EASY Roasted Tomato Soup Recipe – Better Than Canned!

This is how I make homemade tomato soup that’s rich, creamy, and full of roasted tomato flavor — no canned soup here. It’s the ultimate comfort food, smooth and perfectly balanced with a touch of basil and cream. I use roasted tomatoes backed up with some canned and jarred tomatoes for depth and sweetness, then top it with crispy grilled cheese croutons for the perfect bite of nostalgia. This recipe is cozy, simple, and way better than Campbell’s — perfect for weeknight dinners, meal prep, or cold-weather comfort.

Roasted Tomato Soup
• 3 lbs fresh ripe tomatoes (Ripe or overly ripe Roma or plum tomatoes work best)
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can – 24 oz crushed tomatoes
• 1 bottle 24 oz passata (strained tomatoes)
• 3 cups vegetable or chicken broth
• 1 tsp honey or sugar
• 1 sprig fresh thyme, leaves only stem removed or 1 tsp dried thyme
• ½ tsp salt (to taste)
• ½ tsp black pepper
• ½ cup half-and-half or heavy cream
• 2 leaves fresh basil – thinly sliced (for garnish)

Grilled Cheese
• 2 slices sourdough bread
• 2 slice American cheese, thinly sliced
• 2 slice cheddar cheese, thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter

#tomatosoup #comfortfood

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Tomato soup is supposed to be fresh and comforting, but a lot of the canned stuff is loaded with crap and made with zero love. So, in this video, I want to show you how I make a roasted tomato soup that’s lighter, healthier, and packed with real tomato flavor. We’ll roast fresh tomatoes. We’ll blend them with some canned tomatoes for depth and finish it with just a splash of cream. What better to serve this with than some grilled cheese. And my move is to cut this grilled cheese up into little grilled cheese croutons so every spoonful gets that perfect dunk built right in. For the full ingredient list, check the description box below. But enough talking. Let’s get cooking. This is my favorite time of the year to make tomato soup because we get to combine some fresh ingredients with some of the less than fresh store-bought ingredients. When you mix the fresh version with the store-bought version, I think that’s a really nice way to take home cooking and really elevate it cuz you can lean on the store-bought stuff. You don’t got to do it completely fresh from scratch, but adding the fresh stuff really enhances the flavor and and makes things absolutely wonderful. This is also a really good application to use these overripe tomatoes. You can see how this tomato is starting to get a little wrinkly. Maybe not great for a salad, but if we take these, we throw them inside a soup, they are going to be absolutely delicious. So, these are all washed. Let’s start off with just slicing them in half. And then what I’m going to do is I’m just going to remove the stem from them. And I’m just going to cut them in half. So just a quick little trim. And we’ll keep these just in half just like this. So cut and take off the stem. So now I’m going to take these tomatoes and I’m going to put them cut side up on this baking tray. It’s a nice fresh aluminum baking tray. First time this thing’s going in the oven, so it looks really, really nice and it doesn’t have any singes on it yet. So, I just always like the way this stuff looks brand new because it’s never going to look like this ever again. So, now on top of the tomatoes, we’re going to drizzle some olive oil. I’m just going to run it right over the top. We’re going to use our hands and mix it in. So now I’m going to season these with some salt, some fresh ground black pepper, and some fresh dried oregano out of my mom’s garden, out of the tenti container. So now I’m going to give these a mix with my hands. Just make sure that they’re all nice and well coated. We’re going to roast these to really bring out the flavor, caramelize them a little bit, break them down because fresh ingredients are good, but in order for this soup to have the right flavor, it’s got to be cooked down a little bit. It’s just going to add a really nice depth of flavor. I got my oven heated up to 425°. We’re going to throw these in there for about 25 to 30 minutes until they are nice and cooked and start to have like some brown spots on the top that really bring out the awesome tomato flavor of these super fresh tomatoes. While those tomatoes are roasting in the oven, we only need to prep two other things. We’re going to mince up some garlic and we’re going to put a dice on this onion. And we don’t have to be super exact with everything cuz we’re going to blend this soup. So, the cut that we put on things doesn’t have to be so precise. And that’s like one of the benefits of making like a blended soup is