This roasted tomato soup is warm, creamy, and full of flavor! Made with ripe tomatoes and a few simple spices, it’s a cozy bowl of goodness that feels like a hug.
There’s something magical about the way roasting brings out the sweetness in tomatoes. I like to pair mine with a crispy grilled cheese—talk about a classic combo!
Making this soup is a breeze! Just roast the tomatoes, blend everything up, and in no time, you have a delicious lunch or dinner to enjoy anytime you need a little warmth.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are key for this soup. Look for juicy, in-season varieties, like heirloom or vine-ripened. If fresh tomatoes aren’t available, you can use canned whole tomatoes—just reduce the roasting time as they’re already cooked.
Onion: A medium yellow onion works best for sweetness, but you could use a red onion or even shallots for a milder flavor. If you’re avoiding onion, try leeks or omit them altogether.
Garlic: Fresh garlic enhances the flavor beautifully, but garlic powder can substitute in a pinch. Use about 1 teaspoon of garlic powder if needed.
Vegetable or Chicken Broth: Homemade broth is best, but store-bought works well too. For a low-sodium option, choose a low-sodium broth. If you’re vegetarian, stick to vegetable broth.
Heavy Cream: For a creamy texture, heavy cream is lovely, but coconut milk is a great dairy-free alternative. You could also use plain Greek yogurt if you want something lighter.
How Do I Roast Tomatoes for Maximum Flavor?
Roasting tomatoes brings out their natural sweetness and intensifies their flavor, making the soup richer. Follow these steps:
- Preheat your oven to 400°F (200°C).
- Quarter your tomatoes, and toss them with a bit of olive oil, salt, and pepper to coat evenly.
- Spread them on a baking sheet in a single layer to ensure even roasting.
- Roast for 30-40 minutes until they are soft and slightly caramelized around the edges, creating a delicious base for your soup.
This roasting step is crucial; don’t rush it! The deeper flavor from the caramelization makes all the difference in your soup.
Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs ripe tomatoes, halved or quartered
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Croutons, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time, plus 30-40 minutes to roast the vegetables, and then around 10 minutes to blend and heat the soup. In total, you’re looking at roughly an hour for a comforting bowl of deliciousness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will help caramelize the vegetables, making the soup sweet and flavorful.
2. Prepare the Vegetables:
On a large baking sheet, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle everything with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss them lightly with your hands or a spoon until well coated.
3. Roast the Vegetables:
Put the baking sheet in the oven and roast the vegetables for about 30-40 minutes. They should be soft and slightly caramelized when done. This roasting is key for deepening the flavor!
4. Cool and Blend:
Once roasted, take them out of the oven and let them cool for a few minutes. Then, transfer the veggies to a blender. Add the vegetable or chicken broth, sugar (if using), dried thyme or Italian seasoning, and fresh basil leaves. Blend until smooth and creamy.
5. Heat the Soup:
Pour the blended soup into a large pot. Heat it over medium heat until it’s warmed throughout. If you like it creamy, stir in the heavy cream or coconut milk at this stage.
6. Adjust Seasoning:
Give the soup a taste. You can add more salt and pepper, depending on your preference. Stir well to incorporate any adjustments.
7. Serve and Enjoy:
Now, ladle the soup into bowls. For a lovely finishing touch, garnish with fresh basil leaves, a drizzle of olive oil, some freshly ground black pepper, and croutons on top for a bit of crunch. Enjoy your warm and flavorful bowl of roasted tomato soup!
This roasted tomato soup is not only comforting but also super simple to make. Perfect for cozy days or quick dinners. Happy cooking!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! If fresh tomatoes aren’t available, canned whole tomatoes work well. Just skip the roasting step and blend them directly with the other ingredients. Using about 2 cans (14.5 oz each) will give you a deliciously rich soup.
How Can I Adjust the Flavor If It’s Too Tangy?
If your soup turns out too tangy, adding a teaspoon of sugar can help balance the acidity. You can also mix in a little baking soda (1/8 teaspoon) to neutralize the acidity, but be cautious as a little goes a long way!
Can I Make This Soup Ahead of Time?
Yes, you can make this soup ahead of time! Once prepared, let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Simply reheat on the stove over low heat before serving!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container, leaving some room for expansion.
