Roasted Tomato Soup

Name: Roasted Tomato Soup with Garlic & Thyme
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs tomatoes, halved; salt, to taste; black pepper, to taste; 3 tbsp olive oil; 4 cloves garlic, unpeeled; 4 sprigs fresh thyme; 2 tbsp butter; 1 large onion, chopped; 2 tbsp tomato puree; 1 tbsp balsamic vinegar; 1/2 cup fresh basil leaves; 3 cups vegetable stock

This roasted tomato soup features deeply caramelized tomatoes, garlic, and thyme roasted until sweet and concentrated, then blended into a rich, creamy base. The roasting step transforms simple ingredients into complex, restaurant-quality flavor.

🌍American 🏷️Roasted tomato soup 🏷️Tomato soup 🏷️Soup 🏷️Comfort food Vegetarian

🏷️

🏷️Roasted vegetables

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs tomatoes, halved
salt, to taste
black pepper, to taste
3 tbsp olive oil
4 cloves garlic, unpeeled
4 sprigs fresh thyme
2 tbsp butter
1 large onion, chopped
2 tbsp tomato puree
1 tbsp balsamic vinegar
1/2 cup fresh basil leaves
3 cups vegetable stock

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Instructions

1
Place halved tomatoes flesh-side up on a baking tray.
2
Season generously with salt and black pepper, then drizzle with olive oil.
3
Flip the tomatoes over so they are skin-side up. Add unpeeled garlic cloves and fresh thyme sprigs to the tray.
4
Roast in the oven until the tomatoes are soft and caramelized.
5
Remove the tray from the oven. Discard the thyme sprigs and squeeze the roasted garlic out of their skins. Set aside.
6
In a large pot over medium heat, melt the butter.
7
Add the chopped onion and cook low and slow until softened and caramelized.
8
Stir in the tomato puree and cook for another minute.
9
Add the balsamic vinegar and stir to combine.
10
Add the roasted tomatoes, all their juices, and the squeezed roasted garlic to the pot.
11
Add the fresh basil leaves and vegetable stock. Stir everything together.
12
Bring the soup to a simmer, cover, and let it cook to allow the flavors to meld.
13
Using an immersion blender, blend the soup directly in the pot until it's nice and smooth.
14
Serve hot, garnished with a drizzle of olive oil and extra pepper if desired.

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Tips & Notes

Pro tips

Roast tomatoes cut-side down on a rimmed sheet pan to maximize caramelization and concentrate sugars.
Leave garlic cloves unpeeled during roasting; the skin protects the cloves and prevents burning, and they slip out easily once soft.
Taste after blending and adjust seasoning with salt and pepper, then balance acidity with balsamic vinegar if the soup tastes flat.
For extra depth, stir in tomato puree before blending to concentrate umami flavor without adding raw tomato texture.

Substitutions

Fresh thyme → dried thyme (use 1 tsp; dried is more concentrated)
Butter → olive oil (adds Mediterranean note; use 2 tbsp)
Balsamic vinegar → red wine vinegar or fresh lemon juice (use 1 tbsp to brighten acidity)
Cream → whole milk or plant-based milk (soup will be less rich but still smooth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally.

Equipment

rimmed baking sheet · blender or immersion blender

Common Questions

Can I use canned tomatoes instead of fresh?

Yes. Use 2 lbs (about 4 cans) of canned whole tomatoes, drained. Roasting still deepens flavor, though fresh tomatoes yield better caramelization.

Do I need to peel the roasted tomatoes?

No. After roasting, the skins slip off easily or blend in smoothly. If blending until completely smooth, straining through a fine sieve removes any remaining skin.