Oven-Roasted Tomato Soup
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This roasted tomato soup has been my favorite summer soup for years – ever since I figured out how much flavor the oven brings out of a tomato. For years I made it on the stovetop, until the day I put my tomatoes on a tray. Since then, it’s the only way I make it. You roast, you blend, you season – and that’s it. Try it once: easier than you’d think and better than any soup you can buy.
The whole secret here is the roasting. In the oven, the juice from the tomatoes turns sweeter and more flavorful, with that little smoky note you never get on the stovetop. And the best part: there’s nothing to stir or watch over. Tray in the oven, and the oven does the rest.
Recipe Card
Oven-Roasted Tomato Soup
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Ingredients
- 3 lbs tomatoes in various shapes and sizes (cherry, beefsteak, etc.)
- 2 shallots small
- 1 red onion
- 1 head of garlic
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- 1/3 cup vegetable broth
- 1 handful basil leaves fresh
- Salt and pepper to taste
Instructions
- Preheat your oven to 410°F (210°C)—or 390°F (200°C) for convection. Wash and roughly chop the tomatoes. Peel the shallots and red onion, then cut them in half. Slice off the base of the garlic head to expose the cloves.
- Spread the tomatoes, shallots, red onion, garlic head, and thyme sprigs onto a large baking sheet. Generously season with salt and pepper, then drizzle with the olive oil. Roast in the oven for 30–35 minutes until the vegetables are soft and slightly charred.
- Carefully remove the tray from the oven. Pick up the roasted garlic head and squeeze the softened pulp out of the skins. Transfer the roasted vegetables (discarding the thyme sprigs), the juices from the pan, the garlic pulp, fresh basil, and vegetable broth into a blender.
- Blend until completely smooth. Serve immediately, garnished with a few fresh basil leaves, a swirl of cream, and a final drizzle of olive oil.
Nutrition
Which Tomatoes Should You Pick for Roasted Tomato Soup?
The great thing about this recipe is that you don’t need much – but with the tomatoes, the right pick is what matters. You’ll get the most flavor by mixing the varieties:
- cherry tomatoes for sweetness
- Roma or beefsteak for the flesh
- and even a few green tomatoes for a fresher note
The most important thing is to use nice and ripe tomatoes. Otherwise the soup turns sour fast instead of sweet. To that, you add a couple of shallots and a red onion. You can use regular onions, but I find shallots are softer and sweeter once roasted. And then the whole head of garlic – yes, the whole thing. Roasted, the garlic turns much milder and gives the soup all its flavor.
And if you like to cook with fresh tomatoes, check out my recipe for Tomato Tarte Tatin, my famous Ratatouille (the original version!) or my French Baked Tomatoes à la Provençale.
How to Roast the Tomatoes Without Burning Them
This is where all the flavor happens, and it’s exactly why I love my oven tomato soup so much. In three steps:
- Fill the tray: halved tomatoes, shallots, onion and the scored head of garlic on a baking sheet. Add the thyme, olive oil, salt and pepper.
- Roast: at 410°F (210°C convection) for 30 to 35 minutes. Nothing to stir.
- Spot the right moment: the vegetables are ready as soon as the edges are lightly browned and the juice thickens on the tray.
Two things that matter: if your tomatoes give off a lot of water, leave them in a few minutes longer – the juice should reduce, not pool. And the juice that runs out onto the tray, don’t toss it – that’s where all the flavor is.
My Trick for a Nice and Creamy Texture
Now everything goes into the blender:
- the roasted vegetables and the juice from the tray
- the pulp from the garlic cloves (squeeze the skin to push it out)
- a few fresh basil leaves
Take out the thyme first, then blend everything until the soup is nice and smooth.
You set the consistency with the vegetable broth: add it little by little, until it’s right for you. If you want it creamier, a splash of cream does the job. And taste at the end – if the tomatoes aren’t sweet enough, a teaspoon of honey is enough to balance the acidity.
If your soup turns out too thin instead, just blend in a slice of bread with the rest – the same trick as for gazpacho. It binds the soup without watering it down. Honestly, I rarely need it, but it’s good to know.
How I Like to Serve My Roasted Tomato Soup
Plain, the soup is already good, but with one or two little extras it becomes a real meal. My favorite versions:
- Creamy: Add a spoonful of pesto and a creamy half-burrata in the center. That’s so good!
- Proteins: Add a few slices of smoked salmon or sardines in oil on top.
- Crunch: Add homemade croutons, crispy bacon or savory granola for a bit of crunch.
- Sides: Traditionally, you would serve it with a grilled cheese sandwich, but as a good French girl, I’d rather serve it with an Croque-Monsieur or my Garlic Baguette.
FAQ: Roasted Tomato Soup
Yes, you can ! This tomato soup keeps well in the freezer. Make a big batch for those lazy evenings and reheat it slowly on the stove.
No, you don’t! If you blend everything well in a blender, you won’t feel the tomato skin anymore. On the other hand, be sure to remove the green part of the tomatoes, as it’s often too bitter.
If your tomatoes are a bit bland or unriped, your soup may be a little sour. In this case, add a teaspoon of honey, a pinch of sugar or a dash of balsamic vinegar cream. This balances the acidity perfectly.
