Roasted Tomato Soup Fall Recipe

This delicious roasted tomato soup is my go‑to for the colder months.

It’s simple enough for a weeknight meal yet cozy enough to serve when you want something extra comforting.

Roasting the vegetables first brings out a rich flavor that makes this tomato and basil soup recipe taste like it’s been simmering all day.

A bowl of this with some crusty bread does feel like the best tomato basil soup for fall and winter.

Ingredients

• 3 pounds Roma tomatoes
• 1 yellow onion
• 4 to 5 garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 8 to 10 fresh basil leaves
• Salt and black pepper, to taste

Instructions

• Heat the oven to 400°F (200°C).
• Slice the tomatoes in half and pull out the stems.

• Quarter the onion and peel the garlic cloves.
• Spread everything out on a baking sheet.
• Drizzle the vegetables with olive oil, season well with salt and pepper, and toss them around so they’re evenly coated.

Roast for about 40 minutes, until the tomatoes collapse and the onion edges start to brown.

• Let the tray cool for a few minutes.
• Pour everything, including the pan juices, into a blender, add the tomato paste, and blend until smooth.

• Roll up the basil leaves and cut them into fine strips.
• Ladle the hot soup into bowls and top with the basil before serving.

Simple Ways to Bulk It Up

For a heartier texture:

• Cooked lentils (red or brown) – add protein and body
• White beans (like cannellini or navy) – blend for a creamy, rich finish
• Chickpeas – stir in whole or blend slightly for thickness
• Cooked rice or quinoa – good for leftovers or bulk meals
• Diced potatoes – roast or boil separately, then blend in for a thicker soup

For more veggies:

• Roasted red bell pepper – adds sweetness and depth
• Carrots – roast with the tomatoes for a slightly sweet background
• Zucchini – blends smoothly without changing the flavor much
• Spinach or kale – stir in at the end for color and nutrients

For creaminess (vegan or not):

• Coconut milk – a splash adds richness without overpowering
• Cashew cream – for a dairy-free creamy tomato soup
• Cream cheese or heavy cream – if not vegan

Perfect Fall Recipes:

• Delicious twice-baked potatoes recipe with bacon – Crispy on the outside and creamy inside, filled with melted cheese and savory flavor.
• Indulgent S’mores Latte Coffee Recipe with Marshmallows – A sweet and toasty latte that tastes like s’mores in a mug — chocolate, coffee, and marshmallows in every sip.
• Crispy Parmesan Garlic Potato Stacks – Thin layers of golden potatoes baked with butter, garlic, and Parmesan.
• Sweet Potato Bites – Mini bites topped with marshmallows for the perfect mix of sweet and savory.
• Chimichurri Steak – Tender slices of steak drizzled with fresh, herby chimichurri sauce.
• Marry Me Chicken – Juicy chicken simmered in a creamy, sun-dried tomato sauce that’s full of flavor.
• Classic Moist Carrot Cake Recipe – A soft, spiced cake topped with rich cream cheese frosting.

Ending on a Warm Note

And that’s it, a warm bowl made from fresh vegetables that proves how good homemade creamy tomato soup can be.

Whether you keep it rustic or blend it silky smooth, this is an easy way to enjoy tomato soup from fresh tomatoes any time of year.

Once you’ve tried this DIY tomato soup, you might find yourself skipping the canned version for good.