Roasted Tomato Soup Recipe
If you are searching for a cozy, comforting meal that bursts with vibrant flavors, this Roasted Tomato Soup is absolutely the way to go. It’s a beautiful blend of sweet, caramelized tomatoes roasted to perfection, combined with aromatic garlic and onions, all simmered into a velvety soup. Every spoonful carries a rich, smoky depth that feels like a warm hug on a chilly day. Whether you’re looking for a hearty lunch, a light dinner, or a stunning starter, this Roasted Tomato Soup hits all the right notes with simplicity and deliciousness.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the foundation of a flavorful Roasted Tomato Soup. Each item contributes something essential—tomatoes provide sweetness and body, garlic and onion offer layers of aroma, and olive oil ensures everything caramelizes gorgeously in the oven.
- 2 lbs ripe tomatoes: Choose firm yet juicy tomatoes for natural sweetness and depth.
- 1 medium onion, roughly chopped: Adds subtle sweetness and an earthy backdrop to the soup.
- 4 cloves garlic, peeled: Brings warmth and aromatic punch, mellowed by roasting.
- 2 tablespoons olive oil: Helps caramelize the vegetables, enriching the soup’s flavor and texture.
- 1 teaspoon salt: Essential for balancing and enhancing the natural flavors.
- ½ teaspoon black pepper: Introduces a gentle, spicy kick without overpowering.
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped): Offers a fragrant herbaceous note that pairs beautifully with tomatoes.
- 2 cups vegetable broth: Provides the liquid base, adding complexity and depth without heaviness.
- 1 tablespoon balsamic vinegar (optional): Adds a subtle tang and complexity that elevates the soup’s flavor profile.
- Fresh basil leaves for garnish (optional): A bright, fresh finish that adds color and herbal aroma.
How to Make Roasted Tomato Soup
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). Place the halved tomatoes cut-side up on a baking sheet alongside the roughly chopped onion and whole garlic cloves. Drizzle everything with olive oil, then season generously with salt, black pepper, and dried basil. Toss gently to coat each piece evenly. Slide the tray into the oven and roast for 30 to 35 minutes, until the tomatoes are soft and starting to caramelize. This roasting process brings out incredible flavor, concentrating the natural sugars and adding beautiful smoky notes.
Step 2: Blend the Soup
Once roasted, let the vegetables cool just enough to handle safely. Transfer everything into a large saucepan and pour in 2 cups of vegetable broth. If you’re using balsamic vinegar, add it now to bring an extra layer of tang and depth. Then, using a blender or immersion blender, puree the mixture until completely smooth. This step turns your roasted veggies into a rich, velvety soup that’s utterly satisfying without being heavy.
Step 3: Warm and Season
Place the blended mixture back on the stove over medium heat. Warm the soup gently, tasting as you go, and adjust the seasoning if needed. This warming step allows the flavors to meld beautifully, and it ensures your soup is just the right temperature for serving.
How to Serve Roasted Tomato Soup
Garnishes
Simple garnishes elevate this soup from comfort food to something special. Fresh basil leaves add a bright herbal note and lovely color contrast. For a touch of richness, drizzle a little olive oil or swirl in some cream or coconut milk. Crispy croutons or a sprinkle of shaved Parmesan can add inviting texture and a savory finish to your Roasted Tomato Soup.
Side Dishes
This soup pairs wonderfully with warm, crusty bread like a rustic baguette or a soft grilled cheese sandwich. For a light meal, toss a crisp green salad with lemon vinaigrette on the side. The contrast of textures and freshness complements the smooth, smoky soup beautifully.
Creative Ways to Present
Serve your Roasted Tomato Soup in individual mugs or mini bread bowls for a charming presentation that’s perfect for entertaining. Swirl in a dollop of pesto or a spoonful of mascarpone cheese before serving to create a stunning color contrast and a surprise burst of flavor.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Tomato Soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so leftovers often taste even better the next day.
Freezing
This soup freezes beautifully. Allow it to cool completely, then transfer portions into freezer-safe containers or heavy-duty zip bags. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your Roasted Tomato Soup gently on the stovetop over low to medium heat, stirring occasionally. You can also microwave it in short bursts, stirring between intervals to keep the texture creamy and smooth. Adjust seasoning after reheating if needed.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh tomatoes give the best flavor and texture, you can substitute canned whole tomatoes. Drain them first, then roast briefly to concentrate their flavors before blending.
What if I don’t have an oven for roasting?
No oven? No problem! You can sauté the tomatoes, onion, and garlic in olive oil over medium heat until they soften and caramelize lightly before blending.
Can I make this soup vegan?
Absolutely! The recipe as written is naturally vegan, especially if you use vegetable broth and skip any dairy garnishes.
How spicy is this soup?
The soup has a gentle warmth from black pepper but is far from spicy. You can easily add a pinch of red pepper flakes if you like a little heat.
What’s the best way to thicken the soup?
If you prefer a thicker soup, simmer it a bit longer to reduce the liquid, or add a small amount of cooked rice, potato, or bread before blending for extra body.
Final Thoughts
You really can’t go wrong with this Roasted Tomato Soup. It’s one of those recipes that feels like an instant classic, thanks to its simplicity, comfort, and incredible flavor. Whether you’re making it for a quiet night in or serving guests, it’s sure to bring warmth and joy to the table. Give it a try, and you might just find it becoming your new favorite go-to soup!
Print
Roasted Tomato Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful roasted tomato soup made by roasting ripe tomatoes, onions, and garlic, then blending them with vegetable broth and herbs for a rich and smooth vegetarian dish.
Ingredients
Vegetables & Herbs
- 2 lbs ripe tomatoes, halved
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Fresh basil leaves for garnish (optional)
Pantry Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Arrange Vegetables: On a baking sheet, arrange the halved tomatoes cut-side up, and add the roughly chopped onion and peeled garlic cloves evenly.
- Season and Oil: Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried basil. Toss gently to make sure everything is evenly coated.
- Roast: Roast the vegetables in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized, which will enhance the flavor.
- Cool: Remove the baking sheet from the oven and let the roasted vegetables cool slightly, making them easier to blend.
- Combine and Add Broth: Transfer the roasted tomato mixture into a large saucepan and add 2 cups of vegetable broth. Add balsamic vinegar if using for a deeper flavor note.
- Blend: Use a blender or immersion blender to puree the mixture until smooth and creamy, ensuring a velvety texture.
- Heat the Soup: Place the saucepan over medium heat to warm the soup through. Taste and adjust seasoning as needed with extra salt or pepper.
- Serve: Serve the soup hot, garnished with fresh basil leaves if desired, for a fresh burst of color and flavor.
Notes
- Use ripe and fresh tomatoes for the best flavor.
- Roasting deepens the sweetness and flavor of the tomatoes and garlic.
- Balsamic vinegar is optional but adds a nice depth and slight acidity.
- This soup can be served hot or chilled depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, add a splash of cream or coconut milk after blending.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: roasted tomato soup, tomato soup recipe, vegetarian soup, easy tomato soup, healthy soup, homemade tomato soup
