Roasted Tomato Soup

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This roasted tomato soup recipe is savory, herbaceous, creamy, and given a small boost of protein with the addition of cottage cheese. A hug in a bowl, it’s nutritious, comforting, and the perfect way to take advantage of fresh tomatoes!

Growing up in the Midwest, we always ended up with more tomatoes than we knew what to do with at the end of each summer, putting them to use in recipes like our sheet pan peach chicken with tomatoes and mozzarella and this roasted tomato basil soup recipe.

However, this soup is such a favorite that we make it all year long. The only thing it’s missing is the grilled cheese to go with it! Roasting the tomatoes is really key to the best flavor. It gives them a slight caramelization and lends extra depth to the soup that takes it over the top. Plus, it doesn’t add much extra effort! Fairly hands-off and fuss-free, this recipe is great for meal prep. We often make a double batch to eat throughout the week.

Key Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details!

• Fresh Tomatoes: I use Roma tomatoes here, but I’ve also used vine-ripened tomatoes. Really, any variety or a combination of tomatoes will work. Just make sure they’re fresh and ripe!
• Onion and Garlic: You can roast these alongside the tomatoes, but I prefer the sautéed taste. White onion works, but I prefer yellow onions for a slightly sweeter taste. Make sure to use fresh garlic cloves, not pre-minced garlic! I promise you can taste the difference.
• Crushed Tomatoes: This adds bulk to the soup and enhances the tomato flavor. I find that San Marzano tomatoes taste best because they have low acidity and a high ratio of flesh to water.
• Fresh Basil: This adds a pop of brightness that balances the savory flavors. If you can’t find fresh basil, use 5-6 tablespoons of dried basil instead.
• Sugar: Don’t skip this! It cuts the acidity of the tomatoes, rounding out the flavor.
• Cottage Cheese: I promise you can’t taste this. It just gives a little richness and contributes to the creamy consistency.
• Heavy Cream: Feel free to substitute whole milk instead.

How to Make Roasted Tomato Soup

This recipe takes a bit of planning, but the steps are so simple! They’re super fuss-free and mostly hands-off, so you can let the oven and stovetop do the heavy lifting.

1. Roast the tomatoes. Coat the tomatoes with olive oil. Then, season them with salt and pepper, and roast until tender and caramelized.
2. Combine ingredients. Sauté the onion in a large pot, followed by the garlic. Add the crushed toamtoes, baisl, and sugar, and simmer to meld the flavors. Then, add the roasted stock and roasted tomatoes, and continue to simmer.
3. Blend. Stir in the cottage cheese. Then, blend the soup until smooth. Don’t rush this step! We want to make sure to remove all the cottage cheese curds.
4. Serve. Stir in the heavy cream, season to taste, and enjoy!

My Favorite Ways to Serve

You can never go wrong with roasted tomato soup and grilled cheese. This soup is also incredible topped with croutons. We often enjoy it as a meal on its own. Or, try serving it as a soup and salad or soup and sandwich situation. You really can’t go wrong!