Easy Roasted Tomato Soup {VIDEO}
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A rich, bold pot of Roasted Tomato Soup can be on your dinner table in 30 minutes. This recipe relies on canned tomatoes to keep it easy and smoked paprika and cayenne pepper to kick the classic tomato soup up a notch.
We love making comforting foods when it’s cold outside. You can usually find us making Old Fashioned Vegetable Beef Soup, White Bean Chicken Chili and Three Cheese Baked Mostaccioli.
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Easy Roasted Tomato Soup
As the blissful holiday joy fades away and the bitter cold winter temps start to really set in, the time comes when you need to do anything possible to stay warm and cozy. That means pulling out all the fuzzy blankets, cuddling up next to a roaring fire, and of course, making the best warm, comforting soup recipes!
This time of year soups are a staple in our house, and one recipe that’s always on a regular rotation is the classic roasted tomato soup. It’s so delicious and simple to throw together that I would make it every night if my family would let me.
There’s nothing fancy or out of the norm about this creamy homemade tomato soup recipe, which is the beauty of all of it, it’s full of all the basics you love, like delightful fire-roasted tomatoes, a variety of vegetables, the perfect mix of spices, and just a hint of cream. From the moment the savory aroma of the soup starts wafting through the kitchen everyone will come running.
Ingredients For The Best Roasted Tomato Soup
With the start of a new year and a deep need for a little diet check, I love making recipes full of whole ingredients to give my stomach a little break from all the holiday indulgences, and this tomato soup has just the ingredients I look for this time of year.
- Olive oil
- Yellow onion
- Minced garlic
- Chopped or sliced carrots
- Fire-roasted diced tomatoes with juices
- Regular diced tomatoes with juices
- Vegetable broth
- Whipping cream
- Bay leaf
- Smoked paprika
- Cayenne pepper
- Kosher salt
How To Make The Easiest Roasted Tomato Soup From Scratch
(full printable recipe at the end of this post)
This roasted tomato soup is typically a lazy Sunday kind of meal for our family because it’s so easy to throw together. Just see for yourself how easy it is to throw together one of my favorite recipes!
To start you’ll heat olive oil over medium-high heat in a large pot or dutch oven. Once the oil is hot, add the onion and carrots and sauté until tender. Next, you will reduce the heat to medium, stir in garlic, and add the remaining ingredients. Stir everything until combined and let simmer over low heat.
Lastly, remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. Ladle warm soup into bowls and enjoy.
This post may contain affiliate links. Please read my disclosure policy here.
What Is An Immersion Blender?
An immersion blender, also known as a stick blender, is a simple handheld kitchen tool perfect for easy blending and smoothing recipes without having to remove them from the original pot. Most commonly used for smoothing out soups, like this roasted tomato soup and removing lumps from your mashed potatoes.
Do I Have To Use An Immersion Blender?
While an immersion blender helps this roasted tomato soup recipe comes together in a flash, you don’t have to scrap the whole recipe just because you don’t have one. You can always use a regular blender by adding just a couple of extra steps.
If you don’t have an immersion blender, let the soup cool to room temperature, then carefully transfer to a blender and blend. Return to pot and heat until warm.
Tips For Making The Best Roasted Tomato Soup
- Make sure you get fire-roasted tomatoes. The canned fire-roasted tomatoes will give you that nice roasted flavor profile without actually having to roast any fresh tomatoes in the oven
- Feel free to adjust the cream to your liking. Personally, I love the addition of a little cream in my tomato soup, but you can always leave it out or even add a little more depending on your preferences.
- I used canned tomatoes to allow this recipe to easily be made any time of the year, but if you would like to use fresh tomatoes here is a great resource for how to roast tomatoes.
What To Serve With Roasted Tomato Soup
We all know there are a few things that are almost mandatory to be paired with any roasted tomato soup… homemade croutons, and grilled cheese on the side, for dipping.
