Roasted Tomato Soup with Goat Cheese

This hearty roasted tomato soup with goat cheese has all the flavor of the classic soup and grilled cheese combo, in the convenience of a single bowl.

We spent last weekend curled up in front of the fireplace, wrapped up in just about every blanket we own. We have two solid months of winter to go, but I’m already over it. When it’s this cold out, I have a hard time getting excited for anything other than soup. This one, full of roasted tomatoes and garlic, is particularly well-suited for this weather.

Roasted Tomato Soup with Goat Cheese

Remember that time I made spicy roasted tomatoes and Shawn – who loathes tomatoes – asked for seconds? I figured I’d press my luck and see if he might also like roasted tomato soup. I started with the best can of tomatoes I could find, then roasted them with olive oil and a pinch of brown sugar to concentrate their flavor and bring out their natural sweetness. Once the tomatoes were roasted, I combined them with onion, roasted garlic, fresh basil, and just enough chicken stock to make it pass for soup instead of sauce.

But the best part? Just before serving, I melted in an ounce of soft goat cheese to help smooth out the soup’s flavor. The cheese makes the soup deliciously creamy and balances out any acidity that the tomatoes have. It also makes it taste like you dunked a grilled cheese sandwich into your bowl – especially when you also top it with New York® Brand Texas Toast Garlic & Butter Croutons.*

So, the verdict from Shawn? He tried it, and even admitted that it was really good, but I couldn’t convince him to eat a whole bowl full. Oh well, I didn’t feel like sharing anyway!

(I’ve gone through three bags of these croutons in the past two weeks – I think it’s safe to say I’m obsessed! The butter and garlic flavor is bold but neutral, so they go with just about everything, and they’re extra big and crunchy. Besides making a great topper for creamy soups like this one, they’re perfect as a stand in for baguette on French onion soup.)

Roasted Tomato Soup with Goat Cheese

5.0 from 2 reviews
Roasted Tomato Soup with Goat Cheese
Cook time
Total time
Since the ingredients in this soup are so simple, using the highest quality ingredients you can will give you the best flavors. Although any variety of whole, peeled tomatoes will result in a delicious soup, I really love it with San Marzano tomatoes, which are sweeter and less acidic than other varieties.
Goat cheese can vary in flavor pretty drastically from brand to brand – some are much stronger and more "goat-y" than others. To account for this, start with just one ounce of cheese, then stir in more to taste.
Serves: 4
  • 28 ounce can whole peeled tomatoes, preferably San Marzano
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • salt and pepper
  • 1 head garlic
  • 1 tablespoon butter
  • 1 small onion, chopped (about ¾ cup)
  • 1 carrot, peeled and chopped
  • 2 cups low sodium chicken stock
  • ¼ cup loosely packed fresh basil, chopped
  • 1-2 ounces soft goat cheese (chèvre)
  • New York Brand Texas Toast Garlic & Butter Croutons
  1. Heat oven to 350ºF. Drain the tomatoes, reserving the liquid for later. Cut the tomatoes in half lengthwise and arrange in a roasting pan. Drizzle with half the olive oil; sprinkle with brown sugar, salt, and pepper. Slice the top of the head of garlic. Place on a sheet of foil and drizzle with the remaining oil; wrap completely in foil and set in one corner of the roasting pan, next to the tomatoes, but not touching them. Roast for 45 minutes.
  2. After the tomatoes have roasted for about 30 minutes, melt the butter in a soup pot set over medium heat. Add the onion and carrot; cool until soft – about 10 minutes.
  3. Add the tomatoes and four garlic cloves (save any remaining cloves for another use). Stir in the stock, basil and reserved tomato juice. Simmer for 5 minutes. Puree, either with an immersion blender or by transferring to a traditional blender.
  4. Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
  5. Divide the soup between four bowls and top with croutons.
Nutrition Information
Calories: 236 Fat: 13.5 Carbohydrates: 24.1 Fiber: 2.7 Protein: 2.9

Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.


  1. Not feeling so hot so this is exactly what I need today : )

  2. I’m absolutely positive I need this soup in my life! Roasted tomatoes and goat cheese?! I’m totally drooling right now :)

  3. I love making my tomato soup and I haven’t thought about adding goat cheese… All I can say is… my stomach is rumbling because that sounds delish ;) By the way, I know this has nothing to do with the soup, but that bowl is so cute!!! I LOVE IT.

    • Lauren Keating says:

      I don’t think I’ll ever eat tomato soup without goat cheese again… it really adds something special. I like the bowl too – it’s from Marshalls and even came with a lid! Perfect for leftovers.

  4. Sounds so much better than the leftovers I am eating right now. Tomato soup is one of my favorites and I have never attempted to make it. But with the additional of goat cheese (yum!) I think I’m going to have to give this a try.

  5. This recipe for tomato soup with goat cheese looks absolutely delicious. I love that it has goat cheese. What could possibly make it creamier than this? Wonderful idea!

  6. I will eat tomato soup in anyway it comes and I love love that you added goat cheese to the mix.

  7. I might still have this bowl of soup WITH a grilled goat cheese sandwich. Can’t ever have too much!!

    • Lauren Keating says:

      I definitely wouldn’t have complained if someone handed me a grilled cheese to go along with it. ;) I loved that I could bring the leftovers to work though and not feel like I was missing something.

  8. Yep, I’ve been eating soup for practically every meal for the last two weeks. Can’t stop / won’t stop. This soup looks so good, and that bowl is so cute :)

  9. Those croutons….I’d eat a bowl just for those. (the goat cheese doesn’t hurt though! Love me some goat cheese!)

  10. This looks so warm and cozy, and considering the rainy weather here in London, warm and cozy is exactly what I want! Love the roasted tomatoes, yum.

  11. Stop yourself. This looks so freaking good. We’re headed to Dallas this week to visit family so we’re getting a short reprieve from winter. I’m hoping it’ll last me through to April (I’m sure it wont.)

  12. This recipe might just cure my childhood aversion to tomato soup!

  13. Oh my goodness….I love goat cheese and love that it’s in your tomato soup. Brilliant!

  14. looks like I need to get myself a SPOON for all this deliciousness!

  15. Your timing is so perfect with this…I’ve been craving a homemade tomato soup for the last week or two. I seriously have to make this. And I know this is lame, but I never thought to use croutons for my soup! We use them for salad all the time, but duh….didn’t even consider topping soup with them.

  16. I grew up thinking tomato soup was yucky, but now I can’t get enough of it. I am pinning this to try later!

  17. I’m sure the soup is delicious, and the photos are fantastic! They’re telling me to get out the croutons and get a pot on the stove.

  18. I love homemade tomato soup – I can’t wait to try this recipe because soup is my friend during the winter months!

  19. WOW……Looking so YUMMY. Great idea. I love this.

  20. Eating this now…deeeeeeeeeeelish!

  21. we love a nice tomato soup. i’ve never had with goat cheese but now i will. this looks yummy

  22. Carl Kaplan says:

    My wife and I loved this soup. Next time I want to make a double batch and freeze it. Is it okay to freeze it after adding the goat cheese? I would prefer this as I am not sure I will always have goat cheese on hand when I want to thaw out a portion for lunch. Thanks again for a great recipe.

    • Lauren Keating says:

      Hi Carl! I haven’t tried freezing this particular recipe, but I have frozen similar ones and my best guess is that it would be fine to freeze it with the cheese already in.

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