A rich, bold pot of roasted tomato soup can be on your table in about 30 minutes. This easy recipe uses canned tomatoes for convenience and smoky paprika with a touch of cayenne to elevate the classic tomato soup.
Easy Roasted Tomato Soup
When winter settles in, there’s nothing better than a warm, comforting bowl of soup. This roasted tomato soup is simple, satisfying, and full of familiar flavors: fire-roasted tomatoes, aromatic vegetables, smoky spices, and a hint of cream. It fills the kitchen with a savory aroma and comes together quickly—perfect for weeknights or a cozy weekend meal.
What You’ll Need To Make The Best Tomato Soup
This recipe uses wholesome, pantry-friendly ingredients that keep it easy to make year-round.
For exact amounts check the recipe card below.
- Olive oil
- Yellow onion
- Minced garlic
- Chopped or sliced carrots
- Fire-roasted diced tomatoes (with juices)
- Regular diced tomatoes (with juices)
- Vegetable broth
- Whipping cream (optional)
- Bay leaf
- Smoked paprika
- Cayenne pepper
- Kosher salt
How To Make This Tomato Soup From Scratch
Use the full recipe card below when you cook.
This soup is straightforward and quick. Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add onion and carrots and sauté until tender, about 5 minutes. Reduce the heat to medium, stir in the garlic, then add the canned tomatoes, vegetable broth, bay leaf, smoked paprika, cayenne, and salt. Bring to a simmer and cook gently for about 15 minutes to let the flavors meld.
Remove the bay leaf, then blend the soup to your preferred texture. An immersion blender makes this step easy and keeps you working right in the pot; alternatively, cool the soup a bit and blend in batches in a countertop blender. Stir in the cream if using, warm through, and serve.
What Is An Immersion Blender?
An immersion (or stick) blender is a handheld tool that blends soups and sauces directly in the pot. It’s handy for smoothing soups quickly without transferring hot liquids to another appliance.
Do I Have To Use An Immersion Blender?
You don’t have to. If you don’t own an immersion blender, let the soup cool slightly, then carefully blend in batches in a regular blender. Return the soup to the pot and reheat gently before serving.
Kitchen Tips
- Use canned fire-roasted tomatoes for a rich, smoky flavor without roasting fresh tomatoes yourself.
- Adjust the cream to taste — a little adds silkiness, but it’s optional.
- If you prefer fresh tomatoes, roast and use them instead of canned, but canned tomatoes keep the recipe simple year-round.
What To Serve With Roasted Tomato Soup
Classic pairings are homemade croutons and a grilled cheese sandwich for dipping. Fresh crusty bread or a simple salad also complement the soup nicely.
How Do I Store Homemade Roasted Tomato Soup?
Cool the soup completely before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in airtight containers for up to three months; thaw in the refrigerator and reheat gently on the stove.
Check Out Even More Amazing Soup Recipes!
Try other comforting soups for chilly nights: creamy chicken gnocchi, hearty vegetable beef, black bean soup, French onion, or chicken and wild rice. Each offers a different flavor profile but the same cozy satisfaction.
Tools Used To Make This Roasted Tomato Soup Recipe
Useful tools include an immersion blender (recommended), a heavy pot or Dutch oven for even heating, and a good ladle for serving.
Easy Roasted Tomato Soup
A rich, bold roasted tomato soup ready in 30 minutes, using canned tomatoes for ease and smoked paprika plus cayenne for a flavor boost.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion (frozen works)
- 2 teaspoons minced garlic
- 1/2 cup chopped or sliced carrots (about 1 medium carrot)
- 2 (14.5 oz) cans fire-roasted diced tomatoes with juices
- 1 (28 oz) can regular diced tomatoes with juices
- 1 cup vegetable broth
- 1/4 cup whipping cream (optional)
- 1 bay leaf
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and carrots and sauté about 5 minutes until tender. Reduce heat to medium and stir in garlic.
- Add the canned tomatoes with juices, vegetable broth, bay leaf, smoked paprika, cayenne, and salt. Stir, bring to a gentle simmer, and cook for 15 minutes.
- Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency. If using a countertop blender, cool slightly and blend in batches, then return to the pot.
- Stir in cream if desired, warm through, and ladle into bowls to serve.
Notes
If you don’t have an immersion blender, cool the soup and blend in batches in a countertop blender. Reheat gently before serving.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving (approx):
Calories: 149
Total Fat: 8g
Carbohydrates: 18g
Protein: 2g
