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Bowl of creamy roasted tomato soup garnished with fresh basil and croutons

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
Cook Time 30 minutes
Total Time 45 minutes
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.