Nothing says comfort quite like a warm bowl of homemade tomato soup. 🍅✨ This Roasted Garden Tomato Soup takes fresh, ripe tomatoes and slow roasts them with onion and garlic to bring out their natural sweetness and depth of flavour. Blended with herbs, broth, and just a touch of cream (or coconut milk for a dairy-free option), it’s silky, wholesome, and bursting with garden-fresh goodness. Perfect on its own or paired with a grilled cheese, it’s a cozy, healthy classic you’ll want to make all season long.

Serves: 4

IngredientsRoasted Garden Tomato Soup

  • 2 lbs fresh garden tomatoes (about 8 medium), halved or quartered
  • 1 medium onion, cut into wedges
  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups low-sodium vegetable broth (or chicken broth)
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • ½ tsp smoked paprika (optional, for depth)
  • Fresh basil, handful (for blending + garnish)
  • ¼–½ cup cream, coconut milk, or plain Greek yogurt (optional for creaminess)

Instructions

  1. Roast the veggies
    • Preheat oven to 400°F (200°C).
    • Spread tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
    • Roast for 30–35 minutes, until tomatoes are caramelized and slightly charred on the edges.
  2. Blend the soup
    • Transfer roasted vegetables (with juices) to a blender or pot with an immersion blender.
    • Add broth, thyme, smoked paprika, and a few basil leaves. Blend until smooth.
  3. Simmer
    • Pour into a pot and simmer 10 minutes on low heat. Taste and adjust seasoning.
    • Stir in cream, coconut milk, or yogurt if you want it richer.
  4. Serve
    • Ladle into bowls, drizzle with olive oil, and garnish with fresh basil or a sprinkle of Parmesan.
    • Serve with crusty bread or grilled cheese.