Creamy Roasted Tomato Soup (Easy, No Peel Recipe)

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When our tomatoes start to ripen in August, the first thing we make is this delicious creamy roasted tomato soup. With no peeling required, this easy recipe comes together in under an hour with hardly any hands-on time. If you are looking for the perfect way to put those overflowing garden tomatoes to use, look no further!

The Secret Sauce

When we were renovating our home 4 years ago, we temporarily moved in with another family. One day, I walked into the kitchen to smell the most delicious smell. “What are you cooking?” I asked. “Oh, I’m just roasting some tomatoes,” she casually replied.

That simple conversation changed the trajectory of my tomato usage forever.

Have you ever had roasted tomatoes? Roasting brings out a depth of flavor that you just don’t get by slow cooking. Added sweetness with some caramelization. It’s a game changer.

After our conversation, I began plotting how I could start incorporating this method to my basketfuls of tomatoes.

I started by making a roasted tomato sauce, which was a huge hit. That became my new favorite tomato sauce recipe to can and preserve enough for the year ahead.

Then, it was time to experiment with roasted tomato soup.

Creamy Roasted Tomato Soup Ingredients

The beauty of this recipe is that there is a lot of flexibility with it. If you are an exact recipe follower, I encourage you to play around with this one. Use what you have and even resist the urge to measure. Don’t worry, I’ll still include the exact measurements I used, just in case.

Tomatoes – While there may be some tomatoes better suited for a sauce or tomato soup (Roma, for example), I promise you that any tomato will work. I’ve made this roasted tomato soup with giant heirloom varieties down to small cherry tomatoes and everything in between. They’ve all turned out great!

Onion

Garlic

Sea Salt – We are big fans of Redmond Sea Salt that we buy in bulk from Azure Standard.

Italian Seasoning

Milk or Cream (dairy or non-dairy) – I typically use whole, fresh milk in this recipe but if you want to make it extra rich, use cream instead. Dairy free? An unsweetened non-dairy milk would also work well!

How to Make Creamy Roasted Tomato Soup

Begin by placing your tomatoes on a rimmed cookie sheet or 9×13 baking pan. For larger tomatoes, cut them in chunks or quarters.

If I’m feeling extra fancy, I’ll drizzle some olive oil over my tomatoes before popping them in the oven.

Roast at 400°F for roughly 45 minutes. The timing here is dependent on the size of tomato you are roasting. Larger tomatoes will need 45 minutes – 1 hour. Cherry tomatoes or something similar may be done in 20-30 minutes.

While the tomatoes are cooking, mince your garlic and chop your onion.

Sauté the onion and garlic over med-high heat until soft. Set aside.

Once you can smell that sweet, roasted tomato smell and the tops of the tomatoes are beginning to brown, remove from oven.

In the container of a high-powered blender* or food processor, place your tomatoes (including some or all of the tomato juice) along with the onions and garlic.

Blend until you have a smooth and creamy tomato sauce.

Pour into a saucepan and add milk or cream, salt, and seasonings.

Mix together and warm for a few minutes before serving.

*A high-powered blender (we love our Vitamix) or a food processor is helpful to make a smooth and creamy soup. If you use an immersion blender or standard blender, you will likely still get the gritty tomato peels in your soup.

Are tomato peels toxic?

In our age where there is so much information out there, this has become somewhat controversial.

I wouldn’t go as far as saying tomato peels are toxic. In fact, they are edible and full of nutrients. However, there may be some compounds in tomato skins that can be problematic. Lectins being the main one that may contribute to digestive distress.

But there are also so many nutrients in the tomato skin that are eliminated if the skin is peeled off. In fact, studies have shown that there are more nutrients and antioxidant activity in the skins than in the pulp of the tomatoes.

In our family, because we do not get any sort of digestive distress from eating tomatoes with the skins on them, we prefer to keep them on for the added benefits that the skins provide.

However, if tomatoes do give you digestive issues, you may want to try removing the skins to see if that helps.

Can you can this creamy roasted tomato soup for long term use?

It is not recommended to can anything with dairy in it so we don’t can it for long term use. However, an easy work around is to make and can this easy roasted tomato sauce. Then all you need to do to transform the roasted sauce into soup is to add milk or cream and seasonings.

Creamy Roasted Tomato Soup Recipe

Yield: Approximately 7 Cups

Ingredients:

Tomatoes (Enough to fill the bottom of a 9×13 pan in a single layer, roughly 4-6 cups)
1 Onion, diced
2 cloves garlic, minced
1 tsp salt
1.5 cups milk or cream
1 tsp Italian seasoning

Directions:

1. Place tomatoes in a single layer on a rimmed cookie sheet or 9×13 baking pan. For larger tomatoes, cut them into 1-2” chunks.

2. Roast at 400°F for 30-45 minutes. Smaller tomatoes will need less time than larger ones.

3. While tomatoes are cooking, sauté garlic and onion until soft then set aside.

4. Once tomatoes are aromatic and the tops are slightly browned, remove from oven.

5. Scoop tomatoes (with tomato juice), onions, and garlic into the container of a high-powered blender or food processor.

6. Once smooth and creamy, pour into a saucepan.

7. Stir in milk or cream, salt, and seasonings and cook over medium heat for a few minutes if needed until everything is warmed through.

Serve and enjoy!

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More of our favorite simple soups:

The Best Slow Cooker Butternut Squash Chili
Creamy Southwest Chicken Soup with Black Beans and Sweet Potatoes
Broccoli Cheddar Soup with Chicken