Rustic Italian roasted tomato soup recipe made with the last of summer’s fresh heirloom tomatoes, slowly roasted with garlic, onions and a splash of white wine!

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Roasted Tomato Soup

The simplest, easiest fresh tomato soup you’ll ever make. From scratch, savory, delicious and healthy, no cream, no dairy, the soup that I could eat each day every day, spring, summer, fall and winter until the end of time. It’s what I like to make at the very beginning of fall with the end of summer’s sweet, juicy and oh so flavorful heirloom tomato harvest.

Everything roasts together with a splash of white wine and fragrant thyme, then gets blended together into a rustic soup garnished with your favorite herbs. Basil is nice but I like to color outside the lines so sprinkle in some fresh dill, chives or fresh oregano. It should go without saying, but once you make this you’ll never want tomato soup out of a can again.

On a cooler day I would typically make this roasted tomato soup just like my Grandpa would (the man in the photo), roast everything at very low heat for the entire day and make the house smell like a small Tuscan town on a chilly day. But it’s been HOT, so really I can’t have the oven going for that long. I gave it two and a half hours which is what the tomatoes needed to fully collapse and concentrate their flavors and get just enough caramelization along the edges to give the soup that slow cooked homey comforting taste.

About the Tomatoes

There are many delicious varieties that could be used here. You can go all red or mix different colors: I like growing Oxheart, Brandywine, San Marzano and mix them with some golden Marvel Stripe. Go with what looks best in your garden or whatever mix is overflowing the farmers market stands right now. Sungold is a hybrid cherry tomato that makes a super flavorful golden sauce and gorgeous yellow tomato soup. All things considered, if Roma tomatoes is all you can get your hands on, by all means use them in this soup!

Recipe Tips + FAQ

Why Roast Tomatoes for Soup? In a nutshell you want to do this to concentrate the natural sugars into a rich and savory flavor profile alongside herbs and spices. You simply can’t get this out of a can.
Should I peel the tomatoes? – No need to bother, we are going to puree the soup anyways so why make extra work for yourself?!
Onions + Garlic – This is your aromatic base, go big or go home. Any variety you have is fine, they all get sweeter in the oven. Using leeks is also a great idea if you prefer.
Add Ins – For a heartier meal you could add in some cooked cannellini or giant Corona beans, a handful of Fregola pasta, brown rice or potato gnocchi.
Serving suggestions – Tomato bruschetta, Homemade Italian Bread, garlic knots, Focaccia bread, toasted pine nuts, basil pesto..
Storage + Reheating – This soup keep swell refrigerated up to a week but can also be frozen for a cold winter day up to 6 months for best results. Thaw out in the refrigerator and reheat on the stovetop.
Canning – If you plan to use this soup recipe for canning make sure to follow all USDA safety guidelines for canning tomatoes and tomato products.

Tomato Recipes

how to make roasted tomato soup

4.67 from 3 votes

Roasted Tomato Soup Recipe

A rustic Italian roasted tomato soup recipe made with the last of summer's heirloom tomatoes, slowly roasted with garlic, onions and a splash of white wine!

Print Recipe

Prep Time:10

Cook Time:3

Total Time:3 10

Ingredients

9 large heirloom tomatoes
1 large Spanish onion
6 cloves garlic peeled
1/4 c olive oil extra virgin
10 thyme sprigs
1 tsp sea salt + more to taste
1 c white wine
4-5 c vegetable stock
chives and herbs for garnish
red pepper flakes to taste

US Customary - Metric

Instructions

Preheat oven to 350”F. Meanwhile cut the tomatoes and onion into wedges then add them to a large roasting dish, together with the garlic cloves and thyme. Drizzle all over the top with the olive oil and sprinkle with the sea salt. Roast in the preheated oven for 1.5 hours.
Pour the white wine over the tomatoes and roast another hour or so, until the liquid is almost evaporated and you can see nice caramelization around the edges. Discard the thyme sprigs.
Transfer the roasted tomatoes, onions, garlic together with all the juices to a medium soup pot. Reserve a few tomato slices and caramelized onions for garnish if desired, then pour in the vegetable stock and bring to a gentle simmer. Remove from heat and using a hand held blender puree the soup to your liking. (For the smoothest consistency transfer the soup to a stand blender and carefully process on the hot liquid setting).
Adjust seasonings to taste with more sea salt and red pepper flakes. Serve hot garnished with the reserved roasted tomato wedges, fresh herbs and a nice drizzle of extra virgin love oil.

Notes

The Tomatoes - You'll need 9 large heirloom tomatoes which weigh about 1 pound each. So If using a different variety just calculate bout 10 pounds of tomatoes more or less.
Texture -Play around with the final texture of the soup, adding more stock as desired to reach your ideal consistency.
Canning - If you plan to use this soup recipe for canning make sure to follow all USDA safety guidelines for canning tomatoes and tomato products.

Nutrition

Course: Soup

Cuisine: Italian

Keyword: roasted tomato soup

Servings: people

Calories: 167kcal

Author: Florentina