This easy, made-from-scratch Traeger Roasted Tomato Soup is one of my go-to meals for a quick lunch or an effortless weeknight dinner. It’s mostly hands-off, ready in under an hour, and tastes far better than any canned alternative.
Traeger Tomato Soup
You can prepare this recipe on a Traeger pellet grill, in a conventional oven, or even on the stovetop. I prefer the Traeger because the wood-fired flavor deepens the tomatoes’ natural sweetness, but if your grill isn’t available or the weather keeps you inside, oven-roasted or stovetop methods will still yield a delicious soup.
What tomatoes work best for homemade tomato soup?
Use the freshest tomatoes you can find. Cherry and grape tomatoes are reliable year-round, especially when winter limits options. They roast quickly and concentrate into a sweet, flavorful base. In peak summer, vine-ripened beefsteaks or other garden tomatoes are wonderful too—choose what tastes best to you.
Tools that make this recipe easier
A pellet grill such as a Traeger is ideal for the smoky finish, but any grill or oven that reaches about 375°F will work. You’ll also find a rimmed baking sheet or grill-safe pan, a blender (or immersion blender), and a medium saucepan helpful for finishing the soup on the stove.
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Recipe Shopping List
Here’s what you’ll need to make this roasted tomato soup. Exact amounts and full instructions appear in the recipe card below.
- Cherry or grape tomatoes
- Yellow onion
- Garlic
- Olive oil
- Salt & pepper
- Sherry
- Vegetable or chicken stock
- Heavy cream
Find more favorite Traeger recipes here!
How to make this recipe
Below is a clear overview of the process so you know what to expect. For exact quantities and a printable version, consult the recipe card later in this post.
- Preheat – Heat your grill or oven to about 375°F.
- Prep – Arrange the tomatoes, garlic, and chopped onion on a rimmed, grill-safe pan. Toss with olive oil and season with salt and pepper.
- Roast – Roast the vegetables for roughly 25–30 minutes, until the tomatoes are split and slightly charred. Remove garlic early if it browns too quickly to avoid bitterness. Transfer the roasted vegetables to a blender, add sherry, and pulse until smooth. Add the stock and blend again to combine.
- Simmer – Pour the blended soup into a saucepan and simmer gently for 15–20 minutes to let flavors meld. Adjust salt to taste.
- Serve – Serve hot with a drizzle of heavy cream, freshly cracked black pepper, and optional basil leaves or grated Parmigiano Reggiano.
Try a smoked chicken tortilla soup variation for more smoky comfort!
Recipe FAQ
Store the soup without the cream in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze the uncreamed soup for up to two months; properly sealed containers may last longer.
Reheat gently in the microwave or on the stovetop. Warm slowly over low to medium heat to preserve texture and flavor.
Yes. Half-and-half can be used, but avoid adding it to very hot, acidic tomato soup because it can separate. Let the soup cool slightly before stirring in half-and-half. Heavy cream is less likely to break and a little goes a long way for richness.
A classic grilled cheese pairs beautifully. Choose your favorite cheese and a crusty bread for dipping.
More soup recipes for you!
More Soup Recipes
- Traeger Pulled Pork Tortilla Soup
- Traeger Creamy Tortellini Soup with Italian Sausage
- Smoked Stuffed Pepper Stew
- Smoked Broccoli Cheese Soup
- Smoked French Onion Soup
- Smoked Chicken Tortilla Soup
- Dungeness Crab Bisque
- Miso Soup
- Homemade Chicken Noodle Soup
- Chicken and Dumpling Soup
- Oven-Roasted Creamy Tomato Soup
Make it a meal
- Greek Salad with Kalamata Olives & Feta
- Homemade Caesar Salad Dressing
- Garlic Breadsticks
- Cheddar Bay Biscuits
- Smoked Chicken Salad Sandwich
- Blackstone Salmon Sandwich
- Pulled Lamb Gyro Sandwich
- Traeger Italian Beef Sandwiches
- Blackstone Philly Cheesesteaks
- Traeger Pulled Pork Sandwich
- Buffalo Chicken Flatbread
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Traeger Roasted Tomato Soup
This fresh, easy roasted tomato soup uses cherry or grape tomatoes, and can be made on a Traeger pellet grill, in a conventional oven, or on the stovetop. It’s bright, creamy, and smoky when finished on the grill.
10 minutes
45 minutes
55 minutes
Ingredients
- 1 pound cherry or grape tomatoes
- 1 small yellow onion, peeled and finely chopped
- 4 cloves garlic, peeled and diced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sherry
- 2 cups vegetable stock (or chicken stock)
- ½ cup heavy cream
Instructions
- Preheat your Traeger or oven to 375°F (190°C).
- Arrange the tomatoes, chopped onion, and garlic on a rimmed, grill-safe baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, or until tomatoes have split and show some char. Watch the garlic and onion so they don’t burn; remove early if needed.
- Transfer the roasted vegetables to a blender and add the sherry. Pulse until smooth, then add the stock and blend to combine.
- Pour the blended soup into a saucepan and simmer gently for about 15 minutes to let the flavors develop.
- Taste and adjust seasoning. Serve hot with a drizzle of heavy cream, cracked black pepper, and optional fresh basil and grated Parmigiano Reggiano.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 282
Total Fat: 21g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 34mg
Sodium: 630mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 17g
Protein: 3g
Nutrition data provided here is only an estimate.
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