12 Delicious Simple Roasted Tomato Soup Variations

Just when you thought tomato soup couldn’t get any cozier, we’ve rounded up 12 simple roasted variations that’ll warm your soul and spice up your mealtime routine. Perfect for those chilly evenings or when you’re craving a bowl of comfort, these recipes promise big flavors with minimal fuss. So, grab your spoon and let’s dive into the delicious possibilities that await!

Creamy Basil Simple Roasted Tomato Soup

Just when I thought I couldn’t love tomato soup any more, I stumbled upon this creamy basil simple roasted tomato soup recipe that’s become a staple in my kitchen. It’s the perfect blend of comfort and freshness, and the roasted tomatoes add a depth of flavor that’s just irresistible.

Ingredients

• a couple of pounds of ripe tomatoes, halved
• a splash of olive oil
• a pinch of salt and pepper
• a handful of fresh basil leaves
• a cup of heavy cream
• a couple of cloves of garlic, minced
• a tablespoon of butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved tomatoes with olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for about 25 minutes until they’re soft and slightly caramelized.
3. While the tomatoes are roasting, heat the butter in a large pot over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the roasted tomatoes and any juices from the baking sheet to the pot, along with the basil leaves. Let everything simmer together for about 10 minutes to meld the flavors.
5. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and heat through for another 5 minutes. Tip: If you don’t have an immersion blender, a regular blender works fine—just be careful with the hot liquid.
6. Season with additional salt and pepper if needed, and serve hot. Tip: For an extra touch of elegance, garnish with a swirl of cream and a fresh basil leaf.

Silky smooth with a vibrant tomato flavor and a hint of garlic, this soup is a dream. Try serving it with a grilled cheese sandwich for the ultimate comfort food experience.

Spicy Garlic Simple Roasted Tomato Soup

Oh, the weather’s been playing tricks on us lately, swinging from scorching afternoons to chilly evenings, and all I’ve been craving is something that warms the soul without weighing me down. That’s how this Spicy Garlic Simple Roasted Tomato Soup came to be—a cozy bowl that’s as easy to make as it is delicious, with a kick of garlic and a hint of spice to keep things interesting.

Ingredients

• About 2 pounds of ripe tomatoes, halved
• A couple of tablespoons of olive oil
• 4 cloves of garlic, minced
• A pinch of red pepper flakes (or more if you’re feeling brave)
• A splash of balsamic vinegar
• 1 cup of vegetable broth
• Salt, just enough to season

Instructions

1. Preheat your oven to 400°F. This is the perfect temp to get those tomatoes nicely roasted without burning them.
2. Toss the halved tomatoes with olive oil, minced garlic, red pepper flakes, and a sprinkle of salt on a baking sheet. Make sure they’re in a single layer for even roasting.
3. Roast for about 25 minutes, or until the tomatoes are soft and slightly caramelized. The edges should just start to brown for the best flavor.
4. Transfer the roasted tomatoes and any juices from the pan into a blender. Add a splash of balsamic vinegar and the vegetable broth.
5. Blend until smooth. If you prefer a chunkier soup, pulse a few times instead.
6. Pour the soup into a pot and warm it over medium heat for about 5 minutes, stirring occasionally. Taste and adjust the seasoning if needed.

Here’s the thing about this soup—it’s velvety with a bold garlic punch and just the right amount of heat from the pepper flakes. Serve it with a grilled cheese sandwich for the ultimate comfort meal, or drizzle with a little cream for a fancy touch.

Herbed Simple Roasted Tomato Soup with Croutons

Perfectly ripe tomatoes are the star of this comforting herbed roasted tomato soup, a dish that reminds me of lazy Sunday afternoons at my grandma’s house. There’s something magical about how roasting transforms their flavor into something deeper, richer, and utterly irresistible.

