If you are craving a comforting, velvety soup that captures the bright, natural sweetness of summer tomatoes, you are in for a treat with this Easy Roasted Tomato Soup Recipe. Roasting the tomatoes, onions, and garlic brings out deep, caramelized flavors that make this soup a standout, yet it remains incredibly simple to prepare. Whether you’re warming up on a chilly day or looking for a fresh, homemade meal, this soup provides a delicious balance of richness and brightness, perfect for sharing with friends or savoring all by yourself.
Ingredients You’ll Need
The magic of this recipe lies in how straightforward and pantry-friendly the ingredients are. Each one plays a crucial role in building layers of flavor, from the natural sweetness of the ripe tomatoes to the earthy snap of herbs and the creamy finish of optional heavy cream. Here’s everything you’ll gather to create this delicious soup:
- 4 pounds ripe tomatoes, cored and halved: Fresh and juicy tomatoes are the base, bursting with natural sweetness and vibrant color.
- 1 large yellow onion, peeled and quartered: Adds a gentle sweetness and depth to the soup when roasted.
- 6 cloves garlic, peeled: Roasted garlic mellows out to a buttery, rich flavor that enhances every spoonful.
- 1/4 cup olive oil, plus more for drizzling: Provides a silky texture and helps fully develop the caramelization of the veggies.
- 1 teaspoon dried oregano: Brings a savory herbal note with a slight Mediterranean flair.
- 1/2 teaspoon dried thyme: Adds subtle earthiness that complements the sweetness of the tomatoes.
- 1/4 teaspoon red pepper flakes (optional): Just a touch of heat to keep the flavors lively and balanced.
- 6 cups vegetable broth (or chicken broth): The flavorful liquid base that brings it all together and keeps the soup cozy.
- 1/2 cup heavy cream (optional, for extra richness): For those who want to indulge in a velvety, luxurious finish.
- Salt and freshly ground black pepper to taste: Essential seasonings that elevate every ingredient.
- Fresh basil leaves, for garnish: A fragrant, bright pop that lightens the dish beautifully.
- Crusty bread, for serving: Perfect for dipping and soaking up every last drop of soup.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Preheat and Prepare Your Veggies
Start by heating your oven to 400°F (200°C). While it warms up, core and halve the tomatoes, quarter the onion, and peel the garlic cloves. Preparing your vegetables this way ensures they roast evenly and soak up all those seasonings perfectly.
Step 2: Arrange and Season
Spread the tomatoes, onions, and garlic out on a baking sheet in a single layer. If you want an easy cleanup, line the sheet with parchment paper before arranging the veggies. Then, generously drizzle with 1/4 cup olive oil, sprinkle on oregano, thyme, and if you like a little kick, red pepper flakes. Don’t forget to add salt and freshly cracked black pepper — they really bring out the flavors during roasting.
Step 3: Roast Until Golden and Soft
Place your tray in the oven and let those beauties roast for 45 to 60 minutes. You’ll know they’re ready when the tomatoes are soft and slightly caramelized and the onions have turned a tender golden brown. This roasting step is where the flavor deepens and the soup’s signature richness develops.
Step 4: Cool and Blend
Let the roasted veggies cool for around 10 to 15 minutes to avoid steam-related splash accidents later on. Then carefully transfer everything to a high-speed blender. Take out the center piece of the blender lid and cover it with a clean kitchen towel to allow steam to escape safely. Add 4 cups of vegetable or chicken broth to help things blend smoothly. You can add more broth later if the soup seems too thick.
Step 5: Blend and Simmer
Blend your soup until it’s luxuriously smooth and creamy. Pour the blended mixture into a large pot or Dutch oven, then bring it to a gentle simmer over medium heat. Lower the heat and let it simmer quietly for 15 to 20 minutes, stirring occasionally to meld all those wonderful flavors together.
Step 6: Add Cream and Adjust Seasoning
If you want to treat yourself to an extra creamy soup, stir in the heavy cream during the last 5 minutes of simmering. Taste your soup and tweak the salt and pepper if needed to round out the taste to your liking.
Step 7: Serve
Ladle your velvety soup into bowls, garnish with fresh basil leaves, and a drizzle of olive oil if you want a beautiful finishing touch. This soup sings best when paired with crusty bread for dipping and soaking every rich, flavorful spoonful.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Fresh basil is a classic and vibrant herb that complements this soup beautifully. Toss in a few whole leaves or chiffonade for color and aroma. A light drizzle of good-quality olive oil adds a silky sheen and subtle richness as well. For a bit of indulgence, a dollop of crème fraîche or a sprinkle of grated Parmesan can be delightful options to mix things up.
Side Dishes
Crusty bread is the perfect partner here, inviting you to dunk and savor. Try a rustic baguette, sourdough, or even garlic bread for a punch of flavor. A crisp green salad or a simple grilled cheese sandwich on the side can turn this soup into a full, satisfying meal without complicating the flavors.
