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Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Haloumi Croutons. A healthy bowl of velvety goodness! | | #tomatosoup #soup #vegetarian #haloumi #roastedtomatoes #roastedtomatosoup

Roasted Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 11 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x
  • Category: Soup, vegetarian, gluten-free
  • Method: oven, roasted
  • Cuisine: Vegetarian, Mediterranean
  • Diet: Vegetarian


This Roasted Tomato Soup is made with fresh summer tomatoes and topped with optional crispy Halloumi Croutons. Vegan adaptable.  For a year-round version, using canned tomatoes please see our Homemade Tomato Soup.


Units Scale
  • 3 pounds ripe tomatoes, halved, stem removed. ( If they are small, ok to leave them whole)
  • 1/2 large red onion- thinly sliced into thin rings
  • 1 red bell pepper, cut into quarters
  • 1 large carrot, thinly sliced
  • 46 garlic cloves- whole
  • 2 teaspoons fresh thyme leaves or oregano (or 1 teaspoon dried)
  • 1/3 cup olive oil
  • 34 cups veggie broth or chicken stock.
  • 1/4 cup fresh chopped basil leaves (or cut into ribbons)
  • salt and pepper to taste
  • Pinch cayenne
  • 1/22 tablespoons sugar or honey
  • 1/21 cup plain sour cream, heavy cream , greek yogurt (or sub a drizzle of olive oil)

Halloumi Croutons (optionanl) 

  • 1 6-8 ounce block of halloumi cheese- (available at trader Joes, upscale supermarkets, international markets) cut into 3/4 inch cubes.
  • 1 tablespoon oil

Garnish: Basil, scallions, yogurt


  1. Preheat oven to 425 F
  2. On parchment or foil-lined sheet pan, spread out tomatoes (cut side down), onions, bell pepper, carrot and garlic. Sprinkle with the thyme, drizzle with oil give a good toss. Roast for 25-30 minutes, but check garlic at 15 minutes (removing if need be) and roast until the onion /pepper/carrot are tender and tomatoes have just begun to caramelize at their edges. When done, remove from the oven and let cool for 5-10 minutes.
  3. While the tomatoes are roasting, cut the halloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the halloumi on two sides, until golden, not overcrowding and turning heat down if necessary. Place on a paper towel-lined plate.
  4. When the tomatoes are cooled, blend them along with all their flavorful juices from the tray and half of the basil- using a blender, with the cold broth or stock, working in small batches. Or use an immersion blender in a pot. Blend until creamy and smooth adding broth to the level of thickness that you like.
  5. Place in a pot, over low heat, add salt , pepper , pinch cayenne and honey to taste and bring to a gentle simmer.  Simmer for 5 minutes until soup reduces a bit and flavors meld.
  6. Swirl in ½ cup sour cream or yogurt to the pot of soup. Taste and adjust salt and sugar. Add more yogurt (or sour cream or heavy cream)  if you prefer a creamier soup, or even a tablespoon or two of butter.
  7. Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.


Sugar depends on sweetness of the tomatoes. Add to taste.

Vegan Option:  You could simmer 1/3 cup raw cashews in the veggie broth for 20 minutes to soften – then blend it with the soup. Alternatively, you could use vegan yogurt, vegan sour cream or a swirl of olive oil, and sub bread croutons for the Halloumi.


  • Serving Size: -with haloumi cheese and greek yogurt
  • Calories: 290
  • Sugar: 8.2 g
  • Sodium: 158.7 mg
  • Fat: 23 g
  • Saturated Fat: 7 g
  • Carbohydrates: 13.9 g
  • Fiber: 3.9 g
  • Protein: 10 g
  • Cholesterol: 22.7 mg