Creamy Roasted Tomato Soup

Share with your friends!

Creamy Roasted Tomato Soup and grilled cheese has always been one of my favorite comfort foods. Creamy grilled cheese sandwiches dunked in warm tangy tomato soup creates the perfect bite.

Oven roasted tomato and herb soup in a white bowl

Are you facing a surplus of tomatoes? You might be asking yourself what can I do with a bunch of tomatoes? Tomato season is the perfect excuse to make this delicious Creamy Roasted Tomato Soup. I usually make a large batch and freeze it in individual servings so that I can enjoy the bright flavor of fresh tomatoes in the middle of winter.

Roasted Tomatoes onions and carrots


Tomatoes: Roasting the tomatoes intensifies their flavor leading to a sweet, rich tomato flavor. You can use either Roma, plum or cherry tomatoes. I recommend making this soup when tomatoes are in season to keep the soup as flavorful as possible!

Onions and Carrots: The addition of roasted onions and carrots give this roasted tomato soup a subtle sweetness that evens out the acidity of the tomatoes.

Garlic: Roasting garlic removes the bite of raw garlic and gives is a gentle almost sweet flavor.

Choosing herbs

Herbs: Most tomato soups call for basil. But confession time, I hate the taste of basil so I have used other herbs instead. If you like the flavor feel free to add some basil too. Other herbs to try include:

  • Oregano
  • Chives
  • Tarragon
  • Thyme
  • Dill
  • Parsley
  • Cilantro
  • Rosemary
Oven roasted tomato soup in a white bowl

After ladling the soup into bowls I like to top it with a splash of cream and some grated parmesan which adds a subtle smokey flavor.

Serving suggestions

You really can’t go wrong with the classic combination of tomato soup and grilled cheese. Try changing up your grilled cheese game by adding ham or bacon, trying different varieties of cheese, or adding some pesto or avocado. For even more grilled cheese ideas check out Food Network’s list of 50 Grilled Cheese.

You could also pair tomato soup with a fresh salad, crusty piece of bread, or even mozzarella sticks.


  • Fresh herbs can be substituted for the dried herbs, just be sure to double the amounts.
  • Do you have to peel the tomatoes? Typically I do not peel the tomatoes or strain the seeds I enjoy chunky tomato soup, but if you prefer a smoother soup you can strain it with a fine-mesh strainer.


Tomato soup can be refrigerated in an airtight container for 3 to 4 days. I recommend a glass container because the tomatoes can stain plastic containers.

Can you freeze tomato soup?

Yes! Absolutely.

If you are planning to freeze the soup, do not add in the heavy cream. Heavy cream in soups can break and curdle when you try to reheat it. Wait to stir in the heavy cream until after the tomato soup has been heated.

  1. Pour the completely cooled tomato soup into a zip-top bag.
  2. Label the bag with the contents and date.
  3. Lay the bag flat in the freezer to freeze.
  4. Tomato soup will keep in the freezer for up to 6 months.
  5. Thaw the tomato soup overnight in the refrigerator.
  6. Reheat in a pot over medium heat and add the heavy cream.
Oven roasted tomato soup in a white bowl

Creamy Roasted Tomato Soup

Yield: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Tomato season is the perfect excuse to make this delicious Oven-Roasted Tomato and Herb Soup. You'll never eat canned soup again.


  • 3 lbs Roma Tomatoes - Quartered
  • 3 Large Carrots - Peeled and Quartered
  • 1 Yellow Onion - Quartered
  • 6 Cloves of Garlic - Halved
  • ½ cup Olive Oil
  • 4 cups Chicken or Vegetable Broth
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • ¼ cup Heavy Cream
  • 2 tbsp Butter
  • Grated Parmesan


  1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper or foil.
  2. Spread the tomatoes, carrots, onions, and garlic onto the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.
  3. Remove roasted tomatoes, carrots, onions, and garlic from the oven and transfer to a large stockpot. Add four cups of chicken or vegetable stock, rosemary, thyme, and sage. Using an immersion blender puree the soup until smooth.
  4. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  5. Remove from heat and stir in the heavy cream and butter. Season to taste with salt and freshly ground black pepper.
  6. Ladle into soup bowls and top with parmesan cheese.
Nutrition Information:
Yield: 6 Serving Size: 1 Cup
Amount Per Serving:Calories: 494Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 107mgSodium: 255mgCarbohydrates: 15gFiber: 5gSugar: 8gProtein: 25g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although attempts to provide accurate nutritional information, these figures are only estimates.

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

If you try this recipe, let us know! Leave a comment and rate it! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Creamy Roasted Tomato Soup
Tomato Soup in a white bowl

Share with your friends!

This Post Has 4 Comments

  1. Mrs. U

    This looks amazing!!! I just printed it out and cannot wait to add it to our menu for next week! Thank you for sharing!

    Mrs. U

  2. Robin

    I’m not a fan of tomatoes, but I do love a good bowl of tomato soup. Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
    Robin 🎄

Leave a Reply