Oven Baked Roasted Tomato Soup
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When the weather turns chilly or you’re simply craving a comforting bowl of soup, this Roasted Tomato Soup is a must-make. It’s a cozy, flavor-packed recipe that transforms simple ingredients like tomatoes, carrots, onions, and garlic into a creamy, satisfying meal. The secret lies in roasting the vegetables, which deepens their natural sweetness and adds a rich, caramelized flavor to the soup.
This recipe stands out for its straightforward approach and hands-off cooking method. After prepping the vegetables and seasoning them with herbs, balsamic vinegar, and olive oil, they’re roasted in a high-sided metal pan. Once tender, the mixture is blended until smooth, creating a thick and creamy soup without the need for dairy. It’s a perfect make-ahead option for meal prep, as the soup can be refrigerated and reheated when needed.
Pair this baked Tomato Soup with a classic grilled cheese sandwich or a sprinkle of Parmesan cheese for a delicious meal. Whether you’re looking for a comforting dinner or a simple lunch, this soup delivers on flavor and ease.
What’s in Roasted Tomato Soup
- Tomatoes – Choose your favorite type of tomatoes. Or go with whatever is growing in your garden or available in your local grocery store.
- Sweet onion – I like a sweet onion in this recipe, but a white onion works well too.
- Garlic – Use fresh garlic cloves. No garlic powder this time.
- Carrots – Go with large, whole carrots. Skip the baby carrots. Be sure to chop the carrots into 1 inch pieces or smaller. Otherwise they won’t cook completely with the other veggies and your soup won’t be smooth.
- Basil and Oregano – Tomato’s BFFs! I’m using dried herbs for this recipe so they hold up to all that time in the oven.
- Balsamic vinegar – A sneaky ingredient to brighten up the soup and give it a depth of flavor.
- Extra virgin olive oil – Choose your favorite brand.
- Chicken broth or vegetable broth – Low sodium broth is important for this recipe. Choose vegetable broth for a vegetarian and vegan soup.
How to Make Roasted Tomato Soup
Heat oven to 400 degrees.
Place tomatoes, onion, garlic and carrots into a high sided, metal 9×13” pan.
Sprinkle veggies with pepper, salt, basil and oregano. Pour balsamic vinegar and olive oil over the vegetables.
Toss well to coat every vegetable piece with oil and spices.
Put in the oven and roast for 30 minutes. Remove veggies from the oven. Toss the vegetables in the pan and add the chicken broth.
Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork.
Remove from the oven and allow the veggies to cool for 10-15 minutes.
Carefully pour the contents of the pan into a blender.
Puree the mixture until smooth. If your soup is too thick for your preference after blending, add in up to 1 cup of additional broth.
NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you’re ready to eat it. Then remove it from the fridge and follow the directions below.
Pour the soup into a large pot and warm on the stove to desired temperature before serving.
Enjoy!
Tips on Roast Tomato Soup
A metal pan is important for browning and developing flavor during roasting. A glass pan will cook the vegetables, but they won’t brown so you’ll lose the depth of the flavor that roasting gives the veggies.
Do not use a sheet pan for roasting the veggies. Your pan needs to have high sides on it in order to contain the broth.
Cocktail Pairings
A thick, creamy soup needs a crisp cocktail. Try a glass of apple cider sangria or a lemon and honey Bee’s Knees cocktail.
Don’t Miss These Soup Recipes
Craving more cozy soups? Try one of these easy, hearty soup recipes:
Oven Roasted Tomato Soup Recipe
Ingredients
- 8 roma tomatoes, or 4 large tomatoes, chopped
- 1 cup sweet onion, chopped
- 4 cloves garlic, peeled
- 3 large carrots, peeled and chopped into 1” pieces
- 1 tsp pepper
- 2 tsp salt
- 1 ½ Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp balsamic vinegar
- ½ cup extra virgin olive oil
- 2 cups low sodium chicken, or veggie broth
Instructions
- Heat oven to 400 degrees.
- Place tomatoes, onion, garlic and carrots into a high sided, metal 9×13” pan.8 roma tomatoes, 1 cup sweet onion, 4 cloves garlic, 3 large carrots
- Sprinkle veggies with pepper, salt, basil and oregano.1 tsp pepper, 2 tsp salt, 1 ½ Tbsp dried basil, 1 Tbsp dried oregano
- Pour balsamic vinegar and olive oil over the vegetables.2 Tbsp balsamic vinegar, ½ cup extra virgin olive oil
- Toss well to coat every vegetable piece with oil and spices.
- Put in the oven and roast for 30 minutes.
- Remove veggies from the oven.
- Toss the vegetables in the pan before adding chicken broth.2 cups low sodium chicken
- Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork.
- Remove from the oven and allow the veggies to cool for 10-15 minutes.
- Carefully pour the contents of the pan into a countertop blender and puree the mixture until smooth.
- If using an immersion blender – pour the contents of the pan into a large pot and puree until smooth.
- Pour the soup into a large pot and warm on the stove to desired temperature before serving.
