his Roasted Tomato Soup is the ultimate cozy soup recipe, but it’s surprisingly easy to make! Fresh tomatoes, sweet onion, and garlic are roasted until tender and caramelized, then blended until creamy with milk and basil pesto. The soup is ladled into individual crocks, covered with buttery puff pastry, and baked until golden and flaky.

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It’s basically classic creamy tomato soup with a fun upgrade—and that moment when you crack your spoon through the crispy puff pastry into the warm tomato soup underneath is SO good.

Even better, the soup itself is incredibly simple. Everything roasts together in one pot, an immersion blender makes it creamy without transferring anything to a blender, and store-bought pesto adds tons of flavor with almost no extra work.

If you love cozy soups, you’ll also want to try my Chicken Tortellini Soup, Creamy Chicken Noodle Soup, and One Pot Ravioli Soup.

Why You’ll Love This Recipe

• So easy to make: The tomatoes, onion, and garlic all roast together in one pot.
• Minimal ingredients: You only need a handful of simple ingredients plus puff pastry.
• No regular blender needed: An immersion blender makes the soup smooth and creamy right in the pot.
• A shortcut that adds tons of flavor: Store-bought basil pesto adds basil, garlic, Parmesan, and seasoning without needing extra ingredients.
• Perfect for entertaining: Individual puff pastry-topped crocks look impressive without requiring much extra work.
• The BEST texture: Creamy tomato soup paired with buttery, flaky puff pastry is such a good combination.
• Perfect for fall and winter: This is exactly the kind of cozy dinner you want on a chilly night.

Ingredients You’ll Need

You only need a few simple ingredients to make this creamy roasted tomato soup.

• Fresh tomatoes: Use ripe, juicy tomatoes for the best flavor. Roasting them concentrates their sweetness and gives the soup a deeper tomato flavor.
• Sweet onion: Roasting the onion mellows its flavor and adds a subtle sweetness to the soup.
• Garlic: Whole garlic cloves roast alongside the tomatoes and become soft, sweet, and mellow.
• Olive oil: Helps the vegetables caramelize and develop those delicious roasted edges.
• Kosher salt and black pepper: Simple seasoning is all you need because the roasted vegetables and pesto bring plenty of flavor.
• Coconut milk or whole milk: Either works! Coconut milk makes the soup extra creamy, while whole milk gives it a more traditional tomato soup flavor.
• Basil pesto: My favorite shortcut! It adds basil, garlic, Parmesan, and tons of flavor without needing a bunch of separate ingredients.
• Puff pastry: Frozen store-bought puff pastry makes the golden, flaky crust incredibly easy.
• Egg: Mixed with water to make an egg wash that gives the pastry its shiny, golden finish.
• Parmesan: Optional, but a little freshly grated Parmesan over the pastry before baking makes it even better.

How to Make Roasted Tomato Soup with Puff Pastry

Step 1: Roast the Tomatoes

Preheat your oven to 425°F.

Add the tomatoes, onion, and garlic to a large oven-safe pot or Dutch oven. Drizzle with olive oil and season with salt and pepper.

Roast until the tomatoes are soft and juicy and the edges are beginning to caramelize.

Don’t drain any of the juices from the pot! All of that roasted tomato juice is going straight into the soup.

Step 2: Blend the Soup

Remove the pot from the oven and allow it to cool for a few minutes.

Add the coconut milk or whole milk directly to the pot.

Use an immersion blender to blend everything together until the soup is smooth and creamy.

Step 3: Add the Pesto

Place the pot over medium-low heat and stir in the basil pesto.

At this point, check the consistency of your soup.

• If you like it thick and creamy, leave it as is.
• If you’d like it a little thinner, add more coconut milk or heavy cream.
• Taste before adding additional salt since pesto can already be salty.

Step 4: Fill the Mini Crocks

Reduce the oven temperature to 400°F.

Ladle the warm tomato soup into individual oven-safe mini crocks.

Be sure to leave some room at the top. You don’t want the soup touching the puff pastry or bubbling over while it bakes.

Step 5: Add the Puff Pastry

Cut the thawed puff pastry into circles slightly larger than the opening of each crock.

Whisk together the egg and water to create an egg wash.

Brush a little egg wash around the outside rim of each crock, then place the puff pastry over the top. Gently press the pastry around the rim so it adheres.

