Roasted Tomato Soup is an easy, roast-and-blend recipe that delivers rich, caramelized tomato flavor, a naturally creamy texture, and a wholesome, satisfying meal with minimal hands-on time.
For more easy tomato recipes, try our tomato lentil soup, cherry tomato orzo, or cherry tomato pasta.
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Why you’ll love our Roasted Tomato Soup
This Roasted Tomato Soup is one of those recipes that makes you wonder why you’d ever make tomato soup any other way. 🍅 Inspired by our popular Confit Tomatoes recipe, it follows the same simple idea: roast everything first, then blend. No sautéing, no complicated flavor base—just rich, caramelized tomatoes and onions that do all the work in the oven.
Louise and I couldn’t stop eating this soup. We had it for lunch, then happily warmed up the leftovers for dinner the same day. ❤️ The result is naturally creamy without heavy cream, with cannellini beans adding a silky texture, extra fiber, and plant-based protein that fits beautifully into a balanced, Mediterranean-style eating pattern.
The best part is how almost hands-off it is. Just roast, blend, and warm through. An immersion blender works perfectly, but a standing blender does too, making this an easy recipe for cooks of any experience level. ✨
Serve it with crusty bread, a grilled cheese sandwich, or a sprinkle of feta or Parmesan for a cozy meal that’s wholesome, satisfying, and packed with roasted tomato flavor. It’s a simple recipe you’ll come back to all tomato season long.
P.S.: Love creamy vegetable soups? Try our creamy red lentil soup, zucchini soup, or sweet potato chickpea soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cherry tomatoes: Their natural sweetness and juicy texture create the best roasted cherry tomato soup. You can also use Roma, vine, Campari, or grape tomatoes.
- Yellow onion: Roasts until sweet and caramelized, adding depth without needing to sauté. White onion or shallots work well too.
- Garlic: Roasted garlic becomes mellow and buttery. If you’re sensitive to garlic, simply leave it out or use garlic-infused olive oil for a gentler flavor.
- Extra virgin olive oil: Helps the vegetables caramelize and gives the soup a silky finish. Avocado oil is a good alternative.
- Dried oregano: Adds classic Mediterranean flavor. Try Italian seasoning, thyme, or rosemary instead.
- Salt and black pepper: Essential for bringing out the sweetness of the roasted vegetables. Adjust to taste.
- Low-sodium vegetable broth: Blends everything into a smooth oven roasted tomato soup. Chicken broth also works if you don’t need a vegetarian soup.
- Cannellini beans: Make the soup naturally creamy while adding fiber and plant-based protein. Canned beans are the easiest option, or cook dried beans from scratch. Great Northern beans or butter beans work just as well.
- Feta or Parmesan: Optional for serving. Crumbled goat cheese, pecorino, or a dollop of pesto are delicious alternatives for an extra-special homemade tomato soup.
How to Make Roasted Tomato Soup
Step 1. Roast the tomatoes
Preheat the oven to 425°F (220°C).
Cut the cherry tomatoes in half and place them cut side up on a large baking sheet. Cut the onion into thin wedges and scatter them around the tomatoes.
Add the unpeeled garlic cloves. Drizzle everything with olive oil, then sprinkle with oregano, salt, and black pepper.
Spread the vegetables into a single layer. Roast for 30 to 40 minutes, or until the tomatoes are very soft, juicy, and lightly blistered and the onion is caramelized.
This roasting method gives the sheet pan tomato soup a deep, rich flavor without needing to sauté anything first.
Step 2. Blend the soup
Transfer the roasted tomatoes, onion, and all the juices from the baking sheet to a Dutch oven.
Squeeze the roasted garlic cloves out of their skins into the pot. Add the drained cannellini beans and 1 cup (240 ml) of the vegetable broth.
Blend until completely smooth and creamy. If needed, add more broth, a little at a time, until the soup reaches your preferred consistency.
You can use an immersion blender or transfer the soup to a standing blender, blending in batches if needed.
The cannellini beans create a silky tomato soup without cream while adding satisfying texture and plant-based protein.
Step 3. Warm and serve
Bring the soup to a gentle simmer just until heated through. Taste and adjust the salt and pepper.
Taste and adjust the salt and black pepper.
Serve with toasted bread, grilled cheese, crumbled feta, grated Parmesan, or a drizzle of extra virgin olive oil.
Tips
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful the soup. Cherry tomatoes are our favorite, but Roma or vine tomatoes work well too.
- Keep the tomatoes cut side up: This helps the olive oil and seasonings stay on the tomatoes as they roast, giving them a rich, confit-style flavor.
- Don’t overcrowd the pan: Spread the tomatoes and onions into a single layer. If they’re piled up, they’ll steam instead of roast.
- Roast until very soft: The tomatoes should be juicy and lightly blistered, and the onions deeply caramelized. A few dark edges add even more flavor.
- Use every drop of juice: Scrape all the roasted juices from the baking sheet into the pot. They’re packed with concentrated tomato flavor.
