This roasted tomato soup is a warm hug in a bowl! Made with fresh tomatoes, garlic, and a touch of basil, it’s both comforting and tasty.
You’ll love how easy it is to whip up! Just roast the tomatoes, blend everything together, and your soup is ready. Perfect for a cozy night in! 🍅❤️
Key Ingredients & Substitutions
Tomatoes: Choose ripe Roma or vine-ripened tomatoes for the best flavor. If they aren’t available, canned San Marzano tomatoes can be a good substitute. They offer great taste and can save time!
Onion: A yellow onion works well here for its sweetness, but a red onion or even shallots can add a different layer of flavor. Use what you have on hand!
Garlic: Roasting the garlic with the tomatoes adds a nice, sweet depth to the soup. If you’re worried about the garlic becoming too strong, you can reduce the number of cloves.
Stock: The choice between vegetable or chicken broth depends on your preference. For a vegetarian option, stick with vegetable broth, or if you want a richer flavor, chicken broth is perfect.
Cream: Heavy cream gives a luscious texture, but coconut milk is a great dairy-free alternative. You can also skip the cream altogether for a lighter soup!
How Do I Roast Tomatoes for Maximum Flavor?
Roasting tomatoes concentrates their natural sweetness and enhances their flavor. Here are a few tips for perfect roasted tomatoes:
- Make sure to use ripe tomatoes. The riper they are, the better the flavor!
- Drizzle them with olive oil and season generously with salt. This helps to caramelize them nicely.
- Roast at a high temperature (400°F), which promotes browning without drying them out.
- Keep an eye on them; once they start to soften and slightly char, they’re ready!
These steps make a big difference in your soup’s final taste. Trust me, it’s worth taking that extra time!
Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh basil leaves
- Croutons for serving
How Much Time Will You Need?
This delicious roasted tomato soup takes about 10 minutes to prepare and 40 minutes to cook, totaling about 50 minutes from start to finish. It’s a straightforward recipe that rewards you with a warm, comforting bowl of soup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature will help roast the tomatoes to perfection.
2. Prepare the Vegetables:
On a large baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle 2 tablespoons of olive oil over them, then sprinkle with salt and pepper. Toss them a bit to ensure they’re all evenly coated.
3. Roast the Veggies:
Pop the baking sheet in the oven and roast everything for about 30-40 minutes. Keep an eye on them! You’ll know they’re done when the tomatoes are soft and caramelized, and the garlic is fragrant and golden.
4. Prepare the Garlic:
Once everything is roasted and has cooled just a bit, take the garlic cloves out of their skins. They should pop out easily!
5. Blend Away:
Transfer the roasted tomatoes, onion, and garlic into a blender or food processor. Blend until smooth or until you reach your desired texture. Just be careful not to overfill your blender; you may need to do this in batches!
6. Combine the Soup:
Pour the blended mixture into a large pot. Add the broth and bring to a gentle simmer over medium heat. Stir occasionally.
7. Season to Taste:
If your soup tastes a bit acidic, feel free to add the teaspoon of sugar. Taste and adjust the salt and pepper according to your liking.
8. Cream It Up (Optional):
If you want a creamy texture, stir in the heavy cream or coconut milk now. Heat through gently, but don’t let it boil!
9. Serve and Enjoy:
Serve hot and garnish with fresh basil leaves. Add some croutons on top for an extra crunch. Enjoy your comforting homemade roasted tomato soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! If fresh tomatoes are out of season or not available, canned tomatoes (preferably whole or crushed San Marzano) work just as well. Drain them before roasting to avoid excess moisture.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and replace the heavy cream with coconut milk or a dairy-free cream alternative. It’s still rich and delicious!
Can I Freeze Leftover Soup?
Yes, you can freeze roasted tomato soup! Allow it to cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
What Should I Pair with This Soup?
This soup pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh salad. You could also top it with avocado slices or a sprinkle of feta cheese for a gourmet touch!
