When the days start cooling but the markets are still filled with plump, sun-sweet tomatoes, this roasted tomato soup bridges summer and fall in the coziest way. Roasting the tomatoes deepens their natural sweetness, creating a soup that feels both bright and comforting. Serve it with crusty bread or a golden grilled cheese for the perfect pairing.

When the Air Turns Crisp

The kitchen smells of ripe tomatoes turning sweet in the oven, their edges caramelizing as they roast. On the stove, onions and carrots gently sizzle in olive oil, filling the air with a warm, savory aroma. You see the colors deepen — rich reds, golden oil, flecks of fresh basil — while the pot simmers quietly. The first spoonful is smooth and warming, with a balance of natural sweetness and gentle acidity. It’s the kind of food you want to hold close, letting the heat warm your hands before you take another bite.

Ingredients:

• 3 lbs ripe tomatoes (Roma, vine, or a mix)
• 3 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 3 cups vegetable or chicken broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• Pinch of sugar (optional, balances acidity)
• 1/4 cup fresh basil leaves (optional)
• 1/4 cup cream or half-and-half (optional, for richness)

Instructions:

1. Preheat the oven:
   Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the tomatoes:
   Halve or quarter the tomatoes, depending on their size, and arrange them cut side up on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt and pepper.
3. Roast the tomatoes:
   Place the baking sheet in the oven and roast for 35–40 minutes, until the tomatoes are softened and the edges are slightly caramelized.
4. Cook the base:
   In a large pot or Dutch oven, over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion and carrot, cooking until softened, about 6–8 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
5. Blend the soup:
   Add the roasted tomatoes and any juices from the pan to the pot, along with the broth. Let simmer for 10 minutes, then use an immersion blender to puree until smooth.
6. Season and finish:
   Taste and adjust seasoning with salt, pepper, or a pinch of sugar. Stir in basil and cream, if using, and heat gently for another 2–3 minutes before serving.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Nutrition Note:

Roasting does cause a small loss of vitamin C, but it also boosts lycopene — a powerful antioxidant — making it easier for your body to absorb. In other words, this soup trades a little vitamin C for even more antioxidant benefits, all while delivering richer flavor.

Storage:

• Refrigerate for up to 4 days in an airtight container.
• Freeze for up to 3 months; thaw overnight in the fridge before reheating.

Note:

• Use a mix of tomato varieties for deeper flavor.
• For a vegan version, skip the cream or replace with coconut milk.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs