Roasted Tomato Soup

How to make roasted tomato soup that’s luxuriously creamy and rich with a huge depth of flavor without a huge deal of fuss. This recipe is complemented perfectly by my Welsh rarebit recipe with a bold and robust flavor to stand up to the richness of this soup. A fancy grilled cheese and tomato soup you might say…

Click here to jump straight to the Roasted Tomato Soup Recipe or carry on reading to see exactly how it’s made.

Roasted Tomato Soup Recipe

Tomato soup with grilled cheese has always been one of my favorite foods and so I wanted to find a recipe that reminded me of the canned, preservative filled commercial and generic junk I used to eat and then turn it into a fresh, homemade and healthy version that didn’t take too long to make and didn’t require much equipment or dishes – I hate doing dishes! The ingredients here are pretty straightforward and I imagine most of you will have them to hand – fresh thyme and basil are best but the dried stuff will do as well.

Easy Perfect MeatballsYOU MAY ALSO LIKE: This recipe for Easy Perfect Meatballs in a light pomodoro sauce. These are by far my favorite meatballs, melt in the mouth tender and very easy to make .

How to Make the Best Roasted Tomato Soup

This real homemade roasted tomato soup is one of our favorites. This recipe makes a delicious, filling and luxurious soup in no time and really doesn’t require very much effort. Below are some of our best tips for making it right first time.

Roast Tomato Soup

Use the best Tomatoes you can find

There is no real secret to the best roast tomato soup but it will definitely taste better if you start off with delicious tomatoes. They need to be fully ripe and you can use full sized tomatoes that you then quarter or I’ve had great success before with plum tomatoes halved. You need around six full sized or twelve plum tomatoes for this recipe.

Don’t skimp on the Herbs

Thyme and basil are a great combination to use here but there’s certainly room for more if you like – oregano would work, as would rosemary – feel free to play around and add whatever you enjoy.

Roast Tomato Soup Ingredients

One more tip before we move on to the actual recipe: make sure the oven is fully preheated at 425F – any cooler than this and you run the risk of the tomatoes stewing in their juices rather than the roasted flavor that’s intended. You could even start a little hotter, around 450F for the first 10 minutes.

English Tomato Soup Recipe

As you can see there aren’t too many ingredients and so the prep time is pretty quick. We had some leftover chicken stock from a roast chicken dinner which was perfect for this recipe but you can use store bought or vegetable stock instead.

Tomato Soup Ready to Roast

Beautiful ripe tomatoes, sliced onion, thyme and basil – what more can you ask for. Toss them all in the olive oil and make sure everything is coated.

Roasted tomatoes and onion

After around 30 minutes this is what you should be left with. The onions are soft, the tomatoes disintegrate if you poke them and the sugar has helped to mildly caramalize the whole thing. Ready for the stock and the cream now.

adding the stock to tomato soup

Add the stock so it comes up a little over halfway up the tomatoes. Bring it to a boil and simmer for a few minutes. Then add the cream.

Cream of Tomato Soup

I transferred the whole mixture to a bowl as the immersion blender started splashing me when I tried it in the baking dish – watch out for hot, flying soup; not fun! Blend the soup to whatever consistency you prefer – from super chunky to super smooth it’s your choice.

Welsh Rarebit with Roast Tomato Soup

And there you go. Serve it with some grilled cheese or, ideally, Welsh rarebit and a beer…

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AUTHOR: The Englishman
Print Recipe
Roasted Tomato Soup
A super simple and delicious roasted tomato soup that takes 5 minutes to prep and then only 30 minutes to cook to perfection. Don't forget to serve with the Welsh rarebit!
Prep Time 5 minutes
Cook Time 30 minutes
Prep Time 5 minutes
Cook Time 30 minutes
  1. Preheat the oven to 425F.
  2. Add the tomatoes, onion and garlic to a bowl, drizzle with the olive oil and add salt and pepper to season. Toss the ingredients together to fully coat them in oil.
  3. Pour the mixture into a baking dish and and sprinkle with the thyme, sugar and basil. Drizzle with the balsamic.
  4. Roast in the top of the oven for around 30 minutes until fully roasted and slightly caramelized.
  5. Add the hot stock and bring to the boil. Simmer for 5 minutes and then add the heavy cream. Blend the results to your desired consistency - I like to leave just a few lumps in there for texture. Serve!
Recipe Notes


  • Refrigerate for up to a week
  • Will keep in the freezer for a month

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