegar.
e) Roasting Tomatoes – If you’ve got time, then lower the temp and cook longer for a deeper caramelization of the tomatoes. This will really intensify the flavours.
f) Caramelizing the onions – It’s important to cook the onions slow ‘n’ slow to really caramelize them. You want that sweet, buttery goodness.
g) Roasted Garlic – I have actually be known to put a whole large bulb of garlic in this (because I love the stuff). Roasting the garlic actually takes the pungency out of and it turns it sweet, so don’t be afraid to chuck in an extra few cloves and create a delicious roasted tomato and garlic soup. If you’re at all weary though just stick with 3-4cloves, you’ll definitely still be able to taste it.
h) Grilled Cheese – I serve this with my Inside Out Grilled Cheese from my Sandwich Blog. This is also how I serve it in my Cookbook ‘Comfy’. The grilled cheese was in my original video was my burrata grilled cheese (makes 4):
8 slices medium Bread (i.e. Sourdough)
2x 5oz/150g balls of Burrata
4 heaped tbsp Pesto
8-12 slices cooked Bacon
i) Serving & calories – It would feed 6 as a starter or small lunch, 4 as a main. Calories based on a division of 6, assuming 1.5 tbsp olive is used in total. Nutrition
Calories: 99kcal | Carbohydrates: 10.77g | Protein: 3.06g | Fat: 5.55g | Saturated Fat: 1.457g | Polyunsaturated Fat: 0.655g | Monounsaturated Fat: 3.132g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 499mg | Fiber: 2.5g | Sugar: 6.08g | Vitamin A: 3600IU | Vitamin C: 28.9mg | Calcium: 40mg | Iron: 0.9mg
Ingredients Matter
Best tomatoes for soup (and what to avoid)
If you’re working with fresh tomatoes, your final soup is only as good as the ones you start with. I’ve tested this recipe with all kinds—Roma, plum, vine, and even cherry—and I always come back to the same rule: ripe or bust. If the tomatoes are underripe with green tinges, they’ll turn the whole soup slightly bitter. For the richest, naturally sweet base, I reach for vine-ripened or plum tomatoes. Roma tomatoes have fewer seeds and less water, which makes them great for roasting, but use what’s ripe and smells like summer.
If your tomatoes feel heavy for their size, have a deep red color, and give slightly when pressed, you’re good to go. Avoid tomatoes that are pale or firm like an apple—those won’t break down easily and lack that bold flavor. And don’t worry about removing skins or seeds; the blender takes care of that later. The key is roasting them flesh-side down to caramelize every juicy inch.
Herbs, aromatics, and flavor boosters
Garlic is non-negotiable here. Roasting whole cloves in their skins removes the sharp bite and turns them creamy and sweet. I usually throw in 3 or 4 cloves—but if you’re like me (a proud garlic lover), go ahead and add more. Thyme adds earthiness, while fresh basil lends a cooling finish that balances the roasted richness.
Then there’s the onion. It’s not just sautéed—it’s caramelized low and slow in butter, which brings out its natural sugars. Add a bit of tomato paste and cook it down to deepen that tomato punch. A splash of balsamic vinegar lifts the whole pot, adding acidity that cuts through the richness.
Each ingredient plays a role—no fillers, no fluff. Just whole, everyday ingredients layered in a way that builds bold, beautiful flavor.
The Roasting & Simmering Process
How to roast tomatoes for depth and sweetness
This isn’t a soup you rush—and that’s what makes it taste like it’s been simmering all day. Roasting tomatoes transforms them. When you slice them in half and lay them flesh-side up, season generously with salt and pepper, then flip them flesh-side down, you’re setting the stage for flavor. The cut side gets a little char, the skins bubble and blister, and the juices concentrate instead of evaporating.
I scatter the garlic cloves and sprigs of fresh thyme right on the tray. Drizzling olive oil over everything helps it all roast evenly and pick up those caramelized edges. About 25 to 30 minutes at 200C/390F usually does it—though if you have more time, a lower temp and longer roast will deepen the flavor even further. This is where the magic happens. Don’t skip it.
