This comforting oven-roasted tomato soup, made with sweet Vidalia onion and a head of roasted garlic, comes together quickly with minimal hands-on time—an ideal bowl of warmth on a chilly day.
There’s something deeply satisfying about a warm bowl of tomato soup when the weather turns cool. This version relies on oven-roasted Roma tomatoes, a sweet Vidalia onion, and roasted garlic to build rich, layered flavor without complicated steps. Roasting concentrates the tomatoes’ sweetness and softens the garlic so it becomes mellow and slightly caramelized.
If you grow or buy tomatoes in bulk, this recipe scales easily—double it, freeze portions, and pull them out when you need a fast, comforting meal.
Ingredients needed to make this easy oven roasted tomato soup
- Roma tomatoes: Use ripe Roma tomatoes for roasting. Their dense flesh holds up well in the oven and delivers concentrated tomato flavor.
- Vidalia onion: Quarter one sweet Vidalia onion and roast it with the tomatoes to add natural sweetness and depth.
- Garlic: Roast a whole head of garlic (cut across the top) with the vegetables. Roasted garlic becomes soft, sweet, and spreadable—perfect for blending.
- Extra virgin olive oil: Toss the tomatoes, onion, and garlic in extra virgin olive oil to help them roast evenly and develop caramelized edges.
- Broth: Use chicken or vegetable broth as the blending liquid. Both give excellent results; choose based on your dietary preference.
- Heavy cream: A quarter cup of heavy cream enriches the soup at the end. It adds silkiness without masking the roasted flavors. Reserve an extra splash to finish each bowl, if desired.
How to make this creamy roasted tomato soup
- Preheat the oven to 425°F (220°C). Halve the tomatoes lengthwise and arrange them on a baking sheet.
- Add the quartered Vidalia onion and the head of garlic (top trimmed to expose the cloves) to the same sheet.
- Drizzle everything with olive oil and season with salt and freshly ground black pepper.
- Roast for about 40 minutes, until the tomatoes and onion are soft and slightly charred at the edges.
- Let the roasted vegetables cool slightly, then transfer them to a blender or food processor. Add the broth and blend until smooth.
- Pour the puréed soup into a large pot, bring to a gentle boil, then reduce heat and simmer 3–5 minutes. Stir in the heavy cream and adjust seasoning to taste. Serve with homemade croutons and an extra splash of cream if you like.
- Blending tip: If your blender is small, blend in batches or use an immersion blender directly in the pot.
How to make homemade croutons
For a crunchy topping, use day-old sourdough or French bread. Cut the bread into roughly 1/2-inch cubes. Warm two tablespoons of olive oil in a large skillet over medium-high heat, add the cubed bread, and toast, stirring frequently, until golden and crisp—about 4–6 minutes. Lightly salt the croutons and use them immediately, or store cooled croutons in an airtight container for up to a week.
How long should the tomatoes be roasted for this soup?
Roast for at least 40 minutes, or until the vegetables are soft and beginning to char around the edges. That light charring adds depth and a hint of smokiness to the final soup.
Which type of tomato is best for roasting?
Roma tomatoes are ideal because of their firmer, meatier texture and lower moisture content. If you don’t have Romas, cherry or grape tomatoes can work; they will roast faster and offer a sweeter, more concentrated flavor.
Should the tomatoes be roasted cut side down or face up?
Either orientation works, but roasting cut side up keeps the flesh intact and makes it easier to transfer the tomatoes after cooking. Place them face up if you prefer a tidier sheet pan.
Is it better to roast or broil tomatoes for this recipe?
Roasting at a higher oven temperature for a longer period draws out sweetness and develops caramelized notes. If the tomatoes need extra color at the end, a quick blast under the broiler will brown the tops—just remove the garlic first to avoid burning it.
What to serve with oven-roasted tomato soup
This soup pairs beautifully with a classic grilled cheese sandwich, a crisp green salad, a simple Margherita-style flatbread or quesadilla, mozzarella sticks, or garlicky bread. Choose a warm, cheesy sandwich or a fresh salad to balance the soup’s rich, roasted flavors.
Additional tomato-inspired dishes to try
- Penne with a tomato-based sauce
- Roasted fennel and tomatoes
- Spanish-style tuna stew with potatoes and tomatoes
- Tomato and pepper stew (Hungarian-style lecho)
- Tomato and red lentil coconut soup
More creamy soups to explore
- Cream of mushroom soup, Polish style
- Creamy spinach soup with Parmesan croutons
- Roasted cauliflower soup with smoked paprika and coconut milk
- Andalusian gazpacho (served cold)
Oven Roasted Tomato Soup
Ingredients
The Soup
- 1 lbs Roma Tomatoes About 15 tomatoes, halved
- 1 Onion Sweet Vidalia, quartered
- 1 head Garlic Top trimmed and halved
- 1/2 cup Olive Oil Extra virgin
- 2 1/2 cups Chicken or Vegetable Broth
- 1/4 cup Heavy Cream
- Salt and Black Pepper to taste
Croutons
- 2 slices Sourdough or French Bread Cut into 1/2-inch cubes
- 2 tbsp Olive Oil Extra virgin
Instructions
The Soup
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Preheat the oven to 425°F (220°C).
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Wash and halve the tomatoes.
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Peel and quarter the onion.
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Trim the top of the garlic head to expose the cloves.
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Arrange all vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
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Roast for about 40 minutes until the vegetables are soft and slightly charred.
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Let cool slightly, transfer to a blender, add broth, and blend until smooth.
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Pour into a pot, bring to a boil, reduce heat, and simmer 3–5 minutes. Stir in heavy cream, season to taste, and cook 2–3 more minutes.
Croutons
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Heat 2 tablespoons olive oil in a skillet, add bread cubes, and cook, stirring, until golden and crisp (about 5 minutes).
Serving
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Ladle soup into bowls, top with croutons and a splash of heavy cream.
Notes
Leftover soup freezes well for later use—store in an airtight container for up to 3 months.