There’s something magical about roasting tomatoes they transform from basic to beautifully rich, sweet, and full of depth. This Roasted Tomato Garlic Soup is ridiculously easy to make but tastes like you spent hours in the kitchen. Whether you’re dipping a grilled cheese sandwich or enjoying it on its own, this soup is pure comfort in a bowl!
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Roasted Tomato Garlic Soup in two bowls with a scattering of basil leaves.

What is Roasted Tomato Garlic Soup?

Roasted Tomato Garlic Soup is a rich and tasty soup made by roasting fresh Roma tomatoes with garlic and loads of delicious fresh basil leaves! This soup is an absolute winner for a no-fuss midweek meal. It’s quick, easy, and totally yummy. Plus, it makes the perfect grab-and-go lunch for the rest of the week. I’m a sucker for a good soup, and this one checks all the boxes for 100% deliciousness!

Why You’ll Love This Recipe

  • Perfect for Meal Prep – Store in the fridge or freezer for a quick meal anytime. This is a great recipe to have when you grow your own tomatoes. There is something spectacular about a tomato soup recipe with fresh tomatoes. So much flavour!
  • Simple Ingredients – Made with pantry staples like tomatoes, garlic, onion, and basil.
  • Versatile & Customisable – Easily adjust the seasonings, or make it creamy with a splash of heavy cream or dollop of Greek yogurt. Add more herbs and a few spices. Mmmm, Za’atar Seasoning or Italian Seasoning… ohhh… meat curry powder, too, would be epic!
  • Keto-Friendly & Low-Carb – A delicious keto tomato soup recipe for those following a keto lifestyle. The soup is also vegan and paleo, so it ticks a lot of boxes nutritionally.
Roasted creamy tomato soup ingredients laid out and labelled.

Roast Tomato Soup Ingredients

  • Tomatoes – Roma tomatoes work best, but cherry or vine-ripened tomatoes are also delicious. I recommend homegrown or market purchased tomatoes. They are left to ripen longer on the vines and pack so much more flavour into roasted tomato soup.
  • Garlic – Roast unpeeled garlic cloves for a sweeter, mellower taste.
  • Stock – Use chicken or vegetable stock for more flavour; chicken broth adds extra nutrition.
  • Sweetener – Helps balance acidity; use allulose, xylitol, or monk fruit.
  • Basil – Use fresh picked basil leaves if you can. They flavour and aroma they add to the soup is worth it! I use a loosely packed cup of fresh basil.

Pro Tips

A few tips on how to make the best creamy roasted garlic tomato soup recipe!

  1. If using a high-speed blender, allow the soup to cool slightly before blending everything together to prevent steam buildup.
  2. Let tomatoes char slightly for extra flavour.
  3. Keep skins on for added nutrients and fibre. They blend into the soup, and you won’t even know they are there.
  4. Add fresh basil at the end to retain its vibrant colour and taste. Serve with extra scattered over the top.

Ways to Cook Roasted Tomato Garlic Soup

Oven + Stovetop Method

Halved roma tomatoes on a baking sheet.

Step 1. Roast the Tomatoes – Halve the tomatoes and place onto a lined sheet pan. Drizzle with olive oil, and season with salt flakes and black pepper.

Roasted Roma tomatoes on a baking sheet.

Step 2. Roast at 180°C fan/200°C static/400°F for 40-45 minutes. The roasting process enhances the sweetness of the tomatoes, making the soup so tasty!

Sauteed onions in a saucepan.

Step 3. Sauté Aromatics – Cook onions until soft, then add garlic and sauté briefly.

Tomatoes and onions in a saucepan.

Step 4. Simmer – Add the roasted tomatoes, stock, and oregano. Simmer pot over medium heat for 10-15 minutes.

Blended tomato soup with fresh basil leaves on top.

Step 5. Blend – Use an immersion or high-speed blender to blend until smooth.

Pureed tomato basil soup in a saucepan.

Step 6. Add Basil – Stir in fresh basil and pulse until just combined.

Thermomix Method

  1. Roast tomatoes as above.
  2. Add onion, garlic, and oil to Thermomix; chop 4 sec/speed 5, then cook 3 min/100°C/speed 1.
  3. Add roasted tomatoes, stock, and oregano; cook 20 min/80°C/speed 1.
  4. Blend 1 min/speed 5-9. Stir in basil and pulse.

Air Fryer Method

  1. Follow the stovetop blending steps.
  2. Place halved tomatoes and unpeeled garlic in an air fryer at 375°F (190°C) for 20-25 minutes.
  3. Blend with sautéed onions, stock, and herbs.

What to Serve with Roasted Tomato Garlic Soup

A Simple Green Salad – Adds something fresh and crunchy to enjoy between mouthfuls. I would serve this with the Shopska Salad or Arabic Salad.

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Grilled Cheese Sandwich – The ultimate pairing! Use my low carb bread recipe for the best keto toasted cheese sandwiches. I love a good lashing of hot English mustard on my cheese toastie too. Try it! It’s amazing!

Garlic Bread – Perfect for dipping. I have a really cool keto garlic bread recipe for you to try too!

Make it meaty – Add crispy bacon bits or rashers for dipping! Add some meatballs or serve with keto cheese and bacon scrolls, or pastry pizza scrolls (for our non-keto friends).

Parmesan Crisps – A low-carb alternative to croutons. Or try Chicken Skin Chips or even some Dehydrated Zucchini Chips for a light tangy crunch. Or just grate a heap of fresh parmesan over the top. I am prone to adding a mix of mozzarella and cheddar to my soup. You get ooey gooey long cheese pulls just for fun.

Garnish – I recommend a delicious herby garnish like Basil Chimichurri, Cilantro Chimichurri, Pesto de Basilico, or Lemon Gremolata.

