This roasted tomato soup is a warm, soul-enhancing blend of caramelized Campari tomatoes, sweet onions, and aromatic garlic stirred in a rich vegetable broth. With hints of thyme and a delicate balance of sweet and savory, every spoonful promises comfort and freshness, finished perfectly with vibrant basil garnish. Slight indulgence.

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I love making this Easy Roasted Tomato Soup coz it’s a great way to warm up on a cold day. I start with 3 lbs of Campari tomatoes, roughly halved or quartered, to get that natural sweetness and rich flavor.

I also add a large yellow onion and 4 minced garlic cloves which really boost the taste. I use 2 tablespoons of olive oil, salt, and freshly ground black pepper for a balanced flavor.

I mix in 2 cups of vegetable broth and a teaspoon of dried thyme, and add a pinch of sugar to help balance the acidity if needed. This recipe is perfect if you are lookin for a Basil Tomato Soup Recipe or a Tomato Soup With Roasted Tomatoes which is both nutritious and filling.

Its high content of vitamins and antioxidants makes it one of the Best Tomato Soup Ever, especially when topped off with fresh basil. Enjoy this cozy bowl with a side of grilled cheese for an ultra comforting meal.

Why I Like this Recipe

1. I really love how the tomatoes roast and get all sweet and caramelized; it makes every bite burst with flavor.
2. I like that the ingredients are simple, so nothing overpowers the others and the natural taste of each veggie shines through.
3. This soup is my go-to comfort food because it’s warm and cozy, perfect for those cold days when I just wanna feel at home.
4. I also enjoy the fresh basil garnish on top that gives it a little extra pop and makes the whole dish feel fresh and balanced.

Ingredients

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Campari tomatoes are sweet and tangy, providing plenty of vitamins and fiber.
Yellow onion adds a savory base, rich in antioxidants and natural flavor compounds.
Garlic gives a punchy taste and may help boost your immune system a bit.
Olive oil is heart healthy and helps meld the flavors together real good.
Vegetable broth offers a savory liquid base that enriches all the natural flavors.
Dried thyme adds a subtle earthy aroma which lightens up the soup depth.
Fresh basil garnish brings a burst of freshness and aromatic flair to finish.
Optional pinch of sugar balances acidic notes for a perfect soup harmony.

Ingredient Quantities

3 lbs Campari tomatoes, halved or quartered

1 large yellow onion, roughly chopped

4 garlic cloves, minced

2 tablespoons olive oil

Salt to taste

Freshly ground black pepper to taste

2 cups vegetable broth

1 teaspoon dried thyme

A pinch of sugar (optional, to balance the acidity)

Fresh basil leaves for garnish

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Toss the Campari tomatoes in a large bowl with the olive oil, salt, and black pepper until they are evenly coated.

3. Spread the tomatoes out on the baking sheet and scatter the chopped yellow onion and minced garlic over them.

4. Roast the vegetables in the oven for about 30 to 35 minutes, or until the tomatoes are soft and starting to caramelize.

5. When the roast is done, transfer the tomatoes, onion, and garlic to a big pot.

6. Pour in the vegetable broth and stir in the dried thyme along with a pinch of sugar if you want to balance the acidity.

7. Bring the mixture to a simmer over medium heat for about 5 minutes to let the flavors come together.

8. Use an immersion blender (or work in batches in a regular blender) to blend the soup until it is smooth.

9. Taste the soup and add more salt or black pepper if needed, then serve it hot garnished with fresh basil leaves.

Equipment Needed

1. Oven – Preheat your oven to 400°F for roasting the veggies
2. Baking sheet and parchment paper – Needed to line the pan and prevent sticking
3. Large mixing bowl – To toss the tomatoes with olive oil, salt, and pepper
4. Knife and cutting board – For chopping the yellow onion and mincing garlic
5. Big pot – To combine the roasted veggies with broth and herbs
6. Immersion blender or regular blender – To blend the soup until smooth
7. Stirring spoon – For stirring ingredients during cooking
8. Measuring spoons – To accurately measure olive oil, thyme, and sugar

FAQ

Q: Can I use any other type of tomato?

A: You can, but Campari tomatoes work best cause theyre naturally sweet and juicy which gives the soup that rich flavor.

Q: Do I have to roast the tomatoes first?

A: Yes, roasting is key to bring out a deep, smoky flavor in the soup, so don't skip this step.

Q: How do I know when the onions and garlic are done?

A: The onions should be soft and slightly caramelized and the garlic fragrant, about 25-30 min in a 400°F oven.

Q: What can i do if the soup seems too thick?

A: You can add a bit more vegetable broth or even a splash of water until you reach your desired consistency.

Q: Can I store leftovers?

A: Sure thing, the soup stores well in an airtight container in the fridge for up to 3 days, and it even tastes better after a day.

Easy Roasted Tomato Soup Recipe Substitutions and Variations

If you cant find Campari tomatoes, you can use Roma or plum tomatoes instead. They work just as well even though the flavor might be a little different
If you’re out of yellow onions, try using red onions or even shallots for a slightly sweeter taste
If you dont have fresh garlic, a pinch of garlic powder (about 1/8 teaspoon per clove) can be used as a quick substitute
In place of vegetable broth, you can use chicken broth if you arent sticking to a vegetarian recipe. Bouillon cubes dissolved in water works too
If you’re missing dried thyme, dried oregano can work as an alternative. The taste wont be exactly the same but it’ll still be tasty

Pro Tips

1. Try roasting the tomatoes a bit longer if you want them extra caramelized, they get sweeter and pack more flavor which makes the soup richer
2. Make sure to let the veggies cool for a minute or two before blending so you dont risk splashing hot soup everywhere, its not fun cleaning up splatter marks
3. If you like a smoother texture, blend in small batches and stir well between blends so you get that creamy consistency throughout
4. Taste as you go and adjust the salt and pepper, sometimes a little extra seasoning at the end really brings out the savory tones of the soup

Easy Roasted Tomato Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

120

kcal

Equipment: 1. Oven – Preheat your oven to 400°F for roasting the veggies
2. Baking sheet and parchment paper – Needed to line the pan and prevent sticking
3. Large mixing bowl – To toss the tomatoes with olive oil, salt, and pepper
4. Knife and cutting board – For chopping the yellow onion and mincing garlic
5. Big pot – To combine the roasted veggies with broth and herbs
6. Immersion blender or regular blender – To blend the soup until smooth
7. Stirring spoon – For stirring ingredients during cooking
8. Measuring spoons – To accurately measure olive oil, thyme, and sugar

Ingredients

3 lbs Campari tomatoes, halved or quartered
1 large yellow onion, roughly chopped
4 garlic cloves, minced
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
2 cups vegetable broth
1 teaspoon dried thyme
A pinch of sugar (optional, to balance the acidity)
Fresh basil leaves for garnish

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the Campari tomatoes in a large bowl with the olive oil, salt, and black pepper until they are evenly coated.
Spread the tomatoes out on the baking sheet and scatter the chopped yellow onion and minced garlic over them.
Roast the vegetables in the oven for about 30 to 35 minutes, or until the tomatoes are soft and starting to caramelize.
When the roast is done, transfer the tomatoes, onion, and garlic to a big pot.
Pour in the vegetable broth and stir in the dried thyme along with a pinch of sugar if you want to balance the acidity.
Bring the mixture to a simmer over medium heat for about 5 minutes to let the flavors come together.
Use an immersion blender (or work in batches in a regular blender) to blend the soup until it is smooth.
Taste the soup and add more salt or black pepper if needed, then serve it hot garnished with fresh basil leaves.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.