This roasted tomato soup is creamy, delicious and comforting and sure to hit the spot with every spoonful! This recipe uses canned tomatoes which means it's really easy to make and you can make it any time of the year! It is sure to be a hit whether it is enjoyed as an appetizer or light meal!
Ingredients
- Canned whole peeled tomatoes
- Carrots
- Onion
- Bulb of garlic
- Chicken broth
- Milk
- Tomato paste
- Italian seasoning
- Salt and pepper
Why Canned Tomatoes?
Using canned tomatoes means you can make this at any time of the year instead of waiting for when tomatoes are in season. The tomatoes have likely been canned at their peak so they are good tomatoes.
I have made this soup using fresh tomatoes, leaving the skins on and I found that they made the soup a bit "gritty", even though all the ingredients were blended. So instead of going to the trouble of removing the skins, using canned tomatoes definitely has an advantage on this point, too!
How To Make Roasted Tomato Soup
Roasting the ingredients
Make sure to buy canned whole peeled tomatoes.
Empty the can of tomatoes into a strainer set in a bowl to strain out the juices. If you notice any bits of tomato skin, simply remove them with your fingers. Reserve the tomato juice for later.
Peel two carrots and chop into large chunks. Peel the outer skins from a bulb of garlic and cut off the top to expose the cloves, but leave the bulb intact. Cut an onion in half cross-wise, leaving the outer skin on.
Cut the drained canned tomatoes in half and spread them out on a greased baking sheet with the carrots. Place the garlic bulb and onion half cut-side down on the baking sheet. Drizzle a bit more oil over the vegetables and sprinkle with Italian seasoning, salt and pepper.
Roast in a preheated 375F/190C oven for 30-40 minutes, making sure that the tomatoes do not burn.
Making the soup
Transfer the roasted tomatoes and carrots to a medium pot. Squeeze the roasted garlic out of the bulb into the pot. Remove the tough outer skin layers from the onion and add the onion to the pot.
Add the chicken broth, milk, reserved tomato juice, and tomato paste to the pot and bring everything to a boil over medium-high heat.
Once the soup comes to a boil, reduce the heat and simmer for 10 minutes.
Using an immersion blender, blend the soup until it is thick and creamy. If you don't have an immersion blender, you can also (carefully) transfer the soup to a stand blender. Taste the soup and add more salt and pepper to taste. If it is too tart, add a bit of honey.
What To Serve with Roasted Tomato Soup
Serve your roasted tomato soup with a delicious salad for a light meal or with a serving of bread...or both! But don't limit it to just bread or salad...this tomato soup would go great with different types of entrees and even pizza!
Check out these recipe suggestions!
Salads and Salad Dressings:
- Asian Chicken Salad
- Spring Balsamic Avocado Feta Salad
- Shrimp Avocado Beet Salad
- Super Food Quinoa Bowl
- Orange Poppyseed Dressing
- Sweet and Tangy Balsamic Vinaigrette
- Greek Yogurt Caesar Dressing
Breads:
- Gluten-Free Garlic Parmesan Breadsticks
- Gluten-Free Pigs in a Blanket
- Cornbread with Honey Butter
- Easy Ciabatta Bread
- Gluten-Free Bacon Cheddar Scallion Scones
Entrees:
- Spinach Sausage Quinoa Crust Quiche
- Crustless Roasted Vegetable Quiche
- Crispy Crunch Cornflakes Chicken
- Dry Rub Wings with Creamy Feta Dip
- Garlic Shrimp and Spinach One-Pan Pasta
Pizza!
Commonly Asked Questions
Substitute the milk with a non-dairy milk like soy or coconut milk. Using coconut milk will obviously affect the flavor of the soup.
Substitute the chicken broth and milk with vegetable broth and a non-dairy milk.
Store leftover soup in the refrigerator for 3-4 days. Reheat over medium heat on the stovetop.
Yes, but keep in mind that anything less than 2% fat milk will result in a less creamy soup.
Other Recipes You Might Like
If you are looking for more soup recipes, consider Chicken Vegetable Soup (a long-time favorite in our household!), Super Simple Egg Drop Soup, or give Miso Mushroom Soup a try!
With the cooler autumn weather upon us, soup is on the mind and this roasted tomato soup is definitely one to try! It will hit the spot on a chilly day or if you just want a really simple meal...and with using canned tomatoes, you don't need to worry about whether tomatoes are in season or not.
~ Lisa.
Creamy Roasted Tomato Soup
Ingredients
- 1 28 ounce can whole peeled tomatoes
- 1 whole garlic bulb
- ½ onion, cut crosswise so you can see the rings, leave stem and peel intact
- 1 medium carrot
- 4 tablespoons extra light olive oil
- 1 teaspoon sea salt
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 cup organic chicken broth
- 1 cup whole full-fat milk
- 2 tablespoons tomato paste
- 1 teaspoon honey or sugar (optional, if soup is too tart)
Instructions
- Preheat oven 375 deg F.
- Drain canned tomatoes through a fine strainer into a bowl. Reserve the tomato juices.
- Drizzle 3 tablespoons of the extra light olive oil on baking sheet.
- Cut tomatoes in half lengthwise and lay on a baking sheet, cut sides up.
- Cut top off garlic bulb so cloves are exposed. Place cut-side down on the baking sheet.
- Peel off outer layers of onion except for one papery layer and place cut-side down on the baking sheet.
- Peel carrot and cut into chunks. Add the baking sheet.
- Drizzle 1 tablespoon over the tomatoes, garlic, onion, and carrots. Season with sea salt, pepper, and Italian seasoning.
- Roast for 30-40 minutes, making sure that the tomatoes do not burn.
- Transfer roasted tomatoes and carrots to a medium-sized pot. Squeeze out roasted garlic and discard cloves skins. Remove outer skins of onion before adding onion to the pot.
- Add chicken broth, milk, reserved tomato juices from the can, and tomato paste.
- Bring mixture to a gentle boil over medium-high heat, breaking up the vegetable chunks with a spoon. Reduce heat and simmer for 10 minutes.
- Remove pot from heat. Using either an immersion blender, or by transferring the soup to a stand blender, process the soup until smooth.
- Season with salt and pepper to taste.
- Ladle into bowls and top with extra-virgin olive oil and fresh cracked black pepper and grated cheese, if desired.
Notes
- Add another bulb of garlic or two onion halves if you want stronger flavors.
- Add more carrots, or omit them, if desired.
- Add other vegetables for roasting like red bell pepper, or mushrooms for umami.
- If the soup is too tart, add a bit of honey for a touch of sweetness.
- For a vegan version of this soup: Replace the chicken broth and milk with vegetable broth.
- For a dairy-free version of this soup: Substitute the milk with coconut milk or or chicken or vegetable broth.
**This post was originally published February 18th, 2019 and republished October 9th, 2023 with an updated recipe, new photos, and new writing.
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