Creamy Roasted Tomato Soup Recipe
Creamy Roasted Tomato Soup is full of caramelized, fresh sweet tomatoes which provide a rich tomato flavor.  This healthy oven-roasted tomato soup is the epitome of comfort food and, combined with a crispy grilled cheese sandwich, well it just doesn’t get any better. 
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
50minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
50minutes 10minutes
  • 4 tomatoeslarge
  • 1/2 red onion
  • 5cloves garlicwhole, peeled
  • 3Tbsp olive oil
  • 2slices bacon
  • 4cups chicken stockreduced sodium
  • 3Tbsp tomato paste
  • 1cup heavy cream
  • 1/2tsp kosher salt
  • 1/4tsp ground black pepper
  • 2Tbsp fresh basilchopped
  • Optionalcroutons or additional chopped basil for garnish
  1. Preheat the oven to 400 degrees F.
  2. Core the tomatoes and cut them into quarters. If very large, cut them into eighths.
  3. Cut the onion into large pieces. (Smaller pieces will burn while being roasted.)
  4. Peel the garlic and leave whole
  5. Place the tomatoes, onion, and garlic in a large bowl and add the olive oil. Toss until all surfaces are coated in oil. Pour out on a rimmed baking sheet and roast the vegetables for 25 minutes. Stir once after about 15 minutes.
  6. While the tomatoes are roasting, chop up the bacon and place it in a Dutch oven or large saucepan over medium-low heat. Cook the bacon until it is almost done, and the fat has rendered. Add the roasted vegetables and any juices and stir to combine.
  7. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes.
  8. Add the tomato paste and simmer covered for another 15 minutes.
  9. Remove the soup from the heat and use an immersion blender to puree the soup until it is smooth and creamy.
  10. Add the cream, basil, salt, and pepper and stir to combine. Taste and add more salt and pepper to taste.
  11. Optional, garnish with a few croutons and additional chopped basil. Serve hot.
Recipe Notes

Sharon’s expert tips.

  • Leftover soup can be stored covered in the refrigerator for several days.
  • If making ahead, make the soup up to the point of adding the tomato paste and store covered in the refrigerator for several days. Before serving, add the cream, basil, salt, and pepper. Heat over medium heat until hot and serve.
  • Since this recipe only calls for three tablespoons of tomato paste, you might want to consider purchasing it in a tube instead of a can. With a tube of tomato paste, you can just use the amount you need, then store the rest in the refrigerator until you need it again. No more cans of half-used tomato paste lurking in the back of your refrigerator.
  • Instead of buying chicken stock in a box, I like and recommend jarred Better Than Bouillon Reduced Sodium Roasted Chicken Base. You can find it next to regular chicken stock. No, this is not a sponsored post. I just like the convenience of using this product and making just the amount of chicken stock I need. And, I think you will too!
  • If you don’t have an immersion blender, you can use a regular blender to puree the soup. You will have to do it in batches and be sure to place a dish towel over the lid to prevent any hot liquid or steam from escaping.
Nutrition Facts
Creamy Roasted Tomato Soup Recipe
Amount Per Serving
Calories 330 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 86mg 29%
Sodium 698mg 29%
Potassium 249mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 36%
Vitamin C 35%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.