Roasted Tomato Soup with Herbs

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There’s something so grounding and soul-soothing about a warm bowl of roasted tomato soup, especially when the tomatoes have been caramelized to perfection in the oven and infused with fresh herbs. I find myself making this Roasted Tomato Soup with Herbs every time the weather hints at a chill, or when I need something comforting that’s both simple and full of depth. The roasted garlic, thyme, and basil create a harmony that turns a humble bowl of soup into something I could serve proudly at a dinner party—or enjoy quietly with a thick slice of crusty bread.

What I love most about this recipe is that it makes use of very basic ingredients but turns them into something rich and velvety, with layers of smoky sweetness and earthiness from the herbs. I don’t always have heavy cream on hand, and that’s perfectly fine. This soup is creamy without it—blended roasted vegetables do all the heavy lifting. Once you make this once, you’ll never want the canned version again.

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Why You’ll Love This Roasted Tomato Soup with Herbs

• Deep, roasted flavor: Oven-roasted tomatoes and garlic add a caramelized richness that’s hard to beat.
• Naturally creamy: No need for cream—just blend it all up and watch it turn silky smooth.
• Perfectly herby: Fresh thyme, basil, and a hint of rosemary give the soup a balanced, aromatic finish.
• Flexible: Vegan-friendly if you skip the dairy, and easy to customize with spices or toppings.
• Freezer-friendly: Make a big batch and freeze some for later. It reheats like a dream.

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What Kind of Tomatoes Work Best for Roasted Tomato Soup with Herbs?

For the deepest flavor, I always reach for Roma or plum tomatoes. Their low moisture content means they roast beautifully and concentrate their sweetness in the oven. If you’re lucky enough to have garden-fresh summer tomatoes—especially heirloom varieties—go for it! Cherry tomatoes are also a lovely option when you want a slightly more tangy, vibrant soup. Just make sure they’re ripe and firm.

If fresh tomatoes aren’t in season or available, you can also use canned San Marzano tomatoes, but make sure to roast them briefly with some olive oil and garlic for a similar depth of flavor. The key here is caramelization—whether fresh or canned, roasting brings out the best in them.

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Options for Substitutions

This soup is forgiving, and there’s plenty of room to swap based on what you have or need:

• Tomatoes: No fresh tomatoes? Use two 14-ounce cans of whole peeled tomatoes, drained slightly, and roast them with garlic and onion.
• Creaminess: Want it even creamier? Add a splash of heavy cream, coconut milk, or even cashew cream for a dairy-free richness.
• Herbs: If fresh herbs aren’t around, dried thyme and basil can absolutely step in—just reduce the amount to about one-third.
• Garlic: Roasted garlic gives that mellow depth, but you can sauté minced garlic instead if you’re short on time.
• Broth: Vegetable broth keeps this soup plant-based, but chicken broth gives it a savory boost if you’re not vegetarian.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika for some warmth and complexity.

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Ingredients for This Roasted Tomato Soup with Herbs

• Roma Tomatoes
  These are ideal for roasting because they’re meaty, not watery, and develop a deep, concentrated flavor.
• Garlic Cloves
  Roasting garlic transforms its sharpness into a sweet, buttery flavor that elevates the soup’s richness.
• Yellow Onion
  Adds a subtle sweetness and savory base once caramelized in the oven alongside the tomatoes.
• Olive Oil
  Essential for roasting—it helps the vegetables caramelize and adds a fruity depth.
• Fresh Thyme
  Infuses the soup with earthy, aromatic tones that balance the acidity of the tomatoes.
• Fresh Basil
  Blended into the soup just before serving, it adds a fresh, slightly sweet herbal finish.
• Vegetable Broth
  This gives the soup body and allows the roasted flavors to meld without overpowering them.
• Salt and Black Pepper
  These seasonings enhance every other flavor in the bowl—don’t be shy, season to taste.
• Optional: Heavy Cream or Coconut Milk
  For those who want a creamier texture, a small swirl at the end adds luscious smoothness.

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Step 1: Roast the Tomatoes, Onion, and Garlic

Preheat your oven to 400°F (200°C). Slice the Roma tomatoes in half, roughly chop the onion, and leave the garlic cloves in their skins. Spread everything out on a baking sheet, drizzle generously with olive oil, and season with salt and black pepper. Roast for about 35–40 minutes, until the tomatoes are slightly charred and the garlic is soft.

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Step 2: Squeeze Out the Roasted Garlic

Once everything has cooled slightly, gently squeeze the roasted garlic out of its skin. It should be soft and caramelized. Discard the skins and transfer all the roasted vegetables into a large soup pot or Dutch oven.

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Step 3: Add Herbs and Broth

To the pot, add fresh thyme sprigs, a handful of basil leaves, and pour in the vegetable broth. Stir everything together and bring it to a gentle simmer for about 10 minutes to let the flavors come together.

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Step 4: Blend Until Smooth

Use an immersion blender directly in the pot, or transfer the mixture to a high-speed blender in batches. Blend until the soup is completely smooth and velvety. If it’s too thick, add a little more broth to adjust the consistency.

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Step 5: Taste and Finish

Return the soup to low heat if needed, and season again with salt and pepper to taste. For a creamier finish, stir in a splash of heavy cream or coconut milk. Garnish with more basil or thyme before serving.

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How Long to Cook the Roasted Tomato Soup with Herbs

The total cooking time is just under an hour, with most of it being hands-off:

• Roasting time: 35–40 minutes for the tomatoes, garlic, and onions to caramelize beautifully in the oven.
• Simmer time: 10–15 minutes to infuse the broth with all those roasted flavors and herbs.
• Blending + finishing: Around 5 minutes, depending on whether you’re using an immersion or regular blender.

