I’ve made this Roasted Tomato Soup with Herbs more times than I can count, and each time it hits the spot in a different way. There’s something incredibly cozy and satisfying about the richness of oven-roasted tomatoes blended with fresh herbs and a touch of cream. It’s one of those soups that makes you want to slow down, tear a piece of crusty bread, and savor every spoonful. The balance between smoky, slightly caramelized tomatoes and fragrant herbs like thyme and basil is just so right. And when topped with roasted cherry tomatoes and a drizzle of olive oil? You’re in soup heaven.

What I love most is how adaptable this soup is. Whether I’m making it for a lazy weeknight dinner or serving it to friends with grilled cheese on the side, it always manages to feel special. It’s the kind of dish that feels like a warm hug—comforting, flavorful, and wholesome without being heavy. And the best part? The oven does most of the work.

Why You’ll Love This Roasted Tomato Soup with Herbs

This isn’t your average tomato soup. The tomatoes are slow-roasted to intensify their flavor, giving the soup a deeper, slightly smoky taste. Combined with caramelized garlic, fresh herbs, and a touch of creaminess, it’s elevated yet simple. Whether you’re after a quick dinner idea, a healthy lunch, or a dish to impress, this soup checks all the boxes. It's vegetarian, easily made vegan, and perfect for making ahead or freezing.

What Kind of Tomatoes Should I Use?

For the best flavor, I always go with Roma or plum tomatoes as the base—they’re meaty, low in water content, and roast beautifully without turning mushy. If I have extra cherry tomatoes, I throw those in too for a sweet and tangy contrast. Don’t worry if all you have are vine tomatoes or even heirlooms—they’ll still roast up wonderfully, just be sure to cut larger ones into halves or quarters for even caramelization. The key is ripeness—the more flavorful your tomatoes are to begin with, the better the soup.

Options for Substitutions

This soup is flexible enough to work with what’s in your kitchen:

No fresh herbs? Dried herbs like thyme, basil, or oregano work—just use half the amount.
Vegan version? Swap the cream for full-fat coconut milk or unsweetened oat milk.
Add a kick? A pinch of red pepper flakes or a drizzle of chili oil will do the trick.
No vegetable broth? Water with a pinch of salt works in a pinch, though the flavor won’t be as rich.
Want it heartier? Stir in white beans or lentils after blending for added protein and texture.
Craving creaminess? Add a spoonful of Greek yogurt or cashew cream when serving.

This is the kind of soup that welcomes tweaks while still delivering a comforting, layered flavor.

Ingredients for This Roasted Tomato Soup with Herbs

Fresh Tomatoes
The star of the show. Roasting brings out their natural sweetness and adds depth—go for ripe Roma, plum, or cherry tomatoes.
Garlic Cloves
Roasted alongside the tomatoes, garlic becomes mellow and buttery, infusing the soup with a rich, savory base.
Yellow Onion
Adds sweetness and balance. Roasting it with the tomatoes deepens its flavor and gives the soup a subtle caramelized note.
Olive Oil
Used for roasting and drizzling, it helps everything caramelize beautifully while adding richness and smooth texture.
Vegetable Broth
Adds body and flavor to the blended soup. Go for low-sodium so you can control the saltiness.
Fresh Thyme & Basil
These herbs lift the flavor—thyme brings earthiness and basil adds a bright, fresh finish.
Salt & Black Pepper
Essential for seasoning and bringing all the roasted elements together.
Heavy Cream (or Dairy-Free Alternative)
A splash at the end gives a creamy texture without overpowering the fresh tomato flavor.
Optional: Cherry Tomatoes for Garnish
Roasted separately and placed on top—they add a pop of sweetness and texture that makes the soup feel restaurant-worthy.

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Arrange halved tomatoes, peeled garlic cloves, and sliced onions on a large baking sheet. Drizzle generously with olive oil, season with salt and pepper, and scatter a few sprigs of thyme over the top. Roast for 35–40 minutes, or until the tomatoes are soft and lightly charred on the edges.

Step 2: Blend Until Smooth

Once the vegetables are out of the oven and cooled slightly, transfer them (discarding thyme stems) into a blender or food processor. Add the vegetable broth and a few fresh basil leaves. Blend until completely smooth and creamy.

Step 3: Simmer to Develop Flavor

Pour the blended soup into a large pot. Simmer over medium heat for 10–15 minutes, stirring occasionally. This helps meld the flavors and thicken the soup just a bit. Taste and adjust with more salt and pepper if needed.

Step 4: Stir in Cream

Reduce the heat to low and stir in the heavy cream (or your plant-based alternative). Let it warm through for another 2–3 minutes, then remove from heat.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with roasted cherry tomatoes, a swirl of olive oil, freshly cracked pepper, and a sprinkle of fresh thyme or basil. Serve hot with your favorite crusty bread.

How Long to Cook the Roasted Tomato Soup with Herbs

From start to finish, you’re looking at about 1 hour total.

Roasting the tomatoes, garlic, and onions takes around 35–40 minutes.
Blending and simmering the soup takes another 15–20 minutes, depending on how thick you want it.
Final touches like adding cream and garnishing take just a few extra minutes.

This makes it an ideal dish for a relaxed evening or even meal prep for the week.

