Simple Roasted Tomato Soup (w/Fresh Tomatoes)

My easy Roasted Tomato Soup Recipe is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples! Best of all, at under $1.50 per serving, this seasonal stunner is as easy on your pocketbook as it is delicious. 

I wish Mother Nature was a little slower sometimes—it always seems that all my tomatoes come in at the same time. I wait all dang year for that first bite of juicy, sweetly acidic, fresh-off-the-vine deliciousness, but then when it finally arrives, I’m elbows deep! (Same goes for zucchini, BTW.) When that happens, this roasted tomato soup with fresh tomatoes is a boon.

With just 10 or so minutes of active prep time and only a little over an hour from start to finish, it’s the perfect lazy meal. And despite that deliciously creamy consistency, there’s no heavy cream to be found—just a touch of butter for sautéing is all you need.

So, if you happened to get carried away at the farmer’s market or decided to plant an arguably unreasonable number of tomato or squash plants this year, I 100% understand your situation and am here to help. As someone who loves to cook as much as she loves to eat, the bounty is always welcome! 

From this fresh tomato basil soup and restaurant-style salsa to all the flavors of homemade lemonades, fresh basil vinaigrette and basil almond pesto to all the zucchini boats, your girl knows how to put all your summery freshness to work. 😉

Jump to:

• What does it taste like?
• Why You’ll Love This Fresh Tomato Soup Recipe
• Ingredients Needed
• Substitutions
• How To Make Roasted Tomato Soup With Fresh Tomatoes
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Storage Directions
• Recipe Success Tips
• Homemade Fresh Tomato Soup Nutrition
• Pricing Info
• FAQs
• Other Homemade Soup Recipes
• Recipe

What does it taste like?

This oven roasted tomato soup is velvety, vibrant, and full of rich, slow-roasted tomato flavor. The fresh tomatoes bring a natural sweetness and brightness that’s deepened by caramelization in the oven, while the sweet onions and garlic build a mellow, savory base. 

Fresh basil adds a burst of herbaceous freshness, and the smoked paprika lends a fire-roasted warmth. A touch of sugar rounds out the acidity of the tomatoes, and the hint of butter adds a silky finish. It’s cozy, balanced, and bursting with garden-fresh goodness—like summer in a soup pot.

Why You’ll Love This Fresh Tomato Soup Recipe

• Quick & Easy – With just 10 or so minutes of active prep and 11 mostly pantry staples, this simple recipe is a snap to make. 
• Meal-Prep Magic – Since there’s very little dairy and the fresh tomatoes get cooked, roasted tomato soup is perfect for making in large batches and freezing for easy, breezy meals in the future.
• Budget-Friendly – When tomatoes are in season, they sell for little more than a song. I got 2 pounds for just under $2, leaving each serving of this bright and cozy stunner at just $1.47. 

Ingredients Needed

As promised, you don’t need a lot to make this vibrant summery soup. Here’s what to grab:

• Fresh Tomatoes – I usually reach for meaty Romas, but feel free to use any variety of tomatoes you prefer. 
• Avocado Oil – Oil with a high smoke point is preferred for high-heat roasting, and avocado oil is the heart-healthiest of the bunch.
• Unsalted Butter – We’re only using a tablespoon, but it adds a lovely richness.
• Sweet Onion – Vidalia, Walla Walla, or even plain yellow onions are all great choices.
• Raw Garlic – Fresh is best, but since it’s getting cooked, feel free to use the minced jarred kind.
• Vegetable Broth – For adding savory depth that water can’t match. Feel free to use store-bought or homemade, but try to reach for low-sodium if you can.
• Fresh Basil – Because tomatoes and basil are best buddies! 
• Granulated Sugar – Just the smallest smidge is all that’s needed to balance out the acidity of the tomatoes. 
• Smoked Paprika – For adding smoky depth without having to fire-roast the tomatoes first. I used a sweet variety, but feel free to use a spicy one if you prefer.
• Salt & Black Pepper – Every soup needs ample seasoning—these two are my go-tos. If possible, use freshly cracked black pepper and kosher or sea salt for the best flavor.

Substitutions

• Fresh Tomatoes – Canned whole tomatoes can be used instead, but leave the sauce they’re packed in for the soup base. Rather than quartering them, split them open and lay them flat.
• Avocado Oil – Canola oil is a less expensive but still relatively heart-healthy option. You can also use any neutral oil you have on hand.
• Unsalted Butter – Only have salted butter on hand? Simply reduce the amount of salt you add. You’re also welcome to use more avocado oil, or swap in olive oil or vegan butter.
• Sweet Onion – Red onions or shallots are pretty close substitutes!
• Raw Garlic – In a pinch, you can swap in ¼ teaspoon of garlic powder per clove of fresh.
• Vegetable Broth – Chicken broth, turkey broth, or beef broth can also be used, but the tomato basil soup won’t be vegetarian if you do.
• Fresh Basil – Dried basil can be used if needed. Use a third as much as you would fresh, as the flavor is more concentrated. (⅓ of ½ cup = 2 Tablespoons + 2 teaspoons)
• Granulated Sugar – Brown sugar works, too!
• Smoked Paprika – Ground chipotle powder has the same smoky undertone, but adds a pop of spicy heat.

How To Make Roasted Tomato Soup With Fresh Tomatoes

Step 1: Quarter & Roast. Quarter the tomatoes and toss them in oil. Spread them out in a single layer on a parchment-lined rimmed sheet pan. Roast for 30 minutes at 450ºF. 

