Rich, creamy, and packed with roasted flavor.
There are few things I love more than a good bowl of tomato soup, especially when the weather starts to cool down. But I want my tomato soup to taste like more than just tomatoes and cream. I want some depth, a little sweetness, a touch of heat, and plenty of flavor.
My roasted tomato soup starts with fresh tomatoes, bell peppers, and carrots, all roasted at high heat until the edges begin to char. Roasting brings out the vegetables' natural sweetness and gives the soup a rich flavor that you just don't get from simmering everything in a pot.
I also add a few ingredients you might not expect in tomato soup. A splash of soy sauce and Worcestershire sauce brings a savory depth, while a little agave balances the acidity of the tomatoes. Finish it with Parmesan and heavy cream, and you've got a velvety soup that's rich without being too heavy.
And the best part? It's surprisingly easy to make.
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 15 minutes
Servings: Approximately 6
Ingredients
For Roasting
8–10 fresh tomatoes, halved
2 yellow or red bell peppers, seeded and roughly chopped
1 cup shredded carrots
Maldon sea salt, to taste
Olive oil, for drizzling
Red pepper flakes, optional, for a little heat
For the Soup
6 cloves fresh garlic
A splash of soy sauce
1½ tablespoons bouillon paste
2 cups water
A splash of Worcestershire sauce
1 tablespoon agave syrup
½ teaspoon peppercorns
¼ cup heavy cream
¼ cup grated Parmesan cheese
Instructions
1. Roast the Vegetables
Preheat your oven to 425°F (220°C).
Arrange the halved tomatoes, bell peppers, and shredded carrots on a large baking sheet. Drizzle generously with olive oil and sprinkle with Maldon sea salt. If you like a little heat, add a pinch or two of red pepper flakes.
Roast for approximately 40 minutes, or until the vegetables are tender and beginning to char around the edges. Don't be afraid of a little color here. Those caramelized edges are where a lot of the flavor comes from.
2. Build the Soup
Transfer the roasted vegetables, along with any juices from the baking sheet, to a large pot over medium heat.
Add the garlic, soy sauce, bouillon paste, water, Worcestershire sauce, agave syrup, and peppercorns.
Stir everything together and allow the mixture to simmer for approximately 10 minutes, giving the flavors time to come together and the garlic time to soften.
3. Blend Until Smooth
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy.
Take your time with this step. You want a nice, velvety consistency without chunks of vegetables or peppercorns.
4. Add the Finishing Touches
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese.
Continue heating for a few additional minutes, stirring occasionally, until the cheese has melted and everything is incorporated.
Taste and adjust the seasoning if needed. If the soup is thicker than you prefer, add a little water until you reach your desired consistency.
5. Serve and Enjoy
Ladle the soup into bowls and finish with a little extra Parmesan, a drizzle of olive oil, or a few cracks of fresh black pepper.
Serve with crackers, toasted bread, or, my personal favorite, a grilled cheese sandwich.
A Few Notes From My Kitchen
Let those vegetables char. The roasting is what makes this soup special. You want some caramelization on the tomatoes and peppers, so resist the temptation to pull them out too early.
Don't skip the savory ingredients. Soy sauce, Worcestershire sauce, and bouillon paste might seem like unusual additions to tomato soup, but they give it a wonderful richness without overpowering the tomatoes.
Adjust the heat to your liking. A little crushed red pepper goes a long way. Start with a pinch if you prefer a milder soup, or add more if you like a little kick.
Make it ahead. This soup is great for leftovers. Store it in an airtight container in the refrigerator for up to 3–4 days and reheat gently over low heat.
Whether you're making lunch on a chilly afternoon or serving it alongside a sandwich for an easy dinner, this is one of those recipes that delivers a lot of flavor without a lot of fuss.
And if you're going to make tomato soup from scratch, you might as well roast the tomatoes first.
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