Roasted tomato soup is an unforgettable replacement for canned tomato soup. With roasted Roma tomatoes, onions, carrots, and garlic, this tomato soup is enhanced with smoked paprika and red pepper flakes.
Tired of canned tomato soup’s blah flavor and unappetizing color? You’re going to love this homemade smoky roasted tomato soup! It’s chock full of vegetables, which are roasted right along with tomatoes. The flavor is way beyond canned soup–you won’t even believe the difference! And there’s no cream or milk added.
Is anything better on a chilly day than a steaming bowl of homemade tomato soup?
Grab a bowl of soup (I like to eat it out of a big mug), snuggle into a cozy blanket, and curl up in front of the fireplace with a can’t-set-it-down book, and life seems perfect.
On a totally unrelated note, I usually take my pictures on my balcony so I can utilize the natural light. Sometimes it is cold. Sometimes it is very cold. I live in Michigan. Sometimes it is raining. Soon it will be snowing.
My neighbors don’t know I’m a food blogger. I’m absolutely sure they think I’m crazy. I was photographing an adult beverage at 10AM one morning. On my balcony. They probably think I’m a crazy alcoholic who takes pictures of my drinks.
I’m not. I swear!
Anyways….even though I’m a crazy lady who takes food photos outside, I’d suggest eating this soup inside.
But who says you have to listen to me?! If you have to eat anything outside in January, this roasted tomato soup would be a good choice. It will warm you up from the inside out. (Especially if you get heavy-handed with the red pepper flakes like I often do.) Drink it out of a thermos while you’re taking a break from snow-shoeing. Perfect!
About this roasted tomato soup:
Roasted tomato soup begins with fresh Roma tomatoes, carrots, onions and garlic roasted on a sheet pan with a good dose of olive oil, salt, and pepper. I like to use Roma tomatoes or another type of plum tomato because they have more meat and less juice and seeds. Use the same type of tomato that you would use to make spaghetti sauce or salsa.
Maybe you have a garden full of tomatoes right now. This roasted tomato soup is a great way to use summer produce!
The tomatoes and other veggies are roasted until they are soft and caramelized. The garlic cloves are roasted whole in a foil packet. I could totally just stop right here and eat the roasted vegetables! Roasting brings out such great flavor in the veggies. I love roasted vegetables!
After the vegetables are roasted, put them into a large saucepan or stockpot, add red pepper flakes, smoked paprika, and oregano, a can of tomatoes, and broth. Simmer until everything is nice and tender.
Use an immersion blender or a regular blender to puree the soup. Quite honestly, it’s good either way, pureed or chunky. If you like a thicker soup, stir in a few tablespoons of instant potato flakes.
I love that there’s not a bunch of cream dumped into this tomato soup. This roasted tomato soup is perfect for a healthy meatless lunch or dinner, or as a vegetarian or vegan entree. Perfect if you’re lactose intolerant or gluten intolerant, too.
Serve roasted tomato soup with homemade corn muffins or corn bread. Or a grilled cheese sandwich, of course, because tomato soup and grilled cheese sandwiches is a classic combination! Have you ever tried making grilled cheese sandwiches in your air fryer? Perfection!
Garnish the soup with grated cheese or homemade croutons!
Make ahead and reheating:
If you have extra time earlier, you could roast the vegetables. After they’ve cooled a bit, put them into the refrigerator. When it’s time to make the soup, you can add the roasted vegetables to the pan and go from there. You’ll save about an hour of prep time at dinner.
Or, make a double batch of the soup. Cool, and put extra soup into airtight containers, refrigerating for up to 5 days. You could even freeze containers of the soup. Because it doesn’t have cream or milk, it will freeze well. Thaw frozen soup overnight in the fridge for best results.
To reheat, gently heat soup on the stove until warm, or reheat a bowl full in the microwave.
Love homemade soup?
So do I! It’s so much better than canned soup, and way better for you! Here’s a few more of my favorites:
- 2 pounds Roma tomatoes, sliced in half lengthwise
- 2 small onions, quartered
- 2 medium carrots, cut into chunks
- 4 cloves garlic
- 2 tablespoons olive oil
- salt and pepper to taste
- pinch of red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- one 15 oz can whole tomatoes, crushed with your hands
- 4 cups vegetable or chicken broth
- 3 tablespoons potato flakes (optional)
- Preheat oven to 400°F. On a rimmed backing sheet, toss the vegetables (tomatoes, onions, and carrots) with olive oil. Season with salt and pepper. Use foil to make a small packet for your garlic. Season this with salt and pepper as well. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.
- Add the roasted vegetables, red pepper flakes, oregano, paprika, crushed tomatoes, and broth to a large stockpot and cook over medium low heat until everything is heated and the carrots are tender (if they weren't from the roasting), about 15 minutes.
- Using an immersion blender, purée the soup until it is smooth. (If you don't have an immersion blender, I highly recommend you get one. I use mine all the time for smoothies and soups. The one I linked to is the one I have and I love it!). You can use a blender or a food processor too, just be careful and do it in small batches. Stir in potato flakes if you want a thicker soup.
- Taste and season with salt and pepper if needed. You could stir some cream in or sprinkle with cheese at this point. Enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.