Oven Roasted Tomato Herb Soup with Fresh Tomatoes includes vegetables that are roasted in the oven and then blended into a smooth soup.
Tomato season is the perfect excuse to make this delicious Roasted Tomato and Herb Soup taking advantage of tomatoes at their peak flavor. If like me you are not a fan of hot soups on hot days, you'll be happy to know this soup freezes really well.
I usually make a large batch at the end of summer and freeze it in individual servings so that I can enjoy the bright flavor of fresh tomatoes in the middle of winter.
This tomato soup is so much better than any soup you will find in a can.
Pair this soup with a grilled cheese sandwich for a delicious comforting meal.
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Why You Will Love This Recipe
- Roasting the vegetables caramelizes their sugars and is the best way to intensify their natural flavor.
- While the soup does have a long cook time most of it is hands-off while the vegetables roast in the oven.
- Fresh tomato soup freezes really well and is a great way to preserve delicious summer tomatoes. Make a large batch once and then freeze the leftovers for future meals.
Ingredients
There are just a few simple ingredients necessary to make this amazing soup.
What Tomatoes are Best for Homemade Tomato Soup?
Roasting the tomatoes intensifies their flavor leading to a sweet, rich tomato flavor. I recommend using either roma tomatoes, plum tomatoes, or cherry tomatoes because they have a lower water content.
This soup is best when tomatoes are in season to keep the soup as flavorful as possible! If you must use canned crushed tomatoes add them to the stockpot with the chicken stock.
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 cloves removes the bite of raw garlic and gives it a gentle almost sweet flavor.
Stock/Broth: Use either vegetable broth or stock or chicken broth or stock. If you are feeling fancy you could even make your own homemade chicken stock.
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
Heavy Cream and Butter: Adding a little heavy cream and butter to the finished soup adds just the right amount of creamy richness.
Equipment
Cutting Board: I always suggest using a large cutting board. I hate feeling cramped when I am cutting up a large number of vegetables. I like this cutting board from OXO because it has rubber grips around the edges and has a channel to catch juices before they run onto the counter.
Sheet Pan: I love these sheet pans because they come with their own cooling racks. They come in both half sheet pan and quarter sheet pan sizes
Stockpot: A large pot really does come in handy for boiling pasta for lasagna to making a large batch of homemade pasta sauce.
Immersion Blender: This is my favorite stick blender and it is available here on Amazon. They really do make blending recipes like this soup easier because I don't have to worry about transferring the soup to another container. Once you are done blending just place the end in a bowl of soapy water and blend for a few seconds to easily clean the stick blender.
Directions
Preheat the oven to 400 degrees F and line a sheet pan with parchment paper or foil.
Spread the tomatoes, carrots, onions, and garlic onto the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 45 minutes until everything is fork-tender.
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 hand blender puree the soup until smooth.
Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Remove from heat and stir in the heavy cream and butter. Season to taste with salt and freshly ground black pepper and top with chopped fresh parsley or other fresh herbs..
Ladle into soup bowls and top with Parmesan cheese.
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, ham and cheese scones, these sourdough discard crackers, or even mozzarella sticks.
Variations
Spice the soup up with a sprinkle of red pepper flakes.
Make this soup vegan by skipping the butter, using full-fat coconut milk instead of heavy cream, vegetable broth instead of chicken broth, and nutritional yeast instead of parmesan cheese.
Frequently Asked Questions
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.
Yes, if fresh tomatoes aren't available feel free to use one 35-ounce can of tomatoes. Add the canned tomatoes, liquid and all, at the same time as the vegetable or chicken broth.
This is a good option when tomatoes are not in season and yucky winter grocery store tomatoes are the only ones available.
Tips
- Fresh herbs can be substituted for dried herbs, just be sure to double the amounts.
- If you don't have an immersion/stick blender you can also puree the soup in a food processor or blender. If you're using a blender, purée the soup in batches. Don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
- If the soup tastes too acidic add a pinch of baking soda. The baking soda will help to neutralize the acid in the tomatoes.
Storage
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 reheated.
- Pour the completely cooled tomato soup into a zip-top bag. I like to use these bag holders to make pouring liquids into zip-top bags easier.
- Label the bag with the contents and date.
- Lay the bag flat in the freezer to freeze.
- Tomato soup will keep in the freezer for up to 6 months.
- Thaw the tomato soup overnight in the refrigerator.
- Reheat in a pot over medium heat and add the heavy cream.
Need tips on the best way to freeze stew?
📖 Recipe
Homemade Oven Roasted Tomato Herb Soup with Fresh Tomatoes
Oven Roasted Tomato Herb Soup with Fresh Tomatoes includes vegetables that are roasted and then blended into a smooth soup.
Ingredients
- 3 lbs Roma tomatoes - quartered
- 3 large carrots - peeled and quartered
- 1 yellow onion - quartered
- 6 cloves of garlic
- ½ cup olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- grated parmesan
Instructions
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper or foil.
- 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.
- 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.
- Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Remove from heat and stir in the heavy cream and butter. Season to taste with salt and freshly ground black pepper.
- Ladle into soup bowls and top with parmesan cheese.
Notes
- 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.
- If you don’t have an immersion/stick blender you can also puree the soup in a food processor or blender. If you’re using a blender, purée the soup in batches. Don’t fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.
- To make this tomato soup vegetarian, replace vegetable stock rather than chicken stock.
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1 CupAmount 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 raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.
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Mrs. U says
This looks amazing!!! I just printed it out and cannot wait to add it to our menu for next week! Thank you for sharing!
His,
Mrs. U
Erica @ Raspberries and Kohlrabi says
I am so excited for you to try this recipe! Please come back next week and let me know what you think.
Robin says
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 🎄
Erica @ Raspberries and Kohlrabi says
Thank you so much for stopping by!