A rich, creamy roasted tomato soup made with fresh cherry tomatoes, caramelised shallots, roasted garlic, thyme and basil. Easy to prepare, comforting and healthy—serve with slices of crusty bread.
Soup is ideal when you want something light, healthy or restorative. This roasted tomato soup is one of my favourites because it’s simple to make yet packed with deep flavour. The texture is thick and silky without a drop of cream—roasting the tomatoes and garlic concentrates their sweetness, while slowly caramelised shallots add a rich, savoury backbone.
Take your time with the shallots: gently brown them over low heat in a mix of butter and olive oil until they reach a deep, glossy brown (not burnt). That slow caramelisation is what elevates the soup’s flavour.
Roasting Tomatoes & Choosing the Best Ones
Roasting intensifies the tomato flavour and sweetness—don’t substitute with a quick sauté if you can avoid it. A little charring on the tomatoes is fine and adds complexity to the final soup.
I prefer a mix of coloured cherry tomatoes for visual appeal and balanced flavour, but use whatever ripe tomatoes you have. Tomatoes on the vine often taste better; when in season, choose local produce for the best results.
How to Make Roasted Tomato Soup – Step By Step
Preheat the oven to 200°C (400°F). Wash and dry 1 kg (about 2.2 lbs) ripe cherry tomatoes and remove them from the vine if attached. Place the tomatoes on a baking tray with four large cloves of garlic (crushed with the back of a knife but with skins on), 2 tsp fresh thyme, salt, pepper and a drizzle of olive oil.
Roast until the garlic is soft and the tomatoes are juicy and slightly collapsed, about 30 minutes.
While the tomatoes roast, heat a small knob of butter with 3 tbsp olive oil in a saucepan. Add 8 round shallots (or 4 banana shallots) roughly sliced and cook over low heat for 15–20 minutes until they are soft and a deep brown—do not rush this step.
When the tomatoes are done, discard the garlic skins and add the roasted tomatoes and any juices to the pan with the caramelised shallots. Pour in 500 ml (2 cups) good-quality vegetable stock and bring to a boil. Turn off the heat and blend until completely smooth using an immersion blender, or carefully transfer to a blender in batches. Stir in a small bunch of roughly chopped fresh basil just before serving.
Top tip: Tomato seeds remain in the blended soup; if you prefer a completely silky texture, pass the puréed soup through a fine sieve before serving.
Extra Tips for Making Roasted Tomato Soup
- Use the highest-quality, ripe tomatoes you can find—local and in-season are best.
- Add a spicy kick with dried chilli flakes or a fresh chilli if desired.
- Fresh thyme gives a brighter herb flavour than dried thyme—use fresh if available.
- Be patient while caramelising shallots; high heat will burn them instead of developing the deep sweetness you want.
- If you want an even richer finish, stir in a splash of cream or top each bowl with a swirl of crème fraîche.
- Try finishing with a spoonful of homemade pesto or a few torn basil leaves for extra freshness.
- Leftovers work well when added to pasta sauces or stews.
- Store in the fridge for 2–3 days or freeze for up to 3 months.
Ingredients
- 1 kg (2.2 lbs) cherry tomatoes, on the vine if possible
- 4 cloves garlic, skins still on
- 2 tsp fresh thyme
- 8 round shallots (or 4 banana shallots), roughly sliced
- 1 small knob butter
- 3 tbsp olive oil
- 1 small bunch fresh basil, roughly chopped
- 500 ml (2 cups) good-quality vegetable stock
Instructions
- Preheat the oven to 200°C (400°F).
- Wash and dry the cherry tomatoes, remove from the vine if needed. Place on a baking tray with crushed garlic (skins on), thyme, salt, pepper and olive oil.
- Roast for about 30 minutes, until the tomatoes are soft and the garlic is tender.
- Meanwhile, melt butter with olive oil in a saucepan and sauté the shallots over low heat for 15–20 minutes until deep golden brown and caramelised.
- Remove and discard garlic skins from the roasted garlic. Add the roasted tomatoes and any juices to the shallots, pour in the vegetable stock and bring to a boil.
- Turn off the heat and blitz until smooth with an immersion blender, or carefully purée in a blender. Stir through the chopped basil and adjust seasoning to taste.
- Optional: strain through a fine sieve for an extra-smooth texture.
Nutrition (per serving, approximate)
Calories: 175 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 13 g | Saturated fat: 3 g | Sodium: 523 mg | Potassium: 555 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 1580 IU | Vitamin C: 58.5 mg
Nutrition information is an approximation.
Did you try this recipe?
If you make this roasted tomato soup, leave a comment to share how it turned out—I’d love to hear your tips and variations.