Roasted Garden Tomato Soup Recipe

This roasted garden tomato soup recipe is bursting with the fresh, vibrant flavors of seasonal garden tomatoes. It’s an easy-to-make dish that blends oven-roasted vegetables into a smooth, comforting soup, perfect for any occasion. But don’t let off-season stop you, grab vine-ripened tomatoes during the year for equally delicious results.

WHY YOU WILL LOVE THIS EASY ROASTED TOMATO SOUP

You’ll love this roasted garden tomato soup for its simplicity and versatility—it captures the essence of fresh garden produce in every spoonful. With minimal ingredients, it’s a healthy, hearty soup that’s perfect for busy weeknights or cozy weekends.

I love pairing this soup with a Dubliner grilled cheese on sourdough bread. And yes, I may be slightly addicted to fresh tarragon, so I sneak a few leaves into the sandwich for extra depth of flavor - perfect for dipping! Smoked gouda or Gruyère would also create amazing grilled cheese alternatives.

INGREDIENTS FOR THIS EASY ROASTED TOMATO SOUP

• Garden Tomatoes: Fresh garden tomatoes provide a natural sweetness and vibrant flavor that form the base of this soup. Their juicy, sun-ripened taste is what makes this recipe shine.
• Red Bell Pepper (optional): The red bell pepper adds a creamy sweetness that enhances the overall flavor profile of the soup. Though subtle, it balances the acidity of the tomatoes perfectly.
• Sweet Onion: Sweet onions introduce a mild, caramelized flavor when roasted, adding depth and richness to the soup without being overpowering.
• Garlic: Roasted garlic brings a mellow, savory warmth to the dish. It adds a rich umami flavor, elevating the soup from simple to gourmet.
• Fresh Thyme: Thyme’s earthy and slightly minty notes add a layer of complexity to the soup. It pairs beautifully with roasted tomatoes and garlic, offering a fragrant herbaceous element.
• Extra Virgin Olive Oil: This high-quality olive oil not only helps in roasting the vegetables but also enhances the overall richness and mouthfeel of the soup with its buttery texture.
• Salt and Pepper: Salt and pepper to taste either before or after.  After allows more control when using to create other recipes from this soup base. 

HOW TO MAKE THIS ROASTED GARDEN TOMATO SOUP RECIPE

A good portion size for this roasted garden tomato soup would be about 1 to 1.5 cups per serving. This recipe, using 3-3.5 lbs of tomatoes, will typically yield about 4-6 servings, depending on how hearty the portions are. Perfect for a small family meal or for storing leftovers!

1. Preheat oven to 425°F (218°C).
2. Remove the stem ends of the tomatoes and cut them into quarters or sixths. Place them in a baking dish. If using the red bell pepper, de-seed, stem, and cut it into pieces before adding to the dish.
3. Peel and quarter the onion, cutting off the ends, and add to the baking dish.
4. Break the garlic bulb into individual cloves, peel them, and add to the dish.
5. Strip the fresh thyme leaves from their stems and sprinkle them over the vegetables.
6. Drizzle everything with extra virgin olive oil, tossing to coat evenly. Roast for 45 minutes.
7. Transfer the roasted vegetables to a blender (like a Vitamix). Blend on low, gradually increasing to medium for 1-2 minutes, until smooth.
8. Serve immediately with your favorite grilled cheese or store in a jar for later use.
9. Garnish with a drizzle of cream or a dollop of sour cream, and fresh tarragon or basil leaves. Enjoy!

RECIPE NOTES & OPTIONS:

• Tomatoes: Feel free to use any size or variety of garden tomatoes you have on hand. Garden-fresh tomatoes bring natural sweetness. If using store-bought, allow them to ripen fully and consider adding a teaspoon of sugar to balance the acidity.
• Onions: Sweet onions are my preference, but two small white onions will work too.
• Garlic: You can either peel the individual garlic cloves or roast the entire bulb with the top cut off. After roasting, squeeze the softened garlic out of the skins.
• Thyme: You can place whole thyme sprigs in the baking dish, then remove the stems before blending. I like to strip the leaves before roasting for convenience.
• Red Bell Pepper (optional): This adds a subtle creaminess and sweetness to the soup, blending in without overpowering the other flavors.