Ingredients

• About 2 pounds of ripe tomatoes, halved
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• A handful of fresh basil leaves, plus a few extra for garnish
• A couple of cloves of garlic, minced
• A splash of heavy cream (optional, for richness)
• 2 cups of vegetable broth
• For the croutons: 2 cups of day-old bread, cubed, and a drizzle of olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved tomatoes with olive oil, salt, pepper, and minced garlic on the prepared baking sheet. Roast for about 30 minutes, until they’re soft and slightly caramelized.
3. While the tomatoes roast, toss the bread cubes with a drizzle of olive oil and a pinch of salt. Spread them on a separate baking sheet and toast in the oven for the last 10 minutes of the tomatoes’ cooking time, until golden and crispy.
4. Transfer the roasted tomatoes to a blender. Add the fresh basil leaves and vegetable broth. Blend until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
5. Pour the soup into a pot and warm it over medium heat. If you’re using heavy cream, stir it in now for a richer flavor.
6. Serve the soup hot, topped with the homemade croutons and a few fresh basil leaves for garnish. Tip: A sprinkle of grated Parmesan cheese adds a nice salty kick.

Nothing beats the velvety texture and the sweet, herby flavor of this soup, especially when paired with the crunch of homemade croutons. Try serving it with a grilled cheese sandwich for the ultimate comfort food experience.

Simple Roasted Tomato and Red Pepper Soup

Diving into the heart of summer, there’s nothing quite like the comfort of a bowl of roasted tomato and red pepper soup. It’s a dish that reminds me of lazy Sunday afternoons at my grandma’s, where the aroma of roasting vegetables would fill the air. Today, I’m sharing my go-to recipe that’s as simple as it is satisfying.

Ingredients

• 4 large tomatoes, halved
• 2 red bell peppers, quartered and seeds removed
• a couple of garlic cloves, unpeeled
• a splash of olive oil
• 1 cup vegetable broth
• a pinch of salt and pepper
• a handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the tomatoes, red peppers, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 25 minutes, or until the vegetables are soft and slightly charred. Tip: The char adds a smoky depth to the soup.
4. Let the vegetables cool slightly, then peel the garlic cloves.
5. Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth and blend until smooth. Tip: For a chunkier texture, blend less.
6. Pour the soup into a pot and warm over medium heat for 5 minutes. Tip: Stir occasionally to prevent sticking.
7. Serve hot, garnished with fresh basil leaves.

Kick back and enjoy the velvety texture and the rich, smoky sweetness of this soup. It pairs beautifully with a crusty piece of bread or a dollop of cream for extra indulgence.

Cheesy Simple Roasted Tomato Soup

Zesty flavors and comforting warmth are what come to mind when I think of this Cheesy Simple Roasted Tomato Soup. It’s my go-to on chilly evenings, and the roasted tomatoes bring a depth of flavor that’s just unbeatable. Plus, it’s a fantastic way to use up those summer tomatoes that are just about to go.

Ingredients

• 4 cups of ripe tomatoes, halved (because nothing beats the flavor of ripe, in-season tomatoes)
• 2 tablespoons of olive oil (a good glug for roasting)
• 1 teaspoon of salt (just enough to enhance all those flavors)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 cup of vegetable broth (for that perfect soup consistency)
• A splash of heavy cream (for a touch of richness)
• 1 cup of shredded cheddar cheese (the cheesier, the better, right?)
• A handful of fresh basil leaves, torn (for a fresh finish)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting those tomatoes.
2. Toss the halved tomatoes with olive oil and salt on a baking sheet, making sure they’re well coated for even roasting.
3. Roast the tomatoes in the preheated oven for 25 minutes, or until they’re soft and slightly caramelized. This roasting step is key for deepening the soup’s flavor.
4. While the tomatoes are roasting, sauté the minced garlic in a pot over medium heat until fragrant, about 1 minute. Be careful not to burn it!
5. Add the roasted tomatoes and vegetable broth to the pot with the garlic. Bring to a simmer, then let it cook together for about 10 minutes to meld the flavors.
6. Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works too—just be careful with the hot liquid.
7. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. This step transforms the soup into something truly special.
8. Garnish with torn fresh basil leaves before serving for a pop of color and freshness.