like you can work pretty fast and you don’t have to be super exact and it’s not going to affect the final product. So, that’s all we had to do. Rough dice on the onion, rough chop on the garlic. Now, we’re going to wait for our tomatoes to finish roasting. And then we’re going to head over to the stove and start cooking the soup. So, we’re going to cook everything inside this large sauce pot. Once it’s all cooked, we’re going to finish it inside a blender. Could use an immersion blender in here, but I think this soup works a little bit better if I do it inside the blender. Gets a nice smooth consistency. So, let’s get this pot heated up over a medium heat. We don’t have to put any like browning on anything. So, you can start with a cold pot. You can just add a little bit of olive oil to the bottom. And then in go our onions into the cold pot with the oil. We don’t want any browning on these onions. We just want to soften them up, let them start to tenderize, release their liquid, and that’s going to be best for the soup, not caramelized. So, while our onions are starting to cook, let me show you some of the tomato products that we’re going to use. So, here I got some crushed tomatoes. This is going to add a really nice body and a really nice consistency to the tomato soup. In addition to that, we’re also going to use the pata. And the patada is a cooked and strained tomato. This is going to help the soup get nice and silky. So, it’s going to add a really good texture element. So, I find that a combination of the fresh tomatoes that we got in the oven that we’re roasting, the pata and the crushed tomatoes are the best blend of tomatoes. And you could probably do the soup with just one of them. You know, I could do with just the roasted tomatoes. I could do the whole soup with this. Or I could do the whole soup with that. I find that the best tomato soup is the a combination of the three. And while you’re cooking the onions, if you start to notice they’re browning a little bit, just turn down the heat because again, we want to soften them without browning them. So once these onions have gotten a little translucent, we’re going to add our garlic and cook that until it becomes fragrant. This is also a nice time to season with a little salt. Try not to season your food all at the same time at the end. It’s best to season a little bit along the way and then if you got to add a little bit more at the end, you can add a little bit more. Remember, garlic has a tendency to burn, so it doesn’t need to cook for very long. Just a minute or two. And you could smell once the garlic has started to cook. But definitely keep an eye on the garlic that you don’t burn the garlic. Burnt garlic has like a bitter flavor. And once you burn the garlic and you got that bitter flavor in there, it’s really distinct and it’s it’s hard to not miss it. So once we can start to smell that garlic, let’s add our canned tomatoes. So first we’re going to add the can of crushed tomatoes. So don’t throw out the can. We’re going to add some broth in just a second. And I use the broth to like clean the can out. So make sure we’re getting everything out of there. So now we’re going to add the pata in there. We’re going to add the whole jar. So now we’re going to add some low sodium chicken broth. But just like I said, we’re going to take this and we’re going to clean up both of these. So, a little broth inside of there. Give that a shake. One’s clean. A little broth inside our tomato can. That’s now much cleaner, too. And we’re going to add about two cups of broth. So, this thing’s about four cups. Maybe just a little bit more in there. Remember, you can always add more. If you have to take it out, you can always just reduce it. Now, from there, for sweetness, I’m going to add just a little bit of honey. You can also use sugar, but I like to add something sweet to balance out all the acidity of the tomatoes. Now, for another fresh ingredient, I’m going to add some of this fresh thyme. I got this right out of my garden. One of the benefits of keeping a little herb garden. And we’re going to keep the stems out because I don’t want to have to pick them out later. So, I’m just going to take some of the leaves and I’m just going to pull them right off and just put them right into the soup. And I’m really trying to pay attention to make sure that I don’t put the stems in because I don’t want to have to fish them out. And if these go in there and then we blend them, these woody stems do not taste good once they’re blended. And if you don’t have fresh, you can always use dried. A little fresh ground black pepper. Now, let’s check on our tomatoes that we put in the oven. So, you can see our tomatoes have they’ve wilted down a lot. They’re definitely