Two steps and you are done! This easy Creamy Roasted Tomato Soup recipe is made from scratch, using fresh tomatoes, yet it requires hardly any work! Flavorful roasted tomatoes, basil, and cream blends together to make a comfort food at it’s best!

I’ve been rescuing garden tomatoes from rotting on the vines like crazy. They’re very thankful to not go to waste outside (yes, my tomatoes confide in me like that).
However, now they’re giving me the stink eye from their new shelter because who can possibly consume that many tomatoes? What was the point of bringing them in if they’re going to just rot on my dining room table?
Well, Tomatoes, the problem is you can kind of be a labor-intensive, drag fest. Any recipe that remotely puts a dent in the mass of you requires blanching, peeling, de-seeding, and canning. Ugh. No time for that craziness.
Cream of Tomato Soup is a hands-off, easy recipe that won’t make you tomato grouchy. Simply throw tomatoes and seasonings on a baking sheet, roast for less than an hour, and blend it up.
How to Make Roasted Tomato Soup With Fresh Tomatoes
The easiest tomatoes to use for Cream of Tomato soup recipe are plum or Roma tomatoes because the pulp can easily be removed (see recipe video).
I have also substituted heirloom, yellow, or beefsteak tomatoes. Slice the tomatoes in half and scrape out seeds with a spoon. If the tomatoes are larger, they will have to be roasted a little longer.
Removing the pulp and roasting the tomatoes really concentrates the flavor and makes the simple ingredients shine.
If you would like a delicious recipe to enjoy year-round, check out this gluten-free tomato soup using canned tomatoes!
Can You Freeze Tomato Soup?
Yes, but leave out the half and half so the soup doesn’t curdle during reheating. Blend everything together without the cream (soup will be thicker). Let soup cool completely and ladle into freezer quart bags.
When ready to serve, defrost bags on counter or in refrigerator. Reheat gently on stove or microwave, adding cream, milk, or half and half towards end to desired consistency.
HOW TO MAKE Creamy roasted TOMATO SOUP
- Place fresh tomatoes, carrots, onions, and garlic on a baking sheet. Pour olive oil, brown sugar, and salt over vegetables and toss to combine.
- Roast the tomatoes and scrape everything into a saucepan or blender.
- Add water, half and half, and fresh basil. Blend until smooth and creamy.
expert Tips and Tricks
- Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
- This soup easily blends together with an immersion blender right in the saucepan. If you don’t have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
- Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
- Top Cream of Tomato Soup with freshly grated parmesan or these delicious parmesan crisps.
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Creamy Roasted Tomato Soup Recipe
Ingredients
- 16 roma tomatoes, halved and seeds scooped out*
- 2 sweet onions, quartered
- 2 large, whole carrots, peeled
- 4 whole garlic cloves, peeled
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 cup fresh basil leaves
- 2 cups water
- 1 cup half and half
Instructions
- Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven. Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes, or until tomatoes start to char.
- Scrape all the veggies and pan drippings into a sauce pan. Add basil, water, and half and half. Use an immersion blender to puree everything in the pot and heat gently over low heat. If you don't have an immersion blender, transfer ingredients to a blender.
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Recipe Notes
- Instead of using half and half to make this a Cream of Tomato Soup, use heavy cream for a richer soup, milk for a healthier version, non-dairy milk for vegan, or leave out the cream entirely and add an extra cup of water or vegetable broth.
- This soup easily blends together with an immersion blender right in the saucepan. If you don’t have an immersion blender, cool the vegetables slightly, and place all ingredients into a standard blender.
- Turn this soup recipe into a Cream of Vegetable Soup. Instead of mainly using tomatoes, add more carrots, peppers, cauliflower, broccoli, sweet potatoes, or any fresh vegetables on hand.
- Top Cream of Tomato Soup with freshly grated parmesan or these delicious parmesan crisps.
Nutrition
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Marie says
Best cream of tomato soup ever!!!
Melissa Erdelac says
Thank you, Marie! This makes me so happy!
Best,
Melissa
LadyJ1225 says
This reminds me of my grandma’s soup. She used to make the most amazing tomato soup but never used a recipe. She’s been gone for many years and I’ve been trying to replicate her recipe ever since. This is just like my grandma’s soup and makes me very happy! The flavors are amazing and the recipe is easy to follow. Thank you = )
Melissa says
I absolutely love this and it means so much! This is why food is so great – it can stir up memories from loved ones from long ago. There are so many things I wish I wrote down and recorded that my grandma used to make. Thanks for brightening my day!
Best,
Melissa
Mrs Major Hoff says
I love tomatoes that have been roasted. It adds such a great dimension to them. I can’t wait to try this soup, the ulitmate fall comfort food.
PS: I can’t grow tomatoes to save my life. I’m gonna have to hit the farmer’s market. LOL. Enjoy your bounty!
Melissa says
If you lived close I’d happily off some of my tomatoes to you! Great excuse to go to the farmer’s market, though. Enjoy!