If you grew up thinking tomato soup only came from a can, this recipe is about to change everything.
This roasted tomato soup with Gruyère toasts is deeply flavorful, silky, and comforting in all the right ways. Roasting the tomatoes, onion, and garlic brings out their natural sweetness and creates a rich, savory depth that classic canned soup just cannot match. Add a few cheesy Gruyère toasts on top, and suddenly a simple bowl of soup feels like something you’d order at a cozy little café.
It’s easy enough for a weeknight, impressive enough for guests, and exactly the kind of meal you’ll want on repeat once the weather cools down.
Why You’ll Love This Roasted Tomato Soup
Deep roasted flavor: Roasting the vegetables gives the soup a rich, concentrated taste.
Simple ingredients: Fresh tomatoes, onion, garlic, broth, basil, and cream come together beautifully.
Restaurant-style presentation: The Gruyère toasts make it feel extra special without much extra work.
Comforting and satisfying: Warm, creamy tomato soup with crisp cheesy bread is always a win.
Great for make-ahead meals: The soup keeps well and tastes even better the next day.
What Kind of Tomatoes Should You Use?
A combination of Roma tomatoes and cherry tomatoes works especially well here.
Roma tomatoes are meaty and roast beautifully, giving the soup body and depth. Cherry tomatoes add sweetness and brightness, which balances the flavor nicely. If needed, you can also use vine-ripened or beefsteak tomatoes, but they may release a little more liquid during roasting.
For the best flavor, choose tomatoes that are ripe but still firm.
Ingredients
For the Roasted Tomato Soup
- 6 Roma tomatoes, halved
- 1 cup cherry tomatoes
- 1 medium yellow onion, roughly chopped
- 1 head garlic, halved crosswise
- 1/4 cup extra-virgin olive oil
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream, plus more if desired
- 5 large basil leaves, plus more for garnish
- 1 teaspoon balsamic vinegar
- Kosher salt and black pepper, to taste
- Pinch of sugar, optional
For the Gruyère Toasts
- 1 French baguette or sourdough baguette, thinly sliced
- Olive oil, for drizzling
- Shredded Gruyère cheese
- Salt and black pepper, to taste
Instructions
1. Roast the vegetables
Preheat the oven to 400°F.
Place the halved Roma tomatoes, cherry tomatoes, onion, and garlic in a baking dish or on a sheet pan. Drizzle with olive oil and season generously with salt and black pepper. Toss gently to coat.
Roast for 30 to 40 minutes, until the vegetables are soft, the tomatoes have burst, and the edges are beginning to caramelize.
2. Make the Gruyère toasts
While the vegetables roast, arrange the baguette slices on a baking sheet.
Drizzle lightly with olive oil, then top each slice with shredded Gruyère. Season with a little salt and pepper.
Bake until the cheese is melted and bubbly and the bread is crisp and golden, about 10 to 15 minutes. Set aside.
3. Blend the soup
Transfer the roasted tomatoes, onion, and all the pan juices to a blender.
Squeeze the roasted garlic cloves out of their skins and add them to the blender. Pour in the broth and add the basil leaves.
Blend until smooth and creamy. For a more rustic soup, blend just until slightly chunky.
4. Finish the soup
Pour the blended soup into a pot and warm gently over medium-low heat.
Stir in the heavy cream and balsamic vinegar. Taste and adjust with more salt, pepper, or a small pinch of sugar if the soup tastes too acidic.
Heat until warmed through, but do not boil.
5. Serve
Ladle the hot soup into bowls. Top with the crispy Gruyère toasts and garnish with extra basil if desired.
Serve immediately while the soup is hot and the toasts are still crisp.
Tips for the Best Tomato Soup
Roast until caramelized: This is the secret to deeper flavor.
Season before roasting: Salt helps draw out moisture and intensify the taste.
Do not burn the toasts: Gruyère melts and browns quickly, so watch closely.
Balance acidity at the end: A little cream or sugar can mellow tart tomatoes.
Use all the roasting juices: They add so much flavor to the final soup.
Easy Substitutions
Roma tomatoes: Use any ripe, flavorful tomato variety.
Heavy cream: Swap with half-and-half, whole milk, cashew cream, or coconut cream.
Gruyère: Swiss, fontina, cheddar, or even Parmesan work well.
Fresh basil: Use a smaller amount of dried basil, or try thyme or oregano.
Baguette: Any crusty bread will work.
What to Serve With Roasted Tomato Soup
This soup is lovely with:
- a simple green salad
- grilled cheese
- turkey or avocado sandwiches
- roasted chicken
- pesto pasta
- extra cheesy toasts for dipping
Storage and Reheating
Refrigerator: Store the soup in an airtight container for up to 5 days. Keep the toasts separate.
Freezer: Freeze the soup for up to 3 months.
To reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or cream if needed. Re-crisp the toasts under the broiler for a minute or two.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. The flavor gets even better after a day in the fridge.
Can I freeze it with the cream?
Yes, though the texture may separate slightly. Stir well when reheating.
What if my soup tastes too acidic?
Add a pinch of sugar or a little extra cream to balance it out.
Can I make it without the toasts?
Absolutely, but they really make the dish feel special.
Roasted Tomato Soup with Gruyère Toasts Recipe
Prep Time: 20 minutes
Cook Time: 42 minutes
Total Time: 1 hour 2 minutes
Servings: 4
Ingredients
For the roasted tomato soup
- 6 Roma tomatoes, halved
- 1 cup whole cherry tomatoes
- 1 medium yellow onion, roughly chopped
- 1 head garlic, cut in half
- 1/4 cup extra-virgin olive oil
- 1 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 5 large basil leaves
- 1 teaspoon balsamic vinegar
- Kosher salt and black pepper
- Optional pinch of sugar
For the Gruyère toasts
- 1 French or sourdough baguette, thinly sliced
- Olive oil, for drizzling
- Shredded Gruyère cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Combine Roma tomatoes, cherry tomatoes, onion, garlic, olive oil, salt, and pepper in a baking dish. Roast for 30 to 40 minutes until tender and caramelized.
- Arrange baguette slices on a baking sheet, drizzle with olive oil, top with Gruyère, and season lightly. Bake until crisp and golden.
- Transfer roasted vegetables and juices to a blender. Squeeze in the roasted garlic, then add broth and basil. Blend until smooth.
- Pour the soup into a pot and warm gently. Stir in cream and balsamic vinegar. Adjust seasoning and add a pinch of sugar if needed.
- Serve hot, topped with Gruyère toasts and extra basil