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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
If you’ve tried this Roasted Tomato Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Roasted Tomato Soup
Ingredients
- 2.2 lbs (1 kg) cherry tomatoes, on the vine
- 4 cloves garlic, skins still on
- 2 tsp fresh thyme
- 8 round shallots or 4 banana shallots, roughly sliced
- 1 small knob butter
- 3 tbsp olive oil
- 1 small bunch fresh basil, roughly chopped
- 2 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.
Video
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
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 Cirio or Mutti brands 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.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome 👌
Amazing recipe thank you for sharing!!
Beautifully delicious and I totally want some right now!! This soup looks so goood!!
Thanks so much Cathy!