This roasted tomato soup is a warm hug in a bowl! Made with sweet, roasted tomatoes and fresh herbs, it’s rich and tasty.
It’s super easy to whip up and even better with a grilled cheese on the side! I always feel good knowing I’m enjoying something cozy and healthy. 🍅❤️
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are essential for a sweet and tangy flavor. If fresh ones aren’t available, canned whole tomatoes can work too. I prefer roasting for that caramelized taste!
Onion: A medium onion adds depth. You can swap for shallots for a milder taste, or even use leeks if you have them on hand.
Garlic: Fresh garlic gives tons of flavor. You can substitute with garlic powder, but fresh is always best for that aromatic kick.
Olive Oil: This enriches the soup. If you need a substitute, avocado oil or even butter can do the trick here.
Broth: Vegetable broth is great, but chicken broth adds more richness. If you’re looking for a low-sodium option, go for sodium-free broth.
Cream: For a creamy finish, heavy cream is classic, but coconut milk is a perfect dairy-free alternative. I love using coconut milk for a hint of sweetness!
How Do I Achieve the Best Roasting for My Tomatoes?
The key to great roasted tomato soup is in roasting the tomatoes, onion, and garlic perfectly. Roasting concentrates flavors and brings out natural sweetness.
- Preheat your oven well; hot ovens create perfect caramelization.
- Spread the vegetables out on the baking sheet so they aren’t crowded; this helps them roast instead of steam.
- Check them halfway through cooking; stir or turn them if needed for even roasting.
- They should look soft and slightly charred before you blend them into the soup.
How to Make Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 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)
- 1/4 cup heavy cream or coconut milk (optional for creaminess)
For Garnishing:
- Fresh basil leaves, for garnish
- Croutons, for topping
How Much Time Will You Need?
This roasted tomato soup recipe takes about 10 minutes to prepare and approximately 40 minutes to cook, so you’ll be enjoying a warm bowl of deliciousness in about 50 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help roast the vegetables nicely.
2. Prepare the Vegetables:
Take a baking sheet and lay out the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Use your hands or a spatula to toss everything together so all the veggies are coated well.
3. Roast the Ingredients:
Slide the baking sheet into your preheated oven and let the veggies roast for about 30-40 minutes. You want them to become soft and slightly caramelized—this adds amazing flavor!
4. Blend the Soup:
Once roasted, carefully remove the baking sheet from the oven and allow it to cool slightly. Then, transfer the roasted tomatoes, onion, and garlic into a blender or food processor. Pour in the broth and blend until the mixture is smooth. If you like your soup a bit thinner, just add a little more broth until you reach the consistency you love.
5. Heat It Up:
Pour the blended soup into a large pot set over medium heat. If you taste it and find it’s too acidic, feel free to add a teaspoon of sugar to balance it out. Let the soup simmer for about 5-10 minutes—this will help intensify the flavors.
6. Add Creaminess:
If you want a creamy texture, stir in the heavy cream or coconut milk. Gently heat the mixture without bringing it to a boil.
7. Serve and Garnish:
Once heated through, it’s time to serve! Ladle the soup into bowls and top each serving with fresh basil leaves and crunchy croutons. You can even drizzle a little extra olive oil or cream on top for a fancy touch!
Enjoy this rich, flavorful roasted tomato soup as a perfect cozy meal! It’s great alone or alongside a warm grilled cheese sandwich.
Can I Use Canned Tomatoes Instead of Fresh?
Yes! If fresh tomatoes aren’t in season, you can use canned whole tomatoes. Just roast them in the oven for about 20 minutes to get a nice char and then blend as directed.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove over medium heat, adding a splash of broth or water if it’s too thick.
Can I Freeze Roasted Tomato Soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.
What If I Don’t Have Olive Oil?
Don’t worry! You can substitute olive oil with vegetable oil or avocado oil. If you want a different flavor, melted butter or ghee can also work well!