Creative Ways to Present
For entertaining, serve the soup in mini mugs or shot glasses as an appetizer. Layer the soup with a swirl of pesto or roasted red pepper coulis for visual appeal. You can even cool it and serve as a tomato gazpacho in summer, garnished with cucumber or fresh tomatoes for a refreshing twist on the Easy Roasted Tomato Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for 3 to 4 days when stored in an airtight container. It’s a perfect make-ahead recipe for busy weeknights because the flavors actually deepen and improve after resting a day.
Freezing
You can freeze the soup for longer storage; just allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep well for up to 3 months. Keep in mind that freezing might slightly change the texture of the cream if you’ve added it, but the flavor stays wonderful.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Avoid boiling to keep the creamy texture just right. If the soup has thickened up too much after refrigeration or freezing, simply stir in a splash of broth or water to loosen it as you warm it.
FAQs
Can I use canned tomatoes for this soup?
Yes, canned tomatoes can work in a pinch, but roasting fresh tomatoes really gives this recipe its signature sweet, caramelized depth. If using canned, try to find high-quality whole or crushed tomatoes and adjust seasoning as needed.
Is this soup vegan-friendly?
Absolutely! Just skip the heavy cream or substitute it with coconut milk or cashew cream for a creamy vegan version of this Easy Roasted Tomato Soup Recipe.
Can I make this soup spicy?
Definitely! The recipe already includes an option for red pepper flakes, but you can increase the amount or add a dash of hot sauce to heat things up according to your preference.
What if I don’t have a blender?
You can use an immersion blender right in the pot to puree the roasted vegetables and broth until smooth. Alternatively, a food processor works fine as well, just process in batches and carefully transfer back to the pot.
How long does it take to roast the vegetables?
The roasting time is typically between 45 to 60 minutes at 400°F (200°C), or until the vegetables are tender and caramelized. This slow roast is key to unlocking the deep, rich tomato flavor in this Easy Roasted Tomato Soup Recipe.
Final Thoughts
This Easy Roasted Tomato Soup Recipe is a definite keeper in my kitchen, a perfect blend of unbelievably simple ingredients transformed by roasting and a little love into something special. It’s the kind of dish that hugs you from the inside out, making any day better. I can’t wait for you to try it and discover just how delicious homemade tomato soup can be!
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Easy Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Roasted Tomato Soup recipe is a simple and flavorful way to enjoy fresh tomatoes. Roasting the tomatoes, onion, and garlic brings out a rich, caramelized depth of flavor, which is then blended into a smooth, comforting soup. Perfect served warm with crusty bread and fresh basil, it’s a delicious and cozy meal for any occasion.
Ingredients
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oils
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Core and halve the ripe tomatoes, quarter the large yellow onion, and peel the garlic cloves to get them ready for roasting.
- Arrange on Baking Sheet: Place the tomatoes, onion, and garlic in a single layer on a baking sheet lined with parchment paper if desired for easier cleanup.
- Season Vegetables: Drizzle the vegetables with 1/4 cup olive oil, then sprinkle with dried oregano, dried thyme, red pepper flakes if using, and season generously with salt and freshly ground black pepper.
- Roast Vegetables: Roast in the preheated oven for 45 to 60 minutes, until the tomatoes are softened and slightly caramelized, and the onions are tender and golden brown.
- Cool Slightly: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 to 15 minutes to make blending easier and safe.
- Transfer to Blender: Carefully transfer the roasted vegetables into a high-speed blender in batches if necessary. Remove the center piece of the blender lid and cover the opening with a clean kitchen towel to allow steam to escape safely.
- Add Broth: Pour in 4 cups of vegetable or chicken broth, adding more if needed for consistency.
- Blend Soup: Blend the mixture until it is completely smooth and creamy. Add additional broth if the soup is too thick for your liking.
- Heat Soup: Pour the blended soup into a large pot or Dutch oven and bring to a simmer over medium heat.
- Simmer: Reduce the heat to low and let the soup simmer for 15 to 20 minutes, stirring occasionally to blend the flavors.
- Add Cream (Optional): Stir in the heavy cream during the last 5 minutes of simmering to add richness and a velvety texture.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, or other seasonings as desired for perfect flavor balance.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves and a drizzle of olive oil if desired.
- Accompany: Serve with crusty bread to dip and enjoy a comforting, delicious meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or cashew cream.
- Use fresh herbs instead of dried for enhanced flavor if available.
- Roasting times may vary depending on your oven; keep an eye to avoid burning the garlic.
- Adjust the level of red pepper flakes to make the soup as mild or spicy as you like.
- To make this soup gluten-free, ensure the bread served is gluten-free or omit it.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
