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Roasted Tomato Soup

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Today, I’ve got this dreamy Roasted Tomato Soup, folks.  It’s made with so many fresh ingredients. I love bulking it up with a ton’a tomatoes, a few carrots, a big red pepper, onions, and enough garlic that you’ll never have to worry about vampires. It’s almost effortless! And, most importantly- It’s delicious! Step back in time with this grown up version of tomato soup & grilled cheese!

This soul-warming Roasted Tomato Soup is scrumptious, and full of so much dang flavor. It’s a great thing to have when you get the hankerin’ for a big ol’ piping hot bowl of tomato soup. I also made sure it was freezer friendly! This means you can have it ready and on the table very quickly… and hopefully, you can ditch that boring and bland, red-label-can brand stuff once and for all! (For the record, I do respect that red-label-can brand. But in my opinion, when it comes to tomato soup, the recipe we’re about to make is thicker, richer, healthier, and better in every way… it’s worth every bit of the time and effort!)

Do you remember when ya were a bit younger, and Grilled Cheese and Tomato Soup was everything? There really was just somethin’ about it that made the cold and dreary days special. A handful and a half of years ago, I decided that I wasn’t a fan of tomato soup anymore. It just seemed so plain, ya know? Granted, I was buying the canned stuff, and just adding a few splashes of milk. So that was probably my problem. I started experimenting, making my own kind of tomato soups when the season and the weather were right for it. Sometimes I was successful- sometimes not so much. But now, y’all, I think I finally hit the nail on the head. Believe it or not, I even got toddler approval, after begging miss Pepper to take a bite. She says to me, “it’s not so bad!” Can you believe that? She’s already a little critic.

I hope you’ll agree with me that the soup is yummy. But I think all the little “cheese toasties” that I throw on top of it might just make the whole thing even better! These cheese toasties are my grown up/lazy version of grilled cheese, and they are crazy addicting… I’ve even included the quick steps to make them below! Of course, you can make a regular ol’ grilled cheese too. Are you a sandwich dipper, or do you usually prefer a handful of crackers or croutons tossed in? Either way, you’re going to love this recipe!

Now let’s get into the kitchen, and make some soup!

First off, preheat the oven to 450 degrees. On a large baking tray, throw on some tomatoes (I used Romas- I prefer them with the core and seeds scooped out with a spoon, but you can just cut’m in half), 1 red pepper cut in half, 2 onions cut in half, 2 large carrots cut into four pieces, and about 5 cloves of peeled garlic. Drizzle it with olive oil and sprinkle with Salt and Pep, then place in the oven and let’m get all roastalicious and caramelized. (While you’re at it… close your eyes, take a deep breath, and bask in the incredible scent that now fills your kitchen!) Let’m hang out in there for about 35-40 minutes. I know that’s kind of a while, but that’s it. You can go read a book, or watch a tv show, or- ughhh- do laundry. (my life)

Remove from the oven when they look a lil like this.

Toss everything from the baking tray into a large stock pot or dutch oven with 2 cups of chicken broth, vegetable broth, beef broth- whatever you’ve got on hand will do. Also, go ahead and throw in about a tablespoon each of Worcestershire sauce and some dried basil, and one bay leaf. Bring to a boil, then let simmer, uncovered, for another 20 minutes on the stove.

I know that many of you are like, “goodness- this seems like a lot of work for some tomato soup!” But y’all, you know me, and you know I wouldn’t steer you wrong. It’s almost hands off time. I’m telling you, it’s worth it. And like I said a lil bit ago, it’s freezer friendly! So if we do just a lil extra work now, you’ll have insanely delicious, homemade tomato soup on hand for a few months!

Remove from the heat n’ grab a handy dandy immersion blender. Don’t have one? Click right here for the one I use! It’s also handy when you make my yummy recipe for Crockpot Marinara.

