Home » Blog » Roasted Tomato Soup

Roasted Tomato Soup

5 from 1 vote

Give this Roasted Tomato Soup a try for your next soup day. The soup gets it’s rich flavour from roasted vine tomatoes, onions, bay leaves, vegetables stock and a few seasonings. Great served with some homemade crispy bread.

OVERHEAD view of the Roasted Tomato Soup with bread and a blue napkin
Roasted Tomato Soup

If you’re a fan of soups, you need to give this one a try. As much as I love my Slow Cooker Tomato Soup with Fresh Tomatoes and the Tomato and Basil Soup, this one just might be my favourite! Great served with the Baguette Bread Recipe or the Fluffy White Dinner Rolls!

Roasted tomato soup topped with chives in a white and blue bowl
Roasted Tomato Soup

What’s This Soup Like

  • Difficulty – This soup is cooked in two parts. The tomatoes are first roasted in the oven and then added to the remaining ingredients in a pot on the stove. It takes over an hour to make.
  • Taste – A flavoursome soup from the sweet roasted tomatoes. It’s rich, smooth and so full of flavour.
  • Serving – This soup makes four servings. In the recipe card at the end of the post you can easily adjust the serving size.

And if you’re on the hunt for an easier tomato soup recipe, check out my Tomato and Basil Soup. That one uses can tomatoes for easy cooking.

Roasted Tomato Soup

Recipe Notes

  • I used chilies. It’s completely optional but we liked the kick
  • Ripe Vine Tomatoes are what I used and they were prefect. However, if you do reading about roasted tomato soup, you will probably see that people use all kinds of tomatoes. So, you can probably use whatever tomatoes you have. I would just point out that roasting time will vary according to the ripeness of the tomatoes you are using.

Every time I make soup, I usually add about 3/4 of the stock I think I need and then blend the soup.  This way, you can add more after if you think the soup is too thick.  This is a rule of thumb I live by with soup.  Once the soup is too watery it’s difficult to fix.  But if it’s too thick, you can easily thin it out with stock.  So in the recipe below you will see I say three cups of stock.  Start by just adding two cups then blend your soup.  After you can add more stock if it’s too thick.  This might not seem like a lot of stock for soup, but tomatoes are pretty watery and it really doesn’t need a whole lot.  I prefer blended soups to be on the thick side.  So add stock according to your taste.

Apart from that, it’s all straight forward and easy.  Like most soups, the flavours enhance with time.  So, if you have the time make it in the morning for dinner later in the day.  We just served it with crusty bread and it was delicious.

Roasted Tomato Soup


Like most soups, this one goes great with a side of any bread. Here’s a few that you might like to try out!

Roasted Tomato Soup

Spiced Moroccan Soup

This Spiced Moroccan Lentil Soup is one you'll want to file in favourites and make soon . A rich tomato based soup, loaded with vegetables, lentils, chickpeas and so much spice. Serve it with a side of Leftover Pizza Dough Flatbread or Stovetop Nann Bread for a great meal.
Check out this recipe
Close up of spiced moroccan soup.

Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is loaded with flavour, silky and delicious! The sweet potatoes are roasted which really brings out a delicious sweetness in the soup. It requires minimal ingredients and doesn't have much hands on time. Make it soon!
Check out this recipe
Sweet potato soup in a bowl.

Slow Cooker Tomato Soup with Fresh Tomatoes

Make cooking soup easy with this Slow Cooker Tomato Soup with Fresh Tomatoes. Seriously, the easiest soup I've ever made. Just chop your tomatoes, onions and garlic. Add it to the crock pot and let it do its magic!
Check out this recipe

Print Recipe Pin Recipe

Roasted Tomato Soup

I think it's soup season! Still hot around here, but I'm making soup anyway and willing the season to change. And what could be better than this Roasted Tomato Soup. I always stew tomatoes for soup, and this time I tried roasting them for a change. The flavour is wonderful and I may never stew tomatoes again. Great soup whatever the season.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Lunch, Soup, Starter
Cuisine: North American
Keyword: soup
Servings: 4
Calories: 191kcal
Author: Julia Pinney


  • 2 lbs tomatoes cut in half (ripe vine tomaotes)
  • 1 Onion peeled and roughly chopped
  • 2 Spring onions ends trimmed and diced
  • 3 Garlic cloves crushed
  • 4 tablespoons olive oil divided
  • 2 dried chilies chopped
  • 2 bay leaves
  • 3 Cups Vegetable stock more if needed
  • Sea salt
  • Black pepper


  • Preheat oven to 375 degrees F. Place all the tomatoes on a large baking tray, cut side up. Drizzle over about 1/2 of the olive oil and a little sea salt and black pepper. Roast for about 40 minutes or until they are all charred and soft. Remove from oven and set aside.
  • In a large pot set over medium to high heat, add the remaining olive oil, garlic, chillies and bay leaves. Stir for about a minute and add the onion. Stir for a few minutes over high heat and then reduce heat to medium low to continue the cooking of the onions. Stir regularly for the next 15 minutes or so. Add the spring onions and cook for a further 5 minutes.
  • Add tomatoes and stock to the onions. Stir and bring to a boil. Reduce heat to low, cover and leave to simmer about 10 minutes.
  • Remove bay leaves from the soup and blend in batches. Season with salt and pepper to your tasting. Ready to serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Roasted Tomato Soup
Amount Per Serving (1 Bowl of soup)
Calories 191 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 719mg31%
Potassium 603mg17%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 2391IU48%
Vitamin C 35mg42%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on September 14th, 2018
Photo of author

About Julia Pinney

More Posts by this author.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.