This roasted tomato soup tastes like pure comfort in every spoonful!
Slow-roasting brings out the natural sweetness of fresh tomatoes, creating deep, caramelized flavors that canned soup just can’t match.
I love serving it with a crusty grilled cheese sandwich for dipping!
Make a big batch. Trust me, you’ll want leftovers of this soul-warming classic!
Why You’ll Love This Roasted Tomato Soup
Rich, Smoky Taste: The roasting process enhances the natural sweetness of the tomatoes. It adds a delightful smoky depth, making each spoonful a savory delight.
Budget-Booster: The ingredients are abundant and affordable, allowing you to create a gourmet soup at a fraction of the cost.
Simple Elegance: With its vibrant color and fresh basil garnish, this soup makes an elegant presentation. It’s guaranteed to impress!
Effortless Preparation: Despite its gourmet taste, this recipe is straightforward and easy to follow.
Ingredients
- Ripe Tomatoes: The star ingredient provides the soup’s base. Roasting enhances their natural sweetness and creates deep, caramelized flavors.
- Onion and Garlic: These aromatic vegetables add savory depth when roasted.
- Olive Oil: It helps vegetables roast evenly and adds a subtle Mediterranean richness.
- Salt and Black Pepper: Essential seasonings enhance all other flavors.
- Chicken or Vegetable Stock: It adds depth and umami to the final dish.
- Dried Basil and Oregano: They provide an aromatic, herbal backbone to the soup.
- Heavy Cream (optional): It creates a silky, luxurious texture when added.
- Fresh Basil Leaves: They bring a fresh herb taste to the cooked ingredients.
How to Make Roasted Tomato Soup
Once you see how easy this soup is, you might never buy store-bought tomato soup again!
1. Prepare for roasting. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
2. Season the vegetables. Arrange the halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, season generously with salt and freshly ground black pepper, and toss to coat the vegetables evenly.
3. Roast the vegetables. Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred. Remove from the oven and let them cool slightly.
4. Blend the soup base. Transfer the roasted vegetables to a blender or food processor. Add the chicken or vegetable stock, dried basil, and oregano. Blend until the mixture is completely smooth.
5. Simmer the soup. Pour the blended soup into a large pot and place it over medium heat. Bring the soup to a gentle simmer, stirring occasionally. If desired, stir in the heavy cream for a richer flavor and texture.
6. Season to taste. Taste the soup and adjust the seasoning as needed with additional salt and pepper.
7. Garnish and serve. Ladle the hot soup into bowls, garnish with fresh basil leaves or a drizzle of cream if desired, and serve immediately. Enjoy!
Tips for the Best Roasted Tomato Soup
Follow these simple tips for a soup to remember.
- Pick top tomatoes. Use Roma or plum tomatoes as they have more pulp and less water content, making for a richer soup. Avoid large beefsteak tomatoes, which can make the soup watery.
- Try a garlic trick. Leave garlic cloves whole and unpeeled during roasting. They’ll become sweet and easily squeeze out of their skins when done.
- Choose your consistency. If you prefer a thicker consistency, reduce the amount of stock or simmer the soup for a longer time.
- Use the best blender. Use a high-speed blender rather than an immersion blender for the silkiest, smoothest texture.
- Strain the soup. For a smoother soup, strain the blended mixture through a fine-mesh sieve before simmering.
- Vary up the flavor. For a twist, include roasted red pepper or a pinch of smoky paprika during blending for additional flavor layers. For a vegan version, omit the heavy cream or use a plant-based alternative like coconut cream.
- Make it a perfect pairing. Serve the soup with crusty bread or grilled cheese sandwiches for a comforting meal.
How to Store
Leftover soup will be delicious for lunches throughout the week. Here’s how to store it.
To Store: Let the soup cool completely to room temperature. Transfer to an air-tight container and refrigerate for up to 5 days. Keep the garnishes separate from the stored soup.
To Freeze: Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave about 1 inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup in a pot over medium heat, stirring occasionally until heated through. Microwave individual portions in 30-second intervals, stirring between each interval.
Roasted Tomato Soup
4
servings15
minutes50
minutes203
kcalThis roasted tomato soup is so much better than store-bought! With flavors of garlic, oregano, basil, and the addition of heavy cream, it’s a true delight.
Ingredients
2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 garlic cloves, peeled
2 tbsp olive oil
Salt and freshly ground black pepper
2 cups chicken or vegetable stock
1 tsp dried basil
1/2 tsp dried oregano
1/2 cup heavy cream (optional)
Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Arrange the halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, season generously with salt and freshly ground black pepper, and toss to coat the vegetables evenly.
- Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred. Remove from the oven and let them cool slightly.
- Transfer the roasted vegetables to a blender or food processor. Add the chicken or vegetable stock, dried basil, and oregano. Blend until the mixture is completely smooth.
- Pour the blended soup into a large pot and place it over medium heat. Bring the soup to a gentle simmer, stirring occasionally. If desired, stir in the heavy cream for a richer flavor and texture.
- Taste the soup and adjust the seasoning as needed with additional salt and pepper.
- Ladle the hot soup into bowls, garnish with fresh basil leaves or a drizzle of cream if desired, and serve immediately. Enjoy!
Notes
- Use Roma or plum tomatoes as they have more pulp and less water content, making for a richer soup.
- If you prefer a thicker consistency, reduce the amount of stock or simmer the soup for a longer time.
- For a smoother soup, strain the blended mixture through a fine-mesh sieve before simmering.
