There’s nothing quite like the comforting warmth of a bowl of roasted tomato soup on a chilly day. This roasted tomato soup recipe blends the natural sweetness of ripe tomatoes with aromatic herbs and a touch of cream, giving you a rich and satisfying experience in every spoonful.
You’ll find this soup easy to make and perfect for cozy nights at home, whether you’re serving it as a starter or a light main course. With fresh ingredients and a straightforward method, you can enjoy restaurant-quality soup without any fuss.
Why You'll Love This Recipe
- Uses fresh tomatoes roasted to enhance natural sweetness and depth of flavor.
- Simple ingredients you likely already have in your kitchen.
- Ready in under an hour, making it perfect for weeknight meals.
- Rich and creamy texture without being overly heavy.
- Versatile: pairs wonderfully with grilled cheese or crusty bread.
Ingredients
Gather these fresh and pantry staples for a delicious roasted tomato soup that’s both flavorful and comforting.
- 3 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups low-sodium vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon tomato paste
- Fresh basil leaves for garnish
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories: Approximately 180 per serving
How to Make Roasted Tomato Soup
- Preheat your oven to 425°F. On a large baking sheet, toss the halved tomatoes, quartered onion, and whole garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, oregano, and red pepper flakes if using.
- Spread the vegetables out in a single layer and roast for 30-35 minutes until tomatoes are caramelized and slightly shriveled, and the onions are tender.
- Remove the baking sheet from the oven and let the roasted veggies cool slightly. Squeeze the garlic cloves out of their skins into a blender or food processor.
- Add the roasted tomatoes and onions, tomato paste, and vegetable broth to the blender. Blend until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
- Pour the blended soup into a large pot over medium heat. Stir in the remaining 1 tablespoon olive oil and heavy cream. Warm the soup gently, stirring often, for 5-7 minutes until heated through but not boiling.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Ladle the soup into bowls and garnish with torn fresh basil leaves. Serve immediately with your favorite crusty bread or grilled cheese sandwiches.
Tips for the Best Results
- Choose ripe, firm Roma tomatoes for the best balance of sweetness and acidity.
- Don’t skip roasting the garlic with the tomatoes; it adds a mellow, rich flavor.
- If you prefer a thinner soup, add extra vegetable broth when blending.
- For a vegan version, substitute the heavy cream with coconut cream or omit it entirely.
- Use fresh basil as a garnish to add brightness and a fresh herbal aroma.
Storage and Reheating
Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 4 days. The flavors will deepen, making it even tastier when reheated.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to maintain the creamy texture. You can also reheat in the microwave in 1-minute intervals, stirring between each until heated through. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can use a 28-ounce can of whole peeled tomatoes as a substitute, but fresh roasted tomatoes provide a richer, sweeter flavor that’s hard to beat. If using canned, you may want to roast the other vegetables alone and add the canned tomatoes directly to the pot.
Is this soup suitable for vegans?
The original recipe includes heavy cream, but you can easily make it vegan by using coconut cream or another plant-based cream substitute. Just omit any dairy products and ensure your broth is vegetable-based.
How can I make this soup spicier?
Add extra crushed red pepper flakes when roasting or stir in a pinch of cayenne pepper when blending. You can also serve it with a drizzle of hot sauce or chili oil for an added kick.
Can I prepare this soup in advance?
Absolutely! Prepare the roasted vegetables and blend the soup a day ahead, then store it in the refrigerator. Reheat gently before serving to enjoy the flavors at their best.