Creamy Roasted Tomato Soup with Fresh Tomatoes
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Most tomato soup gets its body from cream or a butter-and-flour roux. This one uses neither. Instead, a couple of slices of torn bread go into the blender with the roasted tomatoes — and the result is a soup that’s thick and smooth, without any dairy. The key is roasting. Fresh tomatoes roasted at high heat concentrate their flavor and release sweet, savory pan juices that become the base of the soup.
This is my homemade answer to the Campbell’s tomato soup I ate constantly as a kid — the one that came out of the can in a weirdly perfect cylinder. Roasting fresh tomatoes with olive oil and a handful of aromatics gets you somewhere much better: Deeper flavor, real texture, and nothing you can’t pronounce.
If you love the combination of fresh tomatoes and bread, my Tuscan Pappa al Pomodoro is worth making when tomatoes are at their peak.
A few ingredient notes
- Tomatoes: I prefer Campari tomatoes here — they’re sweet, consistently ripe, and available year-round. Plum tomatoes, cluster vine tomatoes, and cherry tomatoes all work well too. Avoid large beefsteak types, which have more water and less concentrated flavor. Whatever you use, make sure they’re fully ripe and red.
- Onion: Yellow or white both work. Roasting brings out the natural sugars, which adds depth to the soup base.
- Bread: This is the technique that makes the soup work without dairy. Torn pieces of sturdy bread — a crusty Italian or country loaf, crust removed — purée into the roasted tomatoes and create a thick, smooth texture with no cream, milk, or roux needed. You’ll need about 1 packed cup, which is roughly one to two slices depending on the bread
How to make roasted tomato soup
Slice the tomatoes in half — small, ripe tomatoes roast faster and more evenly than large ones. Pack them snugly in the baking dish with olive oil, onion, garlic and thyme. A tight fit keeps the pan juices from evaporating. 
After 25 minutes at 425°F, the tomatoes should be soft, golden and bubbling in their own juices.
Transfer the roasted tomatoes and all the pan juices to a blender or food processor — don’t leave any of that liquid behind. Add the torn bread pieces and just enough broth to barely cover. The bread thickens the soup without cream or roux. Purée until the soup is thick and smooth.
Homemade Roasted Tomato Soup with Fresh Tomatoes
Equipment
Recipe Video
Ingredients
- 2 pounds (1 kg) small vine-ripened tomatoes
- 3 tablespoons (45 ml) olive oil
- ½ of a large onion, sliced
- 1 teaspoon salt, plus additional to taste
- ½ teaspoon sugar
- 1 tablespoon grated fresh garlic
- ½ teaspoon freshly ground black pepper
- 3-4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 2 slices fresh country-style bread, crust removed and the bread torn into small pieces (to make about 1 packed cup)
- ½-1 cup (250-500 ml) vegetable broth
Instructions
- Heat the oven to 425 (212 C) degrees. Put 2 pounds small vine-ripened tomatoes, sliced in half, in a large baking dish or a pan that will hold the tomatoes snugly. Note: If you use a pan that's too large, the pan juices will evaporate more quickly in the oven. You actually want that liquid to make the soup
- Add 3 tablespoons olive oil, ½ of a large onion, sliced, 1 teaspoon salt, ½ teaspoon sugar, 1 tablespoon grated fresh garlic, and ½ teaspoon freshly ground black pepper to the tomatoes.
- Toss everything together until evenly coated with oil. Top with 3-4 sprigs fresh thyme, or sprinkle the dried thyme over the tomatoes, if you're using it instead.
- Roast the tomatoes 20-25 minutes. The tomatoes and onion should be soft and golden and the pan juices bubbling. Remove from the oven and cool 10 or 15 minutes.
- Transfer the tomatoes and all their liquid to a blender or food processor. Add 2 slices fresh country-style bread. Pour in just enough broth or water to barely cover the tomatoes and bread. The amount will depend on how juicy the tomatoes are after roasting.
- Remove the thyme sprigs. Puree until completely smooth or until the soup has the consistency you like (if your blender is more than ¾ full of the mixture, puree it in batches to avoid an overflow). Taste the soup and add more salt and pepper as needed.
- Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.
Karen’s Notes and Tips
- Refrigerator: Transfer the cooled soup to an airtight container and store up to 5 days. Warm up the soup in a saucepan on the stove, or in the microwave on medium-low power (stirring at 2 minute intervals).
- Freezer storage: Homemade tomato soup may be frozen up to 1 month. Use an airtight, leakproof container. Defrost the soup overnight in the refrigerator or transfer the frozen soup to a saucepan and reheat over medium-low heat.
- Add 1/2 cup diced red bell pepper or jarred roasted red pepper to the tomatoes and roast. Make it spicy with a pinch of cayenne or crushed red chili flakes.
- Stir in fresh basil leaves or pesto sauce for a classic basil and tomato combo. Grate Parmesan or mozzarella cheese over the hot soup.
- Add about 1/2 cup heavy cream (if you’re fine with dairy) or coconut cream after the soup is blended.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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This tomato soup recipe is one of the best that I have tried. DELICIOUS 😋
My family loves this soup! Can I leave the bread out and just add the cream?
Hi Kim – Sure you can! It may not be as thick, but the cream will add a lovely texture. So happy you enjoy the soup!
Just made this fabulous recipe with tomatoes from my garden! Was a little skeptical leaving the seeds in but didn’t seem to notice them once finished! It was totally delicious, will make it again soon!
Fabulous
Absolutely love this recipe although I have to admit to adding some cream at the end and devouring with garlic croutons! I also had many different sizes of tomato so just quartered the large ones. Sadly our crop is now finished but we have had an absolute glut this year so I am going to try it again through the winter with those I have frozen. Thank you
Liz, cream and garlic croutons sound like the perfect finishing touch! I love that you’ll be enjoying your homegrown tomatoes all winter long — what a treat.
Why the bread blended with the soup?
Brigette, I use bread in the soup because I wanted a creamy texture without using milk, cream or a roux as a thickener.
If I add cream can I freeze the soup
Hi Carol, The cream can separate and become grainy if frozen. I recommend adding the cream to the soup after defrosting, while reheating.
Absolutely delicious
It is a simple recipe and tastes delicious
This recipe is FANTASTIC! Best tomato soup ever! I added a little fresh basil and double the sugar but WOW! Amazing!
I’m really happy you enjoyed it Tammy!
Can you can this recipe? I would think if you added lemon juice, like you would for canning other tomato recipes it would be ok?
Hi Heather – I admit I’ve never canned soup before, but it should be good! If you have expertise in preserving, I recommend following all safety guidelines, including adding lemon juice or citric acid.
This recipe was super easy and delicious! I loved how creamy and thick it was with no roux or added butter or cream and so much healthier than a canned soup. I roasted my tomatoes in the toaster oven so I wouldn’t heat up the kitchen. I will make this again!
I’m so glad you enjoyed it! I also use my toaster oven (Breville) more than my regular oven these days.
Question if I leave the bread out could I preserve it like passata
Hi Donna – Yes, you can make the soup with the bread, and preserve in the freezer. Pack the cooled soup into jars and freeze for 2-3 months. If you’d like to try canning the soup, I recommend following proper canning guidelines found here: https://www.ballmasonjars.com/water-bath-canning.html Thanks for sharing your fantastic photos!