Absolutely creamy with a rich tomato flavor that’s balanced by the sharpness of the cheddar, this soup is a hug in a bowl. Serve it with a grilled cheese sandwich for the ultimate comfort food duo, or enjoy it as is for a lighter meal.

Simple Roasted Tomato Soup with Pesto Swirl

Few things are as comforting as a bowl of homemade tomato soup, especially when it’s swirled with vibrant pesto. I remember the first time I made this; it was a chilly evening, and I was craving something simple yet flavorful. This recipe is my go-to when I want to impress with minimal effort.

Ingredients

• 2 lbs of ripe tomatoes, halved
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 cup of vegetable broth
• A splash of heavy cream
• 1/4 cup of homemade or store-bought pesto

Instructions

1. Preheat your oven to 400°F. This high heat will help caramelize the tomatoes, deepening their flavor.
2. Toss the halved tomatoes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 30 minutes, or until the tomatoes are soft and slightly charred. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Transfer the roasted tomatoes to a blender. Add the vegetable broth and blend until smooth. Tip: For a silkier texture, strain the soup through a fine mesh sieve.
5. Pour the soup into a pot and warm it over medium heat. Stir in the heavy cream for a bit of richness.
6. Ladle the soup into bowls. Drizzle each serving with pesto and use a knife to swirl it into the soup. Tip: The pesto not only adds flavor but also makes the dish Instagram-worthy.

Every spoonful of this soup is a burst of summer, with the roasted tomatoes offering a smoky depth and the pesto bringing a fresh, herby brightness. Serve it with a grilled cheese sandwich for the ultimate comfort meal.

Chunky Simple Roasted Tomato Soup with Vegetables

Every time I make this Chunky Simple Roasted Tomato Soup with Vegetables, it reminds me of my grandma’s kitchen—warm, inviting, and full of flavor. It’s my go-to recipe when I need something comforting yet effortless, and trust me, it never disappoints.

Ingredients

• 4 cups of cherry tomatoes, halved
• 2 carrots, roughly chopped
• 1 red bell pepper, sliced
• 1 onion, quartered
• 3 garlic cloves, smashed
• A splash of olive oil
• A couple of sprigs of fresh thyme
• 1 tsp of salt
• 1/2 tsp of black pepper
• 2 cups of vegetable broth
• A handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cherry tomatoes, carrots, red bell pepper, onion, and garlic with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the oven for 25 minutes, or until the vegetables are tender and slightly caramelized. Tip: Stir them halfway through to ensure they cook evenly.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and thyme. Bring to a simmer over medium heat.
5. Let it simmer for 10 minutes, then remove the thyme sprigs. Tip: The longer you simmer, the more the flavors will meld together.
6. Use an immersion blender to puree the soup to your desired chunkiness. Tip: For a smoother soup, blend longer; for chunkier, pulse a few times.
7. Stir in the fresh basil leaves just before serving.

Nothing beats the rich, smoky flavor of this soup, with just the right amount of chunkiness to keep it interesting. Serve it with a crusty bread or top with a dollop of cream for an extra indulgent touch.

Simple Roasted Tomato Soup with Grilled Cheese Croutons

Sometimes, all you need is a bowl of something warm and comforting to turn your day around. That’s exactly what this Simple Roasted Tomato Soup with Grilled Cheese Croutons does for me, especially on those days when I’m craving simplicity with a twist.

