Roasted Tomato Soup

Deep, Roasted Flavor from Simple Pantry Staples

There’s something timeless about a warm bowl of tomato soup, but you don’t have to wait for peak summer to enjoy it! This roasted version uses canned whole tomatoes to deliver that deep, caramelized flavor even in the middle of winter. It’s a “one-sheet-pan” wonder that transforms humble pantry staples into a velvety, comforting meal in minutes.

Why This Recipe Wins

• Simple Pantry Cooking: You likely already have everything you need: canned tomatoes, onion, garlic, and broth.
• Minimal Effort: One pan, one blender, and zero stress. The oven does all the hard work of building flavor.
• Year-Round Comfort: Because it relies on canned tomatoes, you get peak flavor in December or July.
• Meal Prep Friendly: This soup actually tastes better the next day and freezes beautifully for up to 4 months.

What You’ll Need

• 1 (28-ounce) can whole tomatoes: Drained, but be sure to reserve the juice!
• 1 small onion & 3 garlic cloves: Roughly chopped to roast alongside the tomatoes.
• Fresh Thyme: Or dried thyme to add an earthy, herbal note.
• Vegetable Broth: To adjust the thickness to your liking.
• Olive Oil, Salt, and Pepper: To help the vegetables caramelize in the oven.

How to Make It

1. The Sheet Pan Toss: Preheat your oven to 400°F. On a sheet pan, toss the drained tomatoes, onion, garlic, and thyme with olive oil, salt, and pepper.
2. The Roast: Roast for 30 minutes. You’re looking for the tomatoes and onions to be caramelized and slightly charred around the edges—that’s where the flavor is!
3. The Blend: Transfer everything from the pan into a blender. Add the reserved tomato juice and 1 cup of broth. Blend until smooth and velvety.
   • Tip: If using a countertop blender, vent the lid to let steam escape, or use an immersion blender!
4. Adjust & Serve: Add more broth if you want a thinner soup. Pour into bowls and serve!

Get the Kids Involved: The “Dunking” Crew

Tomato soup is a childhood classic, and getting kids involved in the prep makes them even more excited for “Soup Night.”

• Ages 3–5: Let them be the “Dipping Consultants.” Have them help pick out what should go with the soup—is it grilled cheese strips, crackers, or crusty bread?
• Ages 6–9: Have them help toss the vegetables on the sheet pan before they go in the oven. It’s a great way to show them how raw onions and tomatoes transform when they get hot.
• Ages 10+: Let them lead the “Blender Station.” Under supervision, they can help pour in the broth and watch the roasted veggies turn into a silky soup.

Make It Your Own

• Add Cream: Stir in a splash of heavy cream or coconut milk for a richer, more indulgent texture.
• Boost the Veggies: Want to sneak in more nutrients? Add a chopped carrot or red bell pepper to the sheet pan before roasting.
• The Classic Pairing: Nothing beats this soup paired with a sharp cheddar grilled cheese or a simple side salad.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili crisp before blending.

Serve & Savor

This soup is proof that simple ingredients can create bold, comforting flavor. It’s a dependable recipe for those chilly evenings when you need something warm, satisfying, and fast.

Roasted Tomato Soup

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Print Recipe

Roasted Tomato Soup is the ultimate comfort food — especially on chilly days. Made with simple pantry ingredients and roasted for deep flavor, it’s a cozy classic that pairs perfectly with a melty grilled cheese and satisfies the whole family.

There’s nothing quite like a warm bowl of tomato soup when the weather turns cold. This version keeps things beautifully simple while delivering rich, roasted flavor. Using canned whole tomatoes means you can make it year-round without sacrificing taste.

With just a quick roast and blend, dinner is ready with minimal effort and maximum comfort.

Ingredients

Scale 1x2x3x

• 1 (28-ounce) can whole tomatoes
• 1/2 onion, cut into quarters
• 1 garlic clove, peeled
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup vegetable broth

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Instructions

Step 1: Preheat

Preheat oven to 400°F.

Step 2: Prepare the Vegetables

Remove the tomatoes from the can, reserving the tomato juice.
Place the tomatoes, onion, garlic, and thyme on a sheet tray. Drizzle with olive oil and season with salt and pepper. Toss gently to coat.

Step 3: Roast

Roast for 30 minutes, or until the onions are tender and beginning to caramelize.

Step 4: Blend

Transfer the roasted vegetables to a blender. Add the reserved tomato juice and vegetable broth.
Blend until smooth and velvety.

Taste and adjust seasoning as needed before serving.

Notes

Blending Safely

If using a countertop blender, vent the lid slightly so steam can escape — hot soup builds pressure quickly. An immersion blender also works beautifully right in the pot.

Adjust the Consistency

Add more broth for a thinner soup, or simmer the blended soup a few extra minutes to thicken.

Make It Ahead

This soup tastes even better the next day. Store leftovers in the refrigerator for up to 4 days.

Freezing Instructions

Allow soup to cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Fresh Tomato Option

Swap the 28-ounce can for about 2 pounds of fresh tomatoes if preferred.

• Author: Miks