Tips for Perfect Roasted Tomato Soup with Herbs

Use ripe tomatoes: The sweeter and juicier the tomatoes, the better the end result.
Roast everything well: Don’t rush the roasting step—slightly charred edges add depth and smokiness.
Don’t skip the herbs: Even if you use dried ones, they’re key for that earthy, fresh flavor.
Blend in batches: If your blender is on the smaller side, avoid overfilling it with hot ingredients.
Add cream gradually: Stir in a little at a time until you reach your desired creaminess.
Taste as you go: Seasoning is everything. Adjust salt and pepper after simmering for a well-balanced flavor.
Garnish with contrast: A swirl of olive oil, roasted cherry tomatoes, or even croutons adds texture and a restaurant-style finish.

Watch Out for These Mistakes While Cooking

Using underripe tomatoes: If your tomatoes aren’t ripe, the soup may taste bland or too acidic. Always go for tomatoes that feel soft and smell sweet.
Skipping the roasting step: Roasting isn’t optional here—it’s what brings out the depth of flavor and sweetness in the tomatoes and garlic.
Over-blending with herbs: Blend the basil into the soup, but not the thyme stems. Woody herbs can leave a bitter taste and fibrous texture.
Adding cream too early: If the soup is too hot when you add the cream, it could curdle. Always lower the heat before stirring it in.
Using too much broth: Start with less broth than you think you need—you can always add more to thin it out later, but you can’t remove it once it’s too runny.
Not seasoning enough: After roasting and blending, always taste before serving. Roasted ingredients need a little help from salt and pepper to shine.

What to Serve With Roasted Tomato Soup with Herbs?

Grilled Cheese Sandwich

A classic pairing. Try it with sourdough and sharp cheddar or mozzarella for that perfect cheesy pull.

Garlic Bread

Crispy, buttery garlic bread is perfect for dunking into this creamy, herb-rich soup.

Parmesan-Crusted Croutons

Cube some bread, toss with olive oil and Parmesan, and bake until crispy—amazing as a crunchy topping.

Simple Green Salad

A fresh arugula or spinach salad with a lemon vinaigrette balances the richness of the soup.

Crispy Bacon or Pancetta

Sprinkle bits of crispy bacon or pancetta on top for a savory crunch and a little smoky contrast.

Roasted Veggie Skewers

Serve skewers of roasted bell peppers, mushrooms, and zucchini alongside for a colorful, hearty side.

Rustic Bread Bowl

For a fun presentation, serve the soup in a hollowed-out bread bowl—perfect for soaking up every drop.

Herbed Focaccia

Soft, chewy focaccia with rosemary or oregano complements the herby undertones of the soup beautifully.

Storage Instructions

Refrigerator:
Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4–5 days. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until warmed through.

Freezer:
This Roasted Tomato Soup with Herbs freezes beautifully. Pour into freezer-safe containers or silicone freezer bags, leaving a bit of space for expansion. It’ll stay good for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Pro tip: If you plan to freeze it, hold off on adding the cream until you reheat—this prevents texture separation.

Estimated Nutrition (Per Serving, based on 4 servings)

Calories: ~220 kcal
Protein: 4g
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 5g
Sugar: 11g
Sodium: 480mg
Cholesterol: 15mg

Keep in mind these values can vary depending on the type of cream, broth, and tomatoes used. For a lighter version, reduce or skip the cream altogether.

Frequently Asked Questions

What tomatoes work best for roasting?

Roma or plum tomatoes are ideal because they’re meaty and low in water content. You can also mix in cherry tomatoes for added sweetness and acidity.

Can I use canned tomatoes instead of fresh?

Yes, in a pinch! Use whole peeled San Marzano-style canned tomatoes. Roast them with the garlic and onions to mimic the fresh flavor as much as possible.

Is this soup vegan-friendly?

Absolutely—just substitute the heavy cream with coconut milk, oat milk, or cashew cream. Use oil instead of butter if using it for roasting.

How can I make it spicier?

Add a pinch of red pepper flakes while roasting or a splash of hot sauce before serving for a gentle kick.

Do I have to peel the tomatoes first?

Nope! Roasting softens the skins, and blending makes them disappear into a smooth consistency. But if you prefer a silkier soup, you can strain it after blending.

Can I double the recipe for meal prep?

Definitely. This soup scales up beautifully. Just make sure your blender or pot can handle the volume, and freeze leftovers for future meals.

What if I don’t have a blender?

You can use an immersion blender right in the pot or mash everything by hand for a chunkier, rustic version.

How do I thicken the soup if it’s too thin?

Let it simmer uncovered for a bit longer, or add a small peeled potato or a handful of cooked white beans before blending.

Conclusion

This Roasted Tomato Soup with Herbs is more than just a comforting classic—it’s a flavor-packed, nourishing dish that can be as simple or as elevated as you like. The combination of roasted tomatoes, garlic, and fresh herbs creates a base that’s rich, vibrant, and endlessly adaptable. Whether you're enjoying it solo with some crusty bread or pairing it with a hearty sandwich, it brings warmth and satisfaction to every bowl.

It’s a great go-to for easy dinners, healthy lunch ideas, or simply when you want something homemade that feels like it took more effort than it did. Once you try it, you’ll keep coming back to it all year round.