If you don’t have an immersion blender right now and you want to make this tomato soup, you can use your trusty blender to puree the soup. But please please, pleease- Remember to divide it up and blend it in a few smaller portions, because if you try to blend up too much hot soup at once, you’ll have a big ol’ steaming mess on your hands!! 

Puree until it’s nice and smooth. Return the pot to low heat. Add the remaining broth. There’s room for customization here… If you prefer your soup a bit more on the thin side, add a little extra! I do like a thicker tomato soup… Probably because It’s better to dip my cheese toasties in! 🙂

And, because it’s the right thing to do, add a little half n’ half to balance it all out… and, you know, to make it just a lil’ creamy.

Stir it all up, and there it is- you’re good to go!


Bonus recipe

Cheese toasties! Okay, you don’t have to make these, but you really should make these. When I was younger and my sister would babysit me, she would always make something like this. She’d take a piece of bread and spread some butter on it, sprinkle it with garlic salt and then a mountain of cheese, and then she’d broil it. And it… was… glorious! This is my version of those Cheese Toasties. They’re totally a great companion for the recipe, the perfect vehicle for delivering this soup to your tummy. They’re quick and easy, which we can all appreciate, and I know you’re gonna love’m.

There’s about three steps to these, and one of them is to eat’m up… so that’s good, right? You’re gonna grab a baguette and slice it into thin slices, spray the tops with a little olive oil or avocado oil cooking spray, sprinkle a little garlic salt on’m, then top with the amount you choose of your cheese of choice. (I mixed together reduced fat sharp cheddar with some Mozzarella.) I pile about one tablespoon of the cheese mixture onto each little slice of baguette.

Broil’m for about 5-6 minutes. Just keep an eye on them, okay? Because if you forget, it doesn’t take long at all for them to get a little too dark!

And there ya have it! A dreamy little bowl of perfectly flavored tomato soup, and we’ve even got some crunchy cheese toasties on top.

ahhh, just the best. 

My friends, you may never grab a can of that stuff on the shelf again.

Are you thinking what I’m thinking? That this would make a great Halloween dinner!

Hope you make it soon. I can’t wait to hear how it goes!

With love from my kitchen to yours,


Roasted Tomato Soup

A creamy homemade tomato soup chock-ful of fresh tomatoes, onions, garlic, carrots, red pepper, and spices. 
Print Recipe
Prep Time:10 mins
Cook Time:1 hr
Total Time:1 hr 10 mins


  • 2.5 lbs fresh roma tomatoes sliced in half, seeds and core scooped out
  • 5 cloves fresh garlic peeled
  • 2 large carrots chopped into large chunks
  • 1 large red bell pepper deseeded and cut in half
  • 2 medium onions (red or yellow) cut in half
  • 1 tbsp olive oil
  • 6 cups vegetable or chicken broth extra if you want a thinner tomato soup
  • 1 tbsp dried basil
  • 1 tbsp Worsteschire sauce
  • 1 bay leaf
  • 1/2 cup half and half
  • sea salt & pepper
  • olive oil or avocado oil cooking spray


  • Preheat oven to 450 degrees.
  • On a large baking sheet lightly sprayed with cooking spray. Spread tomatoes, onions, carrots, garlic cloves, and the red pepper onto the pan. Drizzle with olive oil and sprinkle with salt & pepper. Toss together to coat everything. Place into oven and roast for 35-40 minutes or until everything is lightly caramelized. 
  • Remove from oven and toss everything into a large stock pot or dutch oven. Add 2 cups of broth, bay leaf, basil, and worsteshire sauce. Bring to a boil. Reduce and simmer 15-20 minutes. 
  • Remove from heat and remove bay leaf. Use an immersion blender to puree the soup until smooth. 
  • Return pureed soup to stove over low heat. Stir in half and and half and the remaining broth.
    Add extra broth if you like your tomato soup a little thinner. I personally enjoy it a bit thicker. Better for dipping cheese toasties or sandwiches!
  • Serve and Enjoy!


