Cozy Roasted Tomato Soup

It’s officially soup season… and somehow we even had a snow day here in North Carolina. Feels illegal, right?? Cold might not be my thing, but it is a perfect excuse to stay home, crank up the oven, and do some serious meal-prep magic.

This roasted tomato soup ended up being the MVP of the day. I paired it with sourdough grilled cheese, and it was a major hit — bowls scraped clean kind of hit. It’s made with just a handful of simple ingredients, yet roasting the tomatoes first takes it to a whole different level of flavor and coziness.

If you’re craving a classic soup that feels special but doesn’t take forever, this one’s for you.

You’ll need:

• 2 lbs fresh tomatoes (Roma or vine), halved
• 1 small onion, quartered
• 4 cloves garlic, peeled
• 2–3 tablespoons olive oil
• Salt + pepper
• 1 teaspoon dried basil or thyme
• 1 cup chicken or vegetable broth
• ½ cup heavy cream (optional, but highly recommended)
• 1–2 teaspoons sugar (optional, depending on your tomatoes)

Optional Ingredients:

• Fresh basil
• Freshly grated parmesan

How to Make Roasted Tomato Soup

1. Roast the tomatoes: Preheat your oven to 425°F. Spread the tomatoes, onion, and garlic out on a large sheet pan. Drizzle with olive oil, season generously with salt, pepper, and dried herbs, then toss lightly to coat. Roast for 25–35 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges. Pro tip: don’t skip the browned bits – that’s where all the flavor lives.
2. Blend the soup: Transfer everything from the pan (yes, including all those juices) into a large pot. Add the broth and bring to a gentle simmer for 5–10 minutes. Blend until smooth using an immersion blender, or carefully transfer to a blender and blend in batches.
3. Make it creamy: Stir in the heavy cream and sugar if using. Warm gently and taste, adjusting salt and pepper as needed.

Optional Flavor Boosts

If you want to play around a little, these are all so good:

• A splash of balsamic vinegar
• Red pepper flakes for a little heat
• A parmesan rind simmered in the soup
• Fresh basil blended right in

If You Want Next-Level Cozy

Highly recommend:

• Serving with grilled cheese (sourdough is my favorite)
• Topping with garlic croutons
• A drizzle of chili oil
• A scoop of burrata on top (trust me)

Tomato Soup-Making Must-Haves:

• Dutch Oven
• Non-toxic Kitchen Utensils
• Immersion Blender
• Glass Mixing Bowl
• Roasting Pan

This soup stores beautifully in the fridge for a few days and reheats like a dream, making it perfect for meal prep or easy lunches. And if you make it, I need to see it. Snap a pic, tag me (@evashockey), and let me know how you served it…especially if grilled cheese was involved.

And while you’re hungry, you can check out my super tasty chicken chili blog I mention below, OR you can find aaall my recipes HERE.

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