- Blend longer than you think: Blend for 2 to 3 minutes until completely smooth. The extra time makes the soup silky without adding cream.
- Adjust the broth last: Start with the recipe amount, then add a little more after blending if you prefer a thinner soup.
- Finish with good olive oil: A drizzle of extra virgin olive oil right before serving adds freshness and makes the soup taste richer.
- Add cheese just before serving: Crumbled feta or grated Parmesan adds a salty, savory finish without overpowering the roasted tomatoes.
- Store it for later: The soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. It often tastes even better the next day as the flavors continue to develop.
Frequently Asked Questions
Yes. Cherry tomatoes are naturally sweeter and make the most flavorful soup, but Roma and vine tomatoes work well too. Cut larger tomatoes into wedges or large chunks so they roast evenly.
Cannellini beans make the soup naturally creamy without using heavy cream. They blend in completely, adding body, fiber, and plant-based protein without changing the tomato flavor.
Absolutely. Simply leave out the beans for a lighter soup. You may want to reduce the broth slightly or simmer the soup a few minutes longer if you’d like a thicker consistency.
Yes. An immersion blender is the easiest option, but a standing blender works just as well. Blend in batches if needed, and leave the lid slightly ajar so steam can escape safely.
It’s delicious with crusty bread, grilled cheese, garlic bread, croutons, or a fresh green salad. You can also top it with crumbled feta, grated Parmesan, fresh basil, or a drizzle of extra virgin olive oil.
Let the soup cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
More Homemade Soups
- Greek Lentil Soup
- Three Bean Orzo Soup
- Quinoa Vegetable Soup
- Mediterranean Chickpea Soup
- Easy Black Bean Soup
- Mediterranean Lentil Soup
- Greek Chickpea Soup
- Curry Lentil Soup
If you try this Roasted Tomato Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Tomato Soup (Easy Sheet Pan & Blend)
Ingredients
- 2 pounds cherry tomatoes halved
- 1 medium yellow onion cut into thin wedges
- 3 cloves garlic unpeeled
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons dried oregano
- 1 teaspoons kosher salt or more to taste
- ½ teaspoon black pepper
- 1 cup vegetable broth low-sodium, plus more as needed to reach your desired consistency
- 1 can cannellini beans 15 oz / 400 g can – drained and rinsed
- ½ cup crumbled feta or parmesan – optional, for serving
- 4 slices crusty bread or grilled cheese – optional, for serving
Instructions
- Roast the tomatoes: Preheat the oven to 425°F (220°C).Cut 2 pounds cherry tomatoes in half and arrange them cut side up in a single layer on a large baking sheet. Add 1 medium yellow onion cut into thin wedges and 3 cloves garlic (unpeeled) around the tomatoes.Drizzle everything with about 3 tablespoons extra virgin olive oil, then sprinkle evenly with 1½ teaspoons dried oregano, 1 teaspoons kosher salt, and ½ teaspoon black pepper.Roast for 30 to 40 minutes, until the tomatoes are very soft and lightly blistered and the onions are very soft.
- Blend the soup: Transfer the roasted vegetables and all the juices to a Dutch oven. Squeeze the garlic out of its skins into the pot.Add 1 can cannellini beans and 1 cup vegetable broth. Blend until smooth with an immersion blender or in a standing blender. Add more broth, a little at a time, until the soup reaches your preferred consistency.
- Warm and serve: Bring the soup to a gentle simmer until heated through. Taste and adjust the salt and pepper.Serve with crusty bread or grilled cheese. Top with crumbled feta or grated Parmesan and a drizzle of extra virgin olive oil, if you like.
Notes
- Cherry tomatoes → Roma, vine, Campari, or grape tomatoes.
- Yellow onion → White onion or shallots.
- Garlic → Omit it or use garlic-infused olive oil for a milder garlic flavor.
- Extra virgin olive oil → Avocado oil.
- Dried oregano → Italian seasoning, thyme, or rosemary.
- Low-sodium vegetable broth → Chicken broth (if you don’t need the soup to be vegetarian).
- Cannellini beans → Great Northern beans or butter beans.
- Feta or Parmesan → Goat cheese, pecorino, or a dollop of pesto.
- Use ripe tomatoes: They’ll give you the sweetest, richest flavor.
- Keep them cut side up: The seasonings stay on the tomatoes as they roast.
- Give them space: Roast in a single layer so they caramelize instead of steam.
- Roast until very soft: Blistered tomatoes and caramelized onions make the best soup.
- Don’t waste the juices: Scrape every drop from the baking sheet into the pot.
- Blend until silky: Blend for 2–3 minutes for the creamiest texture.
- Adjust the broth last: Add more only if you prefer a thinner soup.
- Finish before serving: A drizzle of olive oil and a little feta or Parmesan go a long way.
- Store leftovers: Refrigerate for up to 4 days or freeze for up to 3 months. It tastes even better the next day.
Nutrition
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