Layering flavors: onions, balsamic, basil
While the tomatoes roast, that’s your window to build flavor in the pot. Start with butter and diced onions over medium heat. Let them go past just translucent—what you want is golden-brown, deeply sweet onions. Take your time here; caramelizing onions gently brings out their complexity.
Next comes tomato paste. Frying it for just a minute transforms its raw, metallic taste into a rich, almost smoky note. Then you deglaze the pot with a splash of balsamic vinegar—just enough to scrape up the browned bits and stir in a little tang.
Once the tomatoes, garlic, and thyme come out of the oven, remove the thyme stems and squeeze the garlic from their skins. Pour all of it—juice, oil, and all—into the pot with the onions. Add the stock (chicken or veggie both work) and the basil leaves. Cover the pot, let it simmer gently for 30 minutes, and the flavors will meld into something silky and soul-warming.
After that, blend it smooth. If it’s too thick, add a splash of stock. Want it thicker? Simmer with the lid off a little longer. This is your soup—make it yours.
Serving, Pairings & Storing
Perfect pairings: grilled cheese & pesto burrata
This soup is already packed with flavor, but if you want to take it from great to unforgettable, serve it with grilled cheese. I’ve tried many combos over the years, but nothing beats my inside-out grilled cheese with burrata, bacon, and a swipe of pesto. Crispy on the outside, creamy in the middle—it’s the perfect companion to the roasted tomato soup.
Just butter the outside of the bread, spread pesto inside, layer cooked bacon and torn burrata, then pan-fry until golden on both sides. The result is a sandwich that’s gooey, salty, and just a little herby. Dip it into the soup and you’ve got the ultimate comfort meal—crispy, melty, tangy, and savory all in one bite.
If you’re not in the mood for grilled cheese, crusty sourdough with salted butter or even parmesan crisps will work beautifully. The soup is rich, so pairing it with something simple but satisfying makes every spoonful even better.
Storage tips & how to reheat like a pro
This soup stores like a dream. Once it’s cooled, pour it into an airtight container and refrigerate for up to 4 days. The flavors only get better overnight, so it’s ideal for meal prep or next-day lunches.
Want to freeze it? Absolutely. Just let the soup cool completely, then transfer to freezer-safe containers, leaving a bit of space at the top for expansion. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge or warm it gently in a pot over low heat. Stir often to bring the texture back together.
If the soup thickens too much after chilling, add a splash of stock or water while reheating to loosen it up. Always taste again before serving—it might need a pinch more salt or an extra basil leaf to freshen things up.
This roasted tomato soup isn’t just a one-time dish—it’s a meal prep hero, a cozy night-in staple, and a freezer-friendly lifesaver.
Frequently Asked Questions
What tomatoes are best for tomato soup?
The best tomatoes for roasted tomato soup are ripe Roma, plum, or vine tomatoes. They’re naturally sweet, have fewer seeds, and roast beautifully. Avoid underripe or pale tomatoes—they can make the soup bitter and flat. Always go for tomatoes that are deep red and slightly soft to the touch.
Can I freeze roasted tomato soup?
Yes, this soup freezes exceptionally well. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to three months. To reheat, thaw overnight in the fridge and warm it gently on the stove, adding a splash of stock if it thickens too much.
How do I thicken or thin the soup?
If your soup is too thick after blending, simply add more chicken or vegetable stock a little at a time until you reach your desired consistency. To thicken, let it simmer uncovered for a few extra minutes to reduce the liquid. Always taste and adjust seasoning as needed.
What herbs go best with tomato soup?
Fresh basil is the classic pairing, but thyme adds warmth and depth, especially when roasted. A sprig of rosemary can also add a woodsy note, and for a spicier edge, try adding a pinch of chili flakes or cayenne. Don’t forget black pepper—it brings everything together.
Conclusion
This roasted tomato soup with fresh tomatoes and basil isn’t just a recipe—it’s a tradition waiting to happen. With slow-roasted tomatoes, sweet garlic, caramelized onions, and that fresh pop of basil, every spoonful feels like a warm hug. Whether you’re sipping it on a stormy night or serving it to guests with a gooey grilled cheese, it’s comfort food at its finest. Try it once, and you’ll be making it on repeat.