cooked, but I’d like to see just a bit more color on them. So, what I’m going to do is I’m going to blast them in the broiler for just a minute or two. See if we can get just a bit more color before we throw them in the pot. That’s much better. You can see not only we got a little color on the top, but if I flip one of these over, we got that nice caramelization on the bottom. And that was a flavor that wasn’t there before, but it’s going to really give this tomato soup a lot of depth and a lot of big flavor that you ain’t getting out of that Campbell soup can. So now, without making a big mess, I’m going to drop these in there. I’m not going to just plop them in there because then I’m going to get tomato soup in my face. So, I’m going to spoon these in there. And then I’m going to take whatever juice is on the pan and I’ll dump that in there. And at least that’s not going to plop into the sauce and splatter it everywhere. I just call it sauce. It’s soup. Whatever. You know, when we’re make making this, this is like making a tomato sauce version, but it’s not tomato sauce. It’s going to end up being a soup. But this reminds me a lot of how to make tomato sauce. And I think tomato soup is just like a kind of version of tomato sauce. I’m going to try to scrape up as much as I can of this stuff because this is just a lot of awesome flavor that needs to make it into this soup. I could probably go the extra step and delaze this pan, but I think that’s probably enough. So now with the fresh tomatoes that are roasted in there, we’re going to let this soup simmer for about 10 or 15 minutes. It really doesn’t need a lot of time. Tomatoes cook really fast. We’ve already precooked a lot of the tomatoes. So let’s throw a lid on this. Let’s let this simmer for about like 10 or 15 minutes. And then we’ll blend it up. So our soup has been simmering for about 15 minutes. And now let’s take this and blend it up and get it nice and smooth and silky. So we’re probably going to have to do this in batches. We’ll see how much fills up, but I definitely want to get a lot of the solid tomato chunks out of there. And I’ll just use my uh ladle to ladle the cooked tomatoes. Well, it actually is soup. Just doesn’t have the same consistency that it’s going to at the end yet. Okay, this will be for our first batch. [Music] I want to put the soup back in the pot. So, I’m going to take this second batch and I’m going to dump it inside the bowl. So, now we’ll take our blended tomato soup. I’ll pour it back in the pot and then we’ll do the second batch. This is probably enough that I can just pour this right in. So now to finish this soup, and this is an optional step because sometimes I leave it in, but I find that if I don’t put it in, people go, “This soup tastes good, but it would probably taste a little bit better if you added a little bit of cream.” So here I’m going to add some half and half. Uh I go with the half and half just cuz it’s a little lighter on the calories and that’s just generally like I like to eat, but you can totally use full fat heavy whipping cream if that’s what you want to use. Uh and we don’t need a lot. Maybe just a half a cup. We’ll give that a mix. Before we say this soup is done, let’s just give it a little taste to see if we need to add any salt or pepper. M. That is so good. Uh the perfect thing to pair with this delicious soup is going to be a grilled cheese. Uh I make about 10 grilled cheeses a week for my daughter. So, let’s fire off one of those really fast and I’ll show you how I make a quick grilled cheese to go with this tomato soup. So, here we got two slices of a nice fresh sourdough bread. And I’m going to go with a little combo of some American cheese and some cheddar. American is mild. Cheddar’s got a little bit more tang to it. This is the perfect blend of cheeses for a quick grilled cheese. I know that there’s gourmet grilled cheeses with fontina and griier, but I don’t tend to have those cheeses on hand all the time, but we definitely have some sliced cheddar and some sliced American cheese on hand at 365. So, I’m going to take a couple slices of the cheese and I’m going to layer it inside the bread. And I want to try to make it go all the way to the edge. And here I got some thin sliced cheddar. I don’t want to use really thick cheese because thick cheese just takes a long time to melt. And I don’t like to overload the the grilled cheese with cheese. I don’t think it needs like a crazy amount of cheese. A couple slices is fine, but I don’t need it like pouring out. Maybe we’ll go one more slice of American just on top and just p rip that right in there. So now, here’s a little trick that I like to do to make grilled cheese nice and quick. So I’ll make the sandwich just like this. I’m