So, from prep to serving, you’re looking at roughly 55–60 minutes—and every minute is worth it.

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Tips for Perfect Roasted Tomato Soup with Herbs

• Use ripe tomatoes: The riper the tomatoes, the richer and sweeter the final soup will taste.
• Don’t rush the roasting: Let the tomatoes and garlic get a little caramelized—those browned edges are where all the flavor lives.
• Peel the garlic after roasting: Leaving the skins on while roasting protects the garlic from burning and makes it buttery soft.
• Blend in batches if needed: Don’t overfill the blender—hot liquids expand! Do it in parts or use an immersion blender for ease.
• Strain for ultra-smooth soup: If you want a restaurant-level velvety finish, run the blended soup through a fine mesh sieve.
• Season at the end: Always taste and adjust salt and pepper after blending, especially if your broth was already salted.
• Garnish thoughtfully: A few roasted cherry tomatoes, a swirl of cream, or fresh herbs take this from cozy to company-worthy.

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Watch Out for These Mistakes While Cooking

• Skipping the roasting step: Roasting is what builds the depth of flavor. If you skip it, you’ll end up with a flat, watery soup.
• Overcrowding the pan: When roasting, don’t stack your vegetables. Spread them out in a single layer so they caramelize instead of steaming.
• Burning the garlic: Keep the garlic in its skin while roasting. Exposed cloves will burn and turn bitter.
• Over-blending with cream: If you’re using cream or coconut milk, add it after blending to avoid breaking or curdling.
• Under-seasoning: Tomatoes need a good pinch of salt to bring out their natural sweetness. Taste often and adjust.
• Using dry herbs too early: If using dried herbs, add them in the simmering stage—not while roasting—as they can burn in the oven.
• Serving too thin: If your soup turns out watery, simmer it uncovered for a bit longer to thicken it naturally.

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What to Serve With Roasted Tomato Soup with Herbs?

Grilled Cheese Sandwich

The classic combo—melty cheese and buttery bread dipped into warm soup never fails.

Garlic Bread

Crunchy, golden garlic bread is perfect for soaking up every last drop.

Cheese Toasties

Open-faced toast with melted cheddar or gouda adds richness without the full sandwich.

Simple Green Salad

Lighten up the meal with a crisp salad dressed in vinaigrette to balance the soup’s richness.

Stuffed Baked Potato

A hearty side that turns this soup into a filling dinner, especially with sour cream and chives.

Herbed Croutons

Toss some homemade croutons with rosemary or thyme and let them float on top of your soup bowl.

Roasted Chickpeas

Crunchy and protein-packed, they add texture and make the meal more substantial.

Avocado Toast

The creaminess of avocado with a sprinkle of chili flakes pairs surprisingly well with the tangy soup.

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Storage Instructions

Roasted Tomato Soup with Herbs stores beautifully, which makes it perfect for meal prep or freezing:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep for up to 5 days in the fridge.
• Freezer: This soup is very freezer-friendly. Pour it into freezer-safe bags or containers (leave space for expansion) and store for up to 3 months.
• Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. If it thickens too much, just add a splash of broth or water to loosen it up.
• Avoid freezing with cream: If you’ve added dairy, it’s best to freeze the soup before adding it. Add cream after reheating for the best texture.

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Estimated Nutrition (Per Serving — approx. 1.5 cups)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 520mg (depends on broth)
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 12g (from natural tomato sweetness)
• Protein: 4g
• Serving Size: 1.5 cups
• Diet: Vegetarian, optionally vegan, gluten-free
• Keywords: roasted tomato soup, healthy soup, vegan tomato soup, easy dinner, freezer meals

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Frequently Asked Questions

How do I make this Roasted Tomato Soup with Herbs vegan?

Easy—just skip the cream or use a plant-based alternative like coconut milk or cashew cream. Make sure your broth is vegetable-based, and you’re good to go.

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Can I use canned tomatoes instead of fresh?

Yes, you can! Use two 14-ounce cans of whole peeled tomatoes. Drain slightly and roast them with the onion and garlic to mimic the flavor of fresh-roasted tomatoes.

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Do I need to peel the tomatoes before roasting?

Not at all. The skins help the tomatoes hold their shape while roasting. Once blended, they disappear into a smooth texture, especially if you strain the soup.

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Is this soup good for freezing?

Absolutely. Just make sure to freeze it before adding any dairy. It will keep in the freezer for up to 3 months and reheats beautifully.

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What kind of blender should I use?

An immersion blender works great and is less messy. But a high-speed countertop blender will give you the smoothest, silkiest finish. Just let the soup cool slightly before blending.

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How can I thicken the soup without cream?

Simmer it uncovered for a bit longer to reduce and concentrate the liquid. You can also blend in a small boiled potato or a handful of cooked white beans for added body.

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Can I add protein to this soup?

Definitely. Stir in white beans, cooked lentils, or even shredded chicken for a protein boost. You can also top it with roasted chickpeas or serve with a grilled cheese on the side.

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How spicy is this soup?

It’s not spicy by default, but if you like heat, a pinch of red pepper flakes or a dash of cayenne adds a nice kick. Totally customizable to your taste.

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Conclusion

Roasted Tomato Soup with Herbs is one of those comforting, go-to recipes that’s both elegant and easy. Whether you’re using garden-fresh tomatoes or pantry staples, roasting them with garlic and herbs transforms a simple dish into something deeply flavorful. It’s adaptable, naturally healthy, and perfect for lunch, dinner, or freezing ahead. Once you taste it, you’ll see why it deserves a permanent spot in your soup rotation.

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