Brush the tops with additional egg wash and sprinkle with freshly grated Parmesan, if desired.

Step 6: Bake

Place the mini crocks on a sheet pan and bake until the puff pastry is:

• Puffy
• Flaky
• Deep golden brown
• Crisp around the edges

Let the crocks cool for a few minutes before serving because both the soup and dishes will be very hot.

Then grab a spoon and crack right through that flaky puff pastry crust into the creamy roasted tomato soup underneath!

Expert Tips for the Best Tomato Soup

• Use ripe tomatoes. Because this recipe has such a short ingredient list, good tomatoes make a big difference.
• Let the tomatoes roast until they have color. A little caramelization around the edges gives the soup much more flavor.
• Don’t discard the tomato juices. They’re packed with flavor and become part of your soup.
• Use an immersion blender. It keeps this recipe easy and means fewer dishes to wash.
• Add the pesto after blending. This keeps more of that fresh basil-pesto flavor.
• Wait before adding more milk. Tomatoes vary in juiciness, so blend the soup first and then decide whether it needs more liquid.
• Keep the soup slightly thick. A thicker soup works especially well underneath the puff pastry.
• Don’t overfill the crocks. Leave room between the soup and pastry so the pastry can puff.
• Keep your puff pastry cold. Cold pastry gives you a better rise in the oven.
• Don’t cut vents into the pastry. Leaving it whole helps create that dramatic puffed dome.
• Always place the crocks on a sheet pan. This makes them easier to transfer and catches any accidental spills.

Easy Variations

There are plenty of ways to make this roasted tomato soup your own.

• Make it spicy: Add crushed red pepper flakes before roasting the tomatoes.
• Make it extra creamy: Use full-fat coconut milk.
• Keep it classic: Use whole milk instead of coconut milk.
• Add more Parmesan: Stir freshly grated Parmesan into the finished soup or sprinkle it over the puff pastry.
• Add herbs: Thyme or Italian seasoning can be roasted with the tomatoes.
• Skip the puff pastry: Serve the soup on its own with grilled cheese or crusty bread.
• Make one large version: Instead of individual crocks, use a larger oven-safe serving dish and cover the entire top with puff pastry.

What to Serve with Roasted Tomato Soup

The puff pastry makes this soup feel like a meal all on its own, but you can also serve it with:

• Grilled cheese sandwiches
• Caesar salad
• Simple green salad
• Garlic bread
• Crusty sourdough
• Turkey or ham sandwiches
• Roasted vegetables

For entertaining, I love the idea of serving the mini crocks as a first course because everyone gets their own individual golden puff pastry crust.

Make Ahead & Storage

Make Ahead

The tomato soup can easily be made ahead of time.

• Prepare the soup through the pesto step.
• Let it cool completely.
• Transfer to an airtight container.
• Refrigerate until you’re ready to serve.
• Reheat the soup before adding it to the crocks.
• Add the puff pastry immediately before baking.

Refrigerator

Store leftover tomato soup in an airtight container in the refrigerator for 3–4 days.

If possible, remove any leftover puff pastry and store the soup separately. The pastry will soften as it sits on top of the soup.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally.

If it has thickened in the refrigerator, add a splash of:

• Chicken broth
• Whole milk
• Coconut milk

Freezing

For best results, freeze the soup without the puff pastry.

Allow the soup to cool completely, transfer it to a freezer-safe container, and freeze. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use an immersion blender for roasted tomato soup?

Yes! An immersion blender is perfect for this recipe. You can blend the roasted tomatoes, onion, garlic, and milk directly in the same pot, which means fewer dishes and an even easier recipe.

Can I use coconut milk instead of cream in tomato soup?

Yes. Coconut milk makes the tomato soup rich and creamy without using heavy cream. If you want a more classic tomato soup flavor, whole milk works beautifully too.

How do you keep puff pastry from falling into the soup?

There are a few tricks that help:

• Leave space at the top of each crock.
• Cut the pastry larger than the opening.
• Brush egg wash around the outside rim of the crock.
• Gently press the pastry onto the rim.
• Keep the puff pastry cold before baking.
• Don’t let the pastry sit on the soup itself.

You’ll Also Love

If you love cozy, easy dinners, try these next:

• Creamy Italian Sausage Gnocchi Soup
• Chicken Taco Chili
• Chicken Pot Pie Orzo