Roasted Heirloom Tomato Soup

This Roasted Heirloom Tomato Soup is easy to make and uses up all of those delicious tomatoes in your garden before the end of the season! This soup is creamy, full of flavor, and perfect for those chilly fall days.

This blog post may contain affiliate links, which means I may receive a commission, at no cost to you, if you purchase through a link. Please see the full disclosure for further information.

Once the air starts to get a little chilly I instantly want warm and delicious soup. Making this Roasted Heirloom Tomato Soup Recipe is so easy and so much better than a canned version. While this recipe calls for heirloom tomatoes, you can use any variety of tomatoes you like. You can also make this soup and freeze some for later so you always have delicious homemade soup ready to go!

If you are looking for more warming soup recipes, check out my Tomato and Orange Soup, Chunky Chicken Tortilla Soup, and my Easy Cioppino Seafood Soup!

Ingredients Needed to Make Roasted Heirloom Tomato Soup

• fresh heirloom tomatoes (or regular tomatoes, any variety)
• extra virgin olive oil
• salt and pepper
• fresh garlic cloves
• unsalted butter
• onion
• chicken stock/broth
• fresh basil
• dried oregano
• baking soda
• heavy cream

How to Make Roasted Tomato Soup

1. Drizzle the tomatoes and garlic with olive oil, salt, and pepper and roast on a baking sheet lined with foil at 400°F for 30 minutes.
2. Melt the butter in a large heavy-bottomed pot like a dutch oven or stockpot over medium-high heat. Place the onions in the butter and cook until translucent and just starting to brown, about 10 minutes.
3. Add the chicken stock, basil, and oregano and then carefully add the roasted tomatoes and garlic along with all of the juices to the pot as well and stir to combine. Add in the baking soda and continue stirring. After the mixture has come to a boil, reduce the heat and simmer uncovered for 30 minutes.
4. Pour the soup into a blender (or use your immersion/hand blender) and purée it until nice and smooth.
5. Return the soup to the pot over low heat and stir in the heavy cream.
6. Serve in bowls and garnish as desired.

Why do you add Baking Soda to Tomato Soup?

Baking soda is added to tomato soup to neutralize the acid in the tomatoes. Baking soda also helps when adding milk or cream to a soup. The dairy will not curdle if there is baking soda present. When you add the baking soda it will foam and bubble for a minute. Don’t worry, it will stop pretty quickly and it doesn’t change the flavor.

What are Heirloom Tomatoes?

Heirloom tomatoes are grown from seeds that have been passed down generation after generation. They are chosen from the best tomatoes of the season so you know they are going to taste good! They also haven’t been genetically modified and are naturally pollinated so they are as pure as they can be.

Although heirloom tomatoes can look a little strange in shape and color, they taste unbelievable and have so much more flavor than your typical grocery store tomato. Since heirloom tomatoes have become much more popular over the years, you can find them in most grocery stores in the summer and early fall.

Can I use regular tomatoes?

You can use regular tomatoes in this recipe. Since heirloom tomatoes are only available in the summer and early fall, it will be harder to find them in the winter and spring.

How to Garnish and Serve this Creamy Tomato Soup

• Add a sprinkle of parmesan cheese and fresh basil to the top for an extra burst of flavor.
• Serve with a grilled cheese sandwich for the ultimate comfort food experience!
• Serve with easy homemade bread like my No-Knead Rosemary Bread or Dutch Oven Sourdough Bread.
• Add a dollop of sour cream or Greek yogurt to the top for even more creaminess.
• Top off the soup with some toasted breadcrumbs for a crunchy addition.

How to reduce the calories in this Heirloom Tomato Recipe

Listen, we all know cream and butter make things delicious. And the indulgence is usually worth it. However, there are times when we want a lighter version of our favorite recipes and this Roasted Tomato Recipe is easy to modify. Instead of cooking the onions in butter, you can use your favorite cooking oil like olive oil. And, if you are looking to cut even more calories, skip the cream or substitute it with Greek yogurt or low-fat milk instead. The soup won’t be quite as creamy, but it will still be delicious!

