When the temperatures start to cool off and tomatoes are overflowing from the garden, this roasted tomato vegetable soup recipe is the first thing I crave. It’s one of those foolproof, low-effort meals that feels like a warm hug—no peeling, no straining, and no complicated steps required.
I tested so many tomato soup recipes over the years that were either too complicated or flat in flavor. This one strikes the perfect balance: roasted vegetables + simple pantry staples = big flavor with minimal effort. Roasting the veggies brings out natural sweetness and depth, and then everything gets blended until smooth and simmered into the coziest pot of soup ever.
Whether you’re using up fresh garden tomatoes or grabbing some from the store, this roasted tomato vegetable soup doesn’t discriminate. It works with all kinds, and it freezes beautifully, too!
Why You’ll Love This Roasted Tomato and Vegetable Soup
- Simple ingredients you probably already have
- Big flavor thanks to roasted garlic, onion, and tomatoes
- Totally customizable with the veggies or herbs you love
- Great for meal prep or freezing for later
- Pairs perfectly with grilled cheese or sourdough
If you love this soup recipe, be sure to try our Sardinian longevity soup, slow cooker chicken tortilla soup, and Ukrainian borscht recipe!
Ingredients You’ll Need
Here’s what you’ll need to make a batch of this homemade tomato soup with roasted vegetables:
- 3 lbs fresh tomatoes – any kind works (Roma, heirloom, cherry, etc.)
- 2 onions – yellow or white, quartered
- 2 carrots – chopped into large chunks
- 1 head of garlic – top sliced off to expose cloves
- Olive oil – for roasting
- Salt and pepper – to taste
- 1 tablespoon dried basil – or more to taste (fresh basil works too)
- 1 (28 oz) can of tomatoes – adds extra body and flavor
- 4 cups chicken stock – or vegetable broth for a vegetarian version
- Optional garnishes: croutons, cream, fresh basil
How to Make Roasted Tomato Vegetable Soup
1. Prep the Veggies
Cut the tomatoes into halves or quarters. Quarter the onions and chop the carrots into large chunks. Slice the top off the garlic head (leave the peel on).
2. Roast
Preheat your oven to 425°F (220°C). Arrange the tomatoes, onions, carrots, and garlic on a large baking sheet or casserole dish. Drizzle with olive oil and sprinkle generously with salt and pepper.
Roast for about 40 minutes, or until everything is soft and slightly caramelized around the edges.
3. Blend
Once roasted, squeeze the garlic cloves out of their skins and add to a blender along with the roasted tomatoes, onions, and carrots. Pour in the canned tomatoes with their juice. Blend until smooth (or leave a little texture if you like it chunky). You can also use an immersion blender directly in the pot.
4. Simmer
Pour the blended mixture into a large pot. Add chicken stock and dried basil. Stir and bring to a gentle simmer. Let it cook for about 20 minutes to reduce slightly and develop flavor.
5. Season and Serve
Taste and adjust salt, pepper, and basil as needed. If the soup is too thick, stir in a splash of stock or water. Serve hot with your favorite toppings.
Optional Garnishes
- A swirl of cream or coconut milk
- Crispy homemade croutons
- Fresh chopped basil
- Drizzle of good olive oil
- Shredded Parmesan or a dollop of Greek yogurt
Recipe Variations
This roasted tomato and vegetable soup recipe is super flexible:
- Add more veggies: Try red bell peppers, more carrots, zucchini, or even sweet potato.
- Go spicy: A pinch of red pepper flakes or a splash of hot sauce adds kick.
- Make it vegetarian or vegan: Use veggie broth and skip the cream or use a plant-based version.
- Switch up the herbs: Fresh thyme or oregano are great alternatives to basil.
- Use what you have: This recipe isn’t picky about tomato varieties—use whatever’s ripe and available.
FAQs
About 40 minutes at 400–425°F. You want them soft and slightly caramelized.
Yes, but roasting fresh ones gives extra flavor. You can roast just the onions, garlic, and carrots for depth if you’re using only canned tomatoes.
Definitely! Let it cool completely, then freeze in airtight containers. Reheat gently on the stovetop.
A high-speed blender works best for ultra-smooth texture. A handheld immersion blender works too, especially for a more rustic feel.
What to Serve with Roasted Vegetable Tomato Soup
- A classic grilled cheese sandwich
- Toasted sourdough or rustic artisan bread
- A fresh green salad
- Garlic bread or crostini
- A swirl of cream and crispy croutons on top
Roasted Tomato Vegetable Soup Recipe
Ingredients
Method
- Preheat oven to 425°F. Line a large baking sheet with parchment or foil.
- Arrange the tomatoes, onions, carrots, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for about 40 minutes until soft and slightly browned.
- Transfer veggies and garlic cloves (squeezed out of their skins) to a blender. Add canned tomatoes and blend until smooth.
- Pour into a pot, add chicken stock and basil, and bring to a gentle simmer.
- Simmer for 20 minutes. Taste and adjust seasoning as needed.
- Serve hot with desired garnishes.
Notes
Recipe Notes
- Tomato Types: This recipe works with any variety: Roma, heirloom, cherry, or a mix. Use what’s ripe and available!
- Make it vegetarian or vegan: Simply swap the chicken stock for vegetable broth.
- Blending Tips: A high-speed blender gives the smoothest texture, but an immersion blender works well for a more rustic finish.
- Storage: Leftovers keep in the fridge for up to 5 days, or freeze for up to 3 months in airtight containers.
- Batch Cooking: This soup doubles well if you have lots of tomatoes, just use two sheet pans when roasting.
- Don’t skip roasting: Roasting adds depth and sweetness that makes the soup rich and flavorful without cream or sugar.
This roasted tomato vegetable soup recipe is one of my favorite ways to enjoy fresh tomatoes,especially during fall. It’s a no-fuss, set-it-and-forget-it kind of meal that’s full of roasted veggie goodness and rich tomato flavor. Pair it with a grilled cheese, cozy blanket, and you’re good to go.
