Roasted Tomato Soup Mugs Recipe

Christina Lane | Dessert for Two Updated

Roasted Tomato Soup Mugs makes for a comforting dinner or lunch on a cold day. All in one mug!

I think it’s the season where we constantly need a warm mug of something in our hands. We can start with coffee, move on to Nutella hot chocolate by mid-morning, and from there, go on to soups of all kinds.
If you want to make it a hot toddy or some other boozy warm drink after hours, I’m all for that, too.
My favorite ‘warm mug of something’ is creamy tomato soup. I’m a little bit picky when it comes to tomato soup, though.
I dislike when the acidity of tomatoes is toned down with sugar. Add a pinch if you feel it needs it, but I prefer tomatoes in all their tangy glory. 
Roasted Tomato Soup Mugs Photo
I’m also leaving the creamy factor up to you. Start with 1/4 cup of heavy cream, and go from there.
If you like a super creamy soup, add 1/2 cup. I also must admit the soup is delicious without the cream, if you’re in diet mode.
Roasted Tomato Soup Mugs Picture
While this recipe says ‘roasted tomato’ soup, I’m not going to make you peel and roast tomatoes in the dead of winter—no way! We’re going to grab a big can of fire-roasted tomatoes.
I have almost replaced all cans of diced tomatoes in my pantry with fire-roasted tomatoes. The flavor is just so punchy. I can’t get enough.
Scale this recipe up as you need. As written, it makes 4 mugs of soup, depending on your mug size, of course.
Roasted Tomato Soup Mugs Image
I based the recipe on my tomato soup mugs in my cookbook, but took a different spin using sherry wine and fire-roasted tomatoes.
It’s a fun upgrade.
So, make a big pot or just enough for a few big mugs—it’s up to you! But above all, stay warm this winter!

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Roasted Tomato Soup Mugs Recipe

    2 Servings


  • 2 tablespoons Unsalted Butter
  • 1 small Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 tablespoons Tomato Paste
  • 1 28 ounce can Fire Roasted Tomatoes
  • 1/4 cup Sherry Cooking Wine
  • 1 cup Vegetable Stock
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Salt
  • Ground Black Pepper, To taste
  • 1/4-1/2 cup Heavy Cream, To taste


  1. In a 2-quart saucepan with a lid, melt the butter over medium heat.
  2. Stir in the diced onion, and cook until translucent, about 4-5 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Add the tomato paste, and cook, stirring until dissolved.
  5. Add the canned tomatoes, wine, vegetable stock, basil, salt, and pepper. 
  6. Bring the mixture to a simmer, lower the heat, and then cover and cook for 10-15 minutes.
  7. Using an immersion blender, puree the soup in the pan. Alternatively, you can transfer the soup to a regular blender and blend carefully—the mixture will be hot!
  8. Just before serving the soup, stir in the cream.
  9. Ladle the soup into mugs, and enjoy.



Cooking Method:
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Related Recipes:
Cooking for Couples Recipes, Easy Dinner Recipes, Soup Recipes, Winter Recipes, Simmered Recipes, Tomato Recipes, Easy Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Christina Lane
Recipe Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 176
Calories 351

% Daily Value*
Total Fat 22g
  Saturated Fat 14g
Sodium 374mg
Total Carbohydrate 25g
  Dietary Fiber 4g
  Sugars 13g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christina Lane

About Christina

Christina grew up in Texas, but now lives in Missouri.You may know her best for her Dessert for Two, but here on Food Fanatic, she’s famous for her fantastic Dinners for Two.