Step 2: Sauté. Melt the butter in a heavy bottomed soup pot or Dutch oven. Sauté the onions until they start to turn golden—about 4-5 minutes. Add the garlic and sauté till fragrant—about 1 minute.

Step 3: Add the roasted tomatoes and broth to the pot with the aromatics.

Step 4: Simmer. Add the remaining ingredients, then bring to a boil. Reduce the heat, cover the pot, and simmer for 30 minutes.

Step 5: Blend with an immersion blender, then season to taste and serve!

Optional Variations & Dietary Adjustments

• Vegan – Simply replace the butter with more avocado oil or a plant-based butter to keep it 100% dairy-free.
• Low-Sodium – Use low- or no-sodium broth and either reduce the amount of salt you add, or omit the added salt in favor of lemon zest or your preferred salt substitute.
• Extra Creamy – Stir in ½ cup of heavy cream, half & half, or canned coconut milk after blending for an extra rich, velvety finish.
• Higher Fiber & Protein – Blend in 1 cup of cooked white beans or red lentils for extra protein and fiber without altering the flavor much. You can also use chicken bone broth instead of veggie broth for an extra protein boost.
• Roasted Tomato Red Pepper Soup – Add a quartered and seeded red bell pepper to the roasting pan with the tomatoes for subtle sweetness.

Serving Suggestions

This roasted tomato soup is incredibly versatile—perfect for cozy lunches, easy weeknight dinners, or a light appetizer before a bigger meal. Here are some delicious ways to serve it:

• Poured over cooked grains. Ladle over a scoop of quinoa, brown rice, or farro for a heartier veggie-packed bowl.
• With a grilled cheese sandwich. Go classic with a gooey grilled cheese on sourdough or try a summery twist with a turkey pesto sandwich.
• Top with extras. Swirl in a spoonful of Greek yogurt, coconut cream, or crème fraîche, and top with fresh basil, cracked black pepper, some crunch croutons, and/or a drizzle of olive oil.
• As a starter. Serve in small bowls or mugs for a simple yet elegant appetizer at dinner parties or holiday meals.
• With crusty bread. Pair with a thick slice of toasted baguette, black pepper focaccia, or a warm sourdough ciabatta roll for sopping up every drop.
• Next to a salad. Enjoy alongside a fresh grilled chicken green goddess salad, hot honey chicken salad, or a tangy-sweet cucumber-strawberry salad for a well-balanced meal.

Storage Directions

• Refrigeration: Store cooled soup in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze fully cooled soup in airtight containers or freezer-safe bags for up to 3 months; leave space for expansion and consider freezing in individual portions for convenience.
• Reheating: Warm on the stovetop over medium-low heat or microwave in 60–90 second intervals, stirring occasionally; if frozen, thaw overnight in the fridge first.

Recipe Success Tips

• Use ripe, in-season tomatoes. The flavor of your soup depends on the tomatoes, so choose fresh, ripe ones for maximum sweetness and depth. Want to make this in the cooler months? Opt for greenhouse grown cherry tomatoes which are pretty sweet all year round.
• Roast until caramelized. Don’t rush the roasting process—let the tomatoes get slightly blistered and golden around the edges to build rich, smoky flavor.
• Blend until silky smooth. For a restaurant-quality texture, blend thoroughly using a high-speed blender or an immersion blender. Strain through a fine mesh sieve if you prefer ultra-smooth soup.
• Don’t skip the sugar. That tiny bit of sugar balances the acidity of the tomatoes and helps round out the flavors—this is especially important for less-sweet, early season varieties and cherry tomatoes.
• Season to taste after blending. Once blended, taste and adjust the salt, pepper, or acidity (add a splash of vinegar or lemon juice if needed) to suit your preferences.

Homemade Fresh Tomato Soup Nutrition

This roasted tomato soup is not only cozy and flavorful—it’s delicious nutrient-packed. Better yet, each satisfying serving is low in calories and fat while offering a good dose of vitamins, minerals, and fiber from fresh vegetables and herbs. 

Tomatoes are a rich source of lycopene, an antioxidant that may support heart health and reduce inflammation. Roasting them enhances both their flavor and lycopene content, making this soup as nourishing as it is delicious.

Thanks to the sweet onions and garlic, you’re also getting prebiotic compounds that help feed beneficial gut bacteria. The fresh basil adds not only bright flavor but also small amounts of vitamin K and plant compounds with potential anti-inflammatory effects. With just a small amount of avocado oil and butter, the soup includes heart-healthy fats that help your body absorb fat-soluble vitamins (like vitamin A found in tomatoes).

And while the sodium content sits at a moderate level, you can easily adjust it to your needs by choosing a low-sodium vegetable broth. For a simple bowl of soup, this recipe delivers a satisfying balance of taste, nutrition, and comfort—perfect for a light lunch or dinner that supports your health goals.

Total nutritional content per serving is:

• Calories: 171 calories
• Total Fat: 10 grams
• Protein: 3 grams
• Sodium: 1259 mg
• Carbohydrates: 19 grams
• Fiber: 4 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 2 lbs fresh tomatoes: $1.98
• 2 tbsp avocado oil: $0.37
• 1 tbsp unsalted butter: $0.13
• 1 ¼ cup diced sweet onion: $0.95
• 6 cloves garlic: $0.12
• 2 cups vegetable broth: $1.14
• ½ cup chopped fresh basil: $0.99
• 2 tsp salt: $0.02
• 1 tsp granulated sugar: $0.01
• ½ tsp black pepper: $0.01
• ½ tsp smoked paprika: $0.01

The total comes out to be around $5.73 or roughly $1.43 per serving!

FAQs

Other Homemade Soup Recipes

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Recipe

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xoxo Megan