Ingredients

• 4 cups of cherry tomatoes (because they’re sweeter and roast beautifully)
• A couple of tablespoons of olive oil (extra virgin, if you have it)
• A pinch of salt and pepper (to bring out those flavors)
• 2 cloves of garlic (minced, because everything’s better with garlic)
• A splash of heavy cream (for that silky texture)
• 4 slices of your favorite bread (I go for sourdough for that tangy crunch)
• A handful of shredded cheddar cheese (because melty cheese is life)
• A tablespoon of butter (for that golden, buttery finish)

Instructions

1. Preheat your oven to 400°F. This is the perfect temp for roasting tomatoes to sweet perfection.
2. Toss the cherry tomatoes with olive oil, salt, pepper, and minced garlic on a baking sheet. Spread them out so they roast evenly, not steam.
3. Roast for about 25 minutes, or until the tomatoes are bursting and slightly charred. Tip: The more color, the more flavor!
4. While the tomatoes are roasting, butter one side of each bread slice and sprinkle with cheddar cheese. Top with another slice, buttered side out.
5. Heat a skillet over medium heat and grill the sandwiches until golden and the cheese is melted, about 3 minutes per side. Tip: Press down gently with a spatula for even browning.
6. Let the sandwiches cool slightly, then cut into bite-sized croutons. Tip: A pizza cutter makes this step a breeze.
7. Blend the roasted tomatoes with a splash of heavy cream until smooth. Heat the soup over medium heat until warmed through.
8. Serve the soup topped with the grilled cheese croutons. The contrast of the creamy soup and crunchy, cheesy croutons is unreal.

Bursting with flavor and texture, this soup is a hug in a bowl. Try serving it with a drizzle of basil oil for an extra pop of color and freshness.

Simple Roasted Tomato and Lentil Soup

Zesty and comforting, this Simple Roasted Tomato and Lentil Soup has become my go-to on chilly evenings. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of roasted tomatoes would fill the air, promising a hearty meal ahead.

Ingredients

• 2 cups of cherry tomatoes, because their sweetness really shines when roasted
• A couple of cloves of garlic, minced, because what’s soup without garlic?
• A splash of olive oil, for roasting and sautéing
• 1 cup of dried lentils, rinsed, for that perfect bite
• 4 cups of vegetable broth, to keep it light yet flavorful
• A pinch of salt and pepper, because seasoning is key
• A handful of fresh basil leaves, for a fresh finish

Instructions

1. Preheat your oven to 400°F. This high heat will help caramelize the tomatoes, deepening their flavor.
2. Toss the cherry tomatoes and minced garlic with a splash of olive oil on a baking sheet. Roast for 25 minutes, or until the tomatoes are bursting and slightly charred. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. While the tomatoes roast, heat another splash of olive oil in a large pot over medium heat. Add the rinsed lentils and stir for a minute to lightly toast them. Tip: Toasting lentils before boiling enhances their nutty flavor.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the lentils are tender but not mushy.
5. Add the roasted tomatoes and garlic to the pot, including any juices from the baking sheet. Simmer together for another 5 minutes to meld the flavors. Tip: For a smoother soup, blend half of it before adding the tomatoes for a chunkier texture.
6. Season with salt and pepper to taste, then tear in the fresh basil leaves right before serving.

The soup strikes a beautiful balance between the sweetness of the roasted tomatoes and the earthiness of the lentils. Serve it with a crusty piece of bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Simple Roasted Tomato Soup with Coconut Milk

Yesterday, I found myself craving something comforting yet light, and that’s when this Simple Roasted Tomato Soup with Coconut Milk came to mind. It’s the perfect blend of creamy and tangy, with a hint of sweetness from the roasted tomatoes.

Ingredients

• A couple of pounds of ripe tomatoes, halved
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• 1 can of coconut milk (about 13.5 oz)
• A handful of fresh basil leaves
• 2 cloves of garlic, minced
• 1 small onion, diced

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the tomato halves on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes, until they’re soft and slightly caramelized.
3. While the tomatoes are roasting, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Add the roasted tomatoes to the pot, along with any juices from the baking sheet. Stir in the coconut milk and bring the mixture to a simmer.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Tear the basil leaves and stir them into the soup. Let it simmer for another 5 minutes to let the flavors meld.
7. Season with additional salt and pepper if needed, then serve hot.