Serving Size: 1-1/2 cups.
Calories: 135. Total Fat: 4.5g, Saturated Fat: 1.5g, Carbohydrates: 14g, Fiber: 4g, Sugars: 5g, Protein: 5.5g
WeightWatchers Points: 2 Points


*You do not have to scoop the seeds and core out of the tomato, but I personally prefer it that way. If you decide not to scoop the seeds and core you will have a little extra soup! 
Servings: 6
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!
An easy, creamy and healthy homemade tomato soup recipe full of fresh tomatoes, onions, garlic, carrots, red pepper, and spices.  #roastedtomatoes #soup #ww

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  1. 5 stars
    Just popping by to share some more love for this recipe. We’ve been receiving pounds and pounds of tomatoes in our produce boxes. They all go straight into this soup! I’ve made it weekly all summer long and swear I’ll never grow tired of it.

  2. 5 stars
    I use this as a base recipe and adjust to use what I have in the fridge. It never fails. #top2021

  3. I love nothing more in life than this soup with 2 of your garlic parm drop biscuits. Seriously! The stuff dinner dreams are made of.

  4. I never knew homemade tomato soup could be this good. I thought nothing could replace my love for classic canned. Boy was I wrong! This soup is amazingly good. My husband was blown away by it & asked why I didn’t make a double batch?!? Thank you so much for a healthier alternative that is so full of flavor!

  5. 5 stars
    This is, by far, my very fav tomato soup recipe. Not only is it WW friendly, it’s SO good! Best part, I can harvest the veggies from my garden! IG: @smalktowngetsfit.

  6. 5 stars
    This is hands down 1000% my favorite recipe on here. Make it. It is so easy and SO delicious. Honestly I will never eat any other Tomato Soup again. I love this recipe so much. Like Star mentions, it makes your house smell incredible and get soo many veggies into one serving. I also don’t think it’s a lot of work, mostly just time that pays off!I feel good every time I make this. I like adding a touch of balsamic vinegar to mine as well.

    1. I need to add the touch of balsamic! You just reminded me how great this recipe is and I added roma tomatoes to my grocery order!!

  7. 5 stars
    I love this recipe! I don’t have a stick blender but it works well in a normal blender too! Thank you for another great meal idea!

  8. I made this soup last weekend with my over ripes old tomatoes from my own garden .I had too many .I didn’t add any broth since so I didn’t have any I added Miso soy paste since I didn’t have Worsteschire sauce .I added my fresh basil I grow in my garden as well .soap was delicious thanks for the inspiration I made it 4 servings so it came out to be 4 points

  9. Thank you for the recipe! I’m planning to make tomorrow. Why is this 2 points on purple using all 0 point foods? Thank you.

    1. You’re welcome! There is half and half and olive oil in this recipe. If you didn’t use either of those ingredients then it would be zero points.

      1. If you use fat free half and half it’ll be 1 point per serving on purple. And even less if you don’t use a whole TBS of oil

  10. 5 stars
    We absolutely love this soup! I placed a grocery pick up order and they gave me way more tomatoes than I needed. Enough that I had to quadruple the recipe. I had the intentions of doubling so I could share with my mother in law and freeze some. But we love the soup so much we are totally fine with having that much in our freezer!! And like everyone has said before, the smell while it’s roasting is heavenly. Thank you so much for sharing all of your wonderful recipes. It’s encouraging and a relief to have somewheres to turn to for tasty recipes. It’s hard to not
    be in the mine set that eating healthier doesn’t mean eating nasty foods. We are from south Louisiana so the thought of having to eat bland food is depressing. Lol but thanks and we look forward to more recipes!

  11. I made this for a “Soup Night” family gathering last night and it was a huge hit! They loved the soup and the Cheese Toasties. Thank you Star for making me look good again I can’t seem to rate the recipe but if my phone would let me, I would give this ⭐️ ⭐️ ⭐️ ⭐️ ⭐️!!