Variations

  1. Roasted Red Peppers – Roast and blend them in for a smoky flavour.
  2. Creamy Roast Tomato Garlic Soup – Stir in heavy cream, coconut milk, or Greek yogurt before serving.
  3. Spicy Kick – Add red pepper flakes or a dash of cayenne.
  4. Herby Goodness – Swap oregano for dried thyme or Peri Peri seasoning (for a little kick).
  5. Balsamic Tomato and Basil Soup – A splash of balsamic vinegar adds depth and balance.

Frequently Asked Questions

No, roasting softens them, and blending makes the skins unnoticeable. Peel if you prefer an ultra-smooth texture.

Topping it with a poached egg, crispy bacon, or sautéed sausage makes it heartier.

You can roast the onions and garlic with the tomatoes if you like. This will make the flavours more mellow and smooth.

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More Great Keto Soup Recipes

I am a soup fan, and aside from writing an entire eBook about Souper Tasty Soups, I have a few recipes that are really popular. Try our Creamy Celery and Leek Soup, Keto Pea and Ham Soup, Clear Chicken Soup, or Keto Minestrone Soup. Plus, there are so many more choices to try and love.

Roasted Tomato Garlic Soup in a white bowl topped with fresh basil leaves.

Roasted Tomato Garlic Soup

There’s something magical about roasting tomatoes they transform from basic to beautifully rich, sweet, and full of depth. This Roasted Tomato Garlic Soup is ridiculously easy to make but tastes like you spent hours in the kitchen. Whether you’re dipping a grilled cheese sandwich or enjoying it on its own, this soup is pure comfort in a bowl!
5 from 4 votes!
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Soup
Cuisine: Australian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 173kcal
Author: Megan Ellam
Servings: 4 serves
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Equipment

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Ingredients 

  • 1 kg (2 ⅕ lb) Roma tomatoes halved
  • 3 tablespoons olive oil divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion diced
  • 4 cloves garlic finely minced
  • 2 cups stock – chicken or vegetable
  • ½ teaspoon dried oregano
  • 1 ½ cups loosely packed basil leaves
  • ¼ teaspoon sweetener optional

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 180°C fan /200°C static/400°F. Line a baking sheet with parchment paper.
  • Place the halved tomatoes on the lined tray, cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper.
  • Bake for 40-45 minutes until the tomatoes are soft and collapsing.
  • Heat one tablespoon of oil in a saucepan over moderate heat. Sauté the onion until lightly golden and soft, approx. 5-7 minutes.
  • Add the minced garlic and cook stirring until fragrant, approx 1 minute.
  • Transfer the roasted tomatoes and any juices to the saucepan. Pour in the stock and add the dried oregano. Bring to a boil, then reduce the heat to low and simmer gently for 10-15 minutes.
  • Blend until smooth with an immersion blender or blender.
  • Add the basil leaves and pulse until just combined. Season to taste. Add a little sweetener if the tomatoes are a little bitter and sharp. Divide into serving bowls. Garnish with extra basil leaves and serve.

THERMOMIX METHOD

  • Follow steps 1-3 above. Add 1 tablespoon of oil, onion, and garlic to mixer; chop 4 secs/speed 5. Scrape down the sides of the bowl. Cook 3 min/100°C/speed 1.
  • Add the roasted tomatoes and any juices; chop 4 sec/speed 5.
  • Add the stock, dried oregano; cook 20 min/80°C/speed 1.
  • Puree the soup; 1 min/speed 5-9. Add the basil leaves and pulse until just combined. Season to taste. Add a little sweetener if the tomatoes are a little bitter and sharp. Divide into serving bowls. Garnish with extra basil leaves and serve.

Notes

Storage & Reheating

  • Fridge – Store in an airtight container for up to 5 days.
  • Freezer – Freeze for up to 3 months.
  • Reheat – Warm gently on the stovetop or microwave.

Helpful Ingredients & Substitutions

  • Roma Tomatoes – Best for flavour, but cherry tomatoes or heirloom tomatoes are great too.
  • Olive Oil – Avocado oil is a good substitute.
  • Stock – Use vegetable stock for a vegetarian version.
  • Basil – Can swap with fresh parsley or thyme.

Chef’s Tips for the Perfect Soup

  • Roast the garlic whole for a mellow, caramelized flavour.
  • Add some Keto Pasta for tasty tomato noodle soup. 
  • Add the basil last to keep its fresh, vibrant taste.
  • Taste and adjust seasoning after blending.
  • Blend in batches if using a regular blender to avoid pressure buildup.

Your Own Notes

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Nutrition

Serving: 1serve | Calories: 173kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 676mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2563IU | Vitamin C: 39mg | Calcium: 58mg | Iron: 1mg | Magnesium: 38mg | Net Carbs: 9g
Tried this recipe?Mention @meganellam or tag #madcreations!

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4 responses to “Roasted Tomato Garlic Soup”

  1. Robyn

    5 stars
    This soup is my favourite tomato soup recipe! So easy to make and so delicious!

    Reply
  2. Nina

    5 stars
    This is an amazing soup and every second of the effort needed for roasting of tomatos is worth tenfolds!
    Smooth, super tasty with an amazing depth of flavour, too easy to eat.
    My tomato go-to soup from now on! 💫💫💫💫💫Fantastic! Thanks Megan ♥️ 😊

    Reply
  3. Lucy Dillon

    5 stars
    I tested this and it was so delicious 😋 I made it again the next day. It is so rich and tasty and so easy to make. The best tomato soup I have tasted. Another great easy recipe.

    Reply
  4. Megan Mad Creations Hub

    5 stars
    Easy and delicious! A winning combo for me!

    Reply
5 from 4 votes

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