This roasted tomato soup is warm, smooth, and full of flavor. The tomatoes are roasted to bring out their sweetness, making every spoonful a cozy delight.
I love how easy it is to whip up this soup! Just roast the tomatoes, blend, and enjoy. Perfect with a grilled cheese sandwich on a chilly day! 🥪
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are essential for a rich flavor. I recommend using Roma or vine-ripened tomatoes for their sweetness. If fresh tomatoes aren’t available, you can use canned whole tomatoes – just make sure to drain some liquid.
Onion: A medium onion adds depth to the soup. If you’re sensitive to onions, shallots or leeks could be good substitutes for a milder taste.
Garlic: Garlic is a must for flavor. If you’re not a fan, you could reduce the amount or use garlic powder, but fresh is always best!
Broth: Chicken or vegetable broth can be used here. For a lighter option, consider low-sodium broth. You can also make your own broth if you have the time.
Cream: I love adding heavy cream for richness. If you’re dairy-free, coconut milk is a great swap. It also adds a unique flavor!
What’s the Best Way to Roast Tomatoes?
Roasting tomatoes gives them a delightful sweetness and enhances the soup’s flavor. Here’s how to nail it:
- Preheat your oven to 400°F (200°C).
- Cut tomatoes and place them skin-side down. This helps them caramelize nicely.
- Coat with olive oil and season well. Don’t skimp!
- Roast until they’re soft and slightly browned, about 25-30 minutes. This step is crucial for deep flavor.
Lastly, don’t forget to blend until smooth. If using a regular blender, let the soup cool slightly to avoid splatters. Enjoy making this comforting bowl of goodness!
How to Make Roasted Tomato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
For Seasoning:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
For the Soup Base:
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
Optional Creaminess:
- 1/4 cup heavy cream or coconut milk (optional)
For Garnishing:
- Fresh basil leaves
- Croutons
How Much Time Will You Need?
This roasted tomato soup takes about 40 minutes total. You’ll need around 10 minutes for preparation and about 30 minutes for roasting and cooking. It’s quick, easy, and totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Grab a baking sheet and arrange the halved tomatoes, chopped onion, and garlic cloves. Drizzle everything with olive oil and sprinkle generous amounts of salt, pepper, and dried oregano. Toss it all together to ensure everything is well-coated.
2. Roasting the Vegetables:
Pop the baking sheet into the oven and roast the vegetables for about 25-30 minutes. Keep an eye on them; they should come out soft and slightly caramelized. This roasting process enhances their natural sweetness, making your soup super flavorful!
3. Cooking the Soup:
Once roasted, transfer the tomatoes, onions, and garlic into a large pot. Pour in the vegetable or chicken broth and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to meld the flavors beautifully.
4. Blending to Perfection:
Carefully blend the soup until smooth. If you’re using an immersion blender, that’s easy—just blend it right in the pot! If you’re using a regular blender, make sure to let the soup cool slightly before blending to avoid any spills. Work in batches if needed!
5. Final Touches:
Taste your soup, and adjust the seasoning with more salt, pepper, or sugar if desired. If you like your soup creamy, stir in the heavy cream or coconut milk and warm it up slightly without letting it boil.
6. Serve and Garnish:
Serve the soup hot, garnished with fresh basil leaves, a swirl of cream if you’ve added it, and crunchy croutons on top. Enjoy your delicious homemade roasted tomato soup!
This soup is perfect for cozy evenings or as a starter for a lovely dinner. Dig in and enjoy! 🍅✨
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! If fresh tomatoes aren’t in season or you’re short on time, canned whole tomatoes are a great substitute. Just be sure to drain them slightly before roasting for the best flavor and texture.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and omit the heavy cream. You can add a splash of coconut milk or a dollop of cashew cream for added creaminess if you wish.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze Roasted Tomato Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Just thaw in the fridge overnight and reheat before serving.