How to store and freeze creamy heirloom tomato soup

Store this soup in a sealable container in the fridge for 3-4 days. Or, you can freeze this soup in a freezer-safe container for up to 6 months. Just make sure the soup has completely cooled before freezing and you leave room for the soup to expand in the container.

More Fresh Recipes You Might Like

Veggie Garden Pesto Pizza

Air Fryer Zucchini Pesto Bites

Carrot Greens Pesto Chicken and Roasted Vegetables

Air Fryer Bruschetta

Fresh Cherry Tart Recipe

Roasted Heirloom Tomato Soup

This Roasted Heirloom Tomato Soup is easy to make and uses up all of those delicious tomatoes in your garden before the end of the season!

5 from 18 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 5 servings

Calories: 375kcal

Author: EmilyFabulous

Equipment

• large stockpot or dutch oven
• blender or immersion/hand blender
• baking sheet
• aluminum foil

Ingredients

• 2½-3 pounds fresh heirloom tomatoes (10-12 medium tomatoes)
• 6 whole garlic cloves, peeled
• ¼ cup extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 stick unsalted butter (can sub olive oil)
• 1 large yellow or white onion, diced
• 4 cups chicken stock
• ¼ cup fresh basil
• 1 teaspoon dried oregano
• ¼ teaspoon baking soda
• ½ cup heavy cream (can sub greek yogurt or low-fat milk)

Optional Garnish and Sides

• shredded parmesan cheese
• fresh basil or oregano, julienned
• sourdough bread toasted

Instructions

• Preheat the oven to 400°F. Place the tomatoes and garlic on a baking sheet lined with aluminum foil. Drizzle on the olive oil and sprinkle with salt and pepper. Stir with a large spoon or your hands to ensure everything is coated. Roast for 30 minutes and then remove from the oven and set aside.
• Place the butter in a large heavy-bottomed pot like a dutch oven or stockpot. Melt the butter over medium-high heat and then add the onions. Cook the onions until translucent and just starting to brown, about 10 minutes.
• Add the chicken stock, basil, and oregano to the onions. Carefully add the roasted tomatoes and garlic along with all of the juices to the pot as well and stir to combine. Add in the baking soda and continue stirring. The mixture will bubble up for a moment, and then settle. After the mixture has come to a boil, reduce the heat and simmer uncovered for 30 minutes.
• Pour the soup into a blender (or use your immersion/hand blender) and purée it until nice and smooth. You may need to do this in batches depending on the size of your blender. Be careful on this step because the soup is HOT!
• Return the soup to the saucepan over low heat and stir in the heavy cream. Bring the soup back to a simmer while stirring, you don't want it to boil. Taste for seasoning and add any salt or pepper if needed.
• Serve in bowls and garnish as desired. Enjoy!

Notes

• This recipe will make about 10 cups of soup.
• Baking soda is added to tomato soup to neutralize the acid in the tomatoes. Baking soda also helps when adding milk or cream to a soup. The dairy will not curdle if there is baking soda in the soup. 
• Store this soup in a sealable container in the fridge for 3-4 days. Or, you can freeze this soup in a freezer-safe container for up to 6 months. Just make sure the soup has completely cooled before freezing and you leave room for the soup to expand in the container.
• Instead of cooking the onions in butter, you can use your favorite cooking oil like olive oil or coconut oil. And, if you are really looking to cut calories, skip the cream or substitute it with Greek yogurt or low-fat milk instead.

Nutrition

Serving: 2cups | Calories: 375kcal | Carbohydrates: 18.9g | Protein: 4.7g | Fat: 33.3g | Saturated Fat: 17.2g | Cholesterol: 64mg | Sodium: 704mg | Potassium: 704mg | Fiber: 5g | Sugar: 3.1g | Calcium: 47mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did You Make this Roasted Heirloom Tomato Soup?

If you make this Heirloom Tomato Recipe don’t forget to leave a comment below. You can also tag me on Instagram or Facebook if you snap a photo.

If you want even more easy and delicious recipes, follow me on Pinterest and sign up for my email list so you never miss a recipe!