This roasted tomato soup is a warm hug in a bowl! With perfectly caramelized tomatoes and a sprinkle of herbs, it’s bursting with flavor.
It’s so cozy, I often make a big batch to share—because who doesn’t love a good soup party? Serve it with some crusty bread, and you’re all set!
Key Ingredients & Substitutions
Tomatoes: Fresh, ripe tomatoes are key for flavor. Roma and vine-ripened tomatoes are favorites due to their sweetness. If fresh tomatoes are out of season, you can use canned whole tomatoes instead, which can work just as well.
Onion: A large yellow onion provides a sweet base. If you’re looking for a milder taste, try white onions or shallots. For a different flavor, red onions can also be used.
Garlic: Fresh garlic cloves add depth. If you’re in a pinch, garlic powder (about 1 teaspoon) can substitute, but fresh is always best. Roasting enhances the sweetness and mellows the flavor.
Olive Oil: Olive oil brings richness to the soup. If needed, you can replace it with other oils like avocado oil or even butter for a different taste.
Broth: Vegetable broth is great for a vegetarian option, while chicken broth gives added flavor. Homemade broth, if you have it, can really elevate the soup.
Cream: Heavy cream makes the soup rich and smooth. For a lighter option, use whole milk or a plant-based cream like coconut milk for a hint of sweetness.
How Do I Roast Tomatoes Perfectly?
Roasting brings out the natural sweetness of tomatoes and adds depth to the soup. The trick is to ensure they caramelize well without burning.
- Cut tomatoes in half and place them cut-side up on a baking sheet.
- Coat them generously with olive oil and season well with salt and pepper.
- Roast at 425°F (220°C) for 30-40 minutes until they’re soft and slightly charred.
- Let them cool slightly before blending. This step will keep their flavor focused and concentrated.
With these tips, you’ll have a delicious roasted tomato soup that’ll warm your heart and belly!
Roasted Tomato Soup Recipe
Ingredients You’ll Need:
Vegetables:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, quartered
- 6 garlic cloves, peeled
For Roasting:
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
For the Soup:
- 1 teaspoon sugar (optional, to balance acidity)
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
For Garnishing:
- Fresh basil leaves
- Croutons
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and about 50-60 minutes in total to make, including roasting and simmering time. It’s a simple process that brings out incredible flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This hot temperature is key for roasting the veggies to perfection!
2. Prepare the Veggies:
On a baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil, and season generously with salt and pepper. Mix gently to ensure everything is well coated.
3. Roast the Vegetables:
Pop the baking sheet in the preheated oven and roast the vegetables for about 30-40 minutes. You want them to be caramelized and soft, giving them a lovely, rich flavor.
4. Cool Them Off:
Once roasted, take them out of the oven and let them cool slightly—this makes them easier to handle.
5. Combine Ingredients:
Transfer the roasted tomatoes, onions, and garlic (including all those delicious juices from the pan) into a large pot.
6. Add the Broth:
Pour in the vegetable or chicken broth, then bring the mixture to a simmer over medium heat. Allow it to cook for about 10 minutes—you want the flavors to meld together beautifully.
7. Blend It Smooth:
Using an immersion blender, blend the soup until it’s nice and smooth. If you don’t have one, you can carefully blend it in batches using a traditional blender, then return it to the pot.
8. Stir in Cream:
If you want a creamier soup, this is the time to stir in the heavy cream or coconut milk. Taste the soup and add sugar if you need to balance the acidity. Adjust the seasoning with salt and pepper to your liking.
9. Heat Through:
Let the soup simmer for another 5 minutes to heat through. This keeps everything warm and delicious!
10. Serve It Up:
Serve the soup hot, garnished with a swirl of cream, fresh basil leaves, and croutons for that perfect finishing touch. Enjoy!
There you have it—your homemade roasted tomato soup, ready to be enjoyed on a cozy day!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great alternative, especially when fresh ones aren’t in season. Use about 2-3 cans (14.5 ounces each) of whole or crushed tomatoes, and you can skip the roasting step.
How Can I Make This Soup Vegan?
Making this soup vegan is easy! Simply omit the heavy cream and use coconut milk for creaminess, or enjoy it as is. Just ensure that the broth you use is vegetable-based.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.
How Can I Spice It Up?
If you like a bit of heat, consider adding red pepper flakes or a dash of cayenne pepper when blending the soup. You can also experiment with herbs like thyme or rosemary for extra depth of flavor!
