Roasted Tomato Soup

The aroma of roasting tomatoes fills the kitchen with warmth, reminding me of lazy summer afternoons spent gathering ripe tomatoes from the garden. There’s something special about transforming fresh produce into a silky, comforting soup that wraps you in a cozy hug. Roasted Tomato Soup is more than just a recipe; it’s a bowl of nostalgia, evoking memories of family dinners and shared moments. I love how simple ingredients can come together to create such depth of flavor. This recipe matters because it captures the essence of seasonal eating and brings friends and family together around the table. The sweetness from the roasted tomatoes and the hint of garlic combine beautifully, making this soup truly special.

why make this recipe

Roasted Tomato Soup is a delightful way to enjoy fresh tomatoes, especially when they are in season. It’s a simple dish that allows the natural flavors of the ingredients to shine. The roasting process enhances the sweetness of the tomatoes and adds a lovely depth to the soup. Plus, it’s healthy and can be made in under an hour. Whether you’re having a quiet lunch or hosting dinner guests, this soup makes for an impressive yet easy dish.

how to make Roasted Tomato Soup

Ingredients

• 2 pounds fresh tomatoes, halved
• 1 onion, chopped
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for about 30 minutes until the tomatoes are caramelized.
4. Remove from the oven and let cool slightly.
5. Squeeze the garlic out of its skins and place all roasted vegetables into a large pot.
6. Add vegetable broth, dried basil, and balsamic vinegar.
7. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Serve warm, garnished with fresh basil if desired.

how to serve Roasted Tomato Soup

Serve the Roasted Tomato Soup warm, either on its own or paired with a grilled cheese sandwich for a classic combination. A sprinkle of fresh basil or a drizzle of olive oil on top can add an extra touch of flavor and elegance. You can also serve it in small bowls as an appetizer during a gathering.

how to store Roasted Tomato Soup

To store any leftover Roasted Tomato Soup, allow it to cool completely. Then, transfer it into an airtight container and refrigerate for up to 5 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to eat, reheat it gently on the stove or in the microwave until warmed through.

tips to make Roasted Tomato Soup

• Use ripe, in-season tomatoes for the best flavor.
• Feel free to add fresh herbs, like thyme or oregano, for extra depth.
• For a creamier texture, stir in a splash of heavy cream or coconut milk after blending.
• If you like a spicy kick, try adding red pepper flakes while roasting.

variation

You can add roasted vegetables like bell peppers or carrots to enhance the flavor and nutrition of your soup. Another variation is to include canned tomatoes for convenience, especially in the off-season when fresh tomatoes are not as flavorful.

FAQs

1. Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well for this recipe. Just drain them slightly before adding them to the pot.

2. Is this soup vegan?

Yes, this Roasted Tomato Soup is vegan, as it uses vegetable broth and no animal products.

3. Can I make this soup ahead of time?

Absolutely! In fact, the flavors can develop even more if you make it a day ahead. Store it in the fridge and reheat when you’re ready to serve.

Roasted Tomato Soup

A comforting and flavorful soup made from roasted tomatoes, garlic, and fresh herbs, perfect for enjoying during tomato season.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds fresh tomatoes, halved Use ripe, in-season tomatoes for the best flavor.
• 1 large onion, chopped
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• to taste Salt and pepper Use salt and pepper to taste.
• 4 cups vegetable broth Make sure to use a quality vegetable broth.
• 1 teaspoon dried basil Feel free to add fresh herbs for extra flavor.
• 1 tablespoon balsamic vinegar

Method

 

Preparation and Roasting

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for about 30 minutes until the tomatoes are caramelized.

Cooking the Soup

1. Remove from the oven and let cool slightly.
2. Squeeze the garlic out of its skins and place all roasted vegetables into a large pot.
3. Add vegetable broth, dried basil, and balsamic vinegar.
4. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth.

Serving

1. Serve warm, garnished with fresh basil if desired.

Notes

To store leftover soup, cool completely, then transfer it into an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months. Reheat gently before serving.