Roasted Tomato Soup

It’s soup season!

I mean, I eat soup year-round, but I get excited when the weather turns slightly cooler and curling up with a bowl of soup is a normal weekend activity.

Which is why I’m coming to you with one of my favorite tomato soup recipes. It starts with tomatoes that are roasted with olive oil, balsamic and garlic until lightly caramelized. Then, they’re sauteed with onion, herbs, spices and tomato paste (for more tomato richness) and pureed with vegetable stock until super smooth… and finished with a swirl of cream and a touch of sugar to balance it all out.

It’s so scrumptious and delightful, and definitely worthy of grilled cheese dippin’.

And if you’re interested in the crock pot version of this tomato soup, check out my notes below!

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Roasted Tomato Soup

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: Serves 6 1x
  • Category: Soup
  • Method: Stove-Top, Slow Cooker


Simple roasted tomato soup with balsamic, basil and a touch of cream.


  • 3 pints cherry or grape tomatoes
  • 3 cloves garlic, peeled and minced
  • 1 ½ Tbsp. olive oil, divided
  • 1 Tbsp. balsamic vinegar
  • 1 ½ tsp. coarse salt, divided
  • ½ tsp. ground black pepper, divided
  • 1 medium onion, peeled and diced
  • 1 Tbsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • ¼ tsp. crushed red pepper flakes
  • 3 Tbsp. tomato paste
  • 1 ½ cups unsalted vegetable stock
  • ¼ cup fresh basil leaves, torn
  • 1 Tbsp. heavy cream
  • 1 tsp. granulated sugar


  1. Preheat the oven to 400 degrees.
  2. Toss the tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, ½ teaspoon salt and ¼ teaspoon black pepper on a baking sheet. Roast 12-15 minutes or until tomatoes have burst.
  3. Heat remaining ½ tablespoon olive oil in a stock pot to medium-low heat. Add onion and saute 5-7 minutes, until soft. Stir in dried basil, oregnao, remaining 1 teaspoon salt, remaining ¼ teaspoon black pepper, crushed red pepper flakes and tomato paste. Stir in roasted tomatoes.
  4. Add the stock and bring to a simmer for 10-15 minutes. Stir in the fresh basil. Use an immersion blender to puree soup until smooth.
  5. For a smoother soup: Send portions of soup through a fine mesh strainer, into a bowl, using a spatula to assist. Pour soup back into the pot.
  6. Stir in cream and sugar. Taste and adjust seasoning, if necessary.


  • To make tomato soup in the crock pot: Place the tomatoes, garlic, balsamic, salt, black pepper, onion, dried basil, oregano, red pepper flakes, tomato paste and vegetable stock in a slow cooker. Cook 2-3 hours on high or 4-6 hours on low. Add additional stock if dry. Stir in the fresh basil. Use an immersion blender to puree soup until smooth. Stir in cream and sugar. Taste and adjust seasoning, if necessary.
  • To lower the sodium content, decrease the salt to your desired level.


  • Serving Size: 1/6 of recipe
  • Calories: 104
  • Sugar: 9g
  • Sodium: 467mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 3mg

Keywords: soup, soups, tomato, tomato soup, tomato, tomatoes


  1. Jen Nash on September 30, 2019 at 7:13 am

    Nothing better than homemade tomato soup! I use a chinois to strain out the pulp. And for a bit of spice calabrian chilies work well.

    • Julie Andrews on September 30, 2019 at 8:51 am

      Oohh, love calabrian chilies! Great idea, Jen!

  2. Patty Hulbert on October 1, 2019 at 6:12 am

    This sounds yummy. Will need to make it this weekend,

    • Julie Andrews on October 1, 2019 at 7:44 am

      The perfect weekend project 🙂

  3. Nat Sisavath on October 1, 2019 at 7:29 am

    Thank again, its never enough!

    • Julie Andrews on October 1, 2019 at 7:45 am

      You’re welcome, Nat!

  4. Danielle on October 1, 2019 at 4:02 pm

    Tomato and Buttnut Squash soup are my favs during the fall season. Thanks for sharing.

    • Julie Andrews on October 2, 2019 at 2:21 pm

      I couldn’t agree more, Danielle! And chicken noodle. 🙂

  5. Mark E on October 2, 2019 at 1:59 pm

    I’m definitely going to try this recipe. I love tomato soup but curious about the use of cherry or grape tomatoes vs the traditional roma tomatoes

    • Julie Andrews on October 2, 2019 at 2:20 pm

      Hi Mark – you can definitely use roma tomatoes! I used cherry tomatoes since I had so many from the farmer’s market and they worked well, but really any tomato will be delicious. Enjoy!

  6. Suzanne Ryan on October 3, 2019 at 8:34 am

    Thanks Julie for this recipe – the three Stride items that I’ve made thus far have all been delicious. I love tomato soup and will be trying it this weekend!

  7. Bev Harbrecht on October 4, 2019 at 9:16 am

    Where do the 9g of sugar per serving come from? Seems high for these ingredients.

    • Julie Andrews on October 4, 2019 at 9:26 am

      Hi Ben! Here is the sugar breakdown: 6 cups of tomatoes = 24g of sugar, 1 onion = 8.5g, 1.5 cups stock = 6g, 3 Tbsp. tomato paste = 4.5g, 1 tsp sugar = 4g. The other ingredients are negligible. It makes 6 servings, so divide that up. I hope that answers your question!

  8. Debi on October 30, 2019 at 3:38 pm

    I made this over the weekend and it is delicious. I changed nothing. It is a tasty, complex. spicy tomato soup. I think the grape tomatoes give it a little tartness, which was wonderful with the small amount of balsamic vinegar. Perfect for a winter day.

    • Julie Andrews on November 1, 2019 at 10:21 am

      That’s so great to hear, Debi! It’s a delicious layering of flavors. 😉

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