Step inside my cozy tavern, where the scent of roasted tomatoes, sage, and thyme wraps around you like a warm blanket on a crisp autumn evening. Here, the kitchen is alive with the gentle hum of simmering soups and the rustic charm of wooden tables and flickering candlelight. Today, I’m serving a bowl of Tomato, Sage & Thyme Soup—comfort in a bowl, with roasted vegetables, fragrant herbs, and a touch of creamy magic. Grab a spoon, settle in, and let this cozy, herb-forward creation transport you to a little corner of warmth and flavor.
This Tomato Sage & Thyme Soup is the perfect companion for crisp autumn and chilly winter days, when the air feels sharp and a warm, fragrant bowl is pure comfort. Roasted tomatoes, garlic, and aromatic herbs like sage and thyme make it an ideal dish for cozy evenings by the fire, casual gatherings with friends, or quiet nights in. It’s especially fitting for seasonal celebrations such as Thanksgiving or Christmas, where its rustic, herb-forward flavors complement hearty breads, roasted vegetables, and holiday spreads. With each spoonful, this soup evokes the warmth and charm of a welcoming tavern, turning even an ordinary day into a comforting, flavorful experience.
This was inspired by my Tavern Tonic Soup, giving the same cozy autumn feeling as this Tomato Sage & Thyme Soup.
Jump to:
Ingredients
~*~*~ see recipe card for quantities ~*~*~
- roma tomatoe
- small yellow onion
- garlic cloves
- olive oil
- sage leaves
- thyme
- smoked paprika
- vegetable or chicken broth
- sea salt
- black pepper
- half and half
- toasted pumpkin seeds
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes (cut side up), onion, garlic, and 4–5 sage leaves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast 25–30 minutes until soft and slightly caramelized.
- Transfer roasted veggies and sage to a blender or use an immersion blender in a pot. Add smoked paprika and blend until smooth.
- Pour the blended mixture into a pot, add broth, and simmer 10 minutes. Stir in cream or oat milk if you want it creamier. Taste and adjust seasoning.
- Fry remaining sage leaves in a little olive oil until crisp. Ladle soup into bowls, top with crispy sage, drizzle with olive oil or cream, and sprinkle toasted pumpkin seeds. Serve with crusty bread.
Hint: Roasting the tomatoes and garlic brings out their natural sweetness and deepens the flavor of the soup. For an extra layer of warmth, try adding a pinch of smoked paprika or a sprig of fresh thyme while blending.
Substitutions
- Broth: Use chicken broth for extra richness, or keep it vegetarian with veggie broth.
- Cream: Try coconut milk, cashew cream, or oat milk for a dairy-free option.
Variations
- Spicy: Add a pinch of chili flakes, cayenne pepper, or a diced roasted red chili when blending for a warming kick.
- Deluxe: Stir in roasted red peppers or caramelized carrots for extra depth, then finish with a drizzle of truffle oil or shaved Parmesan.
- Kid-Friendly: Skip the smoked paprika and use a splash of cream or oat milk to mellow out the flavors, creating a smooth, mild soup little ones will enjoy.
Equipment
- Baking sheet (for roasting vegetables)
- Blender or immersion blender
- Large pot
- Wooden spoon or ladle
- Small skillet (for frying sage leaves, optional)
- Sharp knife & cutting board
You can find my kitchen tavern favorites here!
Tomato Sage & Thyme Soup
Equipment
- Baking Sheet
- blender or immersion blender
- Large Pot
- wooden spoon or ladle
- sharp knife & cutting board
Ingredients
- 6-8 roma tomatoes halved
- 1 small yellow onion quarterd
- 4 garlic cloves whole
- 2 tbsp olive oil extra virgin
- 6-8 fresh sage leaves
- 4 sprigs fresh thyme
- 1 tsp smoked paprika
- 2 cup broth chicken or veggie
- 1 tsp sea salt
- ½ tsp ground black pepper
- ¼ cup half and half plus more for serving
- toasted pumpkin seeds for garnish
Instructions
- Preheat to 400F. Arrange tomatoes, onion and garlic on a baking sheet. Drizzle with olive oil, sprinkle slat and pepper, tuck in the sage leaves and thyme sprigs. Roast for 25 minutes.
- Transfer roasted veggies to a pot. Add smoked paprika and blend until smooth.
- Add broth and bring to a simmer. Let it bubble gently for 10 minutes to meld flavors. Taste and adjust seasoning. For creamier texture, stir in cream at this stage.
- Ladle soup into bowls, top with a fresh drizzle of olive oil, half and half and toasted pumpkin seeds. Serve with crust bread and enjoy!
Storage
Refrigerator: Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
Freezer: Freeze in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
Tip: If you plan to freeze, leave out the cream or oat milk and stir it in after reheating for the best texture.
FAQ
Yes! Use one (28 oz) can of fire-roasted tomatoes. Since they’re juicier, reduce the broth slightly for a thicker soup.
Stir in cream, half-and-half, coconut milk, or oat milk at the end for a silky finish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
