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5 from 1 vote

Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is delicious and hearty and pairs perfect with a salad or grilled cheese sandwich. Can easily be made vegan and dairy-free!
Course Soup, Starter
Cuisine Western
Keyword roasted tomato soup
Prep Time 15 minutes
Cook Time 20 minutes
Roasting time 1 hour
Total Time 35 minutes
Servings 4 servings
Calories 320kcal
Author Lisa from A Day in the Kitchen


  • 4 14 oz. cans whole peeled tomatoes (400g each can)
  • 6 whole garlic cloves, skins removed
  • 4 tbs light olive oil
  • 1 tsp sea salt
  • 1/2 tsp Italian seasoning
  • 1/4 tsp pepper
  • 1/2 onion
  • 1 medium carrot
  • 2 1/2 cups organic chicken or vegetable broth
  • 1 1/2 cups milk


  • Preheat oven 375 deg F.
  • Drain canned tomatoes through a fine strainer.
  • Cut tomatoes in half and lay on a baking sheet with garlic cloves.
  • Drizzle light olive oil over tomatoes and garlic. Season with sea salt, pepper, and Italian seasoning.
  • Roast for 1 hour.

When ready to cook soup:

  • In a medium pot, heat 1 tbs light olive oil over medium heat.
  • Cook onion and carrots until softened, about 5 minutes.
  • Add roasted tomatoes and garlic to the pot and mix, breaking up tomato chunks with a spoon or spatula.
  • Add chicken broth to the pot and stir.
  • Add milk to the pot and stir. Heat through.
  • 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.


  • If soup is too tart, sweeten with a bit of honey or sweetener of your choice.
  • Replace the chicken broth and milk with vegetable broth for a vegan version of the soup.
  • Replace the milk with equal parts chicken or vegetable broth to make it dairy-free.


Calories: 320kcal