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A bowl of this delightfully creamy roasted tomato soup made with fresh tomatoes is the best that summer has to offer! Bursting with rich, vibrant flavors, it’s an absolute must for all tomato lovers!

Roasted Tomato Soup served in bowls topped with fresh basil

This delicious homemade tomato soup ticks all the boxes. It’s light, creamy, wholesome, and packed with the best flavors of fresh, sun-ripened tomatoes. Plus, it’s a fantastic way to make the most of a bountiful harvest of fresh garden tomatoes.

When you use fresh, ripe tomatoes, the taste is like pure summer in a bowl – so flavorful and intense that you’ll find yourself reaching for a second (and maybe even third) bowl. And here’s the best part: this roasted tomato soup recipe is delightfully light, low in calories, vegan, and made without any cream.

a bowl tomato soup with fresh tomatoes and topped with basil

It’s perfect as an appetizer or a light main course. Pair it with a grilled cheese sandwich, a slice of crusty oat bread, or a green salad for a meal that’s both satisfying and nourishing. It’s also an excellent choice for meal prep – make a big batch and enjoy it throughout the week.

Why You’ll Love This Tomato Soup

FLAVOR – Roasting the tomatoes enhances their natural sweetness and adds a lovely depth of flavor.
HEALTHY & FRESH – Using fresh tomatoes means you’re getting all those wonderful nutrients and that unbeatable garden-fresh taste.
EASY – Simple preparation with few pantry staples and excellent for meal prep.

Now, I know there are plenty of tomato soup recipes out there, but trust me, roasting the tomatoes makes all the difference. It’s a little step that elevates the flavor profile to new heights. It brings out their natural sugars, giving the soup a deep, rich flavor that you just can’t get from canned tomatoes.

And here’s a little bonus tip: If you’re not a fan of hot soup during the summer months, you can serve it cold as a refreshing tomato gazpacho. While some of the roasted flavors are more subtle when chilled, it’s still incredibly delicious and perfect for a hot day.

Ingredients

See recipe card for quantities.

Fresh Tomatoes: I like to use a mix of vine tomatoes and cherry tomatoes. You can use any variety of tomatoes (roma tomatoes, vine tomatoes, grape tomatoes, plum tomatoes) or mix them like I do. They should be fresh and as ripe as possible to make your roasted tomato soup especially flavorful.
Red Onion, Ginger, and Garlic: These ingredients provide a wonderful flavor base and give the soup a savory note.
Brown Sugar: Caramelizes the onion, ginger, and garlic slightly and gives the whole soup a hint of sweetness.
Turmeric: Optional, but highly recommended for a beautiful color and additional flavor.
Vegetable Broth: Thins the soup and gives it a light, flavorful base.
Olive Oil: Helps to roast the vegetables evenly, adding a subtle richness to the soup and enhancing the flavor.
Salt & Pepper: For seasoning.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

Wash the tomatoes, quarter the vine tomatoes, and leave the cherry tomatoes whole. Place them on a sheet pan, drizzle with olive oil, and sprinkle with salt. Mix briefly by hand, then roast the tomatoes in the preheated oven for 30 minutes.

In the meantime, sauté the onions, garlic, and ginger in a large pot with olive oil for 5 minutes. Add the sugar and turmeric, and let caramelize for another 5 minutes, stirring occasionally.
Take the tomatoes out of the oven and set aside a few cherry tomatoes for later. Add the remaining tomatoes along with their juice to the pot. Add the vegetable broth and let everything simmer together for 10 minutes.
Transfer to a stand mixer and blend until smooth (also works with an immersion blender). Then return the soup to the pot and season with salt and pepper.

Ladle the soup into bowls, peel the skin off the reserved cherry tomatoes, and place them as a garnish on the soup. Sprinkle with fresh basil leaves (optional) and enjoy warm!

a spoon in a bowl of roasted tomato soup

Variations

For an extra crunchy topping, add a handful of olive oil toasted bread crumbs or store-bought croutons.
If you prefer the soup even creamier, feel free to add a dollop of heavy cream, coconut milk, or yogurt.
Top it with torn burrata or grated parmesan cheese and a splash of balsamic cream.
Besides basil, garnish and season with other fresh herbs like chives, thyme, rosemary, oregano, or parsley.
For a spicy variation, add a pinch of cayenne pepper/red pepper flakes or sauté finely chopped red chili along with the onion.

Storage & Freezing Instructions

You can refrigerate leftovers in an airtight container for 3-4 days.

You can put it in the microwave for a few minutes or heat it in a pot on the stove over medium heat. The soup may thicken slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if needed.

Sure, serve it cold as tomato gazpacho – Perfect for hot summer days!

Yes, you can freeze it in a freezer bag or freezer-safe container for up to 3 months. Thaw it directly in a pot over medium heat.

More Recipes with Fresh Tomatoes

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📖 Recipe

Aline Cueni

I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.