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A rich and creamy Roasted Tomato Soup made with fresh cherry tomatoes, caramelised shallots, fresh thyme and basil. This soup is super easy to make and is both comforting and healthy. Serve with slices crusty bread.

Soup is perfect for when you’ve overindulged or feel like something light and healthy for lunch or dinner. This roasted tomato soup is one of my favourites, simply because it’s super easy but so rich in flavour, you can’t help but mop up every last drop with a big chunk of crusty bread.

The texture is so thick and creamy yet there isn’t a drop of cream in sight. It’s also made with roasted garlic which adds a ton of flavour, fresh thyme and basil but the real game changer is the caramelised shallots.

Take your time to brown them slowly on a low heat with a little butter and olive oil until they are a deep brown colour (not burnt) and your soup will be transformed. I mean, the flavour is incredible!

Roasting Tomatoes & the Best Ones to Use

It’s so worth roasting the tomatoes, don’t be tempted to saute them instead. Tomatoes become even sweeter when roasted and the flavour intensifies and becomes super rich.

Tip: Don’t worry if the tomatoes char slightly the soup will taste delicious!

I like to use a mix of coloured cherry tomatoes but you can use any colour you prefer or are available. Try to look for tomatoes still on the vine as I find they have a much better flavour and when they’re in season try sticking to local tomatoes for the best results.

How to Make Roasted Tomato Soup – Step By Step

Wash and dry fresh, ripe cherry tomatoes (any colour, I like a mix) and take them off the vine if still attached. Add them to a baking tray with 4 large cloves of garlic (crushed with the back of a knife but skins still on), thyme, salt, pepper and olive oil (photos 1-2).

Roast them in the oven until the garlic is soft and the tomatoes are soft and juicy (photo 3). 

Meanwhile, add butter and oil to a saucepan and saute the shallots on a low heat until soft and deep brown, do not rush this part it will take around 15-20 minutes (photos 4-5).

Once the tomatoes are roasted remove the garlic skins and discard then add the roasted tomatoes and garlic with any juice to the onions. Add vegetable stock then bring to a boil (photos 6-7).

Turn off the heat and blitz the soup until completely smooth using an immersion blender (handheld) alternatively carefully ladle it into a blender making sure not to overfill it. Finally add some freshly chopped basil before serving (photos 8-9).

Top Tip: The soup will be smooth but the seeds from the tomatoes will remain. If you’d rather have a completely silky smooth soup them pass it through a sieve before serving to remove any seeds.

Extra Tips for Making Roasted Tomato Soup:

• Use the highest quality tomatoes you can find for best flavour (local and in season if possible)
• You can add a spicy kick to the soup by adding dried chilli flakes or fresh chilli
• Fresh thyme will give a stronger flavor than dried so use fresh when possible
• Take your time with the shallots and don’t be tempted to turn up the heat as they will burn instead of slowly caramelising them (this also adds deep flavour to the soup)
• Although this soup is thick and creamy as it is you could add a dash of cream or top with a swirl of creme fraiche
• Try topping with homemade pesto, it’s delicious!
• If you have any leftovers you could also add this soup to pasta sauces or stews
• This soup will keep in the fridge for 2-3 days and can be frozen up to 3 months

More Delicious and Comforting Soup Recipes You Might Like:

• Tuscan Minestrone Soup
• Tuscan Farro Soup with Beans
• Pappa al Pomodoro – Tomato Bread Soup
• Wild Mushroom Soup

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5 from 1 vote

Roasted Tomato Soup

A rich and creamy Roasted Tomato Soup made with fresh cherry tomatoes, caramelised shallots, fresh thyme and basil. This soup is super easy to make and is both comforting and healthy. Serve with slices crusty bread.

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 servings

Calories 175kcal

Author Emily Kemp

Ingredients

• 2.2 lbs (1 kg) cherry tomatoes on the vine2.2 lbs (1 kg) cherry tomatoes on the vine
• 4 cloves garlic skins still on4 cloves garlic skins still on
• 2 tsp fresh thyme2 tsp fresh thyme
• 8 round shallots or 4 banana shallots roughly sliced8 round shallots or 4 banana shallots roughly sliced
• 1 small knob butter1 small knob butter
• 3 tbsp olive oil3 tbsp olive oil
• 1 small bunch fresh basil roughly chopped1 small bunch fresh basil roughly chopped
• 2 cups (500ml) vegetable stock good quality2 cups (500ml) vegetable stock good quality

Instructions

• Pre-heat the oven to 200C (400F).
• Wash and dry fresh, ripe cherry tomatoes (any colour, I like a mix) and take them off the vine if still attached. Add them to a baking tray with 4 large cloves of garlic (crushed with the back of a knife but skins still on), thyme, salt, pepper and olive oil.
• Roast them in the oven until the garlic is soft and the tomatoes are soft and juicy (around 30 minutes).
• Meanwhile, add butter and oil to a saucepan and saute the shallots on a low heat until soft and deep brown, do not rush this part it will take around 15-20 minutes.
• Once the tomatoes are roasted remove the garlic skins and discard then add the roasted tomatoes and garlic with any juice to the onions. Add vegetable stock then bring to a boil.
• Turn off the heat and blitz the soup until completely smooth using an immersion blender (handheld) alternatively carefully ladle it into a blender making sure not to overfill it. Finally add some freshly chopped basil before serving.
• Top Tip: The soup will be smooth but the seeds from the tomatoes will remain. If you'd rather have a completely silky smooth soup them pass it through a sieve before serving to remove any seeds.

Notes

Extra Tips for Making Roasted Tomato Soup:

• Use the highest quality tomatoes you can find for best flavour (local and in season if possible)
• You can add a spicy kick to the soup by adding dried chilli flakes or fresh chilli
• Fresh thyme will give a stronger flavor than dried so use fresh when possible
• Take your time with the shallots and don't be tempted to turn up the heat as they will burn instead of slowly caramelising them (this also adds deep flavour to the soup)
• Although this soup is thick and creamy as it is you could add a dash of cream or top with a swirl of creme fraiche
• Try topping with homemade pesto, it's delicious!
• If you have any leftovers you could also add this soup to pasta sauces or stews
• This soup will keep in the fridge for 2-3 days and can be frozen up to 3 months

Nutrition

Calories: 175kcal | Carbohydrates: 12g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 523mg | Potassium: 555mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1580IU | Vitamin C: 58.5mg | Calcium: 33mg | Iron: 1.9mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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