If you’ve never dipped a grilled cheese in your tomato soup, let me tell you now, you’re missing out! It’s up there with the same delicacy that is dipping french fries in a chocolate milkshake.
If gilled cheese and croutons aren’t your cup of tea, you can also serve this tomato soup recipe with some homemade bread, like my favorite No-Knead Dutch Oven Bread.
How Do I Store Homemade Roasted Tomato Soup?
This homemade tomato soup can be stored either in the refrigerator or the freezer. For short-term storing, simply spoon your completely cooled soup into an airtight container and place it in the refrigerator for up to 4 days.
To store for a longer period of time you can take the airtight container of cooled soup and store in the freezer for up to three months.
Check Out Even More Amazing Soup Recipes!
Creamy Chicken Gnocchi Soup – Packed with chicken, potato gnocchi, and spinach bathing in a thick and creamy broth. A bowl of this hearty, chicken dumpling-like soup isn’t required, but it’s absolutely recommended.
Old Fashioned Vegetable Beef Soup – A flavorful hearty soup packed with various colorful vegetables, tender beef, broth, and noodles. Just like grandma used to make!
Hearty Southwest Black Bean Soup – Full of flavor, you’ll never miss the meat. Ready for the table in 30 minutes, but it’s even better the next day!
French Onion Soup – A decadent French Onion Soup full of flavor that is topped with croutons and melted gruyere cheese.
Creamy Chicken and Wild Rice Soup – This Panera Copycat Creamy Chicken And Wild Rice Soup continues to be a family favorite. It’s delicious and hearty, perfect for cold winter nights.
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Tools Used To Make This Roasted Tomato Soup Recipe
This post may contain affiliate links. Please read my disclosure policy here.
I’m in love with this kitchen tool! Having an immersion blender, aka stick blender makes whipping up things like salsas, sauces, or salad dressings easy as can be.
My dutch oven is my most used kitchen tool, and the quality of this one is unmatched. While It’s a little bit of an investment, it’s so worth it!
You can never serve soup without a good ladle, and this stainless steel ladle is the best one I’ve found!
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Easy Roasted Tomato Soup
A rich, bold pot of Roasted Tomato Soup can be on your dinner table in 30 minutes. This recipe relies on canned tomatoes to keep it easy and smoked paprika and cayenne pepper to kick the classic tomato soup up a notch.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion (I use frozen)
- 2 teaspoons minced garlic
- 1/2 cup chopped or sliced carrots (1 whole carrot or about 6 baby carrots)
- 2 (14.5 ounce) cans of fire-roasted diced tomatoes with juices
- 1 (28 ounce) can regular diced tomatoes with juices
- 1 cup vegetable broth
- 1/4 cup whipping cream (I prefer just a little cream, you can add more or even leave it out)
- 1 bay leaf
- 1½ teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
Instructions
- In a large pot or dutch oven, heat olive oil over medium-high heat. Add the onion and carrots and sauté about 5 minutes until tender. Reduce heat to medium and stir in garlic. Add remaining ingredients, stir and let simmer over low heat for 15 minutes.
- Remove the bay leaf and use an immersion blender* to blend the soup to your desired consistency.
- Ladle warm soup into bowls and enjoy.
Notes
If you don't have an immersion blender, let soup cool to room temperature, then carefully transfer to a blender and blend. Return to pot and heat until warm.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 604mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Thanks for the tasty recipe! We love it on cold winter days!
I neeeddd this tomato soup! It looks absolutely delicious! Can’t wait to try.
I love tomato soup! This recipe is delicious. The fire roasted tomatoes make a huge difference.
Would this work to puree in a food processor? I don’t have either an immersion blender or regular blender. I can’t wait to try it!
that should work!! just follow the same directions as listed for a blender: “let soup cool to room temperature, then carefully transfer to a blender and blend. Return to pot and heat until warm.”
I’ve now made this twice, and some lived it both times. I do let it simmer (without dairy) for a bit longer, because I want to give the bay leaf more time to steep.
So stinking good!