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fresh tomato soup in a bowl with grilled cheese

Fresh Tomato Soup with Roasted Tomatoes

Fresh Tomato Soup made from scratch with garden fresh tomatoes. Our roasted tomato soup is comfort in a bowl along with grilled cheese!
Course Side Dish
Cuisine American
Keyword fresh tomato soup, roasted tomato soup
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 69kcal
Author Courtney


  • 4 lbs tomatoes roma, or on the vine
  • 1 medium onion
  • 3 cloves garlic
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 1/2 teaspoon thyme dried
  • 2 cups vegetable broth
  • 6 basil leaves chiffonade
  • salt + pepper to taste


  • Preheat your oven to 425 degrees F.
  • Cut the tomatoes and onions into uniform wedges so they roast evenly.
  • Place the cut tomatoes and onions onto a baking sheet with the garlic cloves and mix with the dried herbs.
  • Roast the tomatoes for 40-45 minutes until they're shriveled, slightly charred, not burnt.
  • Blend the roasted veggies in a blender with the veggie broth and add to the pot OR use a spatula to transfer the roasted veggies to your pot and then cover with the vegetable broth and blend with an immersion blender in the pot.
  • Bring the blended soup to a boil and then simmer the soup on the stove for about 20-30 minutes to cook the tomatoes with the broth.
  • Season the soup with salt and pepper to taste and stir in chiffonade basil leaves.


Calories: 69kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 749mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2705IU | Vitamin C: 43.6mg | Calcium: 42mg | Iron: 1mg