Roasted Tomato Soup Recipe
If you’re searching for the ultimate comfort dish, Roasted Tomato Soup delivers everything you crave: silky smooth texture, layers of caramelized flavor, and a bright, sun-kissed tang in every spoonful. This isn’t just any tomato soup; oven-roasting the vegetables transforms humble ingredients into a bowl of pure magic. With minimal prep and a short list of fuss-free ingredients, you get a cozy, homemade soup that’s just begging for dunked bread, a swirl of cream, and cozying up with friends or a good book on a chilly evening.
Ingredients You’ll Need
Every ingredient in this Roasted Tomato Soup recipe is carefully chosen for impact, from the tomatoes’ sweetness to the richness of cream and the perfume of fresh basil. Gather these pantry staples and let each one bring color, depth, and extra love to your pot.
- Ripe Tomatoes: These are the heart of the soup; choose the juiciest, most flavorful tomatoes you can find for the best results.
- Yellow Onion: Adds a mellow sweetness that balances out tomato acidity wonderfully when roasted.
- Garlic Cloves: Roasting mellows garlic’s bite and brings out a wonderful background warmth.
- Olive Oil: Helps caramelize the veggies and imparts a fruity richness.
- Salt and Black Pepper: Essential seasonings that make every ingredient pop.
- Vegetable Broth: Forms a savory base and helps blend everything together smoothly.
- Dried Thyme: Just a touch provides earthy, herbal notes that deepen the soup.
- Crushed Red Pepper Flakes (optional): For those who like a little kick, red pepper brings gentle heat.
- Heavy Cream or Coconut Milk (optional): A generous swirl right at the end lends extra creaminess and a luxurious mouthfeel.
- Fresh Basil Leaves: Torn or chopped, they lift every bowl with fresh, aromatic flair.
- Crusty Bread: Truly a necessity for soaking up every last drop—don’t skip it!
How to Make Roasted Tomato Soup
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the halved tomatoes, onion wedges, and garlic cloves in a single layer, then drizzle with olive oil and sprinkle generously with salt and black pepper. The high heat coaxes out the sweetness in each veggie, creating those gorgeous caramelized edges that take this Roasted Tomato Soup to the next level. Roast for 25 to 30 minutes, until everything is soft and fragrant.
Step 2: Simmer with Broth and Spices
Once your vegetables have roasted to perfection, carefully transfer them to a large pot. Pour in the vegetable broth, sprinkle in the dried thyme and red pepper flakes if you like a subtle kick, and bring everything to a boil. Lower the heat and let the flavors mingle with a gentle simmer for about 10 minutes—the perfect time for the aroma to fill your kitchen (and maybe draw a crowd)!
Step 3: Blend Until Smooth
Next comes the magic: blend the soup until silky smooth. If you have an immersion blender, simply pop it in the pot and blend away. Alternatively, work in batches with a regular blender, taking care with the hot soup. This step transforms your roasted veggies into that signature creamy texture, making this Roasted Tomato Soup irresistibly velvety.
Step 4: Stir in Cream and Adjust Seasoning
If you’re going for a luscious, creamy finish, stir in the heavy cream or coconut milk now. Not only does this add richness, but it also gives your soup a dreamy color. Taste, and adjust the salt and pepper as needed—you’re in control of how savory or subtly seasoned you want your bowl to be.
Step 5: Serve and Garnish
Ladle your Roasted Tomato Soup into bowls, then top generously with fresh basil leaves. Don’t forget a slice (or three) of crusty bread on the side for dunking. Every spoonful is layered with flavor, aroma, and a touch of cozy nostalgia.
How to Serve Roasted Tomato Soup
Garnishes
The right garnishes can elevate your Roasted Tomato Soup from comforting to sophisticated with just a few simple touches. Try a swirl of cream, a shower of chopped fresh basil, or a sprinkle of cracked black pepper. If you’re feeling fancy, top with homemade croutons or roasted pumpkin seeds for extra crunch. A drizzle of herby olive oil is always welcome here too!