Silky smooth with a rich depth of flavor, this soup is a dream when paired with a crusty piece of bread or even over a bowl of steamed rice for a heartier meal. The coconut milk adds a luxurious creaminess without overpowering the natural sweetness of the tomatoes.

Simple Roasted Tomato Soup with Fresh Herbs

Unbelievably, the first time I tried making roasted tomato soup, I was skeptical about how roasting could transform the flavor. But let me tell you, the depth it adds is nothing short of magical, especially when paired with fresh herbs from my tiny kitchen garden.

Ingredients

• About 2 pounds of ripe tomatoes, halved
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 3 cloves of garlic, minced
• A splash of balsamic vinegar
• A handful of fresh basil leaves, plus extra for garnish
• A couple of sprigs of fresh thyme
• 1 cup of vegetable broth
• A dollop of heavy cream (optional, but oh so good)

Instructions

1. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting tomatoes to bring out their sweetness.
2. Toss the halved tomatoes with olive oil, salt, pepper, and minced garlic on a baking sheet. Roast for about 30 minutes until they’re soft and slightly caramelized.
3. Tip: Don’t overcrowd the baking sheet. Giving the tomatoes space ensures they roast instead of steam.
4. Once roasted, transfer the tomatoes to a blender. Add a splash of balsamic vinegar, fresh basil, and thyme. Blend until smooth.
5. Tip: If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously.
6. Pour the blended mixture into a pot over medium heat. Stir in the vegetable broth and let it simmer for about 10 minutes.
7. Tip: For a creamier soup, stir in a dollop of heavy cream right before serving.
8. Season with more salt and pepper if needed, then ladle into bowls. Garnish with fresh basil leaves.

Here’s the thing about this soup: the roasting process intensifies the tomatoes’ flavor, making it rich and slightly sweet, while the fresh herbs add a bright contrast. Serve it with a grilled cheese sandwich for the ultimate comfort food experience.

Simple Roasted Tomato Soup with a Kick of Chili

First off, let me tell you, there’s nothing quite like the comfort of a warm bowl of tomato soup, especially when it’s got that little extra something to wake up your taste buds. I stumbled upon this version on a chilly evening when I was craving something simple yet bold, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 lbs of ripe tomatoes, halved
• A couple of tablespoons of olive oil
• A pinch of salt and freshly ground black pepper
• 1 small onion, roughly chopped
• 2 cloves of garlic, minced
• A splash of vegetable stock (about 2 cups)
• 1 teaspoon of chili flakes (adjust based on how brave you’re feeling)
• A handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F (200°C). This is the perfect temp for roasting those tomatoes to sweet, caramelized perfection.
2. Toss the halved tomatoes, onion, and minced garlic with olive oil, salt, and pepper on a baking sheet. Spread them out so they’re not crowding each other – we want them to roast, not steam.
3. Roast for about 25 minutes, or until the tomatoes are soft and slightly charred around the edges. The smell at this point is absolutely divine.
4. Transfer the roasted veggies to a blender, add the vegetable stock and chili flakes, and blend until smooth. If you like your soup a bit chunkier, pulse it a few times instead.
5. Pour the soup into a pot and warm it over medium heat for about 5 minutes, stirring occasionally. This is when I usually toss in those fresh basil leaves for an herby freshness.

Bold and comforting, this soup has a velvety texture with a spicy kick that lingers just enough to make you reach for another spoonful. Serve it with a grilled cheese sandwich for the ultimate comfort food duo, or drizzle with a bit of cream for a more decadent twist.

Conclusion

Savory, simple, and satisfying—these 12 roasted tomato soup variations are a treasure trove of comfort for any home cook. Whether you’re craving classic flavors or adventurous twists, there’s a bowl here with your name on it. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the love on Pinterest for fellow soup enthusiasts to discover. Happy cooking!