Name: Easy Homemade Tomato Soup with Roasted Vegetables and Garlic
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 pounds ripe Roma tomatoes, halved; 1 medium yellow onion, peeled and quartered; 6 garlic cloves, peeled; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cups vegetable broth (or more, to desired consistency); Fresh basil leaves, for garnish (optional)

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Let’s face it—store-bought tomato soup just doesn’t cut it. I mean, it’s fine in a pinch, but if you’ve got some fresh tomatoes lying around and a bit of time, making your own easy homemade tomato soup is a total game-changer. It tastes better, it’s healthier, and it makes your kitchen smell like you’ve got a personal chef. This recipe is built around the magic of roasted vegetables—especially those gorgeous tomatoes that caramelize beautifully in the oven. Throw in some garlic, a touch of onion, and a good swirl of olive oil, and suddenly, you’re working with layers of flavor that a can just can’t match. I like to roast everything together so I don’t have to babysit a pot on the stove. Lazy? Maybe. Smart? Absolutely. Whether you’re new to roasting vegetables for soup or you’ve been doing this since dial-up internet, this simple tomato soup will become your go-to comfort meal. It’s creamy without any cream, light but still satisfying, and oh—don’t skip the crusty bread for dunking. That’s basically half the point, right?

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2) Easy Roasted Tomato Soup Recipe

I call this my weeknight hug in a bowl. Easy Homemade Tomato Soup sits on the stove and fills the room with warm tomato and garlic. Easy Homemade Tomato Soup saves dinner when the day ran long and the sink looks busy. We roast, we blend, we sip. Simple work. Big comfort.

I roast ripe tomatoes with onion and garlic until the edges turn deep and sweet. The blender handles the heavy lift and turns the tray into a smooth soup that tastes rich without cream. Bread on the side helps catch every last bit. It feels cozy and unfussy.

I write and cook on Simply Cooked Recipes by Kathy at https://www.simplycookedrecipes.com. My goal stays clear. Cook real food with a calm pace. If you crave easy tomato soup on a cool night, this pot will treat you well.

1) Key Takeaways
2) Easy Roasted Tomato Soup Recipe
3) Ingredients for Roasted Tomato Soup
4) How to Make Roasted Tomato Soup
5) Tips for Making Roasted Tomato Soup
6) Making Roasted Tomato Soup Ahead of Time
7) Storing Leftover Roasted Tomato Soup
8) Try these soup recipes next
9) Roasted Tomato Soup
10) Nutrition

1) Key Takeaways

Roast the tomatoes for deep flavor. Blend until smooth. Adjust thickness with broth. Season at the end. That is the path. The pot rewards patience.

This method tastes fresh and clean. The oven builds caramel notes. The blender locks in a silky body. The bread helps with joy. The bowl stays simple.

The main keyword fits the goal here. Easy Homemade Tomato Soup works for busy cooks and calm cooks alike. The steps stay short and friendly.

3) Ingredients for Roasted Tomato Soup

Ripe Roma tomatoes Choose firm fruit with bright color. Good tomatoes bring natural sweetness that holds after roasting.

Yellow onion A small onion softens in the oven and brings a mellow base that keeps the tomato center stage.

Garlic cloves Whole cloves roast to a soft bite and lend gentle depth that tastes warm and round.

Olive oil A light drizzle coats the tray and helps the heat pull out flavor and color.

Kosher salt and black pepper Season before and after blending so the soup tastes bright and balanced.

Vegetable broth Use enough to reach the texture you like. Thick for dipping. Looser for sipping.

Fresh basil A few leaves wake the bowl with a clean finish. Optional yet lovely.

4) How to Make Roasted Tomato Soup

Step 1 Heat the oven to 425 F. Line a large sheet pan with parchment. This keeps cleanup easy and helps the vegetables roast, not steam.

Step 2 Place halved tomatoes, onion pieces, and whole garlic on the pan. Add olive oil, salt, and pepper. Toss with your hands until coated and glossy.

Step 3 Roast for 40 to 45 minutes. Look for browned edges and tender garlic. The tray should smell sweet and savory.

Step 4 Move the roasted mix and any juices to a blender. Pour in broth. Blend until smooth. Taste. Add more salt or pepper if needed.

Step 5 Warm the soup in a pot for five minutes. Ladle into bowls. Add basil. Serve with toasted bread. Easy Homemade Tomato Soup waits for spoons.

5) Tips for Making Roasted Tomato Soup

Choose good tomatoes. The oven can lift flavor, but it cannot fix bland fruit. Roma or plum types hold shape and taste sweet after heat.

Salt in layers. A small pinch on the tray, then a final pinch after blending. This keeps the soup lively and clear.

For a simple homemade tomato soup feel, add a small splash of broth at a time. Stop when the spoon coats but still flows. A quick homemade tomato soup vibe comes from that balance.

6) Making Roasted Tomato Soup Ahead of Time

Roast the vegetables when you have the oven on for another meal. Cool them. Chill them. Blend later when dinner time comes near. The plan saves energy and time.

Store the roasted tray mix in a sealed container for two days. When you blend, add warm broth for a from scratch tomato soup that tastes newly made.

If you like extra body, blend in a spoon of cooked rice or white beans. The soup stays dairy free and feels cozy.

7) Storing Leftover Roasted Tomato Soup

Cool the pot. Move the soup to airtight jars. Chill for four days. The flavor deepens and stays bright.

For the freezer, pack in flat bags for easy stack and quick thaw. Label with date. Thaw in the fridge and warm in a small pot.

Keep some bread ready. Tomato soup loves a good dunk partner. Homemade tomato soup and grilled cheese remain a classic pair for a reason.

8) Try these soup recipes next