Side Dishes
Of course, a thick slice of crusty bread is iconic, but don’t stop there. Pair your soup with a crunchy grilled cheese sandwich, a tangy arugula salad, or even a toasted baguette smothered in garlic butter. Each side dish brings out different layers of flavor and turns a simple bowl into a satisfying meal.
Creative Ways to Present
If you’re hosting guests, serve Roasted Tomato Soup in small mugs or shot glasses for a warm appetizer. For a playful twist, create “soup shooters” with a mini grilled cheese skewer perched on top. You can also ladle soup into hollowed-out bread bowls for a show-stopping presentation that’s as fun to eat as it is pretty to look at.
Make Ahead and Storage
Storing Leftovers
Cooling down after a busy day? You’ll be glad to know that Roasted Tomato Soup keeps beautifully in the fridge! Just cool completely, then store in an airtight container for up to 4 days. The flavors deepen as it sits, making your leftovers even more delicious the next day.
Freezing
This soup is a freezer’s best friend. Pour cooled Roasted Tomato Soup into an airtight container or freezer bag (leave a slight gap for expansion), and freeze for up to 3 months. Label with the date and you’ve got a homemade dinner just waiting for a busy night or a chilly afternoon.
Reheating
To reheat, thaw frozen soup in the fridge overnight if needed, then warm gently on the stove over low heat until hot, stirring occasionally. If the soup separates a bit, just whisk everything back together for that classic creamy texture. Adjust seasoning to taste, and enjoy as if fresh from the oven!
FAQs
What’s the best type of tomato to use for Roasted Tomato Soup?
Look for ripe, juicy tomatoes such as Roma, vine-ripened, or even heirlooms—each will bring its own personality. Avoid watery off-season tomatoes if possible; using high-quality fruit is the secret to rich, sweet, and deeply flavored soup.
Can I make this Roasted Tomato Soup vegan?
Absolutely! Just opt for coconut milk instead of heavy cream (or skip the creamy addition entirely) and confirm your bread is vegan. The base soup itself is naturally plant-based and gluten-free.
Can I add other vegetables?
Definitely. Red bell pepper, carrots, or even a few celery stalks will roast up beautifully with the tomatoes and bring extra complexity. Just be sure not to overwhelm the starring flavor of those roasted tomatoes!
What’s the difference between blending with an immersion blender versus a standard blender?
An immersion blender is a bit more rustic (and saves you washing extra dishes), while a countertop blender will get you the smoothest finish possible. Both work great—just take care when handling hot liquids in a blender by venting the lid.
How can I make my Roasted Tomato Soup even more flavorful?
For an extra hit of complexity, add a splash of good balsamic vinegar before blending, or toss in a Parmesan rind during simmering (remove before blending). Roasting the veggies well and seasoning confidently are also keys to vibrant flavor.
Final Thoughts
There’s something almost magical about making Roasted Tomato Soup from scratch—a little roasting, a little blending, and suddenly you have a bowl bursting with flavor and comfort. If you try this recipe, I hope you love it as much as I do. Share a bowl with friends or sneak it all to yourself; either way, let this soup become your new cozy favorite!
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Roasted Tomato Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich flavors of this creamy Roasted Tomato Soup, a comforting and satisfying dish perfect for any occasion. Made with ripe tomatoes, aromatic garlic, and a hint of thyme, this soup is sure to warm your soul.
Ingredients
Tomato Mixture:
- 2 pounds ripe tomatoes, halved
- 1 medium yellow onion, cut into wedges
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Soup Base:
- 2 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream or coconut milk (optional)
Garnish and Serving:
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Roast the vegetables: Arrange the halved tomatoes, onion wedges, and garlic cloves on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until caramelized.
- Prepare the soup: Transfer the roasted vegetables to a pot, add vegetable broth, thyme, and red pepper flakes. Simmer for 10 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Stir in cream or coconut milk, adjust seasoning, and ladle into bowls.
- Serve: Garnish with basil leaves and serve warm with crusty bread.
Notes
- For added flavor, consider a splash of balsamic vinegar before blending.
- This soup freezes well; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