HERE ARE A FEW MORE SOUP RECIPES

Wild Rice Chicken Soup

Pumpkin Lentil Soup

EQUIPMENT

Roasting Pan, Ceramic Baking Dish, or Baking Sheet for roasting

Blender for blending roasted vegetables

Large 64oz Mason Jar for storing

HISTORY AND FACTS ABOUT TOMATO SOUP

The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. (from Wikipedia, the free encyclopedia)

Tomato soup is highly nutritious! It is an excellent source of antioxidants, including lycopene, flavonoids, and vitamins C and E, among many others. Consuming antioxidants has been linked with a lower risk of cancer and inflammation-related diseases, such as obesity and heart disease. (Healthline)

CUSTOMARY DIET CATEGORIES FOR EASY ROASTED TOMATO SOUP?

Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.

Here is a quick reference if you are trying to meet a dietary consideration.

• DF (Dairy Free): Yes, this soup is dairy-free, especially if you skip the optional cream or sour cream garnish.
• EF (Egg Free): Yes, this soup contains no eggs.
• GF (Gluten-Free): Yes, this recipe is naturally gluten-free.
• NF (Nut-Free): Yes, no nuts are used in this recipe.
• PB (Plant-Based): Yes, this soup is plant-based as long as you omit the optional dairy garnishes.
• SF (Sugar-Free): Yes, there is no added sugar in this soup.
• VE (Vegetarian): Yes, the recipe is vegetarian-friendly.
• VG (Vegan): Yes, the recipe is vegan if you skip the cream or sour cream topping.
• Paleo: Yes, this soup aligns with the paleo diet if you avoid the optional cream topping.
• Whole30: Yes, this recipe is Whole30-compliant if the optional cream or sour cream is omitted.

Print Pin

Roasted Garden Tomato Soup Recipe

This roasted garden tomato soup recipe is bursting with the fresh, vibrant flavors of seasonal garden tomatoes. It’s an easy-to-make dish that blends oven-roasted vegetables into a smooth, comforting soup, perfect for any occasion. But don’t let off-season stop you, grab vine-ripened tomatoes during the year for equally delicious results.

Course Lunch, Main Course

Cuisine American, Italian

Keyword Easy roasted tomato soup, Oven roasted tomato soup, Roasted garden tomato soup recipe

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 5

Calories 160kcal

Ingredients

• 8-10 medium garden tomatoes 3-3.5 lbs
• 1 red bell pepper medium (optional)
• 1 sweet onion 10-12 oz
• 1 bulb garlic
• 6-8 sprigs fresh thyme
• ¼ cup extra virgin olive oil use high quality oil
• salt and pepper to taste

Instructions

• Preheat oven to 425°F (218°C)
• Remove the stem ends of the tomatoes and cut them into quarters or sixths. Place them in a baking dish. If using the red bell pepper, de-seed, stem, and cut it into pieces before adding to the dish.
• Peel and quarter the onion, cutting off the ends, and add to the baking dish.
• Break the garlic bulb into individual cloves, peel them, and add to the dish.
• Strip the fresh thyme leaves from their stems and sprinkle them over the vegetables.
• Drizzle everything with extra virgin olive oil, tossing to coat evenly. Roast for 45 minutes.
• Transfer the roasted vegetables to a blender (like a Vitamix). Blend on low, gradually increasing to medium for 1-2 minutes, until smooth.
• Serve immediately with your favorite grilled cheese or store in a jar for later use.
• Garnish with a drizzle of cream or a dollop of sour cream, and fresh tarragon or basil leaves. Enjoy!

Notes

Recipe Notes & Options:

• Tomatoes: Feel free to use any size or variety of garden tomatoes you have on hand. Garden-fresh tomatoes bring natural sweetness. If using store-bought, allow them to ripen fully and consider adding a teaspoon of sugar to balance the acidity.
• Onions: Sweet onions are my preference, but two small white onions will work too.
• Garlic: You can either peel the individual garlic cloves or roast the entire bulb with the top cut off. After roasting, squeeze the softened garlic out of the skins.
• Thyme: You can place whole thyme sprigs in the baking dish, then remove the stems before blending. I like to strip the leaves before roasting for convenience.
• Red Bell Pepper (optional): This adds a subtle creaminess and sweetness to the soup, blending in without overpowering the other flavors.

Equipment:

Roasting Pan, Ceramic Baking Dish, or Baking Sheet for roasting

Blender for blending roasted vegetables

Large 64oz Mason Jar for storing

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 16mg | Potassium: 604mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2442IU | Vitamin C: 63mg | Calcium: 40mg | Iron: 1mg