Roasted Tomato Soup

This Roasted Tomato Soup is the ultimate comfort food! It’s creamy, rich, and bursting with flavor. Plus, it’s surprisingly easy to make. Roasting the tomatoes brings out their natural sweetness, and with a little help from some cream, the soup gets this amazing velvety texture. It’s perfect for dipping crusty bread or dunking grilled cheese sandwiches.

Making this soup from scratch is easier than you might think. The most time-consuming part is chopping the veggies, which only takes about 15 minutes. As the weather gets cooler and those cozy nights settle in, this soup is sure to become a family favorite.

We love using fresh tomatoes from our garden in this recipe, especially when they’re at their peak in the summer. But don’t worry, store-bought tomatoes from a farmer’s market work just as well. There’s a noticeable difference in flavor compared to supermarket tomatoes, but hey, if you can’t find them, the soup will still be delicious.

Here’s what you’ll need:

  • Tomatoes: The star of the show! Ripe tomatoes are key, and if you’re lucky enough to have some homegrown beauties, use them! But don’t fret if you don’t have a garden – farmer’s market tomatoes work wonders too.
  • Olive Oil: A drizzle on the tomatoes before roasting helps them caramelize, and we’ll use some more for sautéing the onion and garlic.
  • Salt and Pepper: Don’t skimp on these flavor boosters!
  • Onion and Garlic: Sautéed onion and garlic add a delicious base of flavor.
  • Broth: This forms the base of the soup. You can use vegetable broth or chicken broth, whichever you prefer.
  • Herbs: Dried basil and Italian seasoning add the perfect touch of herbiness.
  • Sugar (optional): A pinch of sugar helps balance the acidity of the tomatoes, but it’s totally up to you.
  • Heavy Cream: This is what makes the soup extra rich and velvety. You can substitute with milk, half-and-half, or even coconut milk for a vegan option, but heavy cream gives the best results.
  • Garnish (optional): We love to top our soup with fresh basil or thyme, a sprinkle of parmesan cheese, and an extra drizzle of cream. Yum!

Making this soup is a breeze:

  1. Roast the Tomatoes: Simply cut the tomatoes in half, place them on a baking sheet cut-side up, drizzle with olive oil, and sprinkle with salt and pepper. Roast them for about 30 minutes.
  2. Sauté the Aromatics: While the tomatoes roast, heat some olive oil in a large pot and sauté the onion and garlic until softened.
  3. Combine Everything: Add the roasted tomatoes, broth, and seasonings to the pot with the onion and garlic. Give it a good stir.
  4. Blend it Smooth: Use an immersion blender directly in the pot or carefully transfer the mixture to a blender and blend until nice and smooth.
  5. Simmer and Finish: Let the soup simmer for about 30 minutes. Then, take it off the heat and stir in the heavy cream. Taste and adjust the seasonings with salt and pepper if needed.
  6. Serve and Enjoy! Garnish your soup with fresh herbs, parmesan cheese, and an extra drizzle of cream (if you’re feeling fancy). Enjoy it with crusty bread, a grilled cheese, or a simple salad for a complete meal.
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Roasted Tomato Soup

Roasted Tomato Soup

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Roasted Tomato Soup is the ultimate comfort food! It’s creamy, rich, and bursting with flavor. Plus, it’s surprisingly easy to make. Roasting the tomatoes brings out their natural sweetness, and with a little help from some cream, the soup gets this amazing velvety texture.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 10 large tomatoes (quartered)
  • 4 tbsp olive oil (divided)
  • 1 tsp salt (divided)
  • Pepper (to taste)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups broth (vegetable or chicken, low-sodium preferred)
  • 1 tbsp dried basil
  • 1 tbsp Italian seasoning
  • 2 tbsp sugar
  • 1 cup heavy cream
  • Fresh basil & parmesan cheese (optional, for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Toss quartered tomatoes with 2 tbsp olive oil, ½ tsp salt, and pepper. Spread on a baking sheet in a single layer and roast 30-35 minutes. Let cool slightly.
  2. In a pot, heat remaining olive oil. Sauté diced onion until softened. Add garlic and cook another minute.
  3. Add roasted tomatoes (including juices, peels, and seeds!), broth, basil, Italian seasoning, remaining ½ tsp salt, and sugar. Blend with an immersion blender or in batches with a regular blender.
  4. Simmer soup for 30 minutes. Remove from heat and stir in heavy cream.
  5. Garnish with fresh basil and parmesan cheese (optional). Serve hot with grilled cheese and salad.

Notes

If you dislike tomato bits, strain the soup through a mesh strainer.

  • Author: Anwar
  • Prep Time: 15
  • Cook Time: 70
  • Category: MAIN, SOUP
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Calories: 296kcal
  • Sugar: 11g
  • Sodium: 415mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 54mg

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