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 at high heat, which concentrates and releases sweet, savory pan juices that become the base of the soup.

A bowl of creamy tomato soup garnished with fresh herbs, served with two slices of toasted bread; a hand lifts a spoonful of the rich, creamy tomato soup above the bowl. A small dish of salt and pepper sits nearby.
Thick and creamy roasted tomato soup is dairy-free.

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

Vine tomatoes in a bowl, with a pepper grinder, sliced onion, garlic cloves, olive oil and salt and pepper arranged alongside.
  • 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 — puréed and mixed with the roasted tomatoes 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. For a heartier bowl built around lentils instead of tomatoes, my Italian lentil soup uses the same no-cream thickening logic — just a partial purée stirred back in.

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.
A bowl of creamy tomato soup garnished with fresh herbs, served with two slices of toasted bread; a hand lifts a spoonful of the rich, creamy tomato soup above the bowl. A small dish of salt and pepper sits nearby.
4.98 from 98 ratings

Homemade Roasted Tomato Soup with Fresh Tomatoes

Karen Tedesco
Roasted fresh tomatoes, onion, crusty bread and herbs — puréed smooth, no cream needed. Serve with grilled cheese or toasted bread for dunking.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

Equipment

Instructions
 

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm in bowls, with some toasted bread slices drizzled with olive oil on the side.

Notes

  • 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

Calories: 240kcal Carbohydrates: 30g Protein: 6g Fat: 12g Sodium: 876mg Fiber: 4g Sugar: 8g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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