I love making a bowl of Tomato Soup With Roasted Tomatoes that features halved Campari tomatoes, roughly chopped onions, garlic cloves, and olive oil blended with dried thyme and basil. I add vegetable broth and a splash of heavy cream to bring out rich flavors, finishing with fresh basil garnish.

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I recently tried out an easy roasted tomato soup recipe and it quickly became one of my favorites. I started with 2 lbs Campari tomatoes that I halved, tossed with roughly chopped onion and 6 garlic cloves in 3 tbsp olive oil.

I add in salt, pepper, dried thyme, dried basil, and a bay leaf, then roast everything until the flavors really meld together. Once I mixed in 2 cups of vegetable broth and even a splash of heavy cream for extra richness, it reminded me a bit of that Best Ever Tomato Soup I had last fall.

The process is super simple and the outcome is a bright, tangy flavor burst that feels both fresh and satisfying. I like to top it off with fresh basil leaves to add a zing and serve it with some grilled cheese.

Give it a try if you like a twist on classic Tomato And Basil Soup recipes!

Why I Like this Recipe

I love this recipe because it’s the perfect blend of simple ingredients that when roasted really bring out an awesome depth of flavor. I love that it warms me up on chilly days, almost like a big cozy hug in a bowl. I’m amazed at how the tangy sweetness of the Campari tomatoes mixes with the garlic and herbs to create a flavor that just feels homey. And i really appreciate that it’s flexible – I can tweak the seasoning or even swap the veggie broth with chicken broth to suit my mood.

Ingredients

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Campari tomatoes: vibrant, naturally sweet and full of vitamins, antioxidants and fiber for digestion.
Onions deliver a robust flavor with essential minerals and fiber, which helps overall health.
Garlic brings bold taste plus antioxidants that is great for heart wellness.
Olive oil is rich in healthy fats giving a smooth, subtle fruity touch.
Vegetable broth adds hearty, savory flavor and moisture without extra calories.
A splash of heavy cream deepens richness for a creamier, more indulgent finish.
Herbs (thyme, basil, bay leaf) contribute bright earthy flavors and added depth.

Ingredient Quantities

2 lbs Campari tomatoes, halved

1 large onion, roughly chopped

6 garlic cloves, peeled

3 tbsp olive oil

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

1 tsp dried thyme

1 tsp dried basil

1 bay leaf

2 cups vegetable broth (or chicken broth if you prefer)

A splash of heavy cream (optional, for extra creaminess)

Fresh basil leaves for garnish

How to Make this

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1. Preheat your oven to 425°F and while it’s heating up, grab a large bowl.

2. Toss in the halved Campari tomatoes, roughly chopped onion, and peeled garlic cloves. Drizzle with 3 tbsp of olive oil and sprinkle in 1 tsp salt, 1/2 tsp pepper, 1 tsp dried thyme, and 1 tsp dried basil.

3. Drop in the bay leaf into the bowl and mix everything together until all the ingredients get coated with the oil and spices.

4. Spread the mixture out on a baking sheet in one even layer and pop it in the oven for about 25-30 minutes until the tomatoes start to char a little and the veggies soften up.

5. When it’s done roasting, take the tray out but be careful as it will be really hot, and then transfer everything into a large pot.

6. Pour in 2 cups of vegetable broth (or chicken broth if you like) into the pot with the roasted veggies.

7. Bring the soup to a simmer over medium heat for about 10 minutes so all the flavors can blend together nicely.

8. Remove the bay leaf and then blend the soup using an immersion blender or by carefully transferring it in batches to a regular blender until smooth (you can leave it a bit chunky if thats your thing).

9. If you want a creamier texture, add a small splash of heavy cream and stir it in, then taste and adjust salt or pepper if needed.

10. Ladle the soup into bowls, garnish with fresh basil leaves, and serve it up with a side of grilled cheese for an ultra-comfy meal. Enjoy!

Equipment Needed

1. Oven – make sure its preheated to 425°F.
2. Large bowl – used to mix your tomatoes, onions, garlic, and spices.
3. Cutting board and knife – essential for chopping the onions, garlic, and tomatoes.
4. Measuring spoons – to accurately measure olive oil, salt, pepper, thyme, and basil.
5. Baking sheet – to spread out your veggies for roasting in the oven.
6. Large pot – where you’ll combine the roasted veggies and broth for simmering.
7. Immersion blender or regular blender – to puree the soup until it’s as smooth or chunky as you like.
8. Ladle – for serving the soup into bowls.

FAQ

Can I use other tomatoes besides Campari?

Sure, you can use different tomatoes but Campari tomatoes bring a special sweetness that works great in this recipe.

Do I have to roast the garlic with the tomatoes and onions?

Yes, roasting them together helps bring out a deeper flavor, but if you prefer a milder taste, you can add some raw garlic later.

How should I adjust the seasoning if needed?

Just taste as you go and add extra salt or pepper if it needs a little more kick.

What makes this soup creamy?

A little splash of heavy cream at the end adds a nice creaminess, but if youre keeping it light, you can skip that step.

Can I freeze any leftovers?

Yep, you can freeze the soup for up to 2 months. Just make sure to reheat it slowly on the stove to keep the flavors intact.

Easy Roasted Tomato Soup Recipe Substitutions and Variations

If you dont have Campari tomatoes, you can use Roma or even Beefsteak tomatoes in their place. They might be a bit different in flavor but still work good.
If you cant find a big onion, try using a few medium red onions or even a couple of shallots. They give a sweeter, milder taste that works well in soup.
If you run out of garlic cloves, a good dash of garlic powder (about 1/8 tsp per clove) can do the job when you need that garlicky flavor.
If olive oil isn’t on hand, you could swap it out with a light vegetable oil or grapeseed oil. Just keep in mind that the flavor may be slightly differnt.
If you dont have a bay leaf, you can simply leave it out or add a pinch of dried oregano to keep that herbal note in the soup.

Pro Tips

1. Try roasting the veggies until they’re really starting to char a bit – it adds a depth to the flavor that makes the soup taste richer and more complex. Sometimes you can even leave them in a bit longer if you like that smokey kick.

2. When blending the soup, be sure to remove the bay leaf first and then blend in short bursts. Blending too fast or for too long can make the soup go from chunky to too watery fast, so just blend enough for your ideal texture.

3. Taste your soup right after adding the broth and before the cream. A little extra pinch of salt or pepper at this stage can really bring all the flavors together, and you might even want to add more broth if you want a lighter consistency.

4. If you’re going for that creaminess in the end, add the heavy cream slowly. That way you can control how creamy it gets without the soup turning too thick or losing its vibrant tomato taste.