Greek Inspired Roasted Tomato Soup: simple Mediterranean Recipe with real ingredients

There is something timeless about a bowl of tomato soup. It is one of those recipes that feels familiar and comforting, yet when made from scratch with good tomatoes, real olive oil, and fresh herbs, it becomes something deeper and more satisfying.

This Greek Inspired Roasted Tomato Soup takes the classic version and brings it to life with Mediterranean character. Slow-roasted tomatoes build a rich base, while thyme, bay leaf, and extra virgin olive oil create clean flavor without heaviness. A final touch of feta or a swirl of Greek yogurt gives it creaminess without using any actual cream.

This soup is built on simple preparation. The tomatoes are roasted first to concentrate their flavor, eliminating the acidity that often makes tomato soup taste overly sharp. After roasting, everything is blended smoothly for a velvety texture that feels both cozy and fresh. Whether served alone with crusty bread or paired with a light salad, it is a practical meal that does not compromise on taste or nourishment.

Table of Contents

Table of Contents

Why Greek Inspired Roasted Tomato Soup Recipe Works

Roasting builds flavor
Roasting the tomatoes concentrates their natural sweetness and removes excess moisture for a deeper taste.

Healthy without feeling restrictive
Made without cream or butter. Olive oil adds richness while keeping the soup light.

Balanced acidity
Combining fresh roasted tomatoes with canned tomatoes prevents bitterness and improves texture.

Mediterranean ingredients
Extra virgin olive oil, thyme, garlic, and optional feta make this soup satisfying but clean.

Smooth, silky texture
Fully blended for a professional finish, but still quick to prepare.

Ingredients You’ll Need for Roasted Tomato Soup Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Estimated Cost: 8 to 10 USD

For Roasting the Tomatoes

• 6 large ripe tomatoes, halved
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, peeled
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and black pepper to taste

For the Soup Base

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, peeled and chopped
• 1 can (14 oz) San Marzano crushed tomatoes
• 2 cups vegetable broth or chicken broth
• 1 bay leaf
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Optional Finishing Touches

• ¼ cup crumbled feta cheese
• 2 tablespoons Greek yogurt (optional swirl on top)
• Fresh thyme or parsley to garnish

Ingredient Notes

• Tomatoes: Use ripe, firm tomatoes such as Roma or vine tomatoes. Roasting boosts flavor even if tomatoes are out of season.
• San Marzano Tomatoes: These Italian tomatoes are naturally sweeter and less acidic, improving the soup texture.
• Carrot: Adds natural sweetness to balance acidity without using sugar.
• Olive Oil: Use a good extra virgin olive oil for flavor and smooth texture.
• Feta Cheese: Optional but recommended if you want a stronger Greek flavor.
• Broth Choice: Use vegetable broth to keep it vegetarian, or chicken broth for a richer flavor.

Step-by-Step Instructions to the Best Greek Inspired Roasted Tomato Soup

How to Make Greek Inspired Roasted Tomato Soup

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the tomatoes for roasting
   Arrange the halved tomatoes on the baking sheet, cut side up. Add whole garlic cloves to the tray. Drizzle with olive oil, sprinkle with thyme, salt, and black pepper.
3. Roast the tomatoes
   Roast for 30 minutes until softened and slightly caramelized around the edges. Remove from the oven and set aside to cool slightly.
4. Cook the soup base
   In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and carrot. Cook for 5 to 7 minutes until softened but not browned.
5. Add roasted tomatoes and canned tomatoes
   Transfer the roasted tomatoes and garlic to the pot. Pour in the canned San Marzano tomatoes and stir to combine.
6. Add broth and seasonings
   Add broth and bay leaf. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes to develop flavor.
7. Blend until smooth
   Remove the bay leaf. Use an immersion blender to puree the soup until smooth. For extra silky texture, blend in batches using a countertop blender.
8. Adjust consistency
   If the soup is too thick, add a little extra broth. If too thin, let it simmer a few more minutes to reduce slightly.
9. Finish and serve
   Taste and adjust seasoning. Ladle soup into bowls and add a teaspoon of olive oil on top, crumbled feta, or a swirl of Greek yogurt if desired.

Professional Tips

• For deeper flavor, add one teaspoon of tomato paste when cooking the onions.
• To reduce acidity naturally, add roasted carrot or a splash of broth instead of sugar.
• Blend longer for ultra-smooth soup, or pulse briefly to keep a rustic texture.
• Serve with toasted bread, pita, or grilled cheese for a complete meal.

Best Tips, Storage Instructions, and Nutrition Details

Variations

This soup is simple and flexible, making it easy to adapt according to preference while keeping its Mediterranean identity.

• With Herbs
  Use oregano or fresh basil instead of thyme for a slightly different herbal profile.
• Creamier Version
  Blend in two tablespoons of Greek yogurt or add a small splash of milk for a smoother finish without using cream.
• With Feta
  Stir in crumbled feta at the end or add it as a topping for a bolder Greek flavor.
• Spicy Option
  Add a pinch of red pepper flakes or black pepper for a warmer flavor.
• Richer Body
  Add one tablespoon of tomato paste when sautéing the onion for a deeper tomato base.

Serving Ideas

This soup can be served light or made slightly more filling depending on the meal.

• Serve with crusty bread, toasted sourdough, or pita.
• Add a salad such as cucumber and tomato salad, Greek salad, or arugula salad.
• Pair with grilled cheese, garlic bread, or roasted vegetables.
• Turn into a complete meal by adding cooked orzo or rice.
• Add a drizzle of olive oil and feta as a Greek-style presentation.

Make-Ahead and Meal Prep

• Roast Ahead
  Roast the tomatoes and garlic up to 48 hours in advance and refrigerate until needed.
• Cook Ahead
  Prepare the full soup and store for up to 4 days in the refrigerator.
• Freezer Friendly
  Freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently.

Storage Instructions

• Refrigerator: Up to 4 days in a sealed container.
• Freezer: Up to 3 months in freezer-safe portions.
• Reheating: Warm on the stovetop over low heat. Add broth if needed to adjust consistency.

Nutrition Highlights (Per Serving, Estimated)

• Calories: 170
• Protein: 5 g
• Fat: 7 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Sodium: 450 mg
• Vitamin C: 24 percent DV

This soup is naturally low in calories, high in antioxidants, and fits well into a balanced Mediterranean-style eating plan.

Nutrition information provided is an estimate and may vary based on ingredient brands and portion sizes. This recipe is not intended as dietary advice. For personalized nutrition guidance, consult a registered dietitian or healthcare professional. For accurate nutrition resources, visit the U.S. Food and Drug Administration at www.fda.gov/food.

This Greek Inspired Roasted Tomato Soup is simple, fresh, and full of honest Mediterranean flavor. The combination of roasted tomatoes, olive oil, garlic, and herbs creates a soup that is naturally rich without cream or processed ingredients. It is the kind of recipe that fits easily into everyday cooking yet still feels special enough to serve to guests. Whether enjoyed on a cold evening, paired with bread for a light meal, or offered as a starter for a family dinner, it is a dependable and wholesome recipe worth keeping in your kitchen rotation.