Homemade Roasted Tomato Soup Recipe

Last Updated on November 7, 2026 by Mr. B

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There are few meals more comforting than a hot bowl of soup paired with a crispy sandwich, and this Homemade Roasted Tomato Soup Recipe takes that classic combo to an entirely new level!

Instead of relying on a can, this from-scratch version builds incredible, deep flavor using sweet roasted Roma tomatoes, caramelized onions, and an entire head of roasted garlic. Serve it alongside a perfectly toasted sourdough grilled cheese stuffed with sharp cheddar and creamy Gouda for a meal that feels special but is still incredibly simple to make. It is cozy, flavorful, and exactly what you want on a chilly fall afternoon.

*Note: Don’t stop scrolling at the soup! You will find two recipe cards below: one for the tomato soup, and a second one right underneath it with all the steps for the perfect crispy Sourdough Grilled Cheese.

Looking for more soup recipes? Try these:

Slow Cooker Hamburger Soup Recipe

Slow Cooker Leek and Potato Soup | Crockpot Recipes

Instant Pot Chicken Noodle Soup

Slow Cooker Meatball Soup Recipe

I SHOW YOU HOW TO MAKE THIS HOMEMADE ROASTED TOMATO SOUP RECIPE (WITH SOURDOUGH GRILLED CHEESE) BELOW! For more video recipes, subscribe to my YouTube channel: Mr. B Cooks.

Homemade Roasted Tomato Soup Recipe

A rich, from-scratch homemade roasted tomato soup made with sweet Roma tomatoes, caramelized onions, and roasted garlic for deep, comforting flavor.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 5

Ingredients Method Video Notes

Ingredients

  

• 15 Roma tomatoes
• 1 large yellow onion cut into wedges
• 1 whole head of garlic
• 3-4 tbsp olive oil
• 2 cups vegetable or chicken broth
• ½ cup heavy cream can substitue full-fat coconut milk
• ½ cup fresh basil leaves
• salt, black pepper, and red pepper flakes to taste

Method

 

1. Preheat and Prep: Preheat your oven to 400°F (205°C). Slice the 15 Roma tomatoes in half lengthwise and place them cut-side down on a large baking sheet along with the onion wedges. Cutting them this way helps them caramelize beautifully.
2. Prep the Garlic: Slice the very top off the head of garlic to expose the cloves. Drizzle it with a little olive oil and wrap it tightly in aluminum foil. Place it on the baking sheet alongside the veggies.
3. Season and Roast: Drizzle everything generously with olive oil. Season with a heavy pinch of salt and black pepper. Roast in the oven for 40 to 45 minutes until the tomatoes are shriveled and show some charred, dark edges.
4. Combine and Simmer: Let the garlic cool for a few minutes, then squeeze the roasted cloves out of their skins straight into a large soup pot or Dutch oven. Transfer all the roasted tomatoes, onions, and any pan juices into the pot. Pour in the 2 cups of broth. Bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes.
5. Blend: Stir in the fresh basil leaves. Use an immersion blender directly in the pot to blend the soup until completely smooth. (If using a countertop blender, let it cool slightly and blend in batches with the lid cap cracked open to vent steam).
6. Finish and Season: Stir in the 1/2 cup of heavy cream. Taste the soup and adjust the seasoning with more salt, pepper, or red pepper flakes. If it tastes too acidic, stir in 1 teaspoon of sugar to balance the flavors. Simmer for 2 more minutes, then serve hot.

Video

Notes

Freezing and Storage

This soup freezes exceptionally well for up to 3 months. For the best texture when reheating, freeze the roasted tomato soup base before adding the heavy cream. When you're ready to serve, warm the soup on the stove and stir in fresh cream before serving.

Sourdough Grilled Cheese Recipe

A perfectly crispy sourdough grilled cheese sandwich featuring a rich center of sharp cheddar and creamy Gouda, toasted to a golden-brown crunch.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Servings: 1

Ingredients Method Notes

Ingredients

  

• 2 slices sourdough bread
• 1-2 tbsp mayonnaise for the outside coating
• 3 tbsp Gouda cheese shredded or thinly sliced
• 4 tbsp extra-sharp cheddar cheese shredded or thinly sliced

Method

 

1. Prep the Bread: Lay both slices of sourdough flat on a clean cutting board. Spread a thin, layer of mayonnaise over the top side of each slice. These mayo-coated sides will make direct contact with the pan.
2. Layer the Cheeses: Invert the bread slices so the mayonnaise sides face down. On one slice, build your cheese profile by laying down the extra-sharp cheddar first, followed immediately by the Gouda. Top with the second slice of sourdough, ensuring the mayonnaise-coated side faces outward.
3. Heat the Skillet: Place a seasoned cast-iron or heavy non-stick skillet over medium low heat. Add 1 tablespoon of your unsalted butter, swirling it across the skillet until fully melted.
4. Toast Low and Slow: Carefully transfer the sandwich into the pool of melted butter. Cook undisturbed for 4 to 5 minutes. Maintain a low temperature to give the sourdough time to crisp, while allowing the interior cheeses to completely melt.
5. Flip and Finish: Once the underside reaches a deep golden color, carefully slip the sandwich over. Introduce the remaining butter to the skillet if the surface seems dry. Toast for an additional 3-4 minutes until both sides are crisp and the cheese core is completely melted and gooey.
6. Serve: Remove from heat, slice in half, and serve immediately alongside hot, roasted tomato soup.

Notes

Shredding the cheese from a block ensures a silkier melt compared to pre-packaged slices. Using mayonnaise on the outer crust provides an even, golden-brown crunch while helping prevent the bread from scorching.