going to throw it in the microwave for about 30 seconds. It’s going to make the bread nice and soft. It’s also going to start to soften up the cheese so we can bring it over to the stove. I can crisp up both sides and I know the cheese in in the inside is going to be melted. You can see that after like 30 seconds the it’s not done but like the cheese has already started to melt. So when we throw it inside the the the pan that the cheese is going to melt on the inside. We don’t have to over crisp the outside of the sandwich. And we know that the cheese on the inside is going to be melted because grilled cheese without the inside melted that’s not really grilled cheese. That’s where it missed the mark. So, I’m going to heat this pan up over a mediumish high heat. And I’m going to add a little bit of olive oil to the pan. And to the hot pan with the olive oil, we’re going to add a little butter. I do this combo of like butter and olive oil. So, the olive oil prevents the butter from burning. So, I don’t want to get that burnt butter flavor, but I do want the butter flavor on there. So, now look what I like to do. I’m going to put the sandwich in there. I’m going to move it around so the bread starts to soak up some of the uh butter and oil. And then I’m going to give it a quick flip. I’m actually not going to wait. So now I know that both sides have been coated really well with the oil and the butter. And now this is where the crisping is going to start. So now I’ll just cook it for a minute or two on each side till we got browning. And by the time I flip it and get both sides, the cheese on the inside is going to be beautifully melted. And you can see that there’s not much oil in the pan anymore cuz the bread soaked it all up. So that’s why I like to do that like flip flip because now this side on the bottom, it doesn’t have to cook inside oil and it’s not going to cook dry. It’s already been soaked up into the bread a little bit. So it’ll get this nice crust just like the top side. And you shouldn’t have to flip a grilled cheese many times, but once or twice is probably enough. So you can see that we got this really nice color on one side, really nice color on the other. This is about as far as I want to take this grilled cheese because I still like it to be a little soft. I don’t want it to be extra extra extra crunchy. I think this is far enough. So, this grilled cheese is done. Let’s eat this soup and this grilled cheese. So, you can see how the cheese is all nice and melted. It’s oozing out, but it’s not oozing out so much that we overcooked it. So, give this a cut. And we look inside. Beautifully done grilled cheese. Perfect for this tomato soup. One thing I like to do is cut up a little bit of basil. I’m going to cut it up really fine and just sprinkle it on top. And if this doesn’t turn this tomato soup into tomato sauce, I don’t know what does. So, instead of dunking it, I’m going to take the grilled cheese and I’m going to cut it into little squares and I’m going to throw it right on top of the soup. They’re all like little mini grilled cheeses. Now, this is a premier way to eat this soup. So, let’s see if we can get everything on one bite. So, we got our soup, our grilled cheese in there. This is going to be an epic bite. This is absolutely fantastic. Campbell, you had a right idea, but it don’t taste like this. Oh my god. Especially with the little grilled cheeses in there. You could totally dunk it. I just think this is a better way to eat it. And it eats like a soup. You’re not dipping a sandwich inside soup and then eating the soup alongside of it. I’ll eat as much of the grilled cheese as I can and then I’ll eat the rest of it as soup. But this is fantastic. You can taste all the different layers of the tomatoes that we put in there. Like I said earlier in the video, you could do this just with canned products. You could probably do the whole thing with fresh tomatoes. That’s great, too. I think the best of both worlds is using the canned and the jarred stuff and the fresh roasted ones. But this soup with these little grilled cheese croutons on top is fantastic. Wow. And if you’ve never made homemade tomato soup, go do it. And then you’re going to wonder why you were ever eating the canned stuff the whole time. I mean, this is comfort food. This warms my heart. On a cold, chilly fall day and the temperatur coming down, this soup hits the spot. So good. Uh, if you like this video, hit like. Subscribe to my channel so you can find out when I drop new recipe videos. If you’re into soups and you want a quick soup that tastes like you cooked it all day, check out my quick chicken soup that is a really nice recipe that is quick and just as delicious as this one. I will see you there. Thank you.