  12. In the top part of the recipe you call for 2 cups broth but in the list of ingredients it calls for 6 cups broth. Can you tell me which one is correct? Thank you.

    1. Hi Tiffany, You add the broth at two different times. You add two cups at first in the pot with the tomatoes, basil, and bayleaf. Then after you blend it you add the remaining broth. I checked the top description and the printable recipe and it’s there, but I’ll try to make it more clear. Thanks! Hope you enjoy!

  13. I made this recipe a while back and loved it, the only thing I didn’t like were the bits of tomato skin that were in it. I want to make this again this week, do you think it will work if I peel the tomatoes? And should I peel them before or after roasting? Thanks for all your great recipes!

    1. Hi there! I think they should peel off fairly well after roasting them. I’m not a huge fan of peeling tomatoes so I rarely do it, I haven’t tried the roasting method for peeling before, just the boiling. But, it works for peppers so it should do okay! I’m glad you enjoyed otherwise! Did you blend it super well with an immersion blender/regular blender? just wondering because I’ve never noticed them when I make it.

  14. 5 stars
    Hi Star,
    This is going to sound crazy, but, I don’t even like tomato soup….tried many times to like it because I love tomatoes in general. However, something about your recipe had me curious so I made your soup.
    I am a changed woman!!!! I LOVE this soup! It’s so delicious and such flavor!
    Please keep up the good work….I look forward to when you post new recipes…..

    1. Hi Pam! Wow, if there ever was a compliment, here it is! I’m so happy i’ve gone and changed your mind about tomato soup. Thanks so much for letting me know!

  15. This recipe is amazing! Have made it multiple times! Not only delicious, the house smells so good when roasting the veggies! Absolutely the best recipe!!

  16. Hi Star,
    I’m excited to try this soup. My favorite soup is a tomato basil soup from Nordstrom cafe and it has a little bit of a spicy kick to it. Anything you recommend adding to your recipe to get a little bit of that spicy kick? Also, do you think evaporated milk would work well instead of half and half?

    1. Hey Joanna! I’ve never had the soup from there, but I bet it’s super delicious. Here’s what I’d do- Either roast a jalapeño with the other veggies OR add a chipotle pepper from a can in when you move all the roasted veggies from the oven and into a pot, OR simply add a few pinches of cayenne pepper or your favorite hot sauce into the soup as it’s cooking. Let me know if you try any of this and how it turns out. I also think the evaporated milk should work just fine.

  17. Could you roast the veggies and then toss it all in a crockpot? I’m trying to find fast soups and this sounds amazing!

  18. 5 stars
    Loved making the soup but not crazy about the half and half. Never seem to have it on hand. I do have unsweetened almond milk. No good? Can I do without creamer or dairy at all? Damn I forgot to roast the carrots. Will that affect the taste?

  19. I made this delicious soup and my family loved it! Thank you so much for your yummy and creative recipes! I love your site.

    I did put the recipe through the calculator and it came up 5 points. It’s so worth it, but wondered why the discrepancy?

    1. Hey Ann, So happy you enjoyed! Did you put the nutrition information into the calculator or the recipe builder? If you put the nutritional info into just into the calculator rather than the builder. The nutritional information contains all of the zero point foods which will make the points higher, but since they are zero points the points are lower. I hope that makes sense!

  20. I am so excited to make this! I am beyond ready for soup weather! Did you happen to calculate points on the Cheese toasties? Thanks!

    1. Hi Mandy! I just made these with a leftover bit of a baguette so I didn’t have an “official” recipe. These ones came out to 1 point per two toasties and I used about 8 ounces of a baguette!

  21. Grilled cheese and tomato soup are my absolute favorite! I can’t wait to make a big batch of this soup this weekend! I can almost smell yours from here! Your recipes have never steered me wrong! Thanks a bunch!!

  22. This sounds and looks amazing. Always looking for a great healthy tomato soup recipe. Can 1% or 2% milk be used instead of 1/2 & 1/2?

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