Easy and Delicious Creamy Roasted Tomato Soup
If you’re looking for the best comfort food, you have got to try this creamy roasted tomato soup!
This tomato soup is made with white beans to add creaminess and a little extra protein.
The tomatoes are roasted in the oven with onion, garlic, and basil. There’s only 10 minutes of prep time, the rest of the work happens in the oven.
There is nothing better than a cozy bowl of roasted tomato soup! Add in a grilled cheese sandwich, and you’ve got the perfect meal on a wintery day.
We get so much more flavor in this tomato soup since we’re roasting the tomatoes with garlic and onions. Adding some cannellini beans will also make this soup so creamy without the addition of actual cream. You can also make this soup ahead of time, so it’s great for meal prep.
Why you’ll love this tomato soup
- Easy: All of these ingredients are easily found in local grocery stores.
- Protein-packed: This tomato soup is the perfect way to enjoy comfort food with a dose of protein from the cannellini beans.
- Comforting: This is a quick way to enjoy a comforting and cozy meal.
Ingredients needed
Can of Whole Tomatoes: I love using whole San Marzano tomatoes, they have the best flavour!
Cannellini Beans: These white beans add a creamy consistency to the soup instead of using heavy cream. Make sure the beans are drained and rinsed before adding to the soup.
Basil: We’ll add fresh basil to the tomatoes before roasting, but I also love having a bit extra to garnish.
Onion & Garlic: Adding both yellow onion and garlic cloves will bring so much flavor to this soup, don’t skip them!
Sugar: Just a dash of sugar will help balance out the acidity of the tomatoes in this soup for a much smoother flavour.
How to make this easy roasted tomato soup recipe
- Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes (or red pepper flakes).
- Roast uncovered for 30 minutes.
- Remove the dish from the oven.
- To a high-powered blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
- **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
- Enjoy the soup as-is once blended or place the soup in a large soup pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
- Serve in bowls and top with the rest of the basil and fresh pepper.
how to puree soup (safely!)
It’s really important to let the tomato soup cool slightly before you start pureeing it! If you’re using a regular blender, make sure to only fill the blender halfway. Hold the lid tight and cover with a towel. Start blending on low and then increase the speed.
The heat from the soup can sometimes cause the lid to pop and spray hot soup, so make sure you follow these tips! You can also puree the soup straight in the soup pot with an immersion blender.
Tips & Tricks
- Make this the ultimate tomato soup by serving it with a side of grilled cheese!
- You can also serve this soup with a few slices of crusty bread with butter and my favourite garlic bread bites.
- Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
Common Questions
This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round.
Feel free to swap the cannellini beans out for white navy beans.
How to store / make ahead
You can store this soup in an airtight container for up to 3 days. This soup is great for meal prep since it makes 4 portions!
More soup recipes to make from the blog
- Roasted Cauliflower Soup
- Simple Potato Leek Soup
- One-Pot Healthy Broccoli Cheddar Soup (high protein!)
Easy and Delicious Creamy Roasted Tomato Soup
Ingredients
- 28 oz can of whole peeled Italian San Marzano tomatoes (substitute with regular whole peeled canned tomatoes if needed)
- 2 tbsp tomato paste
- 1 yellow onion, cut into quarters
- 6 garlic cloves
- 4 tbsp fresh minced basil, divided
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 tsp dried oregano
- 1 tsp white sugar
- Pinch of chili flakes
- 2-3 cups vegetable broth
- 398 mL can cannellini beans, drained and rinsed (or sub with white navy beans)
- extra salt and pepper to taste
Instructions
- Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.
- Roast uncovered for 30 minutes.
- Remove the dish from the oven.
- To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
- **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
- Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
- Serve in bowls and top with the rest of the fresh basil and fresh pepper.
Notes
- Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
- This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round. I don’t recommend using fresh tomatoes.
- Make this the ultimate tomato soup by serving it with a side of grilled cheese!
Photography by: Kaeleigh Pugliese
I love your idea of adding white beans to this recipe! Super nutritious and creamy! Thanks for a great recipe.
Thanks for the recipe love Elaine! Like you said, the white beans add creaminess with a nutritious punch too!