Roasted Tomato Soup with Goat Cheese

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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

Roasted Tomato Soup with Goat Cheese 1

Roasted Tomato Soup with Goat Cheese

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.[br] 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.
5 from 6 votes
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Cook Time: 1 hour
Total Time: 1 hour
Servings: 4
Calories: 236kcal


  • 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 3/4 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


  • 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.
  • 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.
  • 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.
  • Melt in 1 ounce of goat cheese. Taste, adding additional goat cheese, salt, and pepper as desired.
  • Divide the soup between four bowls and top with croutons.
Nutrition Facts
Roasted Tomato Soup with Goat Cheese
Amount Per Serving
Calories 236 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Fiber 2.7g11%
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

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.


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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32 thoughts on “Roasted Tomato Soup with Goat Cheese”

  1. I LOVED this soup!! I’ve made it a few times. This time,I’ve added a little extra garlic because I love it, as well as a few sprinkles of cayenne. I made a triple batch. Game changer. Sooo good!

  2. 5 stars
    This recipe is the best tomato soup I’ve EVER had, hands down. I made it yesterday for friends and family and by the time I got around to get some, it was all gone:( Good thing I got to taste test it before everyone gobbled it up. I’m making another batch today as I type this and this time I intend on having a full bowl. Thank you Lauren for this incredible recipe. I look forward to trying more of your recipes in the near future.

  3. 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.

    • 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.

    • I make a quadruple batch and freeze it. It is every bit as good as the day it’s prepared.

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